175 g caster sugar
2 large egg, beaten
55 ml milk
1/2 tsp salt
225 g unsalted butter
110 g light brown soft sugar
115 g white chocolate chips , broken into very small pieces)
450 g plain flour
0.5 tsp bicarbonate of soda
1 tsp baking powder
- Beat the two types of sugar together with the butter until the mixture is pale and fluffy.
- Beat in the eggs.
- Sift in the flour, salt, baking powder, bicarbonate of soda and chocolate chips and mix well with the previous ingredients.
- Add the milk slowly and mix well to create a soft but not sticky dough.
- Shape the dough into two 'logs', about 30cm long, and wrap them seperately in foil or baking paper.
- Place in the freezer for at least two hours, or freeze.
- Preheat oven to 200C.
- Remove a 'log' from the fridge or freezer and unwrap.
- Cut 5mm (1/4 inch) slices and place on a greased baking tray, leaving enough room for the biscuits to expand while cooking.
- Bake for 6-8 minutes if dough was refrigerated and 7-9 minutes if baking from frozen.
- After a few minutes resting on the baking tray, place the biscuits on a wire rack to cool.
They're great to prepare in advance then store in the freezer in case of unexpected guests or peckish kids.
The recipe makes about sixty biscuits but you can bake just as many as you need and store the rest of the 'log' in the freezer until needed.
Easy to experiment with other flavourings.
Biscuit and sweets
Kids can help