These are , left, Peanut butter, right, Chocolate with added chocolate chips.
From the basic recipe, I have made
Can’t wait to try
Seeds and spices
Peanut, (3 heaped Dessertspoons of crunchy peanut butter)
Double Chocolate ( 15 to 20 g Dutch cocoa powder and 1 handful of both dark choc chips and white choc chips.)
170g sugar ( I use raw caster )
113 butter g, room temperature.
225 g Self Raising flour,
1 teaspoon vanilla ( optional)
Set oven 170 ff
Cream butter and sugar, 1 minute, speed 4, ( scrape down after 30 seconds)
Add egg, mix, 30 seconds, speed 4
Add flour, 30 seconds, speed 4
Add vanilla if using, 10 seconds, speed 4.
Using a teaspoon or a spring loaded 4 cm ice cream scoop, place dough onto lined baking sheet.
Bake 15 minutes or until brown around edges.
Leave on tray for 5 minutes and then on wire rack to cool.
To add extra ingredients, add after basic mixture is completed.
Ginger nuts, 2 Tablespoons of both ground ginger and golden syrup.
Choc Chip, a small handful of each Choc Chips, and chopped Walnuts and dried Cranberries.
Monte Carlos, butter cream and Raspberry jam.
Ginger and Molasses, 2 Tablespoons ground ginger and 1 tablespoons of BOTH golden syrup and molasses.
I usually make double of the basic mix and make 2 different flavours.
The basic mix makes about 36 biscuits
These are Monte Carlo and Choc Chip.