Last week when I made the After School Cookies, I had an annoying couple of rows of dark chocolate leftover. Annoying because it seemed there wasn’t quite enough leftover chocolate to do anything with so I feared the few squares of chocolate would just sit around in the pantry, taking up space until I forgot about them.
But then I remembered Sante Cookies and how they don’t require much chocolate at all. I grew up with Sante biscuits because my mother seemed to make these almost weekly for after school treats. The recipe is from the Edmonds Cookbook which is a very well known New Zealand cookbook and has sold over 3.3 million copies. Both Claire and I love our Edmonds cookbooks.
The cookbook was first published in 1955 by the Edmonds company that makes cooking ingredients like baking powder, cornflour and custard powder. Originally, the cookbook was sent unsolicited to couples on the announcement of their engagement and it’s said the cookbook taught many a kiwi-bride how to cook. It is difficult to find a household in New Zealand that doesn’t have an Edmonds Cookbook.
I was given my copy by my grandparents, many years ago. These days it’s a very old fashioned cookbook, not only because of the recipes, but also because of the minimalist instructions and the few-and-far-between images. But that’s part of its charm and definitely its nostalgic appeal. And coming from an era where you couldn’t dial up takeaway meals nor purchase ready-made meals, the recipes are all about feeding a family economically, basic entertaining, and a how-to section on making things like bread, preserves and sauces.
I don’t know why these biscuits are called Sante biscuits but these are essentially a chocolate chip cookie. Sante biscuits don’t usually have coconut however, adding coconut is a variation of the recipe. When adding the chocolate you can use chocolate buds however I prefer to use chopped dark cooking chocolate, not only because it allows you to use up small amounts of leftover chocolate, but also because the irregular chunks of chocolate add a little more interest to the cookie.
These are quick to make, are egg-free, require no tricky ingredients and make an excellent after school treat.
- 125g (4 oz) butter
- 50g (2 oz) sugar
- 1 tbs sweetened condensed milk
- few drops vanilla essence
- 75g (3 oz) flour
- 75g (3 oz) desiccated coconut
- 50g (2 oz) dark chocolate
- Preheat oven to 180C (375F)
- Cream butter, sugar and condensed milk; add essence.
- Add dry ingredients and chopped chocolate.
- Roll into small balls.
- Place on greased trays or trays lined with baking powder.
- Flatten with a fork.
- Bake for 20 mins.