These choc chip biscuits/cookies are on regular rotation in our kitchen. They are baked in various flavours (will share other recipes over time), and are a great hit in any hamper that I prepare for family and friends. They are gluten free, but who would know!
Easy to make and easy to eat!
Quantity: 48 pieces
Author: sbaskitchen
-
125
g
butter
-
75
g
brown sugar
-
100
g
white sugar
-
1
egg
-
1
egg white
-
360
g
gluten free flour blend
(see notes)
-
½
tsp
salt
-
½
tsp
vanilla
-
125
g
dark chocolate chips
-
125
g
walnuts,
roughly chopped
-
2
tsp
baking powder,
gluten free
-
Preheat oven to 170˚.
-
Cream butter, sugars and vanilla.
-
Add lightly beaten egg and egg white and beat well.
-
Mix in flour and salt and mix well.
-
Add chocolate chips and chopped walnuts and mix well.
-
Shape teaspoonfuls of mixture into small balls and place on baking tray lined with baking paper.
-
Bake 20 minutes until lightly golden.
-
Cool on wire rack.
-
Store in an airtight jar or container.
If you're pushed for time, roll the dough into logs about 2.5 cm thick, then cut into 1 cm thick rounds and place on prepared baking tray.
We like our biscuits crisp, not chewy, so once they are all baked, I often reduce the heat of the oven to 70˚C, and then place them back in the oven for another hour.
For my gluten free flour blend recipe, follow this link
First published: 9 July 2026
Last updated:
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
There’s a recipe book that graces the shelves of many in Australia, The Big Book of Beautiful Biscuits, and like, mine, I’m sure they are well used.
The Big Book of Beautiful Biscuits – Ever reliable recipes
When I was a child, my nana, Elvie McDonald, would bake up a storm, filling biscuit (cookie) tins with a variety of biscuits, to be gifted to each of her adult children’s families. We all had favourites, for me it was her melting moments, others loved her gingernuts, others, Anzacs, and so on, and it was a sad day when the last of your favourites had vanished from the tin. When the tin was empty, it would be returned to nana, and she would use it to store her baked goods in throughout the year, before beginning the cycle again. While I don’t have one of her large biscuit tins, I do have a smaller tin, and use it to, fittingly, store my biscuit cutters in.
Nana’s Biscuit Tin
Inside Nana’s Biscuit Tin
Nana’s Biscuit Tin
Continue reading →
Based on a commercial brand of biscuits, using my mum's recipe for butternut snaps. These biscuits are cooked smaller than normal and then joined together with either milk or dark chocolate, the choice is yours.
Category:
Afternoon Tea, Lunch Box, Snacks
Style:
Australian
Keyword:
Biscuits, Butternut Chocolate Cream Biscuits, Butternut Snaps, Christmas Cookies, Gluten Free Option, Kingston Biscuits, Kingston Cookies
Quantity: 60 biscuits
Author: sbaskitchen
-
2
tbsp
butter
softened (see notes)
-
1
cup
sugar
-
1
egg
-
2
tbsp
golden syrup
-
½
tsp
vanilla essence
-
1
cup
coconut
-
1 ¼
cups
self raising flour
see notes for Gluten Free Option
-
1
packet of chocolate melts
-
Place the butter and sugar into the mixing bowl, and using a wooden spoon, cream the butter and sugar.
-
Add the egg and beat to combine, then add the golden syrup and vanilla essence.
-
Finally add the coconut and flour and mix until well combined.
-
Preheat oven to 160˚C (fan).
-
Line two baking trays with baking paper.
-
Using a small coffee spoon, take spoonfuls of dough and place on the lined baking tray, ensuring that you allow space between each for spreading.
-
Bake for 17 minutes, or until golden.
-
Remove from the oven and turn every second biscuit upside down, revealing the flat base of the biscuit.
-
Place a chocolate melt onto the flat base of each turned biscuit and top with one that has not been turned.
-
Place on a cooling rack and allow the heat from the biscuits to melt the chocolate and then set. (I like to check the biscuits after a couple of minutes, to make sure that none of the top biscuits have moved as the chocolate melts.)
-
When cold store in an airtight jar.
