Chocolate Chip Biscuits

It is that time of the week again, so here is a biscuit recipe, in honour of Three Biscuit Thursday.

I asked my son what sort of biscuits he would like to bake with me over the weekend, and he answered “they should have chocolate”. “Do you mean chocolate biscuits, or ones with chocolate chips in?” “Chocolate Chips!”.  So, Chocolate Chip Biscuits it was then…..

This recipe makes about 40 biscuits, depending on how thick you cut the slices.

  • 225g Plain Flour
  • 1tsp Baking Powder
  • 100g Unsalted Butter (straight from the fridge)
  • 175g Caster Sugar (Vanilla Caster Sugar if you have it available is even better)
  • 100g Milk Chocolate Chips
  • 1tsp Vanilla Extract
  • 1 lightly beaten Egg

Put the flour and baking powder in a large bowl.

Mix with a fork or a pastry blender (as in the photo above) to fluff it up a bit, and save you from the chore that is sifting, which isn’t really necessary in this recipe. As you can see, I had a small pair of hands helping me with this recipe!

Cube the butter, and add it to the flour, rubbing it in with your fingertips or a pastry blender until it resembles breadcrumbs.  The idea is to have as little warmth from your hands touching the butter and melting it, as it changes how the biscuits bake.

Add the chocolate chips and caster sugar.

Mix well to combine.

Make a well in the middle of the dry ingredients and add the egg and vanilla extract.

Mix everything together using a wooden spoon until it looks like this.

Then use your hands to quickly bring the dough together.

Shape into a long sausage on a piece of aluminium foil.  The sausage should be about 40cm long.

Wrap the dough sausage up tightly in the foil and put into the fridge for at least an hour.

Slice the dough into slices about 1cm thick.  You can bake as many or as few biscuits as you want.  Just slice what you want, and then return the dough to the fridge.  Sealed up it lasts for a few days.

Place the slices on a baking sheet with silicon or greaseproof paper.

Bake in a 180 degree oven for 13 minutes, turning after 10 minutes to allow the biscuits to cook evenly.  They will be slightly soft when you take them out of the oven, but crisp up nicely if you leave them to cool on the baking tray.


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