guest post: the littlest anchovy!

April 12, 2012

I am so thrilled to be introducing my very first guest-poster, Anna from the littlest anchovy! 

I fell in love with Anna’s blog way back last year when I spotted a recipe for whiskey and pumpernickel ice-cream and fell head over heels again when I saw her more recent adventures. The girl made her own bacon. Own. Bacon. Ah!

She’s pulled together a gorgeous recipe for some seriously decadent cookies to share with you all, so grab a seat, say hi and show some love herunterladen!


Before I start, I would like to thank Shez for inviting me to stay a little while in her part of the web. Hasn’t Shez got a beautiful blog?! I must say, a girl could get used to a place like this!

Now comes the time of the year where we bid farewell our beloved thongs (flip-flops to those reading who live out of Australia -not the other kind of thong), say adios to our beach bags filled with sand and speed up awkwardly past our local pedicurist -these piggies wont be seeing the sun for some time gesetze im internet herunterladen. Yes, Summer has well and truly gone for another year. But it is not the change in the weather that has given me a heavy heart (has there been a change really?), it is the fact that day-light savings has sadly finished.

Something I cannot stand (and I am sure most Sydneysiders agree with me) is leaving work in the dark. There is no promise of getting home to sit on the veranda with a drink before dinner, no meeting up with a friend for a gossip while it is still light, no leisurely stroll to the bus stop- just a bunch of tired people, fighting their way onto whatever mode of transport they take to get home as quickly as possible exfat herunterladen.

These cookies could, I guess, almost be seen as a symbol to signal the end of Daylight Savings in a way. They are just so dark- not just dark – deeply dark.

To look at them, you might assume that they would be incredibly sweet, but with the use of 70% minimum chocolate -used in two different ways (melted through and in broken chip form) the actual flavour of the chocolate shines through, and not the sugar content google play herunterladen apk. There is also a generous amount of Dutch cocoa powder in there to up the choc factor. Using cocoa powder always reminds me of when I was young when I would – thinking that it would taste like drinking chocolate – take a great big spoonful and shovel it into my mouth. The shock of the taste was so great that I took a big breath and inhaled some of it into my chest and some of it up my nose. There was much coughing and many, many tears cossacks for free. I have never forgotten it – but it didn’t put me off chocolate.
Anyway,the third (or was it fourth?) component of chocolate is through the use of cacao nibs. I had seen them used in various guises online and particularly in biscuits – I really wanted to jump on that band wagon to see what they were like for myself outlook live.

Cacao nibs are basically pieces of raw cocoa beans; they have have a slightly bitter, nutty flavour to them and the texture is similar to a raw coffee bean. I found a bag at my local health food shop and interestingly found that they contain a surprisingly high level of antioxidants:14 times more than red wine and 21 times more than green tea, they also contain a plethora of other feel-good components my boy gba emulator for free. Too many to list here.

So as you can see, there are some deeply dark and somewhat mysterious ingredients in these cookies – they are comforting and grown-up. They are perfect with a deeply dark cup of coffee.

I made these visually in the spirit of the darker months ahead, but also as something to chill out about the end of Day Light Savings and look at it with a more positive view herunterladen. I am also going to pull out my fabulous winter boots and scarf and leave work under the twinkling city lights – the bus ride home over the Harbour Bridge at night is pretty special. And the best thing about the end of Daylight Savings? THE EXTRA HOUR’S SLEEP IN!

‘Nuff said.


deeply dark salted chocolate, walnut and cocoa nib cookies

Adapted from this recipe microsoft office mac kostenlos downloaden. Makes approximately 20 cookies (depending how big you roll them)


you will need:

125g butter – chopped
200g dark chocolate – minimum 70% – roughly broken
100g dark chocolate – minimum 70% – chopped into small ‘chips’
1 cup brown sugar
3 eggs – beaten
1 tsp vanilla extract
3/4 cup plain flour
3/4 cup self-raising flour
1/4 cup cocoa powder
1 cup walnuts – roughly chopped
1/2 cup cocoa nibs*
Good quality sea salt – for sprinkling on the cookies – about 1/4 tsp per cookie

how to do it:

1. Preheat the oven to 180C and prepare 2 baking trays with lightly greased baking paper.

2. Place the butter and 200g of the roughly broken chocolate in a saucepan over a medium heat herunterladen. Stir until the chocolate and butter have melted and have mixed together. Transfer to a mixing bowl.

