Here is a great recipe just in time for school lunch boxes or with a cuppa if you get unexpected visitors because these delicious biscuits can be made ahead of time and frozen. When the raw biscuits are on a tray, place the tray in the freezer. Once frozen, place the biscuits in an airtight bag in the freezer until required for cooking.
Ingredients
- 1 cup butter or margarine
- 1 cup caster sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 teaspoon vanilla essence
- 1 and a 1/2 cups plain flour
- 2 cups self-raising flour
- 1 teaspoon salt
- 3/4 teaspoon bicarbonate of soda
- 2 cups chocolate chips/currants or a combination of both
Method
- Cream the butter and sugars.
- Add the vanilla and eggs and beat well.
- Fold in dry ingredients, adding the choc chips/currants last.
- Take teaspoonfuls, roll, place on greased trays and flatten slightly.
- Bake for 12-15 minutes at 180⁰ C fan forced or 200⁰ C conventional, until lightly golden brown. Timing is important to achieve the right crispness – you may need to experiment.
- Keep in an airtight container to retain freshness. Biscuits will also freeze well.
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