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IMOGENE'S CHOC CHIP BISCUITS

IMOGENE'S CHOC CHIP BISCUITS

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Serves: 45

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My twin Daughters love these biscuits. Great after a hard day especially with a large cup of earl grey tea. The dough can be frozen in shaped balls in sealed bags and Baked fresh when unexpected friends arrive .

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Ingredients

  • ½ cup brown sugar (lightly packed)
  • ½ teaspoon vanilla extract
  • 1 free range egg
  • 1 cup all-purpose flour (unbleached or organic)
  • ¾ cup self-raising flour
  • 1 pinch of salt
  • 4 oz chocolate chips (milk, white or dark, or a mixture)
  • ½ cup superfine sugar (or fine white sugar)
  • 4 oz softened butter

Method

  1. Cream butter, sugars and vanilla together.
  2. Gradually add lightly beaten egg. Beating well after each additon.
  3. Mix in well sifted flours and salt.
  4. Add choc chips and mix well .
  5. Shape into teaspoon sized balls and place on to lined baking trays 
  6. Press down on dough balls with fingers to flatten slighly.
  7. Allow room for spreadingn 3 cm
  8. Bake in Moderate oven 180 C /350F for 10 to 15 mins
  9. Cool on trays for 5 mins then transfer to wire racks until firm, if you can wait! 
  10. EAT WHILST WARM AND GOOEY

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  • I absolutely adore these! They're incredibly quick to prepare and could not be any easier! However, I find them really sweet, so I now use half a portion of sugar. I'm now about to try them with orange peel and cranberries - should be delicious too.

    Posted by martulinderek on 28th Jul 2011 at 14.40

  • Hello, I have a question about this recipe. The recipe stands for "1/2 cup brown sugar", is it "dark brown sugar" or "light brown sugar"? Thanks! Regards. Vic

    Posted by victoria_caba on 30th Oct 2011 at 10.10