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Chocolate Chip Cookies
Makes 25
125g butter, softened
½ cup brown sugar, lightly packed
½ cup caster sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
¼ teaspoon salt
1 cup chocolate chips
1. Preheat oven to 180°C (160°C fan-forced).
Grease and line two baking trays.
2. Using the processor bowl fitted with the
chopping blade, process butter, sugars and
vanilla on speed 3 until well combined.
3. Remove the processing bowl cover and
scrape the sides of the bowl.
4. Add egg and continue to process on speed
3 for 5 seconds. Once again remove the
processing bowl cover and scrape the sides
of the bowl.
5. Add flour and salt and process until
combined. Transfer mixture to a bowl. Fold
through chocolate chips. Roll mixture into
small balls.
6. Place on baking trays, allowing room for
spreading. Flatten balls slightly with a fork.
Bake for 12-15 minutes or until golden.
Allow to cool on trays.
Shortcrust pastry
1 ½ cups plain flour
125g butter, chilled, cubed
1 egg, whisked
2-3 tablespoons chilled water
1. Place flour and butter in the processor
bowl fitted with the chopping blade
and process until mixture resembles
breadcrumbs. Add egg and 2 tablespoons
water. Process until pastry comes together
in a ball.
2. Turn pastry onto a lightly floured surface
and knead gently. Wrap in baking paper.
Refrigerate for 15 minutes or until firm.
Recipes continued