2 cups plain flour, sifted before measuring (+ extra for working)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar (+ extra for dusting)
3/4 cup choc chips (or chopped chocolate)
1 1/4 cups heavy cream
3 tablespoons unsalted butter, melted
Preheat oven to 220C.
Sift together the sifted flour, baking powder, salt and sugar into a bowl.
Mix thoroughly with a fork.
Mix in choc chips.
Pour in the cream and mix with the fork until mixture holds together. It will be fairly sticky. Transfer dough to a lightly floured surface. Sprinkle lightly with flour.
Knead 10 times, pushing dough away from you with the heel of your hand, folding it back over itself and giving it a 1/4 turn each time.
Pat into a 9inch / 23cm disk.
Brush with melted butter. Sprinkle with extra sugar (approx 2-3 tablespoons or to desired) Cut dough into 12 pie shaped wedges. Transfer to a heavy duty, non-greased baking sheet, leaving approx 1inch / 2.5cm between each wedge.
Bake until tops are golden brown, approximately 15-17 minutes.
Serve warm or at room temperature, with extra heavy cream if desired.
* recipe from Williams-Sonoma ‘Chocolate’