Sugar Choc Chip Cookies


Prep time20 minutes


These biscuits are sweet, crisp and just plain taste good. Just don't eat too many at a time.


2cself raising flour
125gbutter, cubed
2⁄3ccaster sugar
1⁄2cchocolate, cubed or chips
1 egg
1⁄4ccaster sugar, for dipping


These biscuits are made in a food processor but could easily be replicated without the use of a food processor.

Preheat the oven to 200 Celsius.

1. In the food processor, place the flour, butter, sugar (1st lot) and chocolate. Process until evenly combined.
2. Add in a little water, about 1 tablespoon, to the biscuit mixture while the food processor is going. Continue to add water at 1 teaspoon at a time, until it forms a soft dough. It may ball up in the food processor. If you added too much water, add some extra self raising flour, 1 teaspoon at a time, until it forms a soft dough.
3. When the soft dough is formed, take about a teaspoon of mix at a time, roll into a ball, flatten slightly and dip in the extra caster sugar. Place on a lined/greased baking tray. Make sure you leave room between the biscuits as they will spread.
4. Bake for 10 minutes or until golden.
5. Allow to cool on the tray for 10 minutes before transferring to an airtight container. (Make sure they are completely cool before putting on the lid or moisture may make the biscuits soggy and cause mold to form.)


The blades of the food processor help reduce the risk of gluten building up in the biscuits by continually cutting through the dough. If you make this by hand, you will not want to knead it too much or you may end up with a firm dough instead that is hard to form.
You can omit the chocolate, or replace it for something else. (e.g. a peppermint crisp bar that had been broken up)

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