Both of the following biscuit recipes are made using the same base, then varied, and they can be changed again by you according to what you like and what you have at home! For instance try choc mint by adding peppermint essence instead of vanilla extract. Add M and M's instead of choc chips (I have done this before but don't have a photo!), or smashed up Malteser's - the possibilities are endless.
The base is very sweet and rich, so if you don't like that then this biscuit is not for you! I think they're lovely and they have a nice chewy texture. The original recipe was normal chocolate chips, but I like white chocolate instead, and then adapted it for a jaffa recipe as well, as the husband is a bit jaffa mad!
White Chocolate Chip Biscuits
Ingredients
2 1/4 cups plain flour
1 tsp bicarbonate soda
1 tsp salt
160 g softened butter
3/4 cup white sugar
3/4 cup soft brown sugar
1 tsp vanilla extract
2 eggs
2 cups white chocolate chips
Method
Preheat the oven to 180 degrees Celsius. Sift together flour, bicarbonate soda, and salt into a bowl. In a separate bowl cream the butter, sugar, and vanilla until light and fluffy. Add eggs and beat until just combined. Gradually add the flour mixture to the creamed butter, mixing until well combined, then stir in the chocolate chips. Drop teaspoonfuls of the mixture onto ungreased baking trays, allowing plenty of room for spreading. Bake for 8 - 10 min, then transfer onto a wire rack to cool.
Note: The biscuits are quite fragile while hot but they seem to set somewhat once cool, so just be careful when removing them from the baking tray.
Jaffa Biscuits
Use the above recipe and method, but substitute orange essence for the vanilla extract and substitute smashed up jaffa's for the chocolate chips. The easiest way to smash them is to add them to a strong sandwich/ziplock bag, then smash with a mallet - this way its mess free!
