45
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.
Gingerbread Biscuits
(Makes 20)
125g butter, softened
1/3 cup brown sugar
1/3 cup golden syrup
1 x 60g egg, lightly beaten
2¼ cups (340g) plain flour
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
extra flour, for kneading
1. Operate according to the instructions ´Operating`.
2. Pre-heat oven to 180ºC.
3. Assemble mixer using scraper beater.
4. Using Creaming/Beating setting, beat butter, sugar and syrup until light and creamy,
about 3 minutes.
5. Add egg and mix until well combined, about 30 to 40 seconds.
6. Sift flour, ginger, baking powder and soda together.
7. Using ´KNEADING` setting, mix in sifted ingredients until just combined, about 30 to 40
seconds. Do not over mix.
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