90g butter, softened
¼ cup tablespoons white sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 cup plain flour
½ cup Self-Raising Flour
¾ cup choc-bits
Directions to Cook:
Preheat oven to 160°C.
In a large bowl, cream together butter, sugars and vanilla extract until smooth. Add egg and beat until well combined.
Add sifted flours and stir to combine. Knead in choc bits with clean hands for an even distribution throughout dough.
Roll teaspoonfuls of mixture into balls and place on a greased and lined baking tray, leaving space in between for cookies to spread. Flatten slightly with a fork. Bake for 10-12 minutes until golden brown. Leave on trays for 5 minutes then transfer to wire racks to cool.
Gluten Free Variation:
Substitute 1 ¼ cups of Orgran Gluten Free Plain Flour and ½ cup Orgran Gluten Free Self-Raising Flour.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.