The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Choc Chip Biscuits
Ooooh when I need a pick up, these moulten boulders of goodness are the perfect gooey prescription.
Prep Time: 15 mins
Cook time: 20 mins
200g butter, softened
1 cup brown sugar
1 tsp vanilla essence
1 egg, lightly beaten
1/2 tsp cinnamon
1 1/2 tsp baking powder
2 1/4 cups flour *(OR 2 cups + 1/4 cup cocoa)
100g white chocolate bits
100g dark chocolate bits
*If you like your biscuits dark with extra chocolate
Preheat your oven to 160
(If you’re baking half and freezing half – I would suggest it – otherwise you’ll eat every single one)
Lightly grease a baking tray and line a tray (that fits into your freezer) with baking paper.
Cream together the butter and sugar until the mixture is light and soft.
Add the vanilla essence and egg, beat well.
Sift together the dry ingredients, then add with the chocolate chips.
Slowly at first, mix together until you have a soft dough.
Wet your hands, roll into balls and pop onto baking / lined trays. Slightly flatten with a wet fork.
Place half in the freezer (when frozen, pop into bags, remove and bake when you fancy a treat, adding another 5 minutes to baking time).
Place the other tray into the oven, bake for 15 – 20 minutes or until swollen and golden – ooooft!
Remove from the oven and stuff into your mouth – whole….. OR cool and pop into a biscuit tin!
Jax Says : Because they’re much softer then regular cookies, these biscuits are absolutely gorgeous to use as a dessert in an ice cream sandwich, drizzled with choc sauce or cream – just sayin’
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