125g Stork tub, softened
50g Billington’s Golden Caster Sugar
175g Allinson Nature Friendly Plain White Flour
75g Silver Spoon Create Dark Chocolate Chips
Scales, Oven thermometer, large mixing bowl, electric hand mixer, baking tray, non-stick baking paper, silicone spatula, cooling rack, sieve, 6.5cm fluted round biscuit cutter
Oven Temp: 160c (fan)/180c/Gas Mark 4
Cream together the Stork tub and sugar until light and fluffy.
Sift in the plain flour and add the chocolate chips.
Mix thoroughly to a soft but not sticky dough.
On a lightly floured work surface roll out the dough to a depth of 6mm.
Using a biscuit cutter cut out the dough and place the biscuits evenly spaced on a lined or well greased baking tray.
Bake in the oven for 15 minutes until lightly golden around the edges.
Allow to cool slightly on the tray before transferring to a wire rack to cool completely.