About this recipe:These are something like a cross between a rum ball and a cake, with a special flavour deriving from chocolate, black pepper, cloves, allspice and cinnamon, not to mention brandy. You can use whisky or rum in place of the brandy, if desired.
150g butter or margarine
200g caster sugar
50g unsweetened cocoa powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
500g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 tablespoons brandy
60g finely chopped walnuts
100g icing sugar
5 tablespoons unsweetened cocoa powder
4 tablespoons brandy
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Melt butter or margarine and cool. Add in caster sugar, 50g cocoa, black pepper, ground cloves, allspice and ground cinnamon. Stir in flour, baking powder and bicarbonate of soda and mix well. Stir in milk, 2 tablespoons brandy and chopped nuts.
Wrap dough in cling film and refrigerate 4-8 hours.
Preheat the oven to 180 C / Gas 4. Line baking trays with baking parchment.
Break off little pieces of dough and roll into small balls, about 2cm in diameter. Bake at 180 C / Gas 4 for 20 minutes. DO NOT overbake. Remove from trays and roll in glaze.
To Make Glaze: Combine 75g of butter, 100g icing sugar, 5 tablespoons cocoa and 4 tablespoons of brandy. Mix until smooth. Roll cooled balls in glaze and place on greaseproof paper to dry.