If your looking at this post thinking that there is going to be a recipe for a vegan rich chocolate cookie slice, just turn around now because this is not vegan at all. Sorry : ( Although I eat vegan, I still enjoy cooking non vegan food for other people (minus meat). I got the original recipe from Catherine Atkinson's Best-Ever Book of Cookies & adapted it a bit. The title of this book is no exaggeration; there are recipes for almost all types of cookies you can imagine, including 'healthy' cookies that are vegan & gluten free.
275 g/10 oz fruit & nut plain (semisweet chocolate)
130g/4 1/2 oz/ generous 1/2 cup unsalted (sweet) butter, diced
90g/3 1/2 oz tea biscuits (or graham crackers)
90g/ 3 1/2 oz white chocolate
Grease and line the base and sides of a loaf pan (or any type of square tin) w/ baking parchment. Break the semisweet chocolate into even pieces & place in a heatproof bowl along w/ the diced unsalted butter.
Step 2: Set the bowl over a pan of simmering water and stir gently until melted (this takes less than 5 minutes). Cool for 20 minutes.
Step 3: break the tea biscuits into small pieces w/ your fingers.
Finely chop the white chocolate
Stir the broken biscuits & white chocolate into the cooled, melted semisweet chocolate until combined. Turn the mixture into the prepared tin and pack down gently. Chill for 2 hours, or until set.
Someone enjoyed licking the bowl ; )
I served the finished product w/ a scoop of caramel ice cream.
James said it tasted delicious- rich & crunchy w/ lots of chocolate.
I promise to post a vegan cookie recipe soon!