Monday, February 28, 2011

Double choc-chip and cranberry biscuits.

US, NZ, UK and CANADA use 15ml tablespoons

1 teaspoon 5ml
1 tablespoon 20ml
1 cup 250ml
1 egg 60g approx
Moderate oven- 180c or 350f


125g butter

1/2 cup caster sugar

1 3/4 cups self-raising flour

1 egg


1/2 cup dried cranberries (craisins)

1 cup of white and dark choc-chips mixed.

(I like to use the choc-melts and chop them into chunks)

1. Beat softened butter and sugar to a cream.

2. Add the egg and beat well,add dash of vanilla.

3. Add choc-chips and cranberries and mix well.

4. Add the sifted flour in two lots, mixing well between additions.

The mixture should come away from the sides of the bowl and hold together in a soft dough, firm but not dry. Depending on how generous you are with vanilla you may need to add a tablespoon extra flour.

5. Roll a tablespoon and a half of mixture into balls and gently flatten on greasedproof paper trays.

6. Bake in mod.oven until lightly browned.



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