While I love pesto and parmesan and lots of other delicious savoury tastes, I definitely have a fondness for sweet treats. Once, if not twice during the week, I bake something sweet to 'have on hand'. However, last week, for different reasons, our pantry was looking rather bare on the 'sweet front' and on a few afternoons, I found myself making a piece of fairy bread just to satisfy my cravings...
So, on the weekend, I decided to make a batch of biscuit dough that I could freeze and then easily bake at a moment's notice.... I made a batch of nutty chocolate chip dough using a Stephanie Alexander recipe my sister-in-law had shared at one of our Cooking Clubs. I love the nut and chocolate combination and I love that I can pop a batch of these into the oven with little effort and be able to enjoy that freshly baked biscuit goodness...
Here's the recipe...
Chocolate Chip Biscuits
Makes 30-36
125g plain flour
½ tsp salt
½ tsp bicarbonate of soda
120g roasted nuts, chopped (I’ve tried both pecans and hazelnuts)
170g bittersweet chocolate, chopped
110g softened unsalted butter
⅓
cup castor sugar
⅓
cup brown sugar
1 egg, lightly beaten
Sift flour, salt and bicarb soda into a large bowl. Add chocolate and nuts (I roasted ours
slightly on a baking tray in a moderate oven for ten minutes before finely
chopping them in a mini food processor).
In an electric mixer cream butter, castor sugar and brown sugar until
pale and fluffy. Add egg, then fold in
chocolate mixture. Form into 2 logs
about 3cm in diameter and wrap tightly in plastic film. Chill for 1 hour before baking.
Preheat oven to 175°C and line a baking tray with
baking paper. Unwrap logs and cut into
1.5cm thick slices. Place on baking
tray, allowing room for spreading and bake for 12 minutes. Cool on a wire rack.
Logs of biscuit dough can be frozen (the suggestion in
this recipe is to slip each log inside an empty cardboard tube from a roll of
kitchen paper to prevent them freezing with one side flattened). Thaw at room temperature before slicing and
baking.







