Freezer Biscuits

Ingredients

125g butter
75g brown sugar
50g sugar
1tsp vanilla
250g chocolate, melted

Method

1. Preheat the oven to 160^o C fan forced. Line a cookie tray with baking paper.
2. Cream the butter, both sugars and vanilla until creamy and smooth.
3. Gently melt the chocolate in the microwave or over low heat until just melted. Fold into the creamy mix.
4. Beat in the egg.
5. Sift the flour, bicarb and cocoa together into the mixture and fold to combine.
6. Add the choc chips and mix well. At this point, the dough can be sealed and frozen, then used to bake a few biscuits at a time.
7. Using a heaped tablespoon of mixture for each biscuit, place 6 to 8 biscuits at a time on the tray. Allow 3cm between biscuits for spreading. An ice-cream scoop can be used to make large biscuits.
8. Bake for 10 minutes until the biscuits rise, and remove from the oven. They will flatten as they cool. Allow to cool completely before removing from the tray.

Optional

• Use dark chocolate and dark chock chips for a rich chocolatey flavour.
• Use white chocolate, white choc-chips and macadamias for choc-macadamia biscuits. Leave out the cocoa.
• Use milk chocolate and dark & white choc chips for a triple choc biscuit.
• Use milk chocolate and replace the cocoa with instant coffee for a mocha flavour.