Brunsli Chocolate Cookies

p. 290-291

My friend B. a great baker was coming to visit & I wanted to have a sweet baked treat ready for afternoon tea. I do have a biscuit making phobia as I have had bad experiences of dough that is either too crumbly or sticks to the rolling pin. What was great about this recipe is the instruction to roll the dough out between 2 pieces of cooking parchment. So simple! These delicious cookies are a blend of festive European gingerbread mixed with a macaroon. They were still chewy a few days later. Gluten Free too! Could easily fit under Ottolenghi category E= easier than you think.