Ah, the classic classy brandy ball. Yum! Although I have quite the soft spot for these, lately I have come across a ball of another kind. The one and only caramello balls! I thought I should credit slash ask my friend before blogging about this recipe. So I did, yesterday, only to find…she pinched it from the fabulous Griffin’s :-)……turns out they have quite a few different recipes and each one illustrated with the type of biscuit featured in the recipe. Nice.
So here is a treat for the weekend! By the time you read this, RWC fever should be well underway in the capital. I, thankfully, have escaped to the Manawatu for the weekend.
Thank you to my friend Steph for this recipe!
- 100g butter
- 1/2 cup brown sugar
- 1/2 a tin of sweetened condensed milk
- 2 teaspoons cocoa
- 1 1/2 cups finely crushed biscuits
- 1 block caramello chocolate
- Coconut to roll balls in
Heat a large saucepan on a medium heat. Melt the butter, brown sugar, condensed milk, cocoa and vanilla essence. When this has melted, add the crushed biscuits and leave to cool. I left my mixture for about 15 minutes or so. When cooled, wet your fingers and roll a full teaspoon of mixture around a square of caramello chocolate. Roll the balls in coconut. I think you could use any kind of chocolate in the middle, particularly types with a runny centre. I am yet to try with my favourite chocolate of all time: Whittaker’s Ghana Peppermint. I will be sure to update this post when I do!
I’m not very experienced at making biscuits, but I seem to have stumbled on something special with Mum’s Chocolate Chip Biscuits. Let’s face it, you really can’t go wrong with a recipe passed on from Mum. This biscuit recipe is very simple and quick to make and has proven to be a hit at midweek work morning teas, and is the perfect sweet treat to take on holiday! Yes – this recipe has been shared and shared again. I usually double the mixture if I am making for a large group, though they disappear just as quickly! The thing I like about a basic recipe is the ability to change it depending on your own tastes. Adding apricots, or chopped walnuts will only add to the deliciousness. I use combination of the Signature Range dark and milk chocolate drops but any chocolate bits will do.
Chocolate Chip Biscuits
- 250g butter
- 1/2 cup brown sugar
- 1/2 can of condensed milk
- 1 cup of self-raising flour
- 1 1/2 cups of plain flour
- 1 1/2 cups Whittaker’s chocolate (any kind – some of my favourites are white chocolate and raspberry or dark chocolate and orange!)
Preheat the oven to 180°, and line a baking tray with baking paper.
Beat together the butter, brown sugar and condensed milk until light and fluffy. Stir in both the flours and a cup of chocolate bits. Mix together to form quite a wet dough – don’t be alarmed! Form heaped teaspoonfuls into small balls and place on baking trays. Press down with a fork.
Bake at 180 degrees for 15 minutes and I usually try and leave the biscuits to stand 10 minutes.
They will not be firm when you take them out of the oven. Leave them to sit on the tray for 10 minutes before transferring to a rack to cool. A double mixture makes about 40 biscuits.