The Biscuit Tin
Photography Josh Griggs.
The flavour combos are endless with this biscuit base – these are a few that prove very popular with both young and old. You need one batch of base cookie dough for each of the three flavour choices.
Makes: 8 large cookies or 16 smaller ones
INGREDIENTS
BASE COOKIE DOUGH
1 cup plain flour
¼ teaspoon sea salt
¼ teaspoon baking soda
90 grams butter, melted
½ cup brown sugar
¼ cup caster sugar
1 large egg
1 teaspoon vanilla extract
CHOICE OF MIX-INS
Cranberry, oat and toffee
½ cup cranberries
½ cup rolled oats
80 grams brittle toffees, roughly chopped (I used 16 Werther’s toffees)
White chocolate and cornflake
125 grams white chocolate, roughly chopped
1 cup cornflakes
¼ teaspoon ground cinnamon
S’mores
1 cup roughly chopped white marshmallows
125 grams dark chocolate (72% cocoa), roughly chopped
METHOD
Preheat the oven to 180°C regular bake.
Combine the flour, salt and baking soda in a medium bowl. Add your chosen mix-ins and toss well to coat in the flour.
Whisk the butter, both sugars, egg and vanilla together. Pour onto the dry ingredients and stir to combine well, making sure there are no pockets of flour in the dough.
Scoop out ¼ cups of the dough and place on lined baking trays about 6cm apart. Don’t overcrowd the tray or they will all melt into one huge biscuit.
Bake for 8 minutes, then remove from the oven and give the tray a couple of sharp taps on the bench to flatten the cookies and give them a wrinkly top. Bake for a further 5-6 minutes, or until the cookies are a light golden brown and the outer edges are starting to crisp but the centres are still a little soft and puffy.
Leave for 5 minutes, then transfer to a cooling rack. The cookies will keep for 3 days stored in an airtight container.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.