These biscuits were a resounding success in the House of Red Dirt. I think that smashing up some easter eggs (put them in a ziplock bag then let small children attack with a rolling pin!) for the chocolate chips made them a bit more special in #1's eyes LOL.
Thursday, April 19, 2007
Using Up The Eggs
Easter Eggs that is! I learnt a neat trick from one of our old neighbours - let the kids go crazy on their chocolate eggs for a set period of time, maybe 3 or 4 days, then collect whatever is left and use the leftovers in your baking during the next couple of weeks. Being the mean kind of mum that I am, #2 didn't even get to taste a chocolate egg while #1 had his doled out over the space of one week. Considering that the kids didn't get eggs from anyone but us, the Easter Bunny and one set of friends up here there weren't too many left over but we still managed to find some to use in this different kind of chocolate chip cookie recipe. Don't worry, I wasn't totally horrible. The Easter Bunny bought colouring stuff along with a couple of little eggs for each of the offspring and #2 got some gorgeous stuffed toys which she was more than happy with. Since she hasn't ever tasted chocolate she didn't have a clue what she was missing out on and she happily snacked on some sultanas instead.
Chocolate Crispy Biscuits
in Australian Table, April 2007
125g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
2 cups rice bubbles
1 cup self raising flour
1 cup milk chocolate chips
½ cup shedded coconut
1. Preheat oven to 180˚C. Line 3 biscuit trays with baking paper.
2. Place butter and sugar in a large bowl. Beat with an electric mixer until pale and creamy. Add egg and vanilla and beat until smooth. Add remaining ingredients. Stir well until combined.
3. Place heaped tablespoons of mixture on trays, allowing room to spread. Press down gently. Bake 12-15 minutes, until lightly browned. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.
4. Store in an airtight container.