This is a 25 year old old recipe from somewhere like Womans Weekly or Good Housekeeping that my mum had..
I recreated these today – the Thermomix way and the taste and smell brings warm memories.
I hope you enjoy them as much as I do and now as my children do 🙂 They have a lovely crisp crunch to them and make around 35 biscuits and yes you can freeze them in a raw state or cooked state.
1tsp Vanilla Extract – you can make your own HERE
50g Raw Sugar
70g Brown Sugar
230g Self Raising Flour ( of if you don’t have any use Plain flour with 2-3tspns of baking powder)
120g Choc Chips
Soften Butter 30-60secs Speed 1 at 37degrees
add Essence and Sugar and mix speed 6 for 10-15 secs. Scrape down
Add Flour and Mix on Speed 2 for around 10-15secs
Knead for around 30secs
Add Peanuts and Choc Chips and mix speed soft 10 secs, scrape down and mix for another 5secs
Lay out some glad wrap and place the mix in a long long shape and roll into a log (as per photo) then pop into freezer for around 30 Minutes. If you going to freeze half the mix you can do this now by rolling into two logs and freezing one log completely and just remove another day when you want to whip up a batch of biscuits !.
So after 30 minutes remove your log and slice in thin slices around 1cm thick and place on lined baking trays.
Place in a preheated 180 degree oven and bake for 15minutes
Allow to cool on trays and then transfer to a wire rack to cool completely
If you have cooked the whole batch you can freeze biscuits cooked .
If you want to make these “Nut Free” Just increase the choc chips. I often split the batch in two and only mix in the Choc chips (120g) and then after I have split the dough I sprinkle in some Peanuts to one half. We have those at home and send the Nut free ones to school.
Be sure to leave a comment and let me know how you went x
Christmas Version – (or anytime really)
Follow the above but add in 80g of White Chocolate and 80g Cranberries. Mix through.