Basic Shortcrust Pastry
Dark Choc-Chip Cookies
• 2 cups (300g) plain (all-purpose) flour
• 145g butter
• 2–3 tablespoons iced water
• 125g unsalted butter, chopped
• 100g (½ cup, firmly packed) brown
sugar
• 70g (1/3 cup) caster sugar
• 1 egg
• 1 teaspoon vanilla essence
• 225g (1 ½ cups) self-raising flour
• 190g (1 cup) dark cooking choc bits
1. With the dough blade, process the flour and butter in the food processor bowl until
the mixture resembles fine breadcrumbs. While the motor is running, add enough
iced water to form a smooth dough.
2. Remove dough from the bowl. Knead very lightly then wrap the dough in plastic wrap
and refrigerate for 30 minutes.
3. When ready to use, roll out on a lightly floured surface until 3mm thick.
1. Preheat oven to 180C. Line 3 baking trays with non-stick baking paper.
2. With the dough blade, place the butter, brown sugar, caster sugar, egg and vanilla in
the food processor bowl and process until the mixture is creamy.
3. Transfer to a large bowl. Sift in the flour. Add the choc bits. Use a wooden spoon to
mix until well combined.
4. Place dessert spoonfuls of the mixture, about 4cm apart, on the lined trays. Bake
in oven for 12 minutes or until golden. Set aside on the trays for 5 minutes to cool
before transferring to a wire rack to cool completely.
Ingredients
Ingredients
Method
Method
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