Santes New Zealands Chocolate Chip Biscuits Recipes

TRADITIONAL CONDENSED MILK CHOCOLATE CHIP BISCUITS

Steps:

• Heat the oven to 180C. Line 2 large baking trays with baking paper.
• Beat the butter and sugar together until light and fluffy. Add the condensed milk and beat in. Sift the flour and baking powder over the butter mixture and stir in along with the chocolate chips.
• Rollheapedteaspoonsfulsof the mixture into balls and place on the prepared trays. Press down a little using a lightly floured fork. Place in the oven and bake for about 15 minutes until golden brown. Turn trays during baking if needed.
• Remove from the oven and transfer to a wire rack to cool completely.
• Meanwhile, make the chocolate cream. Place the cream and butter in a small saucepan and place over low heat. Allow the butter to melt then turn up the heat and bring just up to the boil. Remove from the heat and add the chocolate. Leave to stand until the chocolate melts in the hot liquid then gently stir to mix. Set aside.
• To finish, once the chocolate cream is nearly setspread a little on the base of a biscuit. Top with another biscuitand press lightly to join. Repeat with the remaining biscuits.
• Store in an airtight tin.

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.

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).

EASY CHOCOLATE BISCUITS

Steps:

• Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
• To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
• As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.

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.