Sarah and Rory Payne sell their homemade organic goodies from their Cocoa Loco-focused kitchen in Horsham. Beyond being utterly delicious, their treats also have high eco credentials. Their organic cacao is grown in gaps in the rainforest canopy, not from clear-cut areas. They only produce the same amount of rubbish as one household bin per week. Everything else is recycled. Their electricity is from a green power company and all their packaging is bio-degradable and compostable.

Wheat flour (47.66%), Sugar (30.84%), 55% Dark chocolate (55% Cocoa solids minimum - contains Cocoa solids, Sugar, Vanilla powder, Emulsfier: Soya lecithin) (14.02%), Cocoa powder (7.48%) Dietary information: Contains Gluten, Soya. May contains traces of Nuts. Suitable for Vegetarians.

Store in a cool, dry place avoiding strong light sources and odours. Preheat the oven to 180C, lightly butter a baking tray. Add 250g soft butter into a bowl and lightly beat with a spoon, add your cookie kit ingredients, but not your chocolate buttons which you will need later. Mix the butter and flour mixture together with your hands to make a dough. Make walnut sized balls and place on the baking trays, well spaced apart. Press down with the heel of your hand to flatten the balls. Bake for about 15-20 minutes, gently place the chocolate buttons on the cookies while they are still warm then leave to cool completely (if you can wait!).