Chocolate and Walnut Thins

These are irresistible, rather like thin, light brownies; the crisp top becomes slightly gooey underneath. For a more firmly crisp result, bake for a further 5 minutes. Use chocolate with at least 50 per cent cocoa solids.


  • 100 g/4 oz butter
  • 25 g/1 oz bitter chocolate
  • 1 teaspoon instant coffee
  • 75 g/3 oz dark muscovado sugar
  • ½ teaspoon vanilla essence
  • 1 large egg, lightly whisked
  • 25 g/1 oz plain flour
  • ½ teaspoon salt
  • 50 g/2 oz walnuts, roughly chopped


Butter a Swiss roll tin, approximately 25 x 37 cm/10 x 14 in. Preheat the oven to 190°C/375°F/gas mark 5.

In a heavy saucepan, melt the butter and chocolate over the lowest possible heat; do not allow it to bubble. Stir with a wooden spoon until smooth, then add the instant coffee and stir to dissolve. Remove from the heat and stir in the sugar and vanilla essence. Add the whisked egg and mix thoroughly. Sift in the flour and salt and mix until smooth. Pour into the prepared tin and spread evenly. Sprinkle the chopped walnuts all over.

Bake below the centre of the oven for 15 minutes, turning the tin round half way through the cooking to ensure even browning. Remove from the oven and cut at once, carefully, with a sharp knife, into squares or oblongs. Then, using a metal spatula, remove the biscuits while still warm and cool on a wire rack.