Almond and chocolate chip biscuit
These bikkets are tasty af, and freeze really well.
This recipe is adapted from the first cookbook written by the first MasterChef AU winner, Julie Goodwin.
I tend to make a batch and bake as needed. They melt in the mouth and are very moreish (so only baking a few at a time is a really good idea for me!)
When I say “soft” I mean soft! Try transferring the entire baking sheet to a wire tray for at least 5 minutes at least before attempting to move. Otherwise they’ll get all squishy!
- 24
- 10 minutes
- 15 minutes
Ingredients
- 2 cups self raising flour
- 1 cup caster sugar
- 1/2 tsp salt
- 185g butter
- 1 egg
- 1/2 tsp vanilla extract
- 60g hazelnut or almond meal
- 60g chocolate, grated or bits
Directions
- Cream the butter and sugar in a mixer.
- Add the egg and vanilla and combine.
- Incorporate flour and salt.
- Mix in hazelnut or almond meal and chocolate
- Roll into small balls, and press fork into top to flatten and shape
- Bake at 180°C for 15 minutes. Cookies will be golden, but still soft, and will harden on cooling