These biscuits are dangerously close to being healthy…sort of. Everybody always assumes that oats and coconuts make for a healthier alternative. I put in enough chocolate chips to solve that problem though! I solemnly believe that biscuits were made to be indulgent – if you’re trying to be “healthy,” you’d pick something without loads of sugar and butter in it.
Everything in moderation, right? Continue reading “Blueberry crunch biscuits and goodness”
I usually dislike change. I like adventures, but I am all for stability. Which is why moving has kind of thrown me off a little bit. Not having access to internet, for example, has resulted in very few posts recently. Not having access to a camera (I used to use my dad’s) means that even I do bake, I can’t show you. Not having an entirely set up kitchen yet means that my baking has slowed.
To top all of this off, the beautiful rustic table that I bought for our dining room didn’t fit through our door (insert crying face here), so we’re borrowing one from my brother’s generous girlfriend (who has been coming up lots recently!)
All of these things are different to what I am used to!!
What I do like about change though, is that it is a catalyst for experimentation. Lacking a cake tin, I opted to go back to my parent’s house and use their kitchen and camera. I was also equipped with their fabulous house warming present to the Boy and I, the Country Women’s Association Cook Book. Aren’t parents fantastic? Continue reading “Choc chip slice and change”
I was recently asked by a regular reader if I had a good chocolate chip biscuit recipe. A chunky, chewy, good old-fashioned type of biscuit.
And I didn’t! What kind of blogger doesn’t have a basic choc chip biscuit recipe?!
I have several types of biscuit recipes (there’s dark chocolate caramel popcorn, perfect chocolate, boyfriend, Anzac, gluten free choc chip, speculoos and salted caramel just to name a few), but no basic choc chip ones.
So I’m setting out to amend this.
These biccies are soft and chewy, with sweet, caramel undertones as a result of the brown sugar. A word of warning – these biscuits puff up beautifully, creating a smooth, even top of the biscuit, so if you want chocolate chunks poking out of the top of your biscuit, maybe place them into the rolled balls just before you put them in the oven.
Cream the room temperature butter together with both types of sugar. Add in the egg and beat well before mixing in the vanilla and cornflour.
Add in the flour one cup at a time and mix at a medium speed. The mixture will become quite dry. Once all of the flour is mixed in, shape the mixture into a ball, wrap it in cling film and pop into the fridge for 20 minutes.
I never used to refrigerate my biscuit dough, but it really makes a difference to the end result. It also makes rolling the balls less greasy because the butter firms up whilst in the fridge.
Preheat your oven to 180°C and line a baking tray with baking paper (I used my silicone baking mat from House, which I’m slightly in love with.)
Once your dough is chilled, scoop a tablespoon off the mixture and roll it into a ball. Repeat until you’ve finished the mixture, then pop into the oven for 13-15 minutes. Rotate half way through the baking process if they over-brown.
The biscuits that were part of the photo shoot were eaten so quickly by The Boy and my brothers that I didn’t get a shot of how jam-packed with chocolate these little biccies are. You can see the chocolatey goodness in my breakfast biscuit Instagram post though!
These biscuits are divine. They’re like little bites of cake; they’re just the right amount of chocolateyness and they have these perfect seams of chocolate running through them… topped with the salted caramel, these may just be the answer to every first world problem you can think of.
Internet stopped working? Have a biscuit.
Significant other not texting back? Have a biscuit.
Wasted your study time perusing Pinterest? Pin this recipe, then have a biscuit. Continue reading “Double chocolate biscuits and salted caramel”
may not know that I was prompted to start this because of Instagram. I wish I was kidding! I’m one of those people who cannot resist sneaky snaps of her teacup, or of freshly baked biccies.
I’m an Instagram tragic. (proof here: http://instagram.com/gabbyeq)
The boy and I started house-sitting in April and I had recently been made redundant – what is a girl to do in her copious amounts of spare time? Instagram of course! Once people cottoned onto the fact that I was mostly cooking and taking pictures of said cooking, it became a bit of a joke that I spent all of my time this way.
#bakingwithgab was born. Continue reading “Peanut Butter Cookies and Instagram”
