Biscuitscookies For The Masses Food

BISCUITS/COOKIES FOR THE MASSES

Steps:

• Preheat oven to 180 C.
• Grease and line 4 baking trays.
• In a very large bowl cream butter , sugar and milk using electric mixer.
• Beat till texture is light and creamy.
• Add sifted flour and all choc chips.
• Mix till well combined.
• Using 1 tblsp mixture, roll into balls.
• Place on prepared trays, flatten with a fork.leave room for spreading.
• Bake 16 minutes till light golden.
• Allow to stand 5 mins before moving to wire racks.
• These store and freeze well.

BISCUIT SANDWICH COOKIES

Steps:

• Preheat oven to 325 degrees. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse until the mixture resembles coarse crumbs. With machine running, pour in 1/4 cup cream and the vanilla, and process until dough just comes together.
• Roll dough between lightly floured sheets of parchment until 1/16 inch thick. Using a 2 1/2-inch fluted cutter, cut out 36 rounds, gathering together scraps and rerolling if needed. Space 1 inch apart on parchment-lined baking sheets. Chill in freezer until firm, about 15 minutes.
• Whisk together egg yolk and remaining tablespoon cream. Brush onto tops of cookies. Bake until golden brown, 15 to 20 minutes. Let cool. (Unfilled cookies can be stored in an airtight container up to 4 days.)
• Turn over half the cookies, and spread 1 heaping teaspoon chocolate or chocolate-hazelnut spread onto each. Top with remaining cookies. Refrigerate until set, about 15 minutes (or up to 2 days; cookies will soften slightly with longer storage).