Pantry Potterings

MINI DARK CHOCOLATE CHIP BISCUITS | EASY & VEGAN

Makes: 20
Takes: About 1 hour
Level: Easy
Scroll down for a step-by-step with images

Ingredients:

  • 100g Butter, I use slightly salted but unsalted will work too
  • 65g Golden Caster Sugar
  • 135g Plain Flour
  • 75g Chocolate Chips, I use dark
  • 1 tsp Vanilla essence

Method:

  1. Add butter and sugar to large mixing bowl, cream together until mixture becomes pale.
  2. Add vanilla essence to mixture and stir to combine.
  3. In a separate smaller bowl mix together the flour and chocolate chips, then add this to the butter and sugar.
  4. Stir together until and crumby mixture forms, don’t be tempted to add any liquid here.
  5. Using your hands, mould the mixture into a ball inside the mixing bowl.
  6. Lightly flour a work surface, roll out your dough until about half centimetre thick.
  7. Line a large baking sheet with baking paper.
  8. Using a small cookie cutter, I use 48mm (1 7/8in) cutter, cut out your biscuits and transfer to a baking sheet.
  9. Wrap baking sheet in cling film and chill biscuits in the fridge for around 45 minutes, or the freezer for about 20 minutes.
  10. Pre-heat oven to 180 fan.
  11. Remove biscuits from fridge or freezer, remove cling film, bake in heated oven for 12-15 minutes until slightly golden on the edges.
    Once cooled completely, transfer to a air-tight container, these will keep for a couple of days.

Step-by-step:

Prepare your ingredients.

1. Add butter and sugar to large mixing bowl, cream together until mixture becomes pale.
2. Add vanilla essence to mixture and stir to combine.

3. In a separate smaller bowl mix together the flour and chocolate chips, then add this to the butter and sugar.

4. Stir together until and crumby mixture forms, don’t be tempted to add any liquid here.
5. Using your hands, mould the mixture into a ball inside the mixing bowl.

6. Lightly flour a work surface, roll out your dough until about half centimetre thick.
7. Line a large baking sheet with baking paper.
8. Using a small cookie cutter, I use 48mm (1 7/8in), the smallest one pictured here, cut out your biscuits.

Transfer biscuits to the lined baking sheet.

9. Wrap baking sheet in cling film and chill biscuits in the fridge for around 45 minutes, or the freezer for about 20 minutes.
10. Pre-heat oven to 180 fan.
11. Remove biscuits from fridge or freezer, remove cling film, bake in heated oven for 12-15 minutes until slightly golden on the edges.

I hope you enjoyed these little biscuits, if you did then you’ll also like our EASY CHOCOLATE ORANGE COOKIES!