In the country one could expect friends to pop in for a “cuppa’ at any time of day…
This recipe comes courtesy of Stephanie Alexander and Natalie Paull (Beatrix, Nth Melbourne); one I have made on many occasions. The beauty of this roll biscuit recipe is that the cookie dough allows it to be kept frozen. Just slice off the desired number of biscuits as required and bake. Cookies in 15 minutes and you’re ready to roll.
My favourite flavour combinations with these biscuits are cranberry and pistachio, white chocolate and candied orange, and hazelnut and dark chocolate. Experiment with the ingredients by varying the nuts, type of chocolate, and other ingredients such as dried cranberries, candied orange, Mars bars… the sky’s the limit! A total winner every time.
About 25 cookies
PREP: 15 minutes
COOK: 15 minutes
INGREDIENTS
125g plain flour
½ tsp salt
½ tsp baking soda
120g roasted nuts & dried fruit (just pick a great combination)
170g bittersweet chocolate, in chunks
110g softened unsalted butter
1/3 cup caster sugar
1/3 cup raw Sugar
1 egg
INSTRUCTIONS
Sift the flour, salt and baking soda into a large bowl, then mix in the chocolate and nuts. In a bowl of an electric mixer, cream the butter and sugars with a paddle until the mixture is pale and fluffy. Add the egg and beat until combined, then fold in the flour and chocolate mixture.
Wrap and roll it in 2 layers of clingfilm, twisting the ends so that you have a tight sausage. Freeze. To prevent a flat side to your frozen logs, slip them inside a cardboard tube when freezing.
When ready to bake, cut desired number of biscuits from the frozen roll, approximately 1.5cm thick slices. Place on a baking tray lined with baking paper, allowing enough room for spreading. Bake in a 175C oven for 12 minutes.