This recipe comes from Susan who I know from way back when, when I was working in the audiology clinic at the Mary Kihn School.
500ml (275g) cake flour
30ml instant coffee granules
5ml ground cinnamon
2,5ml bicarbonate of soda
2,5ml baking powder
250ml (150g) muscovado or treacle sugar
3 large eggs
100g brazil nuts, roughly chopped
100g white chocolate, melted
Mix together the flour, coffee granules, cinnamon, bicarbonate of soda, baking powder, sugar and a pinch of salt.
In a separate bowl, beat the eggs until light. Add to the dry ingredients and stir to form a dough. Add the nuts and knead the mixture into a ball.
Halve the mixture and roll into two logs. Place them onto a greased baking tray and bake at 175 degrees for 45 minutes or until firm. Cool, then cut into 2cm-thick slices. Lay out onto baking trays and bake for a further 10 minutes on each side. Cool, then drizzle or dip the slices into melted white chocolate. Leave the chocolate to set and then serve.