Chocolate chip Biscuits

CHOCOLATE CHIP BISCUITS

Taken from Herald Sun 1/4/1997.

 

Mum used to say that these biscuits were supposed to be very crisp, buttery and sugary.  These biscuits spread as they cook and have an uneven, sometimes even wrinkled appearance, which is as they should be.



INGREDIENTS:

125g Butter (room temperature)
Pinch salt
1/2 cup caster sugar
1/2 cup brown sugar
1/2 teaspoon vanilla essence
1 egg
1 and 1/4 cups plain flour
1/2 teaspoon bicarbonate soda
1 tablespoon hot water
1/2 cup chopped walnut pieces (or peanuts or other nuts)
200g choc bites.

METHOD

1.  Grease baking trays.
2.  Cream butter and vanilla until softened.
3.  Add salt and both kinds of sugar.
4. When light and fluffy, add egg and beat through.
5. Mix in half the flour.
6.  Mix the bicarbonate soda with hot water and stir through the remaining flour, nuts and chocolate bits.  The mixture will be quite soft and creamy.
7. Put heaped teaspoons of the mixture onto the tray with a space between them so they can spread.
8. Bake in a moderate oven (160C fan forced or 180C for 12-15 minutes or until a deep golden brown all over.
9. When ready remove and leave to stand a minute. Transfer to a rack until crisp.  Be sure to store in well sealed container so they retain their crisp texture.