The Biscuit Tin

, from Issue #103. May, 2022
Photography by Josh Griggs.
The Biscuit Tin

The flavour combos are endless with this biscuit base – these are a few that prove very popular with both young and old. You need one batch of base cookie dough for each of the three flavour choices.

Makes: 8 large cookies or 16 smaller ones


1 cup plain flour
¼ teaspoon sea salt
¼ teaspoon baking soda
90 grams butter, melted
½ cup brown sugar
¼ cup caster sugar
1 large egg
1 teaspoon vanilla extract

Cranberry, oat and toffee
½ cup cranberries
½ cup rolled oats
80 grams brittle toffees, roughly chopped (I used 16 Werther’s toffees)

White chocolate and cornflake
125 grams white chocolate, roughly chopped
1 cup cornflakes
¼ teaspoon ground cinnamon

1 cup roughly chopped white marshmallows
125 grams dark chocolate (72% cocoa), roughly chopped


Preheat the oven to 180°C regular bake.

Combine the flour, salt and baking soda in a medium bowl. Add your chosen mix-ins and toss well to coat in the flour.

Whisk the butter, both sugars, egg and vanilla together. Pour onto the dry ingredients and stir to combine well, making sure there are no pockets of flour in the dough.

Scoop out ¼ cups of the dough and place on lined baking trays about 6cm apart. Don’t overcrowd the tray or they will all melt into one huge biscuit.

Bake for 8 minutes, then remove from the oven and give the tray a couple of sharp taps on the bench to flatten the cookies and give them a wrinkly top. Bake for a further 5-6 minutes, or until the cookies are a light golden brown and the outer edges are starting to crisp but the centres are still a little soft and puffy.

Leave for 5 minutes, then transfer to a cooling rack. The cookies will keep for 3 days stored in an airtight container.