Toll house biscuits

Good Bitches Baking is back in action for 2018, spreading home baked sweetness in the community. My first bake for this year is a version of Allyson Gofton's toll house biscuits. I substituted dried fruit for some of the chocolate chips and mixed it with white chocolate instead. Almost any combination would work so see what's in your pantry and have fun experimenting.

Toll house biscuits

Ingredients

• 175 g butter, softened
• 165 g brown sugar
• 165 g caster sugar
• 2 large eggs
• 315 g flour
• 1 t baking powder
• 1 cup dried mixed fruit (apricots, cranberries, sultanas), finely chopped
• 1 cup chocolate chips (white, milk, dark)

Method

1. Line two baking trays with baking paper and set aside.
2. In a large bowl, beat the butter and sugars together until light and creamy. Add the eggs one at a time, beating well after each addition.
3. Sift the flour and baking powder evenly over the creamed mixture. Sprinkle over the dried fruit and chocolate chips. Fold together.
4. Roll the mixture into 40 gram balls and place on the baking trays. Leave enough room between each ball for the cookies to spread when cooking. Lightly press down with a fork.
5. Refrigerate the baking trays and cooking dough for at least 30 minutes.
6. Preheat oven to 180°C. Bake for 20 minutes or until the biscuits are lightly brown and firm to touch. 
7. Transfer to a wire rack to cool. Store in an airtight container.

Makes 30 biscuits.

Toll house biscuits