A new found fondness for the combination of cinnamon and chocolate plus a lifetime affair with my mother's chocolate chip cookie brittle led to this recipe. I like to use pieces of cassia bark in these cookies and grind them coarsely in a mortar and pestle for little explosions of sweet cinnamon flavour.
It looks extremely groovy if you paint lines in between the pumpkin seeds with a little gold powder mixed with bourbon before breaking it into pieces. My pet name for this is Mayan cookie brittle.
Makes about 24 pieces

1/4 lb.

unsalted butter

113 g

1 oz.

unsweetened chocolate, chopped into small pieces

28 g

1/2 tsp.

coarsely ground cinnamon

2.5 ml

1/2 cup

sugar

120 ml

1/4 tsp.

vanilla extract

1.2 ml

1

egg

1

1/3 cup

flour

80 ml

1/2 cup

hulled pumpkin seeds

120 ml