This is such an easy recipe which doesn’t require fancy equipment and just a bit of elbow grease! You can add whatever you like to the dough (Choc chips, cranberries, nuts) to please every palate.
Makes about 18 biscuits
125g room temp butter
1/2 cup white sugar
1/2 cup soft brown sugar
1 room temp egg
1 teaspoon vanilla essence
1 1/4 cups plain flour
1 tablespoon corn flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white choc chips
1/2 cup chopped macadamias
Preheat your oven to 180 bake and line 2 trays with baking paper.
Using just a large bowl and a spoon or hard spatula, cream your butter with the 2 sugars until a light brown mixture forms. Add your egg and vanilla and mix well.
Sift in the flour, cornflour, salt and baking soda and stir together until a soft dough forms. Add your nuts and white choc and stir to combine.
Using a tablespoon or your hands, form the dough into about 18 balls and place with ample space on your baking trays. Don’t flatten them out, as the balls will form lovely discs as they bake! Also make sure not to make them too large, as they have a tendency to go flat and crispy if over sized. Tablespoons are where it’s at! Refrigerate the trays for an hour so the dough has time to firm before baking.
A little trick I saw online is to freeze some of the dough balls in sandwich bags to use at a later date! That way if you have unexpected visitors, you can whip them out and have fresh biscuits in no time.
Bake your cookies for 12-15 minutes until golden brown and serve warm.
Enjoy! Amber x