Jens Chocolate Chip Biscuitcookie Log Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Line a large rimmed baking sheet with parchment. Sift the flour, baking powder and salt in a medium bowl and set aside.
• Cream the butter, granulated sugar and brown sugar in a second medium bowl using a hand mixer on high speed, about 3 minutes. Add one egg at a time, making sure to mix well before each addition. Add the vanilla and almond meal and mix.
• Add the flour mixture to the egg mixture and beat until combined. The dough will be thick and sticky. Fold in the chocolate chips and pecans.
• Transfer the dough to a lightly-floured surface; divide in half. Using floured hands, shape each piece of dough into a log about 10-inches long. Brush off excess flour; transfer the logs to the prepared baking sheet, spaced 5 inches apart. Flatten each log into a 2-inch-wide strip. Bake until browned and set, about 20 minutes. Transfer to a rack; let cool for 10 minutes.
• Reduce the oven temperature to 300 degrees F.
• Transfer the biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3-inch-thick slices. Arrange the slices cut-side down on baking sheets. Bake the biscotti, rotating the baking sheets halfway through, until crisp, about 30 minutes. Transfer the baking sheets to racks and let cool completely.
• Biscookies can be made 3 days ahead. Store in an airtight container at room temperature.

Steps:

• Have ready an oblong dish which will be your serving dish.
• Place sherry or liquid of choice in a shallow bowl.
• Beat the cream with the golden syrup and cocoa until firm and holds it shape.
• Dip quickly a biscuit into the liquid of choice (dont soak) and spread one side with the cream.
• Do a second biscuit and sandwich together.
• Stand these on the serving dish on their edge.
• Continue until all bisciuts are used and you have a 'log'.
• Spread remaining cream over the log to enclose the biscuits.
• Decorate as desired. I like to put a row of glace red cherries along the top then sprinkle with chocolate chips or shaved chocolate.
• Place in fridge for at least 2 hours if possible although can be eaten soon after making, it just wont be as soft.
• Note:.
• This can also be made using plain sweetened whipped cream.

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

Steps:

• Lie approximately 40cm aliminum foil on a flat surface (enough to fully cover the log you will make) Whip the cream until thick Place a thick strip of the thickened cream in the middle of the aliminum foil Dunk the edges of a biscuit in the liquor, cover both sides of the biscuit with the thickened cream Place the biscuit standing upright into one end of the cream strip Repeat with the next biscuit but only covering one side with cream Press the biscuit into the cream of the first biscuit so the cream covered side is facing out.
• Repeat this process until there are no biscuits left.
• You will have a biscuit, cream, biscuit sandwich effect With the remaining cream, cover the entire log in cream.
• Grate the chocolate and cover the entire log Now wrap the log in the aliminum foil and place into the freezer until ready to be used.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
• Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
• Bake in the preheated oven until light brown, about 10 minutes.