Filter
Top Products
40
DOUBLE CHOC CHIP COOKIES
Makes 50
180g butter, chopped
150g dark chocolate, chopped
1 ½ cups (225g) plain flour
¾ cup/300g cocoa
1½ cups brown sugar
3 x 60g eggs, lightly beaten
1½ cups dark choc bits
1. Pre-heat oven to 170ºC.
2. Melt butter and dark chocolate in a
small saucepan over a low heat, stirring
constantly until smooth. Allow to cool
slightly, mixture should still be warm.
3. Assemble Mixer using scraper beater.
4. Using Folding/ kneading setting, mix
plain flour, cocoa and brown sugar until
combined, about 30 to 40 seconds.
5. Using Folding/Kneading setting,
gradually add the butter mixture and
eggs, mix until well combined, about
1 minute.
6. Add choc bits and mix until
just combined.
7. Spoon tablespoons of mixture onto
lightly greased and baking paper
lined baking trays. Allow 3cm spaces
for spreading.
8. Bake for 15-20 minutes or until firm
on top.
9. Cool biscuits on trays for 5 minutes
before transferring to wire rack.
VARIATIONS:
• Replace ½ cup dark choc bits with ½
cup white choc bits.
• Replace 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
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
1. Pre-heat oven to 180ºC.
2. Assemble Mixer using scraper beater.
3. Using Creaming/Beating setting, beat
butter, sugar and syrup until light and
creamy, about 3 minutes.
4. Add egg and mix until well combined,
about 30 to 40 seconds.
5. Sift flour, ginger, baking powder and
soda together.
6. Using Folding/Kneading setting,
mix in sifted ingredients until just
combined,about 30 to 40 seconds.
Do not over mix.
7. Turn mixture out onto lightly floured
board and knead lightly to form a
smooth round ball.
8. Roll out dough to 5mm thickness.
Cover and refrigerate dough on the
board for 20-30 minutes or until firm
enough to cut.
9. Cut into rounds using a sharp 4cm
round biscuit cutter or use traditional
gingerbread shaped cutters.
10. Place gingerbread shapes onto lightly
greased baking trays. Allow 3cm
spaces for spreading.
11. Bake for 10-12 minutes or until cooked
and lightly browned.
Decorate Gingerbread biscuit shapes with
white vanilla icing and coloured variations
(Recipe Page 46) and silver cachous
if desired.
BISCUITS AND SLICES continued
BEM800_IB_Issue_0110.indd 40 10/12/09 10:00 AM