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 2 cups gluten free flour 1 teaspoon bi carbonate of soda ¼ teaspoon chilli powder ⅓ cup cocoa powder ½ teaspoon ground cinnamon Dash of nutmeg Pinch of salt 1 cup of margarine or ghee (at room temp) 1 cup of musovado or palm sugar (brown sugar as a replacement) 1 egg 2 tablespoon of vanilla 200 grams of good quality bittersweet chocolate, chopped Sift together flour, bi carbonate soda, chilli, cocoa powder, cinnamon, nutmeg and salt. Cream margarine or ghee until pale, add sugar and whisk until creamy. Add egg and vanilla and mix well. Fold in dry mix and chocolate. Place in fridge till firm. Spoon or scoop bough onto baking trays. Bake in pre-heated oven 180 degrees for about 10-12 mins. Note: Best eaten fresh or frozen immediately. From: Clint Day, Parliament House Catering. 
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