Ingredients
2⅔ cups flour
1 tsp baking soda
½ tsp salt
½ cup shortening
½ cup butter
1½ cups brown sugar
2 eggs
2 tsp vanilla extract
125 g dark chocolate, chopped
1 cup sour milk
2 tsp SIDS RASPBERRY VINEGAR
Directions
To make Sour Milk, add SIDS RASPBERRY VINEGAR to a cup of milk and let it sit for five minutes.
Preheat oven to 175°C then grease biscuit sheets.
Sift together the flour, baking soda and salt then set aside. In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
In a medium bowl, cream together the shortening, butter and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Mix in the dry ingredients alternately with the sour milk. Drop dough by rounded teaspoonfuls onto the prepared biscuit sheets about 5 cm apart.
Bake for 8-10 minutes in the oven, until firm to the touch. Remove from baking sheets to cool on wire racks.
