These have been very popular in our house (a bit too much for our 2yr old who spent the days I made them asking for "one more ball mummy"). The recipe is a sweet mix, as opposed to the savoury one used for the cheese scones I made last week. This mix makes 48, so based on last week's going soft I kept the mix in the fridge and made them as needed over a few days so they always tasted fresh (don't leave the mix in fridge for longer than 3 days). They are chrispy outside, lovely & moist inside. I am now wondering if I can freeze the mix, but will have to hold off on that as it is full of puréed food at the moment for the youngest!
You can see I over filled on my first batch, which was ok as the over spill was biscuity. Nice to pick at!
You can see I over filled on my first batch, which was ok as the over spill was biscuity. Nice to pick at!
Ingredients
- 1lb plain flour
- 3oz butter
- 2 heaped tsp baking powder
- Between 1/4 - 1/2 pint of milk
- 2oz caster sugar
- Packet of choc chips
Method
- Mix together baking powder, flour & sugar
- Rub in the butter so it resembles bread crumbs
- Mix in the choc chips
- Make a well in the middle and add the first 1/4 pint of milk. Stir in.
- Gradually add the rest of milk until the mixture is sticky.
- Make sure pop cake maker up to temp & sprayed with oil.
- Add in mix so just over brim.
- Cook for 4 to 5 mins.
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