Biscuits feature heavily at our house. Quick easy snacks to replenish the energy stores, satisfy a sweet desire and a chance to add some sneaky nutrition into bodies.
For me biscuit making is an evolution, each batch is slightly tweaked from the last, pushing the recipe boundaries to see what I can and can’t do to a certain biscuit.
For the last few weeks my new improved unrefined Anzac biscuit has been featuring in the biscuit barrel and preschool lunch boxes. Whole-mealy and slightly sweet – delicious.
And although we love and devoured them, it was time to move on for the moment and indulge in something sweet and chocolatey. It must have been the echo of our house as within seconds of the biscuit trays being out of the oven, little hands crept into the kitchen sneaking off with a handful each.
The biscuits are perfect accompanying a cup of tea, they are great as a mid morning snack and are welcomed in any lunch box including preschool. Again I have added some Linseed meal into the mix as a way of boosting some nutrients. You could replace this with LSA although for us this would make them not preschool friendly, as our school is nut free due to the increase of nut allergies within the community. A lot of choc chip biscuit recipes have chocolate mixed throughout, I do have a recipe like this but I wanted to reduce the quantity of chocolate without it looking like I had reduced it.
This is a fantastic recipe to use up some left over Easter chocolate (leftover?). Just replace the chocolate drops on top with a piece of Easter egg chocolate and follow on with the recipe as stated.
Choc Chip topped Biscuits
1/2 cup Caster Sugar
1/2 cup Brown Sugar packed
1 tsp Vanilla Extract
1/2 cup Linseed Meal or LSA
2 cup Plain Gluten Free Flour
1 heaped tsp Baking Powder (gluten free)
Dark Chocolate Chips
Preheat oven to 160C (fan forced) and line 2 biscuit trays with silicone paper.
In a food processor add butter, both types of sugar and vanilla extract and whiz until light and fluffy.
Scrap down the sides, add the egg and whiz until just combined.
Add the flour and linseed meal and whiz until combined.
Roll dessert spoon worth of dough into balls, place on baking paper 3cm apart and slightly flatten.
Top with 6 choc chips pressed slightly into the dough.
Bake in middle of oven for 15 – 20 minutes or until lightly browned.
Cool on trays, then store in air tight container.
Linseed meal can be found in major supermarkets, health food stores or online. Substitute with LSA (Linseed, Sunflower and Almond meal) if unavailable.
Dark, milk and even white choc can be directly substituted with each other.
If you don’t have a food processor simply use a stand mixer or hand mixer and follow as recipe states.