These biscuits are crunchy all the way without any soft center or doughy texture. I’ve been using this recipe for ages, I think it originally came from the back of a chocolate bar. It’s pretty simple and even beginner bakers or students missing home comforts should manage to make them without any trouble.
Crunchy, crumbly chocolate chip cookies:
Ingredients: makes about 36 biscuits
225 g (2 cups) self-raising flour with a pinch of salt
150 g butter (cut into small pieces)
1 egg (beaten)
100 g (1 cup) granulated sugar
100 g chocolate – (choc chips or a roughly chopped bar of chocolate )
- Rub butter and flour together (by hand or in the processor) until it resembles fine crumbs.
- Add the sugar and chocolate and mix everything together
- If you used a processor, pour the dry mixture into a clean bowl.
- Add the beaten egg to the dry mixture – stir all together until a stiff dough is formed. At first it looks like there is a tiny amount of egg for loads of dry mixture, but use your hands and keep kneading and it’ll come together.
- When you have a ball of dough which doesn’t stick to the side of the bowl, stick it in the fridge for about 30 mins. This stage is optional but it stops the biscuits spreading too much when in the oven.
- Heat the oven to 180°
- Cut the lump of dough in half for easy working and roll one half onto a floured surface – this prevents the dough sticking to the work surface. I generally roll the dough as thin as possible which is determined by the size of the choc chips.
- Using a round cutter, cut out the biscuits and place on silicon or paper lined baking trays. Leave space round each biscuit.
- Repeat with the other half of dough.
- Bake for 12-15 mins, remove from oven when golden and transfer to a wire rack to cool.
- These can be stored in an air-tight tin for up to a week but I suppose that depends on how many you don’t eat!