Rocky Chocs
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 200 g | Butter, chopped | ⅘ cup |
| 165 g | Caster Sugar | ⅘ cup |
| 150 g | Brown Sugar, firmly packed | ¾ cup |
| 110 g | Eggs | 2 x 55 g |
| 300 g | Laucke Wallaby Flour | 1⅞ cup |
| 12 g | Baking Powder | 2½ tsp |
| 50 g | Cocoa Powder | ½ cup |
| 125 g | Glace Cherries, chopped | ⅔ cup |
| 95 g | Choc Chips | ⅔ cup |
| 75 g | Unsalted Roasted Peanuts | ½ cup |
Method
Preheat oven to 180°C.
Beat the butter, sugars and egg together in a machine mixing bowl until smooth.
Stir in the remaining ingredients and mix well.
Roll level tablespoons of the mixture into balls, place about 3 cm apart onto a prepared baking tray.
Baking temperature 180°C.
Baking time 15 minutes or until firm.
Stand biscuits for 5 minutes before lifting onto cooling wires.
Yield approximately 45.
