It’s a choc chip biscuit kinda day – cool, overcast, time for some comfort food and a cup of tea, good book and a day on the lounge…..or, I could take these to work next week
Ingredients
- 125g
butter, softened - 1/2 cup castor sugar
- 1/2 cup brown sugar
- 1 egg
- 1t vanilla essence
- 1. 1/2 cups
self raising flour - 1 cup choc bits (I use white, dark and milk combined)
Method
Preheat oven 180ºc. In a bowl, beat together the butter and sugars until smooth. Add egg – beat further so that the mix is smooth. Add vanilla essence – beat. Add flour and combine. Add choc chips.
Place small rolled balls of mixture on
This recipe is very similar to the peanut butter biscuits – with this one I did not add any extra flour as I did for the other recipe. As a result, the mixture was stickier and quite wet.
When I cooked them up – they spread further than the peanut butter mixture.
Once out of the oven, they were a much chewier texture – if you like crisp biscuits, I suggest adding more flour to make a drier mixture. You can see comparatively in the images above how they much they spread.
Peanut Butter Biscuits
Peanut butter biscuits are yummy in a lunchbox, or with a cuppa – these easy biscuits will have them begging for more every week.
Ingredients
- 125g butter, softened
- 1/2 cup castor sugar
- 1/2 cup brown
- 1 egg
- 1 teaspoon vanilla essence
- 1 1/2 cup self raising flour
- 1/2 cup peanut butter
Preheat the oven to 180ºc.
Cream together the butter and sugars until smooth and creamy. Add the egg and beat well. Add vanilla essence and peanut butter – again, mix well. Slowly add flour to mixture until a soft dry dough forms.
Form small balls of mixture and place on lined trays. I actually add a bit of extra flour if I think the mixture is too wet.
Bake in oven until golden in colour (about 10-12 minutes).
Cool on tray. Once cool, store in airtight container.
