Big Bikkie
Admiring the product
Diana weighing ingredients
Coming off the production line
Students assessing the latest batch
-Bikkies with their finishing touch
Proud students display their poster
Recipes
Chocolate Chip Biscuits
Ingredients:
75 grams butter - melted
½ cup Chelsea white sugar
½ cup Chelsea brown sugar
1 large egg
1 cup flour
½ tsp baking soda
½ cup chocolate chips
Method:
Pheheat the oven to 180° C. Beat together the melted butter, sugars and egg. Sift flour and baking soda and add with the choc chips to the butter mixture. Stir until well combined. Place teaspoonfuls on an oven tray that has been greased or with baking paper. Leave room for biscuits to spread. Bake for 8-10 minutes or until golden brown.
Chocolate Chip Cookies
Ingredients:
1½ cups self raising flour
½ cup choc chips
¼ tsp salt
75 grams margarine
6 Tbsp brown sugar
1 egg
½ tsp vanilla essence
Method:
Cream margarine and sugar. Add egg and vanilla essence and beat well. Mix flour and salt gradually into the mixture. Add choc chips. Roll into balls place on tray and pushdown with fork. Bake at 160° for 10-15 minutes.
Toll House Cookie Bars
Ingredients:
1 cup butter
¾ cup white sugar
¾ cup brown sugar
1 tsp vanilla
½ tsp water
2 eggs
1½ cups flour
1 tsp salt
1 tsp baking powder
2 cups rolled oats
1 packet of chocolate chips
Method:
Cream butter and the sugars, beat together vanilla and water. Beat in the eggs and then add the flour, salt, and baking powder. Finally add the rolled oats and the chocolate chips.
Bake in a swiss roll tin for 12-15 minutes at 375°F (180°C). Remove from oven before completely done to have a moist, chewy bar.
