Recipes

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

  1. Preheat oven to 180°C.

  2. Beat the butter, sugars and egg together in a machine mixing bowl until smooth.

  3. Stir in the remaining ingredients and mix well.

  4. Roll level tablespoons of the mixture into balls, place about 3 cm apart onto a prepared baking tray.

  5. Baking temperature 180°C.

  6. Baking time 15 minutes or until firm.

  7. Stand biscuits for 5 minutes before lifting onto cooling wires.

  8. Yield approximately 45.

  • Laucke Specialities
  • Yield: Approximately 45
  • Bake: 15 minutes
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