I know I've probably already shared this on my previous blog but I thought I'd share it again. These have to be the easiest and tastiest biscuits I've made, and I've used the same recipe for the last four years. The trick is to let the heated mixture cool so the choc chips don't melt although if it does melt it doesn't change the flavour, it just doesn't look as pretty.
So firstly grab a decent sized pot and throw in 200g butter (I usually do less), 1 1/4c sugar, 2 T golden syrup, 2 T milk and 1 t vanilla essence. Heat until the butter has melted then give it a quick stir and leave to cool down.
Meanwhile, set your oven to 180C or less if you're using fan bake. Mix 2 1/2c plain flour, 1 t baking soda and 1 1/2 c choc drops in a bowl. Once the butter/sugar mix has cooled throw the flour mix in and gently fold it in until no dry bits are visible. Don't over mix!
Place teaspoonfuls onto baking sheet or baking paper on oven tray. Bake until golden (approx 10 mins although I never time my baking), they should still be soft in the centre.
So firstly grab a decent sized pot and throw in 200g butter (I usually do less), 1 1/4c sugar, 2 T golden syrup, 2 T milk and 1 t vanilla essence. Heat until the butter has melted then give it a quick stir and leave to cool down.
Meanwhile, set your oven to 180C or less if you're using fan bake. Mix 2 1/2c plain flour, 1 t baking soda and 1 1/2 c choc drops in a bowl. Once the butter/sugar mix has cooled throw the flour mix in and gently fold it in until no dry bits are visible. Don't over mix!
Place teaspoonfuls onto baking sheet or baking paper on oven tray. Bake until golden (approx 10 mins although I never time my baking), they should still be soft in the centre.
Oh, they sound yummy! I will definitely give them a go!
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