Australian/Scottish Chocolate Chip Cookies

 This recipe is from an ex-pat living in Perth, and never fails to be crispy. I think it’s the ‘Bis cuit” that does the magic. Two cooking temperatures, one to bake and a lower one to dry out.

I made the mixture, rolled it and covered half of it in cling film and put it in the freezer. The frozen half defrosted, sliced and baked was just as good as the first batch of cookies.


Ingredients

175gm Butter, softened
70 gm Soft brown sugar
70gm White sugar
Pinch of salt
2 Egg yolks
2 teasp Vanilla extract
1/2 teasp Baking powder
80gm Rice flour
225gm Plain flour
200gm Chocolate chips - or half and half whole hazelnuts

Method
Cream butter and sugars.
Add egg yolks and vanilla.
Add dry ingredients and finally add chocolate or nut combination.
Mix thoroughly, then tip the mixture out onto a sheet of cling film and form it into a sausage shape about 24cm long. Chill in the fridge for 2hrs.

After 2hrs, set your oven to 180C.
Cut the cookie dough into 16 slices and place them on a baking sheet lined with greaseproof paper, leaving space for the cookies to spread a little.
Bake for 10 minutes, then reduce the heat to 150C for a further 15 minutes.










 








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