This month there seems to be a bit of a theme with my blogs - chocolate and cookies.
Chocolate - since the Chocolate Festival I have slowly worked my way through all the lovely samples (and yes, unfortunately I had to share), i.e. bar one called Christmas, made by Shoc Chocolates. I'm saving that one for Christmas because.... well it is called Christmas. The small sample taste at their stall tasted like Plum pudding and Christmas cake so I'm really looking forward to devouring it at the appropriate time.
Cookies - actually we call them biscuits in New Zealand but in the United States (their) biscuits are more like our scones. Most people I know call a biscuit a biscuit and a scone a scone, but have I noted a cafe trend of labeling biscuits cookies, perhaps it is for American visitors (so they don't think it is a scone???)
This week I've been having fun baking cookies, ok biscuits. This recipe is by far the best chocolate chip biscuit I have made and it comes from the iconic New Zealand 'Edmonds Cookery Book', the 1999 edition.
In a past blog I posted a Flat Biscuit recipe (which contained chocolate chips) but this recipe is by far superior and does not include eggs, handy if you have no eggs in the fridge at the time of baking or if there is an egg allergy that needs to be taken into consideration.
Yes, it involves creaming the butter, sugar and condensed milk but that's easy done with all the fancy appliances we have in our kitchen now. When I use to help my mother in the kitchen - my job was to use the hand held electric beater and stand while it mixed for about ten minutes! Great for young hands, not so great when you get older. Make sure you grease the tray otherwise you may have to chip them off (excuse the pun!).
Watch your oven temperature, I needed to turn my fan oven down a bit and the cooking time was more like 15 minutes. After all your hard work you don't want them to burn.
They keep nice and crisp in an airtight tin, great for school lunches and supper with a cup of tea!
They also freeze well. I doubled the recipe (made two full trays) and they were still perfect.
Chocolate Chip Biscuits (from Edmonds Cookery Book, 1999 Edition)
Chocolate - since the Chocolate Festival I have slowly worked my way through all the lovely samples (and yes, unfortunately I had to share), i.e. bar one called Christmas, made by Shoc Chocolates. I'm saving that one for Christmas because.... well it is called Christmas. The small sample taste at their stall tasted like Plum pudding and Christmas cake so I'm really looking forward to devouring it at the appropriate time.
Cookies - actually we call them biscuits in New Zealand but in the United States (their) biscuits are more like our scones. Most people I know call a biscuit a biscuit and a scone a scone, but have I noted a cafe trend of labeling biscuits cookies, perhaps it is for American visitors (so they don't think it is a scone???)
This week I've been having fun baking cookies, ok biscuits. This recipe is by far the best chocolate chip biscuit I have made and it comes from the iconic New Zealand 'Edmonds Cookery Book', the 1999 edition.
In a past blog I posted a Flat Biscuit recipe (which contained chocolate chips) but this recipe is by far superior and does not include eggs, handy if you have no eggs in the fridge at the time of baking or if there is an egg allergy that needs to be taken into consideration.
Yes, it involves creaming the butter, sugar and condensed milk but that's easy done with all the fancy appliances we have in our kitchen now. When I use to help my mother in the kitchen - my job was to use the hand held electric beater and stand while it mixed for about ten minutes! Great for young hands, not so great when you get older. Make sure you grease the tray otherwise you may have to chip them off (excuse the pun!).
 |
| Ready for the oven |
They keep nice and crisp in an airtight tin, great for school lunches and supper with a cup of tea!
They also freeze well. I doubled the recipe (made two full trays) and they were still perfect.
 |
| Cooling before moving to a rack |
125 grams
butter
¼ cup sugar
3 tbsp
sweetened condensed milk
Few drops of
vanilla essence
1 ½ cups
standard plain flour
1 tsp baking
powder
½ cup chocolate
chips
Cream
butter, sugar, condensed milk and vanilla until light and fluffy.
Sift flour
and baking powder together.
Mix sifted
dry ingredients and chocolate chips into creamed mixture.
Roll
teaspoons of mixture into balls.
Place on a
greased oven tray and flatten with a floured fork.
Bake at
180°C for 20 minutes.
Makes about
25
 |
| Oops! couldn't resist a taste! |
1 comment:
yum, can you send some down to us?
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