Flat Biscuits

This recipe was on a very yellowed newspaper cutting dated 5th September 1994 and filed away in a folder for future use. In that year my children were aged 18 and 20, gosh! Now they are married and parents to two children each! I never got around to making them for them -  so I thought I would give them a trial run before my B and her little T come to stay in September. It does use a lot of chocolate chips but most passionate bakers have those in the cupboard don't they.....!

For most cookies, or as we in NZ call them - biscuits - you start by creaming the butter and sugar then add an egg or two. This recipe is a little different and ideal if you have run out of eggs and need to whip something up real quick. Their finished texture is a little less crumbly than the traditional cookie and a bit chewy but delicious just the same!

While in Minneapolis I bought myself a very flash Martha Stewart cookie scoop. It works like  an ice-cream scoop and gives you perfect matching sized portions on your baking tray. 

A wee bit over the top you  might say but I am a little attached to it already!

Flat biscuits

185g soft butter

185g white sugar

2tbsp golden syrup

250g flour (or if self-raising – leave out the BP)

2tsp baking powder

2tbsp milk

2tsp vinegar

Half a packet of chocolate chips - the more the merrier!

precooked cookies flattened with your palm

Cream butter, sugar and golden syrup together.  Add milk and vinegar and beat for a minute. Add flour, BP and chocolate chips. Beat for a further minute.

Roll small spoonfuls of the mixture with the palm of your hand and place on cold oven tray, I use baking paper as it makes cleaning up easier and stops them sticking to the tray - flatten with hand (or use a back of a fork).

Bake 15 minutes at 180°Celsius (if fan oven lower to 170), take out when golden brown, leave on a tray to cool then move to a wire rack.

stacked and ready to go