I promise that I will move on from the baking section of my Edmonds cook book some time soon. Right now I’m stuck in the sweets. There are just so many delicious-sounding baked goods to be made and the recipes are so simple.
My most recent creation was a big batch of Sante biscuits. On this occasion Google has let me down and I can’t give you an explanation of why they are called Saint biscuits (Charlie can you help!) but I’m going to guess it’s because they’re heavenly.
I changed up the recipe ever so slightly by using three types of chocolate because why use one when you can use three? If you like a chewy and soft chocolate biscuit then these aren’t for you. They have a lovely crunch but they’re not too sugary.
Please try them out this weekend and then tell me why you think they’re called saints.
Start by beating the sugar, condensed milk, butter and vanilla together in an electric mixer until they are nice and light and fluffy.
Add the sifted flour a little at a time and keep mixing until it’s all combined. You should probably stir it in my hand but you know I like the lazy route. It worked so I don’t see why you’d dirty another spoon!
With the motor running on slow, add the chocolate chips and keep mixing until they’re just distributed. You don’t want any cookies to be chocolate-less though so make sure you give it a reasonable mix.
Use about a tablespoon of dough at a time and roll it into balls then put it on a lined baking tray. They don’t spread too much but I still left about 3cm between mine.
The recipe says to press the tops with a floured fork but again, why dirty a fork when you have perfectly good fingers. Press them down gently. They won’t really change shape much after baking so make sure you press them down to the thickness you want the finished biscuits to be.
Bake them at 170C fan-forced for 20 minutes or until they start to turn golden.
Leave the baked cookies on the trays to set for about 10 minutes.
Transfer them to a wire rack to cool completely.
These little babies are quite moreish. They’re sweet but not so sweet that after one you feel you’ve had too much sugar to have another. This can be a good thing or a bad thing if you’re trying to resist a second. Enjoy!
What are you up to this weekend? I’m heading up the beach for our first visit back there since the wedding!
recipe from Edmonds Cookery Book
- 125g butter, softened
- 1/4 cup caster sugar
- 3 tbsp sweetened, condensed milk
- few drops of vanilla extract
- 1 1/2 cups plain flour
- 1 tsp baking powder
- 1/2 cup mixed chocolate chips
Pre-heat the oven to 170C fan-forced and line two baking trays with baking paper.
In the bowl of an electric mixer, beat the butter, sugar, vanilla and condensed milk together until they are light and creamy.
Add the sifted flour and baking powder and beat until combined.
Add chocolate chips and beat until nicely distributed through the dough.
Take the bowl of the stand and roll tablespoons full of dough into balls.
Place the balls on the trays, leaving 3cm between each one and gently press the tops using a floured fork or your fingers.
Bake the biscuits for 20 minutes or until golden.
Leave them to rest on the trays for 10 minutes and then transfer to a wire rack to cool completely.