These cookies are easy to make and can be stored in an airtight container for about 1 week, I find that by the end of the week the cookie becomes firmer and cruchier which is something that I do like.

This cookie recipes can be made ahead of time and the dough can shaped into balls and flattend slightly and then frozen. Simply bake from frozen - just remember that the baking time will be a little longer because it has just come out of the freezer.

125g unsalted butter, cut into pieces

200g (7 oz) dark chocolate, cut into small pieces

1 1/4 cup self raising flour

1 cup chopped almonds

1/2 cup of white chocolate chips

2 tablespoons honey

2 eggs, beaten lightly

Preheat oven 180C (350F, Gas 4)

Line two baking trays with baking paper.

1. Combine the butter and chocolate in a small pan. Stir over low heat until the chocolate has melted (about 5 minutes) and is smooth. Remove from the heat and allow to cool. Add the honey and the beaten eggs mix well to combine.
2. Sift the self raising flour into a large mixing bowl. Add the chopped almonds and chocolate chips and mix well. Make a well in the center.
3. Pour the chocolate mixture into the large mixing bowl with the dry ingredients. Stir until combined.
4. Cover the mixture with plastic and chill for about 1 hour this will firm up the dough.
5. Roll 1 level tablespoons of the mixture at a time into a ball. Place the balls onto the prepared baking tray Note: at this stage if you wish you can freeze the dough and bake later, just flatten the balls slightly before placing in the frerzer - baking time will take a little longer
6. Bake for 12 - 15 minutes.
7. Remove from the oven (you will find that the cookies will be soft at this stage but they will firm when cooled down). Transfer to a wire rack and allow to cool.

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