Week 41: Chocolate Rascals

Recipe:  Chocolate Rascals (well, Cherry Rascals, according to the cookbook)

From:  Healthy Cooking for your Kids (Sarah Banbery)

Category:  Breakfast or Dessert (I made them as an after school snack.)

Rating:  Really good!  I really liked that it only made six.  Mine had nuts on top; the kids aren't big nut eaters.

Ingredients:
generous 1/2 cup whole-wheat flour
generous 1/2 cup self-rising flour
1/2 teaspoon baking powder
3 1/2 tablespoons unsalted butter, diced and chilled (pretty sure I just used regular butter)
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 3/4 oz. dried cherries (here is where I used mini chocolate chips ... a generous 1/4 cup)
1 egg, beaten
2 tablespoons milk
1 tablespoons chopped nuts (I used pecans)

Directions:

1. Preheat the oven to 375 degrees.
2. Put the flours, baking powder and butter in a food processor and pulse until the mixture resembles bread crumbs.
3. Add the sugar, spices and chocolate chips and pulse briefly to mix.
4. Add the egg and milk and pulse again to form a soft dough.
5. Turn out onto a floured counter and knead briefly.
6. Divide the dough into 6 pieces, form each piece into a ball, and place on a baking sheet.  Press down lightly, brush with milk and sprinkle with the nuts.  Bake in the preheated oven for 15 minutes until golden.
7. Remove from the oven and let cool on a wire rack.  Serve warm or cold.