And while on the topic of biscuits, here is my other favourite recipe, Cranberry and White Chocolate Biscuits, which have oats in them making them deliciously chewy. Mmmm, I feel like making and eating them now.
I tried a new biscuit recipe the other day, Fig Swirls, which looked great but were a bit disappointing. I have memories of making a biscuit with figs in the centre that were really delicious, but no idea what recipe this was. Will stick with the old favouites for a while.
Chocolate Chip Cookies
makes about 45
I think these cookies taste best when they are only lightly cooked, so they are chewy, soft in the middle and not too crunchy.
125 g butter
½ C sugar
½ C brown sugar
½ tsp vanilla extract
1 ¾ C self-raising flour (or 1 ¾ C plain flour plus 3 ½ tsp baking powder)
½ tsp salt
125 g chocolate chips or pieces
60g walnuts, chopped
Preheat the oven to 180C, cover two baking trays in baking paper.
Cream the butter, sugars and vanilla in an electric mixer. Add lightly beaten egg gradually, beating well after each addition. Mix in flour and salt. Add chocolate and nuts and mix well.
Shape teaspoonfuls of mixture into small balls, place on trays, allowing room for spreading. Bake at 180C for 10 – 12 minutes until lightly golden.
Women’s Weekly The Big Book of Beautiful Biscuits
Cranberry and White Chocolate Biscuits
makes about 18
150g unsalted butter, softened
¾ cup firmly packed brown sugar
1 egg, lightly beaten
2 tsp vanilla extract
125g (1 cup) plain flour
1 tsp baking powder
A pinch of salt
2 cups rolled oats
1 cup white chocolate chunks
²/³ cup sweetened dried cranberries
Preheat oven to 180C, line 3 baking trays with baking paper.
Cream the butter and sugar together until pale and creamy. Add the egg and vanilla and beat until smooth. Sift the flour, baking powder and salt together and stir until combined. Add the oats, chocolate and cranberries and stir to combine.
Roll tablespoons of the mixture and place on baking trays. Flatten the balls with a fork dipped in flour. Bake for 12-15 minutes or until pale golden.
Remove from oven and cool on trays for 5 minutes before transferring to a wire rack to cool completely.
Recipe by Bill Granger published in the SMH
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