As usual, I decided to go for a sweet version, but made it really toned down as far as sweetness is concerned. Once I baked them, I didn’t even wait for them to cool. I pulled out one and sunk my teeth into them – they were just melt-in-the-mouth! First of all they are so easy to put together, by the time oven gets preheated, your mix is ready and it hardly takes 15 minutes to bake. As usual, I made half the recipe and once I had a bite, I regretted making only half, but my inner voice told me, “Good you baked only this much! At least you won’t end up eating a lot of it!” Hehe… You can have them just like that like a snack, along with your tea or slather some jam or cream and enjoy them! If it was not for the butter, this would have been something I would love to often make at home – it is that easy! And not to talk about the deliciousness… One more picture could do, right? I sunk my big sweet teeth into this one! Hehe…
- 1 cup all purpose flour
- 2 tbsp sugar
- ½ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- 50 gm butter, cold
- ¼ cup mini chocolate chips
- 1 large egg
- 2 tbsp yogurt
- Preheat oven to 200 degrees. Keep a cake pan ready.
- Combine the flour, sugar, baking powder, baking soda and salt in a bowl and whisk.
- Grate the cold butter onto the dry ingredients. Work the butter into the flour till it looks like a coarse meal.
- Stir in the chocolate chips.
- In a bowl, whisk egg and yogurt till smooth.
- Pour into the dry mix and starting pulling out the dough together till it is completely moist and you have a sticky dough.
- On a floured surface, pat into a round shape around ¾ inch thick.
- Cut into 6 wedges using a sharp knife. Arrange on the pan leaving ½ inch space between each wedge.
- Bake for 12-15 minutes till the top becomes golden brown. Cool in the pan for 5 minutes. Serve warm with a cup of tea!
I have halved the recipe, and accordingly adjusted on the yogurt so that I could accommodate the egg in. My dough had a good consistency.