They're our favourite go-to bake, especially when we're craving a sweet treat but haven't got much time. We have some absolutely delicious cookie recipes on Foodiful, including classic choc chip cookies, fruit & nut choc chip cookies, cranberry & white choc cookies, and our pretty-in-pink choc chip and marshmallow cookies.
Here are our top tips for biscuit-baking success:
- To soften butter, set aside at room temp for about 30 minutes or until soft to touch and no longer solid.
- Firmly packed brown sugar should hold the shape of the measuring cup when turned out. Make sure it’s level before turning out.
- Before measuring flour, stir in the canister to aerate. Lightly spoon flour into a dry measuring cup or spoon. Level with a knife to avoid adding too much.
- Before measuring sticky ingredients, such as golden syrup, lightly coat the measuring cup or spoon with non-stick cooking oil spray.
- Baking is a precise business, so measure out all ingredients before mixing to save time and help avoid mistakes.
- Stir flour into batter a little at a time. It keeps the flour from jumping out of the bowl and prevents pockets of flour in the finished creation.
- To keep biscuits fresh, for up to 1 week, arrange cooled biscuits in an airtight container in single layers separated by baking paper. To store for up to 3 months, cool and arrange as above with baking paper in either freezer bags or containers, and freeze. To serve, thaw out of container for 15 minutes.
- Instead of chocolate pieces, try caramel chunks or candy-coated choccies.
- To minimise mess, put biscuits on a wire rack over a sheet of baking paper to catch drips of melted choc – it works for icing, too.
Neat, huh? It's time to get baking!