3. Add the eggs, vanilla and sugar, mix to combine.

4. Add the walnuts, “chipped” chocolate and cocoa nibs.

5. Sift the flours and cocoa powder directly over the bowl and mix until just combined.

6. Put the dough in the fridge for an hour to firm up.

7. Once firm, roll into balls (roughly the size of a ping-pong ball) and space them approx 3 cm apart on the tray. Press each ball down lightly with the back of a fork and sprinkle each cookie with the sea salt.

8. Bake in the oven for 12-15 minutes depending on your oven (but keep an eye on them from 12 minutes): they will still be soft but trust me, they will be done.

9. Leave the tray to rest for a few minutes before transferring to a wire rack to firm up and to cool further. Serve with coffee, tea or a tall glass of milk.


* I found cocoa nibs at my local health food shop. I am sure you can find them at most health food shops or fine food shops.


  • #1
    April 12th, 2012

    Anna, these look devine. I have to say I agree with Shez, I love your blog too! And now Shez’s too! Being a Londoner originally I remember times going to work in teh dar and coming home in teh dark, such is the winter in teh northern hemisphere! (Ps I would love you to guest post for me tooo!)

  • #2
    April 12th, 2012

    Nice one anna!

  • #3
    April 12th, 2012

    Gary – Thanks mate! I would love you to guest on my blog too!
    Lau – Cheers!

  • #4
    April 12th, 2012

    Never tried salted chocolate before, sounds interesting!

  • #5
    April 12th, 2012

    The cookies look great – wonderful guest post!

  • #6
    April 12th, 2012

    Shez – so glad that Anna introduced me to your blog! It is beautiful! And, Anna, who could ever tire of chocolate? Thanks for the great cookie recipe and I look forward to perusing One Bite More much more! ~David

  • #7
    April 13th, 2012

    Gary – Thanks mate! Appreciate it!
    Lau- Cheers!
    Food is our religion- It works the same way salted caramel does with the sweet/salty flavours going on.
    Ahu- Merci Ahu!
    David – I know! I was so flattered to be asked to guest post here 😀

  • #8
    April 13th, 2012

    Yum….. sounds very different and interesting!

  • #9
    April 14th, 2012

    These sounds lovely! Great job with the guest-post! You’ve done both of these lovely blogs proud!

  • #10
    April 15th, 2012

    Your blog is one of the best blogs.
    I would like to come back again.
    I am sure of that you are also glad to help every other.
    Thank you for sharing!
    Various Cooking Recipe

  • #11
    April 16th, 2012

    I recently used salt in a choc tart over the weekend. Love it. IT really brings out the dark chocolate . This looks freakin awesome.

  • #12
    April 17th, 2012

    lovely post Anna and I really like Chez’z blog too! Such a lovely idea and it creates a nice change. Thankyou, Johanna.

  • #13
    April 17th, 2012

    Great cookies…I love reading Anna’s blog regularly and teh recipes she showcases there are fantastic!

  • #14
    April 17th, 2012

    Oh my goodness, I love the fact you used cocoa nibs! Really is such an ‘adult’ ingredient 🙂

  • #15
    April 18th, 2012

    Lizzy – Thank you, they were interesting!
    Sarah- Kate – Thank you very much!
    Sazin – Shez does have a wonderful space doesn’t she!
    Adrian – It is great with choc, another great pairing with choc is coffee…mmmm
    My fellow Anna – Aw, you make an Anna blush!
    Sarah – I certainly felt rather “adult” when using them 🙂