Biscuits are amazing. Everyone loves an odd biscuit now and then, with maybe a cup of coffee, tea or even milk. I have a recipe for the perfect chocolate chip cookies that will make your mouth water. They’re so incredibly easy to make, and they don’t take long in the oven, so when you have a cookie craving, you can have them in minutes; that’s my type of biscuit!
Where did biscuits originate from and when?
The earliest biscuit style cakes were made back in 7th century Persia A.D. (now Iran), which was one of the first countries to cultivate sugar. The name cookie is derived from the Dutch word koekje, meaning small or little cake.
As people started to explore the globe, biscuits became the ideal traveling food, because they stayed fresh for long periods of time. It was a portable food that had a long storage life and was perfect for traveling.
What are they called around the world?
In America, this “small cake” are called cookies and are called biscuits in England and Australia. In Spain they’re galletas. Germans call them keks, and in Italy there are several names to identify various forms of biscuits including amaretti and biscotti and many more. Biscuit comes from the Latin word bis coctum, which means, “twice baked.”
These Chocolate chip biscuits make a good companion on a plate with those peanut butter thins. But that’s not the best thing about them. These crunchy chocolate chip biscuits are low in calories, and so cheap to make. And they freeze brilliantly for whenever your cookie needs arise again.
Baking time: 12minutes
1 free range egg,
240g plain flour
Half a tsp bicarb,
200g chocolate, chopped
- First dice your butter and leave it to come to room temperature, or pop it into a microwave-safe bowl and ping for 10 seconds to cheat it. Preheat your oven to 180C.
- Cream the butter and sugar together with a fork or wooden spoon.
- Add the oil and the egg and mix thoroughly. Now the bicarb. Now the flour to form a dough, and mix well. Fold through the chocolate chips.
- Lightly grease a baking tray. Add golf-ball sized pieces of dough, flatten slightly with the prongs of a fork, and place very far apart as they will flatten and spread as they cook.
- Bake in the centre of the oven for 12 minutes or until the edges are golden. Remove from the oven and just like the thins, allow to cool for a few minutes before moving.