Indulge in heavenly chocolate chip biscuits – Sante’s New Zealand recipe. A must-try treat!
Sante biscuits – a New Zealand favourite chocolate chip cookie that’s simple and delicious and quick to make. Thanks Edmonds!
Sante biscuits from New Zealand
These are possibly the most popular chocolate chip biscuit in New Zealand appearing in the classic Edmond’s Cookery book.
Why are they called Santes biscuits?
Before the good old chocolate chip was invented for baking, we used to use chopped up chocolate bars.
Actually, that’s what I do most of the time. Sante bars were a particular brand of chocolate bars made in England since the 1860s.
So that’s where Santes biscuits got their name from. In New Zealand, they’re also called Kiwi Crisps.
Why make these chocolate chip biscuits
- They’re a New Zealand tradition and famous cookie.
- They’re delicious.
- If you like more of a crunchy cookie rather than chewy then these are for you.
- They’re not too sweet.
What do you need to make Edmonds Sante biscuits
Butter – pure butter, the type you get wrapped in foil. Make sure you let it soften.
Sugar – raw sugar or regular white sugar. You could sub in rapadura but we haven’t tried it yet.
Sweetened condensed milk – this seems to be the secret ingredient for the texture of these.
Plain flour – or all-purpose flour.
Baking powder – gives them a little bit of rise.
Chocolate chips – or of course use chopped chocolate like the Sante namesake.
Vanilla – preferably extract rather than essence.
How to make Sante chocolate chip biscuits
Start by beating the sugar, condensed milk, butter and vanilla together in an electric mixer until they are nice and light and fluffy.
Add the sifted flour a little at a time and keep mixing until it’s all combined.
You should probably stir it in my hand but you know I like the lazy route.
It worked so I don’t see why you’d dirty another spoon!
With the motor running on slow, add the chocolate chips and keep mixing until they’re just distributed.
You don’t want any cookies to be chocolate-less though so make sure you give it a reasonable mix.
Use about a tablespoon of dough at a time and roll it into balls then put it on a lined baking tray. They don’t spread too much but I still left about 3cm between mine.
The recipe says to press the tops with a floured fork but again, why dirty a fork when you have perfectly good fingers. Press them down gently.
They won’t really change shape much after baking so make sure you press them down to the thickness you want the finished biscuits to be.
Bake them at 170C fan-forced for 20 minutes or until they start to turn golden.
Leave the baked cookies on the trays to set for about 10 minutes.
Transfer the cookies to a wire rack to cool completely.
These New Zealand chocolate chip cookies are quite moreish.
They’re sweet but not so sweet that after one you feel you’ve had too much sugar to have another.
This can be a good thing or a bad thing if you’re trying to resist a second. Enjoy!
You might also like Afghans – another classic New Zealand biscuit.
- 125g butter, softened
- ¼ cup sugar
- 3 tbsp sweetened condensed milk
- 1 ½ cup plain flour
- 1 tsp baking powder
- ½ cup chocolate chips (or chopped chocolate)
- Few drops of vanilla extract
- Pre-heat the oven to 170C (338F) fan-forced and line two baking trays with baking paper.
- In the bowl of an electric mixer, beat the butter, sugar, vanilla and condensed milk together until they are light and creamy.
- Add the sifted flour and baking powder and beat until combined.
- Add chocolate chips and beat until nicely distributed through the dough.
- Take the bowl of the stand and roll tablespoons full of dough into balls.
- Place the balls on the trays, leaving 3cm between each one and gently press the tops using a floured fork or your fingers.
- Bake the biscuits for 20 minutes or until golden.
- Leave them to rest on the trays for 10 minutes and then transfer to a wire rack to cool completely.