Author Notes
Biscuits, as the cookie is known in Australia, don't come much better than this! Slightly chewy, slightly salty and perfectly caramel, these biscuits are a total hit with children and adults alike —Georgia Leaker
Ingredients
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100 grams
quality white chocolate
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100 grams
unsalted butter, softened
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150 grams
brown sugar
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1
egg
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1/2 teaspoon
vanilla extract
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175 grams
self raising flour
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2 tablespoons
icing (powdered) sugar
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1/2 teaspoon
bicarb soda
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Salt
Directions
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Melt your chocolate in a microwave safe bowl in 10-second bursts or until it's completely melted. Stir in the butter until it's completely smooth and then stir in the brown sugar. Leave to cool
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Whisk the vanilla into the egg and then mix these into the cooled butter/brown sugar/chocolate mixture.
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Sift the flour and bicarb soda into the chocolate mix and stir with a wooden spoon until it comes together. Cover with plastic wrap and put in the fridge for 30 minutes
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Preheat the oven to 200 degrees celsius and then pour the icing sugar into a shallow dish
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Divide the dough into 30 equal size balls and roll these in the icing sugar, coating them thickly. Set them on baking paper-lined cookie sheets, giving them space to spread
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Bake for 10 minutes. When you remove them from the oven, sprinkle with salt and then leave for a further 30 seconds before moving them to a wire rack to cool. Biscuits will keep in an airtight container for 5 days
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