Growing up our choc chip recipe was written out on a pink recipe card titled ‘Aunty Gwax’s Biscuits’. We’d just add choc chips to the original formula and they were (and are) delicious! At TAFE I used the base recipe to make a ‘healthy’ version and have continued to mess with the recipe when I feel like experimenting. A few weeks ago I needed to make a thank you present for someone at work, I had been given a block of Rolo chocolate and remembered seeing a recipe that used Rolo as the centres of chocolate cookies in Wicked (one of our families favourite Women’s Weekly cookbooks to flick through, or drool over!) so I borrowed the concept and used Aunty Gwax’s recipe as a basis for these treats! The word back from the recipient was that they were yummy!
125 g butter
1 cup caster sugar
1 cup wholemeal flour
1/2 cup plain flour
1/4 cup oat bran
1/4 cup cocoa
4 tsp baking powder
1 tsp vanilla essence
Milk if dry
block of Rollo chocolate (or the individual rolls)
1. Preheat the oven to 180˚C.
2. Beat the butter and sugar together till combined and slightly paler. I use a mix-master or electric hand beaters.
3. Add the egg to the bowl and continue to beat till combined.
4. Add vanilla essence and the dry ingredients (flours, bran and cocoa). Mix slowly till dry ingredients are moistened and the beat till dough is of a consistent texture. If the mixture is a little dry add some milk.
5. Use your hands to roll balls of dough; placing a Rollo piece in the middle of the dough, flatten gently.
6. Place on a lined baking tray and bake for about 8 minutes. Take them out while still soft to touch but just cooked. All to them to cool on the tray.
7. Cool completely before packaging or significant transport … but they will be delicious to eat pretty swiftly after removal from the oven, just take care not to burn your mouth!