Sante Biscuits Cookies Food

SANTES - NEW ZEALAND'S CHOCOLATE CHIP BISCUITS

Steps:

• Pre-heat the oven to 170C (338F) fan-forced and line two baking trays with baking paper.
• In the bowl of an electric mixer, beat the butter, sugar, vanilla and condensed milk together until they are light and creamy.
• Add the sifted flour and baking powder and beat until combined.
• Add chocolate chips and beat until nicely distributed through the dough.
• Take the bowl of the stand and roll tablespoons full of dough into balls.
• Place the balls on the trays, leaving 3cm between each one and gently press the tops using a floured fork or your fingers.
• Bake the biscuits for 20 minutes or until golden.
• Leave them to rest on the trays for 10 minutes and then transfer to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES/SANTE BISCUITS

Steps:

• beat butter, essence and sugars in a small bowl until light and fluffy with an electric mixer.
• beat in egg.
• stir in sifted flours, choc chips, nuts and milk.
• drop level tsps of mixture onto lightly greased trays.
• press with a fork lightly.
• bake for 12 minutes.
• stand 5 minutes.
• turn onto rack to cool.

SANTE BISCUITS (COOKIES)

Steps:

• 1. Cream butter, sugar and condensed milk; add essence.
• 2. Add dry ingredients and chopped chocolate. Roll into small balls.
• 3. Place on cold greased trays. Flatten with a fork.
• 4. Bake for 20 minutes at 180 degrees celsius (350F).

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.