Hot tips

Oh Lordy, have I ever been getting compliments on the chocolate chip biscuits. I can't take credit for the recipe - that comes from our great fiend Janet. All I did was tweak.

But here's the thing: friends have tried to make these using the same recipe and they don't come out quite the same way. So here are a few biscuit making tips. One of which comes from the mighty Pauline Nunns - baker of international renown. the others are either mine or have been stolen fair and square from who knows where.

1. Cream the butter and sugar properly. Best to use a wooden spoon or table spoon. The thing is, the butter needs to be softened right. SOFT, but not melted. Do not use an electric mixer, and if you're going to use a mixing bowl put the paddle on.

2. Cut in the dry ingredients. Either with a flat bladed knife or a metal spoon. That is, fold around and then slice through rather than stir. Give it a crack - you'll get the hang of it.

3. Bake them a minute longer. You'll think they're done, but just leave them to go properly golden brown and you get the right 'snap' to the biscuits. Crunch on the outside, soft on the inside.

Okay. That's it. It's not that hard ... follow the instructions, feel the rhythm, bake. you'll be great.


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