Brazil Nut Maple Cookies

I have always had a thing for Brazil nuts - the poor man's macadamia. I am sure it stems from receiving boxes of "Just Brazils" from my Grandma every year for my birthday (as well as other lovely presents I hasten to add - wouldn't want you to think that that was the only thing she gave me!) I recently came across some Brazil Nut cookies in a well known supermarket and was really excited to try them but they were so disappointing and didn't satisfy my Brazil nut craving at all - they didn't even taste of Brazil nuts. So here is my own version - with maple, caramel and chocolate for that extra indulgent treat

Preparation time 15 minutes Cooking time 12 - 15 minutes
Makes 18 approx

350g/12oz plain flour, sifted
pinch of salt
200g/7oz light brown sugar
½tsp bicarbonate of soda
125g/4½oz butter, softened plus extra for greasing
2tbsp maple
1 large egg, lightly beaten
1 tbsp caramel sauce (Waitrose Seriously Buttery Caramel Dipping Sauce is dreamy)
200g/7oz Brazil Nuts, chopped
200g/7oz Dark Chocolate, chopped

Preheat the oven to Gas Mark 4/180°C/350°F. Grease and line two baking trays. Mix together the flour, salt, caster sugar and bicarbonate of soda in a mixing bowl. Heat the butter with the syrup until the butter has melted, cool slightly and then stir into the dry ingredients with a wooden spoon. Beat in the egg and caramel sauce and mix well. Add a little extra flour if the mixture is too sticky. Fold in the chopped chocolate and nuts. Divide the dough into 18 small pieces and place on the trays leaving a gap between each as the cookies will spread a little during cooking. Bake for about 12 - 15 minutes until the cookies are golden brown. Leave to cool on the trays for a few minutes then transfer to a rack with a spatula to cool.