Choc chip biscuits have been a staple treat in most Australian households for generations. Not only are they simple to make, and a popular accompaniment to a warm beverage at afternoon tea, but they are the ultimate example of baking at its best.
Sure, there are some people who would prefer a gourmet baked treat (macaroon, anyone?) over the humble old choc chip biscuit, but there are plenty of ways you can jazz up this old favourite- just add cocoa, chopped nuts, caramel fudge or some fruit. Whatever the case, choc chip biscuits are unlikely to go out of fashion, and will continue to hold a special place in many people's hearts.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: Approximately 30 servings (If you do the unlikely and limit yourself to one each)
Ingredients 125g butter, softened
3/4 cup brown sugar
1 3/4 cups self-raising flour
1 cup chocolate chips
Preheat the oven to 170⁰C.
Line a couple of trays with baking paper.
Beat the brown sugar and butter until it starts to look paler in colour. You can use an electric mixer for this, or a good ol' fashioned bowl and spoon (although this route will obviously take longer).
Add the egg to the brown sugar and butter and beat until the mixture is just combined.
Sift the self-raising flour and stir it into the mixture.
Add the chocolate chips and mix until you get a lovely doughy texture.
Roll the dough into small balls and place on the baking tray, flattening them slightly. It is best to leave a gap of about 4 or 5cm between each ball on the tray to avoid them spreading into one another.
Bake for 15 minutes or until they are golden brown.
Take them out of the oven and transfer them to a wire rack to cool.
These biscuits are always popular and taste delicious both cold and warm. Serve with a hot chocolate or coffee and enjoy.