Datasheet

44
Variations:
Chocolate Biscuits
1 quantity Butter Biscuit mixture
2 tablespoons cocoa
Step 5: Sift flour, baking powder and cocoa together.
Orange Biscuits
1 quantity Butter Biscuit mixture
1 tablespoon finely grated orange rind
Step 3: (Omit vanilla essence) add sugar, orange rind and egg, cream until light and fluffy.
Lemon Biscuits
1 quantity Butter Biscuit mixture
3 teaspoons finely grated lemon rind
Step 3: (Omit vanilla essence) add sugar, lemon rind and egg, cream until light and fluffy.
Double Choc Chip Cookies (Makes 50)
180g butter, chopped
150g dark chocolate, chopped
1½ cups (225g) plain flour
¾ cup/300g cocoa
1½ cups brown sugar
3 x 60g eggs, lightly beaten
1½ cups dark choc bits
1. Operate according to the instructions ´Operating`.
2. Pre-heat oven to 170ºC.
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 ´KNEADING` setting, mix plain flour, cocoa and brown sugar until
combined, about 30 to 40 seconds.
4. Using ´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 15-20 minutes or until firm on top.
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.