Vegetarian
Peanut Free
Comfort food
· Shared by
Jonathan O'Brien
I worked with Spur years ago to present a "Soften the Fck Up" event aimed at students from across several Brisbane universities. Spur's down-to-earth approach to serious social issues inspires much of how I continue to work today both as a creative and a strategist.
These homemade biscuits appeared in my lunchbox almost every day for twelve years of my life, and they're so good that even now I'll make a batch from time to time and feel better about the world when I do.
· 125g butter
· 0.5cup sugar
· Tbsp cocoa
· 1.5cup self-raising flour
· 1 egg
· 0.75 cup choc chips
1. Set the oven to 180 degrees celsius, fan-forced.
2. Mix the cocoa, sugar, and self-raising flour in a bowl. Ideally, use a Kenwood with a K-beater or similar, but a strong hand and a wooden spoon should do the trick.
3. Soften the butter, dice it, and then add it to the mix. Add the egg as well.
4. As you mix, add the chocolate chips. Keep the batter from clumping, and ensure an even dissolution of the butter. If you find the mixture too dry, add a teaspoon of water. If it's too wet, add more flour.
5. Once the batter is solid, divide it up into between 16 and 20 evenly-sized balls and distribute them on a baking tray. Press down on the centre of each ball with a fork to flatten them.
6. Place the tray in the oven for 20 minutes and then bring them back out.
7. Eat then biscuits warm, or put them in your lunchbox. 20 of these biscuits could last ten lunchtimes, or just one!
Recipe shared by
Jonathan O'Brien.
Jonathan is a multi-award-winning Brisbane-based writer, educator, and freelance creative, described as “a fresh and exciting voice” by The Guardian Australia.
Recipe attributed to
Mum
