Breville BEM800 manual BISCUITS AND SLICES continued, Double Choc Chip Cookies, Variations, Makes

BISCUITS AND SLICES continued

DOUBLE CHOC CHIP COOKIES

Makes 50

180g butter, chopped

150g dark chocolate, chopped

1 ½ cups (225g) plain flour

¾cup/300g cocoa 1½ cups brown sugar

3 x 60g eggs, lightly beaten 1½ cups dark choc bits

1.Pre-heat oven to 170ºC.

2.Melt butter and dark chocolate in a small saucepan over a low heat, stirring constantly until smooth. Allow to cool slightly, mixture should still be warm.

3.Assemble Mixer using scraper beater.

4.Using Folding/ kneading setting, mix plain flour, cocoa and brown sugar until combined, about 30 to 40 seconds.

5.Using Folding/Kneading setting, gradually add the butter mixture and eggs, mix until well combined, about 1 minute.

6.Add choc bits and mix until just combined.

7.Spoon tablespoons of mixture onto lightly greased and baking paper lined baking trays. Allow 3cm spaces for spreading.

8.Bake for 15-20 minutes or until firm on top.

9.Cool biscuits on trays for 5 minutes before transferring to wire rack.

VARIATIONS:

•Replace ½ cup dark choc bits with ½ cup white choc bits.

•Replace ½ cup dark choc bits with ½ cup chopped macadamia nuts.

•Make chunky double choc chip cookies by baking 2 tablespoons of mixture instead of 1 tablespoon.

GINGERBREAD BISCUITS

Makes 20

125g butter, softened

1⁄3 cup brown sugar

1⁄3 cup golden syrup

1 x 60g egg, lightly beaten 2¼ cups (340g) plain flour

1 tablespoon ground ginger

1 teaspoon baking powder

1 teaspoon bicarbonate of soda Extra flour, for kneading

1.Pre-heat oven to 180ºC.

2.Assemble Mixer using scraper beater.

3.Using Creaming/Beating setting, beat butter, sugar and syrup until light and creamy, about 3 minutes.

4.Add egg and mix until well combined, about 30 to 40 seconds.

5.Sift flour, ginger, baking powder and soda together.

6.Using Folding/Kneading setting, mix in sifted ingredients until just combined,about 30 to 40 seconds. Do not over mix.  

7.Turn mixture out onto lightly floured board and knead lightly to form a smooth round ball.

8.Roll out dough to 5mm thickness. Cover and refrigerate dough on the board for 20-30 minutes or until firm enough to cut.

9.Cut into rounds using a sharp 4cm round biscuit cutter or use traditional gingerbread shaped cutters.

10.Place gingerbread shapes onto lightly greased baking trays. Allow 3cm spaces for spreading.

11.Bake for 10-12 minutes or until cooked and lightly browned.

Decorate Gingerbread biscuit shapes with white vanilla icing and coloured variations (Recipe Page 46) and silver cachous

if desired.

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