1 metric tablespoon = 4 tsp = 20 ml
The temperature shown is for a fan forced oven, if using a non-fan forced oven you will need to increase the temperature by 10-15˚C
This recipe translates easily for those on a gluten free diet. For gluten free biscuits, replace the self raising flour with 1¼ cups gluten free flour blend and 1 ½ tsp baking powder
I use both dark chocolate and milk chocolate melts, generally doing half with dark and half with milk. I believe that white chocolate would make the biscuits overly sweet, but in your kitchen you might like to try white chocolate...
First published: 14 December 2024
Last updated: 10 July 2026
This slideshow requires JavaScript.
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
When looking for a suitable recipe for my grand boys to use to make and bake cookies/biscuits to decorate , there was only one book to turn to…
The Big Book of Beautiful Biscuits – Ever reliable recipes
The Big Book of Beautiful Biscuits from The Australian Women’s Weekly. To me, this is the best biscuit/cookie recipe book ever. It’s not a new recipe book, in fact, I believe that it dates back to the 1980’s, but the variety of recipes is fabulous and the recipes are reliable.
Now I needed a dough that the children could use cookie cutters on, but I didn’t want just any dough. I know that Samuel loves lemon and Cooper loves honey, and there it was… Honey Lemon Biscuits.
Category:
Baking, Biscuits, Snacks
Style:
Australian
Keyword:
Cinnamon, Honey, Honey biscuits, Lemon, Lemon biscuits
Quantity: 35 biscuits
Author: The Big Book of Beautiful Biscuits, The Australian Women's Weekly, p61.
-
60
g
2oz butter
-
1/2
cup
honey
-
1
cup
wholemeal self-raising flour
-
1/4
cup
plain flour
-
1/2
tsp
cinnamon
-
1/2
tsp
ground ginger
-
1/4
cup
unprocessed bran
-
FOR THE ICING
-
2/3
cup
icing sugar
-
1
tbsp
lemon juice
-
1
tsp
honey
-
Line two baking trays with baking paper.
-
-
Cream butter and honey together.
-
Sift in the flours, cinnamon and ginger, returning the husks from the wholemeal flour that have remained in the sifter, to the bowl.
-
Add the bran and mix all ingredients well.
-
Turn the dough out onto a lightly floured surface, knead lightly until smooth.
-
Wrap the dough in plastic food wrap and refrigerate for 30 minutes.
-
Roll the dough out between two sheets of plastic wrap to 5mm (1/4 inch) thick.
-
Cut with floured cookie cutter. (They used a fluted cookie cutter in the recipe) and place the cookies onto the prepared baking trays.
-
Bake in moderate oven 8 to 10 minutes or until golden brown.
-
Remove from trays to wire rack.
-
Dip the tops in icing while still warm.
You can mix the dough in a stand mixer with a flat beater.
You may need to make a thicker icing if wanting to add other decorations.
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
My mum was an amazing cook, anything she turned her hand to was always delicious. Her Yo Yo biscuits/cookies never lasted long, so it was always such a treat when she baked them.
Category:
Afternoon Tea, Baking, Lunch Box, Snacks
Style:
Australian
Keyword:
Biscuits, Christmas Cookies, Mum's Recipes, Nana Grace's Yo Yos, Yo-Yo, Yo-Yos
Author: sbaskitchen
-
225
g
/ 8 oz butter
-
115
g
/ 4 oz custard powder
-
115
g
/ 4 oz icing sugar
-
2 - 2 1/2
cups
plain flour
-
Preheat oven to 160˚C/320˚F (fan-forced).
-
Line two baking trays with baking paper.
-
Cream butter and sugar together until light and fluffy.
-
Add sifted dry ingredients and mix to a dough like consistency.
-
Roll teaspoonfuls of the dough into small balls and place on the prepared baking trays, leaving room for a little spreading.
-
Use a fork to gently flatten (dip the fork into some plain flour every now and then to prevent it from sticking to the biscuit).
-
Bake in preheated oven 15-20 minutes.
-
Join together with a little icing (see note below).
While many choose to join their Yo Yo's together with a butter icing, we always made a simple icing using icing sugar, a small piece of butter, probably about half to one teaspoonful, a little vanilla, and just enough boiling water to mix to a nice consistency.
The instructions for the recipe in mum’s recipe book were limited…
Cream butter and sugar add sifted dry ingredients roll into small balls & place on slide press with fork. Join with butter icing and roll in castor sugar.
I have expanded the instructions a little and you will see from my note in the recipe that we didn’t use a soft butter icing, and we don’t roll the biscuits in caster sugar, as guided by my mum’s original recipe – she never followed these instructions either!
