Makes 25 - 30
300g self raising flour. - I have made these with ordinary flour and gluten free. Both are fab biscuits!
110g chocolate chips (any mix that takes your fancy)
1/2 teaspoon of vanilla extract
generous pinch of salt
5 tablespoons Baileys Irish Cream
In one bowl mix together your flour, cocoa and salt till well mixed. You could sift your cocoa but I have never bothered and its never been a problem.
In a second bow; soften your butter. Then cream with the sugar, egg and vanilla till fluffy.
Add your Baileys 1 tablespoon at a time, making sure its combined really well, scrape down the sides of the bow if you have to.
Add the dry ingredients, mixing till you have a ball of biscuit dough.
Work your chocolate chips into the dough.
Wrap in food wrap and put in the fridge for at least 2 hours to firm up and become more workable.
Drink some Baileys. You know you want to!
Once the dough has rested you will want to roll out and cut into whatever shapes you want. These biscuits do not spread, they puff upwards a touch, so you can pack them on that non stick baking sheet pretty easily.
Bake in a preheated oven at 180 degrees in my fan oven for 8 - 10 minutes.
Remember to let them cool on the baking sheet for a couple of minutes before trying to remove them to firm up. And enjoy.
I love the results. Not too sweet, that undertone of the Baileys, but I am sure it would work just as well with any other Irish Cream. It happens to be what is in my house. That said, I plan to curl up with a couple of these and a big mug of hot chocolate, complete with a shot of Baileys, just to finish it off!
Till next time!