• 200g Monty Bojangles Scrumple Nutty Truffles 125g softened butter`
  • 100g light soft brown sugar 125g caster sugar
  • 1 large free-range egg, lightly beaten
  • 1tsp vanilla extract
  • 225g self-raising flour
  • 50g walnuts
  • Pinch of salt


  • Preheat the oven to 180°C, gas mark 4 In a food processor cream butter and sugars, then combine the egg and vanilla.
  • Sift in the flour and salt, then add the chocolate pieces and nuts. Pulse the machine so it is all incorporated but with nice chunks of nuts and chocolate.
  • Roll into a long, thick sausage shape in cling film then chill in the fridge for an hour.
  • When needed slice into disks and place on ungreased baking paper or a non-stick tray. Bake until the cookies are just setting and golden round the edges.
  • Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. Make extra mixture and keep the logs of dough in the fridge, then bake when needed.

A recipe by Monty Bojangles