Otherwise known as the it’s-Sunday-night-and-what-the-hell-am-I-going-to-put-in-the kids-lunch-boxes moment!
While we love biscuits of all sorts here, when I’m making something like the Walnut-Choc-Banana biscuits, and I’m scooping the 46th biscuit on the tray it does get a bit time-consuming. And it’s not something I feel like doing at 7.15pm on a Sunday night after a busy weekend.
Enter, (drum roll please) the choc-chip slice! It’s basically choc-chip biscuits in slice form and it’s ridiculously easy to make. I decided to make them at 7.15, and as I write this at 7.59 they’re about to come out of the oven.
I could go on, but why write about it for longer than it took to make! I’ll add a slice photo once it’s cooled.
[Edit 15/9: lunch box photo]
- 125g butter
- 110g brown sugar
- 110g caster sugar
- 1 tsp vanilla
- 2 eggs
- 150g plain flour
- 230g pack choc chips
Preheat oven to 180C (160C fan forced). Line a lamington tin (28x18cm) with baking paper. Ideally have ingredients at room temperature, but who are we kidding, if this is a Sunday night emergency they won’t be, so chop butter and microwave for 30sec or so until softish. Add sugar and vanilla and use a hand mixer or wooden spoon to beat until creamy. Beat in eggs one at a time. Beat in flour on slow speed and fold in choc chips.
Spread in pan and bake for 30-35 min until golden brown and a tester comes out clean. Cool before slicing into squares. Modestly accept your children’s admiration on Monday morning.
I would eat the lot before it was cool.
Well the speed of production also makes them very suitable for adult late night consumption 🙂
OM NOM NOM NOM NOM NOM
I would like to put in a plea for the crispy edges pleeeeeeese.
They are pretty yum – you get a good balance of crispy bits and soft bits so something for everyone…
ahhh I know this one well. Biscuits needed on a Sunday night? Rolling them…oh do we have to? Slab cake? why that sounds great- Mama this is delicious! (modest admiration accepted. ) 🙂
🙂 I have to say I’m not big on rolling biscuits at the best of times, and sometimes even scooping and dropping is a bit much – the trickiest part of this slice is the longer cooling time until you can slice and eat!
It even fits the lunch box better, as ours have rectangular compartments so round biccies sometimes need a bit of bending…
Just checking if this recipe yields a denser textured slice than a normal ‘cookie’ version, as I notice it doesn’t have leavening. Plain flour, and only eggs to rise the mixture. Does it end up more like a brownie?
It’s a little bit brownie-ish, but the two eggs mean it still rises enough. You could try with SR flour and report back 🙂
Oh my god. Genius!!! I’ll be getting my eldest to make this tonight!!!!
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Beck @ Goldenpudding said:
cool, hope she likes!