150 grams Graham flour
150 grams plain white flour
150 grams dark chocolate
200 grams sugar
100 grams butter
2 eggs
2 teaspoons coffee extract
2 teaspoons rum extract
2 teaspoons baking powder
100 grams raisins
Melt the chocolate in a double boiler, remove from heat and mix in the raisins, then leave it to cool. Sift the flours with baking powder and baking soda and set aside. Beat the butter until fluffy, then add the sugar, combine well, add the extracts, combine, then mix in the melted chocolate mixture. Add one egg, then half of the flour mixture, combine well and repeat; you will get a very sticky dough. Turn it onto cling film, wrap tightly and leave for about 30 minutes in the refrigerator. Preheat the oven to 180˚C. Take the dough out of the fridge and shape into about 20 equal sized balls. Arrange them on a baking sheet lined with baking paper and bake for about 10 minutes (they should be still soft when you take them out of the oven). Leave them on the wire rack to cool completely and serve with tea or coffee.
