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35
RECIPES
DOUBLE CHOCOLATE
CHIP COOKIES
Makes 50
INGREDIENTS
180g butter, chopped
150g dark chocolate, chopped
1½ cups (225g) plain flour
¾ cup cocoa
1½ cups brown sugar
3 x 60g eggs, lightly beaten
1½ cups dark choc bits
METHOD
1. Melt butter and dark chocolate in a
small saucepan over a low heat, stirring
constantly until smooth. Keep warm.
2. Assemble mixer using scraper beater.
3. Using speed 1, stir plain flour, cocoa
and brown sugar, increase to speed 2,
continue mixing and gradually add the
butter mixture and eggs. Do not over mix.
4. Using speed 1, stir in choc bits until
just combined.
5. Place tablespoons of mixture onto
lightly greased baking trays. Allow 3cm
spaces for spreading. Flatten lightly
with back of a spoon.
6. Bake in a preheated 180ºC oven for 15-20
minutes or until set and lightly golden.
7. Cool biscuits on trays for 5 minutes
before transferring to wire rack.
VARIATIONS:
• Substitute ½ cup dark choc bits with ½
cup white choc bits.
• Substitute ½ cup dark choc bits with ½
cup chopped macadamia nuts.
• Make chunky double choc chip cookies
by baking 2 tablespoons of mixture
instead of 1 tablespoon.
GINGERBREAD BISCUITS
Makes 20
INGREDIENTS
125g butter, softened
1
⁄3 cup brown sugar
1
⁄3 cup golden syrup
1 x 60g egg, lightly beaten
2¼ cups (340g) plain flour
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Extra flour, for kneading
METHOD
1. Assemble mixer using scraper beater.
2. Using speed 4, beat butter, sugar and
syrup until light and creamy. Add the
egg and beat well to combine.
3. Sift flour, ginger, baking powder and
soda together.
4. Using speed 1, stir in sifted ingredients
until just combined. Do not over mix.
5. Turn mixture out onto lightly floured
board and knead lightly to form a
smooth round ball.
6. Roll out dough to 5mm thickness.
Cover and refrigerate dough on the
board for 20-30 minutes or until firm
enough to cut.
7. Cut into rounds using a sharp 4cm
round biscuit cutter or use traditional
gingerbread shaped cutters.
8. Place gingerbread shapes onto lightly
greased baking trays. Allow 3cm spaces
for spreading.
9. Bake in a preheated 180ºC oven for
10-12 minutes or until cooked and
lightly browned.
Decorate Gingerbread biscuit shapes with
white vanilla icing and coloured variations
(Recipe Page 51) and silver cachous if desired).
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