Ingredients:
Ingredients A:
1 Egg + 1 egg white
1 tsp Coffee expresso
½ tsp Vegetable oil
Dry ingredients:
275g (2 ¾ cups) All purpose flour
1 tsp Baking powder
Baking soda (aka soda bicarbonate)
10 g (2 tbsp) Cocoa powder
Salt (*if using salted butter, then you don’t have to add salt anymore*)
1 cup ground digestive biscuit
½ cup quick oats
Wet ingredients:
266 g (1 cup) Unsalted butter
200g (1 cup) White sugar
½ cups Nuts of your choice
¾ cups Chocolate chips/ chunks
Method:
- Mix the Ingredients A together and let them sit for at least 2 hours
- Ground the digestive biscuit and quick oats using a food processor and shift it
- Mix the dry ingredients together and set aside
- Cream the butter and sugar until it becomes light in colour
- Add the mixed Ingredients A into the creamed butter and sugar
- Add the dry ingredients and mix well
- Add the nuts and the chocolate chips
- Keep the dough in the fridge at least overnight before baking at 160 degrees for 20 minutes.
- Remember to preheat the oven before baking
- Wrap the dough using a cling wrap
