Sante Biscuits Cookies Recipes

SANTES - NEW ZEALAND'S CHOCOLATE CHIP BISCUITS

Steps:

• Pre-heat the oven to 170C (338F) fan-forced and line two baking trays with baking paper.
• In the bowl of an electric mixer, beat the butter, sugar, vanilla and condensed milk together until they are light and creamy.
• Add the sifted flour and baking powder and beat until combined.
• Add chocolate chips and beat until nicely distributed through the dough.
• Take the bowl of the stand and roll tablespoons full of dough into balls.
• Place the balls on the trays, leaving 3cm between each one and gently press the tops using a floured fork or your fingers.
• Bake the biscuits for 20 minutes or until golden.
• Leave them to rest on the trays for 10 minutes and then transfer to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES/SANTE BISCUITS

Steps:

• beat butter, essence and sugars in a small bowl until light and fluffy with an electric mixer.
• beat in egg.
• stir in sifted flours, choc chips, nuts and milk.
• drop level tsps of mixture onto lightly greased trays.
• press with a fork lightly.
• bake for 12 minutes.
• stand 5 minutes.
• turn onto rack to cool.

SANTE BISCUITS (COOKIES)

Steps:

• 1. Cream butter, sugar and condensed milk; add essence.
• 2. Add dry ingredients and chopped chocolate. Roll into small balls.
• 3. Place on cold greased trays. Flatten with a fork.
• 4. Bake for 20 minutes at 180 degrees celsius (350F).

BISCUIT SANDWICH COOKIES

Steps:

• Preheat oven to 325 degrees. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse until the mixture resembles coarse crumbs. With machine running, pour in 1/4 cup cream and the vanilla, and process until dough just comes together.
• Roll dough between lightly floured sheets of parchment until 1/16 inch thick. Using a 2 1/2-inch fluted cutter, cut out 36 rounds, gathering together scraps and rerolling if needed. Space 1 inch apart on parchment-lined baking sheets. Chill in freezer until firm, about 15 minutes.
• Whisk together egg yolk and remaining tablespoon cream. Brush onto tops of cookies. Bake until golden brown, 15 to 20 minutes. Let cool. (Unfilled cookies can be stored in an airtight container up to 4 days.)
• Turn over half the cookies, and spread 1 heaping teaspoon chocolate or chocolate-hazelnut spread onto each. Top with remaining cookies. Refrigerate until set, about 15 minutes (or up to 2 days; cookies will soften slightly with longer storage).