Classic Chocolate Chunk Biscuits

April 2021

200g  butter

200 brown sugar

80g caster sugar

1 large egg

1 tbs vanilla extract

350g SR flour (2 &1/2 cups)

teaspoon dry instant coffee

220g chocolate roughly chopped

1 cup   roughly chopped peanuts or almonds and or flaked coconut

cream soften butter with sugars 

add egg , vanilla and coffee

fold in nuts and chocolate

fold in flour 

desert spoon full of mixture and roll into balls

place on baking sheet lined tray

bake 9 minutes to golden brown

NOTE: You can freeze uncooked mixture an for up to a month . Place on a glad wrap sheet and roll into a log then to to cook defrost slightly and slice off size biscuits pieces and bake.