I like to bake. I love everything about baking. I love being the mad-scientist combining ingredients to create that perfect chemical reaction between butter and sugar. I love watching the ingredients come together to create an entirely new mass. I love ‘licking the spoon’. I love the smell of baking wofting through the house. And I particularly love eating the end product.
Lately I’ve been experimenting with cookies (in New Zealand we normally call them biscuits, but I think the American ‘Cookie’ is just such a cute word that really describes the sugary, buttery, soft in the middle delicacy that is the heavenly bakery treat). My favourite (recently discovered) cookie is the “Chocolate Chip Biscuits” recipe from Alison Holst.
Alison Holst is a legend in New Zealand. Her recipes are always easy to follow, and make cooking and baking actually enjoyable. Her portions are generous, no one ever goes hungry with an Alison Holst recipe. She uses simple techniques, doesn’t believe in playing with her food before serving, and likes to use ingredients you can find. Yes, she always includes a slightly more exotic recipe or 6 in every cookbook, but most of them are just good eats.
Now what makes Alison Holsts Chocolate Chip Biscuit recipe great:
- One Pot (yes, you make these in a saucepan), no beating for hours, no ten bowl cleanup
- Under 15 minutes (that’s from find ingredients to eating cookie time)
- Endless variations to wow your friends
- Major YUM
I’m still trying variations, but so far I’ve tried replacing the dark chocolate chips with:
- Coconut
- Coconut & Glacé Cherries
- Glacé Cherries and white chocolate << THIS is a winner
- Dark chocolate and Ginger
- Apricots
- Raisins
Basically, I love this book. It’s one of my top three cookbooks that everyone should have.
So if you’re ever vising, bring 75g of butter and 1/2cup of something yummo and we’ll whip up a batch of cookies for you
If you don’t believe me, try the receipe, but it is addictive….
Chocolate Chip Biscuits
Great for lunchboxes or with a glass of milk after school
For 20-30 biscuits:
75g (2 1/2 oz) butter
1/2cup white sugar
1/2 cup brown sugar
1 large egg
1 cup plain flour
1/2 tsp baking soda
1/2 cup chocolate chips or 100g (3 1/2 oz) dark chocolate, chopped)
- Turn the over to 180C (350F). Melt the butter until just liquid. Remove from the head, add the sugars and egg, and beat with a fork.
- Sift the flour and baking soda and add with the chocolate to the butter mixture.
- Stir until well combined.
- Place teaspoonfuls on over trays that have been lightly buttered, sprayed, or lined with baking paper or a non-stock Teflon liner. Leave room for the biscuits to spread.
- Bake for 8-10 minutes, or until golden brown. Transfer to a cooling rack. (Ali’s note: If you’re using a fan forced oven check after 5 minutes or turn down to 160C)
- While cold, store in an airtight container. (Ali’s note: I’ve never had a batch last long enough to make it to a container)











Nalini Singh was the guest of honour and – well let’s face it – we ended up as a roomful of rabid fans basking in our adoration of her. AND, we found out that the next book in the Guildhunter Series will be Archangel’s Consort (she’s doing the copyedits now) … and of course Bonds of Justice (Max’s story) is out for US release on 6 July and Play of Passion will be out in November! Ahh bliss! I must say though, is it really fair that Nalini can write such good books – and she’s gorgeous? Here she is with Kat from BookThingo – the bestest tweeter around!


Crescendo by Becca Fitzpatrick: