Ingredients

1860g Dark Choc
2160g Soft Flour
368g Cocoa Powder
60g Baking Soda
1860g unsalt Butter
1480g Light Brown Sugar
620g Castor Sugar
36g Fleur De Sel
24g Vanilla Extract

Method

Method
Mix & beat sugar & butter till fluffy (@ 10mins)
Add rest of the ingredients & mix
Divide into 600g pieces & roll in silicone paper.
Nb. Once rolled in the paper, keep in airtight container in freezer

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.