A basic recipe for chocolate chip biscuits that you can tinker with as you feel inclined.
I use coconut because it adds crunchiness, but if you don’t really like that you can always replace it with flour. Or if you prefer, replace both flour and coconut with almond or hazelnut meal. That’s really yummy.
1/2 a block of butter 125g
1 cup brown sugar
1 cup flour
1 tsp vanilla
1 tsp cinnamon
2/3 cup chocolate bits. White, milk or dark, whichever you prefer.
Warm the butter and whisk in the sugar.
Add the egg and beat it in well.
Add the flour, coconut, vanilla and cinnamon, mix in well.
Stir in the chocolate bits.
Spoon the mixture onto a baking tray and bake for 180 celcius for 20 mins. May need 25 mins if your oven doesn’t have a fan.
Let them cool on the tray for a minute when they come out, then put them on a wire rack to cool down.
If you like them crunchy, let them cool on the rack and quickly put them in a bikkie tin. If you prefer them soft, you may wish to add a little water to the mix and make the bikkies slightly bigger. Let them cool for a couple of minutes on the tray and only a minute on the rack.
The mixture makes around 25 bikkies. You can double it if you’d like more.