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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
- 100 grams quality white chocolate
- 100 grams unsalted butter, softened
- 150 grams brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 175 grams self raising flour
- 2 tablespoons icing (powdered) sugar
- 1/2 teaspoon bicarb soda
- 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
- Whisk the vanilla into the egg and then mix these into the cooled butter/brown sugar/chocolate mixture.
- 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
- Preheat the oven to 200 degrees celsius and then pour the icing sugar into a shallow dish
- 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
- 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