Choc chip biscuits

Choc Chip BiscuitsThis is the same recipe as the choc chip slice but this variation is useful if you want to make in advance as you can freeze the dough or keep in the fridge for a couple of days before baking, which is especially useful for entertaining. The biscuits however keep well once baked provided they are kept in an airtight container. I like to make this recipe a day or two in advance and then bake just before guests arrive so the guests arrive to a lovely aroma of home baked biscuits.

Makes about 30 biscuits| Baking time 20 minutes| Quick and easy to prepare

200 grams butter
1 1/2 teaspoon vanilla extract
1/2 cup (100 grams) soft brown sugar
25 mls golden syrup
2 cups (300 grams) plain flour
1 1/2 cups (200 grams) choc chips

  1. You will need 2 lined baking trays
  2. Preheat oven 190 degrees C
  3. Cream butter and vanilla until fluffy
  4. Add sugar and golden syrup and beat for about 5 minutes
  5. Sift flour over butter mixture and mix with a wooden spoon (use your hands if need be)
  6. Fold in the choc chips
  7. Roll mixture into a 5cm diameter tube in cling film and refrigerate for at least 30 minutes. The mixture can be refrigerated for up to 2 days until required, alternatively you can freeze for about 2 months
  8. Cut tube into 1 cm thick disks
  9. Bake for 8 minutes at 190 degrees C and then reduce to 160 degrees C and bake for a further 7-10 minutes until golden brown
  10. Cool for 10 minutes on the baking tray before transferring to a wire rack

Choc Chip Biscuits