140g cake flour
40g pure cacao powder
½t baking powder
½t bicarbonate of soda
120g pure dark chocolate (70% cacao)
170g butter at room temperature
85g brown sugar
40g caster sugar
1t vanilla extract
Murray River salt flakes to sprinkle
Preheat the oven to 180°C and line a baking tray with parchment paper. Sift the flour, cacao powder, baking powder and bicarbonate of soda in a big bowl, and set aside.
Melt 40g of the chocolate in a double boiler over simmering water. In a mixing bowl, cream the butter, brown sugar and caster sugar until light and fluffy. Add the vanilla extract, rum and melted chocolate, and mix well. Add the sifted flour mixture and combine well to form a soft, smooth dough. Finely chop the remaining chocolate and fold through the dough. Refrigerate for five minutes to allow the dough to firm up.
Spoon walnut-sized balls of the dough, each five centimetres apart, on the baking tray. Press down lightly onto each biscuit with the back of the spoon. Sprinkle with Murray River sea salt flakes.
Bake the biscuits in the preheated oven for 10 minutes. Cool on a wire cooling rack. Store in an airtight container.