You will need
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
1 T (15 ml) ground cinnamon
1 t (5 ml) ground cardamom
¼ t (1.25 ml) ground cloves
125 g butter, at room temperature
1 extra large egg, at room temperature
Adjust oven rack to one slot above the middle shelf. Preheat the oven to 180°C.
Butter a 25 cm x 36 cm swissroll pan.
Open the foil bag and remove the chocolate chips, to be added later.
Add the cinnamon, cardamom and cloves to the dry mix.
Add the chocolate chips and mix everything into the dry mix while still in the bag.
In a medium size mixing bowl, beat the butter until creamy. Add the egg and keep on beating for another minute. Don’t be concerned if the mixture looks curdled. Add the dry mixture.
Use a spatula to blend the ingredients together. When a crumbly mixture forms, use your hand to lightly bring everything together.
Place blobs of the dough into the baking pan. Flatten and spread out with the palm of your hand until the whole pan is covered.
Use a ravioli cutter or the tool that children use for cutting play dough and a ruler to cut the dough into 9 cm x 4 cm biscuits.
Prick each biscuit 3 or 4 times with a fork.
Bake for 20 minutes. Recut the biscuits in the pan while still warm using the cutter. Allow to cool, then carefully lift onto a cooling rack. As soon as the biscuits are completely cold, pack them into an airtight container. Serve with coffee!