RECIPES
DOUBLE CHOC CHIP COOKIES
Makes 50
INGREDIENTS
180g butter, chopped
150g dark chocolate, chopped 1½ cups (225g) plain flour
¾cup/300g cocoa 1½ cups brown sugar
3 x 60g eggs, lightly beaten 1½ cups dark choc bits
METHOD
1.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.
2.Assemble mixer using scraper beater.
3.Using Folding/ kneading setting, mix plain flour, cocoa and brown sugar until combined, about 30 to 40 seconds.
4.Using Folding/Kneading setting, gradually add the butter mixture and eggs, mix until well combined, about 1 minute.
5.Add choc bits and mix until just combined.
6.Spoon tablespoons of mixture onto lightly greased and baking paper lined baking trays. Allow 3cm spaces for spreading.
7.Bake for
8.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
INGREDIENTS
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
METHOD
1.
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
Decorate Gingerbread biscuit shapes with white vanilla icing and coloured variations (Recipe Page 46 ) and silver cachous if desired.
40
