Who doesn’t love a bikkie with a cuppa? I sure do and I’m totally a dunker, are you a dunker? I’ve been making these choc chip biscuits since I was 10 but I haven’t used a recipe since I was 12. I can still remember the piece of lined paper torn from my school exercise book with the recipe neatly written in cursive in lead pencil covered in oil marks from butter and batter.
When I started teaching my boys to cook this was the first recipe they learned and both still use it, they are total biscuit lovers like their mum whereas my mister is a cake lover (banana cake to be precise).
Even though I don’t use a recipe it’s in my head and I’m going to share it with you all because I’m caring like that 🙂
HERE’S WHAT YOU NEED…
125g softened butter
Dash of good (real) vanilla
1/2 cup castor sugar
1/2 cup brown sugar
2 cups sifted Self Raising flour
1/2 bag dark chocolate drops (the little ones)
O.K LET’S MAKE THESE…
Beat softened butter and both sugars until pale and fluffy.
You can beat by hand or use your electric mixer…say hello to Ruby 🙂
Roll into balls…big balls make big biscuits and small balls make small biscuits so you choose whatever takes your fancy ( yes I was smiling while writing that!)
Pop some greaseproof paper on your tray and I normally put 12 biscuits per tray depending on the size of your tray.
You can flatten with a fork or I use the rice cooker measuring cup to flatten mine down a bit ( flour the bottom), makes the perfect size biscuit for me.
Bake for 15 min at 180 deg or until golden. Lighter in colour will be softer to eat and darker means you get that snap ( and crumbs) when munching. I prefer lighter.
Cool on a baking tray or pop in your gob hot! I always double the recipe because home made biscuits go waaaay faster than shop bought in my house. There you go, you can now make yourself some choc chip biscuits for supper, thank me later 🙂
What was the first thing you learnt to cook?