Sunday, February 3, 2013

Salted Milk and White Chocolate Chip Biscuits

All week I have been getting so excited for our trip to Perth and we are finally here! This city has impressed so far with its beautiful parks and friendly people, they even put on a fabulous fireworks display for Australia Day. In the days leading up to our departure I made about a zillion lists of things to remember to do or pack before we leave and I am proud to say my organisational OCD paid off. I managed to find time to make these deliciously sweet and salty biscuits, with the intention to keep some for the trip, but the reality that they were devoured within a few days.

The wonderful thing about these cookies is that you can really taste the salt but it only brings out the sweetness of the chocolate and makes it so much more delicious. I used to omit the salt from my chocolate chip biscuits out of pure ignorance thinking "why would anyone add such a savoury ingredient to a sweet treat?" I am a lot wiser now (but only slightly less ignorant). Try these biscuits and you will never leave the salt out of a sweet dish ever again!

Salted Milk and White Chocolate Chip Biscuits

(Recipe adapted from the Brown Eyed Baker)

What you will need

2 cups flour minus 2 tbsp
2 tbsp corn flour
1/2 tsp baking soda
1 tbsp salt
170g unsalted butter, melted and cooled until warm
1 cup packed brown sugar
1/2 cup caster sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 cup milk chocolate chips
200g white chocolate cut into chunks

What you will need to do

Preheat oven to 180*C and line 2 baking trays with baking paper. Sift flours, baking soda and salt into a bowl and set aside. Beat together melted butter and sugars. Add eggs and beat until creamy. Add vanilla and flours and beat until just combined. Stir in chocolate. Take out dough and place on a large piece of plastic wrap. Wrap dough up in a log shape and place in freezer to firm up.

Once firm, remove from freezer and slice into biscuits about 2cm thick. Place on trays and bake for about 15 minutes or until slightly browned on the edges. Remove from oven and cool on trays.

No comments:

Post a Comment