These hokey pokey chocolate chip biscuits are based on a recipe by Alexa Johnston, whose contributions come from her Ladies, A Plate recipe book series. I've added a couple more steps to this recipe to stop the biscuits from spreading too much while baking. The biscuits don't long to make or require any special ingredients and taste absolutely delicious. Half of them will come visiting with us this afternoon and the others may end up in our cookie jar for treats during the week - if they last that long.
Hokey pokey chocolate chip biscuitsIngredients
- 115 g butter, softened
- 115 g sugar
- 1 T milk
- 2 t golden syrup
- 1 t baking soda
- 1/2 t vanilla essence
- 170 g plain flour
- 1/2 cup chocolate chips
- Line two baking trays with baking paper and set aside.
- Cream the butter and sugar until just combined. Don't overmix as this will cause the biscuits to spread.
- In a small saucepan, bring the milk and golden syrup to the boil over a medium heat until combined. Add the baking soda and stir quickly with a wooden spoon. When the mixture froths up, pour it onto butter and sugar and mix together.
- Add the vanilla essence, sifted flour and chocolate chips. Stir until combined.
- Roll teaspoonsful of mixture into a ball and place on prepared baking trays, allowing room between for spreading. Flatten lightly by gently pressing with a fork. Refrigerate trays for 15 minutes while preheating oven to 180°C. (This helps prevent the biscuits from spreading too much while cooking.)
- Bake for 10-15 minutes until golden brown. Cool on a wire rack. Store in an airtight container.
|Hokey pokey chocolate chip biscuits|