For obvious reasons, bigger is usually better. Just think of the big banana, the big pineapple, the big prawn. They’re all popular. So why bother making regular sized biscuits when you could make big ones? And there’s nothing like pulling out a batch of warm biscuits from the oven to improve your popularity at home.
Except for the choc chips you probably have everything you need in the cupboard for these (my kind of recipe). I can’t keep things like choc chips in the house for long as my husband has a nose for anything of the chocolate persuasion and usually sniffs them out before I’ve had a chance to bake anything. Hopefully you have more luck with your pantry.
This basic recipe could also be used for a regular plain biscuit, or you could add anything to the dough that you like to change up the taste – lemon zest, coffee, sultanas, vanilla. Or on top of the flattened biscuit you could make an indent and fill it with jam, or sprinkle with sugar or hundreds and thousands.
125g softened unsalted butter
1 cup plain flour
1 cup self raising flour
½ cup sugar
1 pinch salt
Splash of milk (if required)
Directions (makes 10 big biscuits)
Preheat the oven to 180°C and line two baking trays with paper.
Cream the butter and sugar with a wooden spoon until light and fluffy. Mix in the egg, followed by the salt. Pour in the flour, adding just half a cup at a time. Add a splash of milk if you need it.
Bring the dough together in a ball. Pick off pieces of the dough and roll into a golf ball size. Flatten out between your hands and place on the baking tray. Continue with the rest of the dough – you should get around ten biscuits depending on the size you choose. Space them evenly apart as they will spread a little while baking. Push in your chocolate chips into any old pattern you like (remembering more is better!).
Place in the oven for around 10-12 mins or until the bottom of the biscuits are starting to brown. Remove from the oven and cool on a wire rack before serving