makes
40
prep
25 minutes
cook
25 minutes
difficulty
Mid
makes
40
serves
preparation
25
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 250 g butter, softened slightly
- 110 g (½ cup) caster sugar
- 1 egg yolk
- 375 g (2½ cups) plain flour
- 60 g (½ cup) malted milk powder
- dark or milk Choc Bits (chocolate chips), to decorate
Chilling time 30 minutes
Cooling time 30 minutes
Instructions
Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Use an electric mixer to beat the butter and sugar until smooth and just combined. Add the egg and beat until well combined.
Add the flour and malted milk powder to the butter mixture and beat on low speed until just combined evenly and a dough forms.
Turn the dough onto a lightly floured surface and knead lightly and briefly until it just comes together. Divide the dough into two portion. Use a lightly floured rolling pin to roll out one portion to 5 mm thick. Use a large sharp knife and a ruler to cut the dough into 4 cm x 8 cm rectangles; re-rolling any off cuts as necessary. Use the knife to make a shallow indent across the middle of each biscuit. Place on the lined oven trays, leaving about 2 cm between each. Press the Choc Bits into the biscuits to resemble dominos. Repeat with the remaining dough portion and Choc Bits. Place in the fridge to chill for 30 minutes.
Bake in preheated oven for 25 minutes, swapping the trays around after 10 minutes, or until pale golden and cooked through. Cool on the trays.
Baker’s tips
• These biscuits will keep in an airtight container at room temperature for up to 1 week.
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via ,, and .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
