2 cups flour
1 teaspoons baking powder
3 tablespoons cocoa
1/2 teaspoon salt
1 cup Chelsea Demerara Sugar
3 eggs
1 teaspoons vanilla essence
1/2 cup dark chocolate bits or chocolate chips

Preheat oven to 180°C. Line an oven tray with non-stick baking paper.
Place flour, baking powder, cocoa, salt and demerara sugar in a bowl. Beat eggs and vanilla together. Add to the dry ingredients and mix well until ingredients clump together in a ball. Add the chocolate bits and knead until well combined. Divide dough into 2 and form into log shapes, about 20 cm long. Place on the prepared oven tray, allowing room to spread. Bake for 20 minutes until firm to the touch. Remove from oven and cool on the tray. Reduce oven temperature to 130°C.

When cool enough to handle, slice the logs into 1 cm thick (toast thickness) slices and lie flat on their sides on the oven tray. Bake a further 20 – 25 minutes until quite dry. Cool on a wire rack and store in an airtight container.