One of the ways I show love to my family is via my kitchen. I find joy in preparing food for them to delight and nourish. There is satisfaction to be found in the filling up of a biscuit bin with freshly baked treats for when hungers pains strike and little hands come wandering.

I have never been a biscuit person. In my family home growing up we had a plastic airtight cylindrical container, the type you had to pinch the clips on the lid to release the air pressure before you could remove it, half filled with various brands of biscuits. I can count on my hands how many times my hands reached in that biscuit barrel. I have always preferred cake and most accurately chocolate cake. There were always better options. But sometime in my mid 20’s biscuits and I became friends. I began a baking friendship, creating many varieties, tweaking recipes to taste. And not much has changed since. So much so I’m toying with the idea of putting together a mini Ebook dedicated to biscuits. We’ll see.

These are an amazing choc chip biscuit with caramel notes and a chewy texture, balanced with dark chocolate chunks. Being both gluten and dairy and nut free they are idea for people with allergies. These never last long in my house, vanishing quickly and usually silently as every crumb is savoured. We had fleeting dreams of homemade chocolate chip ice cream sandwiches but both the ice cream and the biscuits disappeared without ever meeting each other.

There are raisins in the recipe which add a delightful sweet burst while you are eating the biscuit but if you have an aversion (like Ryder my 6yr old) please feel free to leave them out or substitute them for something more to your taste, dates would also be great here. You could also mix up the types of chocolate used here. Milk, white, dark or a combination of all three work just fine.