A friend of ours recently proclaimed that “Surely no-one has all the ingredients necessary for a cake at all times!” I kept quiet about the my stash of my favourite cake mix and answered with a resounding, “Yes, cake recipes usually require so much butter! It is rare that I’ll have a full stick of butter on hand.”
I didn’t lie, I often don’t have enough butter for a full recipe which is how this chocolate chip cookie recipe came about. My sweet tooth demanded some chocolatey-goodness so I took a recipe I’d been meaning to try for a while, made some adjustments (replacements and halving the recipe) and I won’t look back! I’ve made fairly good chocolate chip cookies before but everyone that tasted one of my latest creations has been demanding more of this version. It is the perfect balance of sweet, salt and crispy-ness with a gooey centre.
- 2 cups cake flour minus 2 table spoons
- 1 ½ teaspoons baking powder
- pinch of salt
- 160 g unsalted butter, softened
- 1/2 cup treacle sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 90 g dark chocolate slab, roughly chopped into chunks
- Cream butter and sugars until light and fluffy.
- Add the egg and vanilla extract. Mix well.
- Mix in the dry ingredients with electric beater. Add the chocolate chips last.
- Cover the dough in cling wrap and refrigerate for 4 – 24 hours.*
- Preheat your oven to 180 degrees.
- Roll the dough in your hand to make small balls approximately 3 cm in diameter and press then down slightly on a prepared baking tray (baking paper sprayed with Spray & Cook). I made two batches and the ones I didn’t press down were smaller, thicker and wasn’t as crispy.
- Bake biscuits for approximately 15 – 20 minutes.
- Let biscuits cool on a cooling rack before serving.
* I haven’t tested this yet, but apparently the longer you refrigerate the dough the better the results are.
Mine made about 11 cookies (It is possible that I ate more than one cookie’s weight in raw dough though)
I love a good tea-time biscuit and this one is particularly decadent. There isn’t much I can say about the taste other than WOW! Imagine a good shortbread biscuit enrobed in chocolate meeting a delicious helping of fudgy-caramel. ‘Nuff said!
I wouldn’t say it is ideal for everyday simply because of the butter and sugar content, but boy I wouldn’t mind having it on the daily otherwise! Whilst only twelve biscuits does sound like very little, I can promise that you only need one at a time to satisfy even the most severe sweet tooth (which would be me!). This would be ideal for a high-tea or when you simply want to treat yourself.
- 250 g butter, softened
- 160 g castor sugar
- 300 g flour
- 150 g cornflour
- 300 g chocolate, melted
- 1 x 385 g tin condensed milk
- 3 tablespoons golden syrup
- 60 g butter
To make the shortbread:
- Cream butter and sugar together until light and fluffy.
- Fold in the flour and cornflour and roll into a 6 cm sausage.
- Wrap in cling wrap and refrigerate for at least one hour. Here you can learn from my mistake. Be patient or you won’t get perfectly round biscuits!
- Preheat oven to 160 degrees.
- Slice the sausage into 4 mm-thick slices and place slices on a lined baking sheet.
- Bake for 10 – 15 min and set aside to cool.
- In a medium, thick bottomed pot simmer the condensed milk, syrup and butter gently for about 5 min or caramel coloured. Remember to stir all the time.
- Melt the chocolate in a bowl and dip each biscuit halfway in the chocolate before placing on a tray to set.
- Once set, sandwich two together with the caramel and enjoy.
Makes roughly 12 biscuits.
I love chocolate chip cookies, but it’s pretty difficult to find some store bought ones that are perfect. I hate it when it tastes of margarine or isn’t crispy enough. Seeing as they don’t stock FOX biscuits in SA anymore (their choc chip is the best), I decided to try and recreate them. I was slightly disappointed in Woolworths’ ‘Chocolate chips’ (as they clearly took the name a bit literally), but they were still satisfactory. I just prefer larger chunks of chocolate, so next time I’ll hunt down the real thing.
- 1 1/8 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100 g butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 3/4 cup chocolate chips (dark & milk)
- Preheat the oven to 180*C and prepare a baking sheet with baking paper and Spray & Cook.
- Combine the flour, baking soda and salt in a large bowl.
- Cream the butter, sugar and vanilla extract. Add the egg and mix it in.
- Combine the flour,choc chips and butter mixture in an electric mixer or rub it in.
- Once it resembles wet sea sand, start compressing it into a ball.
- Divide into equal sized balls and press flat in the palm of you hands and arrange on baking tray.
- Bake for about 15 min or until golden brown before letting cool on a wire rack.
Makes about 20 cookies.
‘Outydse soetkoekies’ are traditional South African butter and sugar biscuits that translates as ‘old fashioned sweet biscuit’, though it isn’t as catchy as in Afrikaans (my home language). It is perfect for the festive season as the aroma of the spices fills the home and has become a Christmas tradition in our home.
- 185g butter
- 375ml sugar
- 15ml Marsala
- 1 egg
- 625ml flour
- 5ml baking powder
- 15ml Mixed Spice
- 20ml Cinnamon
- 60ml sugar, for dusting
- Preheat the oven to a 180°C. Prepare a baking tray by lining it with baking paper and spray it with Spray-and-Cook or something similar.
- Cream the butter, sugar and Marsala.
- Sift and mix all the dry ingredients together.
- Beat the egg into the butter mixture.
- Mix the butter mixture with the dry ingredients by gently kneading until it forms a stiff dough. Add a little extra flour if necessary.
- Roll out the dough on a lightly floured surface until o,5cm thick. Cut-out desired shapes and place on baking tray.
- Sprinkle unbaked biscuits with sugar and gently press it slightly into the dough.
- Bake for 8-10min until slightly golden brown. Let cool on wire rack before storing in an airtight container.