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RECIPES
DOUBLE CHOC CHIP COOKIES
Makes 50
INGREDIENTS
180g butter, chopped
150g dark chocolate, chopped
1½ cups (225g) plain flour
¾ cup/300g cocoa
1½ cups brown sugar
3 x 60g eggs, lightly beaten
1½ cups dark choc bits
Pre-heat oven to 170ºC.
METHOD
1. 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.
2. Assemble mixer using scraper beater.
3. Using Folding/ kneading setting, mix
plain flour, cocoa and brown sugar until
combined, about 30 to 40 seconds.
4. Using Folding/Kneading setting,
gradually add the butter mixture and
eggs, mix until well combined, about
1 minute.
5. Add choc bits and mix until just combined.
6. Spoon tablespoons of mixture onto
lightly greased and baking paper lined
baking trays. Allow 3cm spaces for
spreading.
7. Bake for 15-20 minutes or until firm
on top.
8. 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
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. 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.