Buttermilk choc chip & almond cookies

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The perfect treat for afternoon tea.

By Tarryn Newman October 05 2009
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Ingredients (10)

1 1/4 flour — white
1/4 butter
1/4 tsp Bicarbonate of soda
salt — pinch
1/2 castor sugar
1/3 Buttermilk
1/2 chocolate — chips
1/2 tsp vanilla — essence
2 tbsp almonds — chopped
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Preheat oven to 180’C. Sift flour, bicarb and salt. Mix butter and sugar in a separate bowl until light and fluffy. Add the egg and vanilla essence. Mix well. Add parts of flour, alternating with the buttermilk, into sugar mixture. Add choc chips and mix again. Line a large, flat baking tray with oven proof paper. Spoon mixture (which should be more runny than sticky) onto the baking sheet. Roughly 4cm apart. Sprinkle with diced almonds, if desired. Bake for 10 to 12 min, until golden brown. Then put the next batch in. Makes about 50 cookies.
**for a chocolate dough variety, sift 2 TBSP cocoa powder in with the flour**

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