In my first year of university I subsisted on a diet of beer, schnitzels so rubbery we called them “thongs” and tuna mornay. The one culinary highlight was the jar of biscuits that my room mate used to bring to share when she went home for the weekend. The biscuits were crumbly, buttery and dotted with chocolate chips, nuts and sultanas. They were quite simply the ultimate biscuit and of course my room mate became one of my best friends.
Fast forward a (few!) years and my friend brought around a batch of those biscuits as a present. I quickly ate the entire jar and begged for the recipe so I could try and replicate them myself. The first batch did not quite work out to plan with the biscuits turning out dry and lumpy but the second batch were just as I remembered them.
Learn from my mistakes and make sure your biscuits aren’t too big. The ideal size is about a tablespoon of mixture. Also don’t overcook the biscuits. As soon as they start to slightly colour it’s time to pull them out of the oven. I hope I haven’t ruined the friendship by sharing the recipe but they are too good to keep to myself.
- 225g butter
- 1/2 cup brown sugar
- 2 eggs
- 2 1/2 cups self raising flour
- 1/2 cup choc chips
- 1/2 cup roughly chopped almonds
- 1/2 cup sultanas
- 1. Preheat oven to 180c.
- 2. Melt 225g of butter in a small saucepan over a low heat or in the microwave.
- 3. Remove from heat and stir in sugar until dissolved.
- 4. Beat in eggs then mix in flour, choc chips, almonds and sultanas.
- 5. Place in spoonfuls on trays lined with baking paper and cook for around 15 minutes or until just starting to colour.