Choc Chip Bikkies
· 150 g butter
· 1 cup brown sugar
· 1 ½ cups self raising flour
· 2 tbs cocoa
· 1 egg
· 1 cup choc bits

1. Place butter and sugar into small saucepan and melt over low to medium heat.
2. Sift flour and cocoa into large mixing bowl and stir in butter/sugar mixture until smooth. Add egg and mix well. Add the choc bits and stir.
3. Place heaped teaspoonfuls of mixture on a greased tray. Bake at 180 degrees for 10-15 mins.


This one is a bit harder, and there are no guarantees as to how it will turn out! Experiment with it and let me know how they go.


Choc Chip Bikkies 2.
· 150 g butter
· ¾ cup raw sugar
· ¼ cup treacle
· 1 ½ cups self raising flour
· 2 tbs cocoa
· 1 egg
· 1 cup choc bits
· milk

4. Place butter, sugar, and treacle into small saucepan and melt over low to medium heat. Bring to boil and simmer for about five mins or until raw sugar is almost completely dissolved. The consistency should be smooth, and not grainy.
5. Put flour into large mixing bowl and stir in butter/sugar mixture until smooth. Add egg and stir quickly. Allow to cool completely. The mixture will be very hard, so break it into pieces and mix in enough milk to make mixture smooth. Add the choc bits and stir.
6. Place heaped teaspoonfuls of mixture on a greased tray. Bake at 180 degrees for 15-20 mins.


I set out one day to make Choc Chip biscuits. As soon as my brother saw begin work in the kitchen, he immediately came in to help. Daniel loves cooking, breaking a long standing tradition amongst generations of Mcfarland males who would never dream of making a meal for themselves. We had trouble from the start. First I was not sure that the scales had been properly cleaned and put through the dishwasher after they had weighed out some pretty potent chemicals. Thankfully, the only ingredient that needed measuring was the butter, and I am reasonably good at estimating such measurements. I placed the butter in the bowl, and then went to put the sugar in. There was no brown sugar, and no white sugar, and the recipe called for both. Normally I can improvise if either one was missing, but both was a disaster. I had only raw sugar and the biscuits would taste dreadful if I put only that in. The trick was to get raw sugar down to the consistency brown sugar. I knew the only way to do that was to boil it. My ever-trusting brother had complete confidence in me and never doubted that I was doing the right thing. I put the treacle in it to give it the brown sugar taste, as we had no golden syrup either. I boiled it down to the right consistency with the butter, and then mixed it and the flour and cocoa (also not in the original recipe) together. It was still hot when I put the choc chips in, so they began to melt and partially mixed into the mixture, creating a delicious, chocolaty flavour. . I decided that the mixture needed to cool so that the choc chips wouldn’t melt any further. We placed it in the fridge and left it. When cool, I took it out, to my horror, but not to my surprise, it was as hard as a rock. The caramel mixture I had used for liquid had set. I put the poor old Kenwood through some dreadful torture as I mixed the milk in. I finally broke it into small pieces and it was alright. I commented to Mum that the bikkies would either be a wonderful success, or a complete failure. When they came out of the oven my sister called them “cat missiles.” I couldn’t tell whether she was joking or not. When I tasted them for myself I was incredibly pleased. They were just what biscuits ought to be. Nice and firm on the outside, and just the right gooiness in the middle. Perfect.