Chocolate Chip and Maybe Macadamia Biscuits

Sometimes you just want to thank your "earlier" self for making your life easier - my freezer always contains a few rolls of this biscuit dough ready for instant baking when unexpected family or friends drop by.  Based on an Annabel Langbein  recipe, this recipe is my go-to quick mix biscuit base.  For a change, I might add chunks of macadamia for a nutty flavour indulgence.  Quick, easy and delicious - a great standby recipe!  Enjoy!   Colleen

Choc Chip Biscuits by Feed Your Inner Cook

Choc Chip Biscuits by Feed Your Inner Cook

Choc Chip Biscuits by Feed Your Inner Cook

Preparation   10 minutes plus 15 minutes chilling time (the dough ... and you!!)
Cooking         15 minutes
Makes             70 - 80 biscuits  - I bake about 20 on the day and store the remaining dough                           in long rolls in freezer - wrapped individually, bagged - include instructions!     
Ingredients
500 gram butter - softened
1 cup sugar
1/2 teaspoon Pure Vanilla extract
1/2 cup condensed milk  
tiny pinch sea salt flakes
4 1/2 cups Plain Flour - sifted
4 teaspoons Baking Powder - sift in with the above flour
500 gram dark chocolate - chopped into rough chunks
Option - add a handful of roughly chopped macadamia nuts

Method
Prepare biscuit trays (I get about 12 small biscuits to a sheet) Chill the trays to help crisp up the biscuits later on.
Preheat oven 155 - 160℃ 
Cream the butter and sugar (use a stand mixer if you have one) until light and creamy.
Beat in the vanilla, condensed milk and salt flakes
Gently stir through the sifted flour and baking powder until just combined.
Stir in the chopped chocolate and if using, macadamia nuts.
Chill in a covered bowl for about 15 minutes to firm a bit.
Then remove the amount of dough you want to bake with today, leaving rest in fridge for now.
Roll into small walnut sized balls  and place on trays giving room to spread.
Press with the tines of a fork so they flatten a bit.  If you want really thin crispy biscuits flatten out a bit more.
Bake approx 12 - 15 minutes until lightly golden.
Allow to cool on trays.  Remove and store in airtight container.

To Freeze biscuit dough.
shape the dough into rolls about 4 cm across and about 20 or 30cm long.  I make a number of rolls so I only need bake about a dozen at a time so there is no overindulgence!
Wrap each roll very firmly in clingwrap, removing air and securing the ends.
Place the rolls into a freezer safe bag and be sure to include a brief cooking instructions note.
To defrost.
remove from freezer until dough begins to soften.  Leave in fridge to defrost if desired.
Whilst dough is still firm, either cut into rounds or pull off and roll into walnut sized balls as instructed above.  Cook as per above.
                                                            Enjoy!  Colleen