Like I said in my previous post, these were a hit among the kids (but were a bit too sweet for my other half). Easy peasy recipe..minimal effort, maximal flavour...I made these big and thick, and they spread out nicely and evenly (3 1/2 to 4 inch cookies). They tasted a bit like shortbread on the inside but crispy on the outside. Worth to try.
Ingredients
150g unsalted butter
1/4 cup soft brown sugar
1/3 cup caster sugar
1 egg yolk
1 tsp vanilla essence
1 1/2 cup self-raising flour
1 cup (200g) choc dot - actually you can put more
- Preheat oven to moderate 180C. Line a 32X28 cm biscuits tray with baking paper.
1. Using electric beaters, beat butter, sugars and yolk in small mixing bowl until light and creamy. Add essence, beat until combined.
2. Transfer mixture to large mixing bowl; add flour and 2/3 of the dots. Using a metal spoon, stir until ingredients are just combined.
3. Using fingers, press mixture together to form a soft dough. Roll 1 tbsp of mixture at a time into a ball.
4. Press remaining chocolate dots firmly on top of balls. Arrange on prepared tray, allowing room for spreading. Bake 15 minutes (Turn the tray around halfway through the baking time for even colouring) or until crisp and lightly browned. Cool biscuits on trays.
BISKUT COKLAT CIP
Bahan-bahan
150g mentega
1/4 cwn gula perang lembut
1/3 cwn gula kaster
1 kuning telur
1 sudu teh esen vanila
1 1/2 cwn tepung naik sendiri
1 cwn (200g) cip coklat - boleh letak lebih
- Panaskan oven 180C. Alas dulang 32X28 cm.
1. Pukul mentega, gula perang, gula kaster dan kuning telur hingga kembang. Tambah esen vanila, pukul hingga sebati.
2. Masukkan tepung dan 2/3 cip coklat. Gunakan sudu untuk kaup adunan supaya rata.
3. Guna tangan untuk kemaskan adunan menjadi doh yang bulat. Sukat 1 sudu besar adunan dan bulatkan.
4. Tekan cip coklat yang lebih di atas bebola biskut. Susun di atas dulang.
Bakar 15 minutes (Pusingkan dulang separuh masa untuk dapatkan warna perang rata). Sejukkan sebelum disimpan.
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