INGREDIENTS

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• 700 g Risen Flour’s plain flour
• 5g salt
• 15g bicarb (baking soda)
• 12g corn starch
• 500g choc chips of your choice or chopped up chocolate OR 300g nuts if you don’t want chocolate chips
• 200g sourdough starter discard
• 360g salted butter melted
• 320g brown sugar
• 200g white sugar
• 2 eggs
• 10g vanilla extract

METHOD

• Place Flour, Bicarb, salt, corn starch and choc chips into a large mixing bowl, combine and set aside.
• Then mix the  sourdough starter, melted butter, sugars ,eggs & vanilla extract until you get a smooth batter.
• Pour the wet ingredients into the dry ingredients and mix well.
• Cover the bowl with your reusable bowl cover and place into the fridge overnight or up to 24hrs.
• Line a baking tray with baking paper, switch oven onto 170degC.
• Scoop the dough onto the tray in balls. They will spread so give them a bit of space
• Place into the oven for around 12 min for soft chewy or around 15 – 18min for crunchy biscuits, BUT WATCH THEM so they don’t burn.

Note:

• When you mix the dough it looks like a batter, that’s ok it will thicken up in the fridge overnight.
• I used two teaspoons to scoop the dough out onto a lined tray and left them “messy” I didn’t roll them into balls, if you happy with that no fuss method then go ahead or roll them into even balls.

In the photo you will see there are “green” bits in my biscuits, that because I had some coloured white chocolate from a friend of mine which was excess to her needs so I used that – great for kids parties!