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R19
CHOCOLATE CHIP BISCUITS
125g butter, softened
¼ cup castor sugar
¼ cup sweetened condensed milk
¼ teaspoon vanilla essence
1½ cups plain flour
1 teaspoon baking powder
½ cup chocolate chips
1. Cream butter and sugar in the small mixing
bowl on Speed 7 until light and fluffy. Beat in
condensed milk and vanilla essence.
2. Sift flour and baking powder together.
3. Using Speed 3, gradually add dry ingredients
and chocolate chips, mix until well combined.
4. Roll tablespoons full of the mixture into balls.
Place balls 4cm apart on a lightly greased or
baking paper lined baking tray. Press balls
gently with a floured fork to flatten slightly.
5. Bake in a moderately hot oven 180ºC for 15-20
minutes or until crisp and golden brown.
6. Remove from oven, set aside to crispen,
transfer to rack to cool completely.
Biscuits
GINGER KISSES
125g butter, softened
½ cup sugar
2 x 60g eggs
1 cup plain flour
1 cup cornflour
1¼ teaspoons baking powder
1 teaspoon ground ginger
1 quantity Butter Icing
1. Cream butter and sugar in the small mixing
bowl on Speed 7 until light and fluffy. Add eggs
one at a time, mixing well after each addition.
2. Sift flour, cornflour, baking powder and ground
ginger together.
3. Using Speed 3, gradually add dry ingredients,
mix until well combined.
4. Place teaspoonsful of the mixture 4cm apart
on a lightly greased or baking paper lined
baking tray.
5. Bake in a hot oven 200ºC for 10-12 minutes or
until cooked but not brown.
6. Remove from oven, allow biscuits to
cool on tray and then transfer to rack to
cool completely.
7. Sandwich two biscuits together with
Butter Icing.
BUTTER ICING
100g butter, softened
½ teaspoon vanilla essence
2 cups icing sugar, sifted
1-2 tablespoons warm water
1. Cream butter in the small mixing bowl on
Speed 1 until light and fluffy. Beat in vanilla,
icing sugar and warm water.
2. Increase to Speed 4 and mix until smooth.
3. Use as required.