Helen RandellWholemeal chocolate chip biscuits
December 9th 2010 22:12
For a long time now I have been pretty happy making these chocolate chip biscuits. Sweet, with a bite that starts off crunchy and then becomes soft in the centre, they seemed to have it all. That was, until I read this blog post the other day and was forced to rethink my commitment to these delightful snacks.
You see, the problem was, that in my cupboard sits two bags of wholemeal plain flour. I bought the first one to make some wholemeal pizza bases, and then the second one was bought accidentally when I picked it up instead of a bag of white plain flour. I have been making my way through them both (yes, I have been using both of them rather than finishing off one first and alleviating the problem of the two bags taking up space in the pantry… go figure…) but, when I saw these little biscuits with their three cups of wholemeal flour, I knew I had to give them a go.
And now, similar to the original blogger, I can’t decide which ones are better. They do taste very similar, but the wholemeal flour and brown sugar inclusion means that these new ones have a delightful fudgy-ness to them - which has to be a pro towards converting to this new recipe. Similar to what I do with my other recipe, I baked half on the weekend, and froze the other half of the dough for later use. So, I guess before a final decision can be made I’ll have to test the other half of the dough to see how it comes out. What do you guys think? Anyone else willing to do some testing? Maybe you should all try them both out and offer an opinion? They're good for Christmas gifts if you don't want to eat them all (?!?!?!?)
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