Chocolate Chip Biscuits
Edmonds Cook Book recipe
125g Butter
1 cup sugar
1 tsp vanilla
1 egg
2 cups plain flour
1 tsp baking powder
1/2 cup chocolate chips
- Cream butter, sugar and vanilla together until light and fluffy
- Add egg and mix well
- Add sifted flour and baking powder
- Add chocolate chips
- Roll into balls and place on a greased tray. Press with fork
- Bake @ 190 degrees for 10 minutes or 12-15 minutes if you want them firm and not soft in the middle
Microwave recipe -Original recipe found here
225g Butter
2 Cups Icing sugar
1 container of peanut Butter (375g )
1 tsp Vanilla essence
1 1/2 cups chopped Toblerone
- Combine butter and peanut butter in a microwave safe bowl. Microwave on HIGH for 2 minutes
- Stir until smooth and Microwave on HIGH another 2 minutes
- Add vanilla and Icing sugar. Mix with a wooden spoon. Add in 1 cup chopped up Toblerone.
- Pour into a greased/lined 20x30cm tin
- Sprinkle over remaining chopped Toblerone and refrigerate until set.
- Store in airtight container the fridge
Original recipe found here
125g Butter
1/2 cup brown sugar
1/2 tin condensed milk
1 cup chopped dried Apricots
1 pkt of crushed plain biscuits (250g packet)
optional- add 1/2 cup chocolate chips
125g Butter
1/2 cup brown sugar
1/2 tin condensed milk
1 cup chopped dried Apricots
1 pkt of crushed plain biscuits (250g packet)
optional- add 1/2 cup chocolate chips
- Heat butter, brown sugar and condensed milk until the butter has melted. Do not boil
- Add crushed biscuits and chopped apricots (and chocolate chips)
- Mix well and press into a greased/lined 20x30cm tin
- Put in the fridge until set
- Ice with lemon icing
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