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Recipe File: Biscuits
5 Minute Choc Chip Cookies
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Ingredients:
250g butter 1 cup brown sugar 2 eggs 3-3/4 cups SR flour 1 cup choc chips |
5 Minute Choc Chip Cookies
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Method:
Melt butter. Mix the melted butter with the sugar then add eggs one at a time, beating well. Add flour and choc chips. Drop teaspoonfuls onto greased trays and cook for 10-15 minutes at 180C. Makes 40.
Melt butter. Mix the melted butter with the sugar then add eggs one at a time, beating well. Add flour and choc chips. Drop teaspoonfuls onto greased trays and cook for 10-15 minutes at 180C. Makes 40.
Afghans
Ingredients:
200g butter
1/2 cup sugar
1 cup plain flour
2 tbsp cocoa
1 cup cornflakes
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter and sugar, add flour and cocoa. Stir in cornflakes. Drop tablespoonfuls onto a greased biscuit tray. Bake 15 minutes. Cool on cake rack. Biscuits can be iced with chocolate glace icing.
From the July 2011 Journal
200g butter
1/2 cup sugar
1 cup plain flour
2 tbsp cocoa
1 cup cornflakes
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter and sugar, add flour and cocoa. Stir in cornflakes. Drop tablespoonfuls onto a greased biscuit tray. Bake 15 minutes. Cool on cake rack. Biscuits can be iced with chocolate glace icing.
From the July 2011 Journal
Anzac Biscuits
Ingredients:
1 cup rolled oats
1 cup plain flour
1/2cup sugar
¾ cup coconut
125g (4oz.) butter
1 tbsp golden syrup
1 tsp bicarb. soda
2 tbsp boiling water
Method:
Pre-heat oven to 150 degrees Celsius. Combine oats, flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until melted. Mix soda and boiling water, add to melted butter mixture, stir into dry ingredients. Place teaspoon. of mixture on lightly greased trays. Cook 20 minutes. Remove from trays onto cooling racks immediately.
From the July 2011 Journal
1 cup rolled oats
1 cup plain flour
1/2cup sugar
¾ cup coconut
125g (4oz.) butter
1 tbsp golden syrup
1 tsp bicarb. soda
2 tbsp boiling water
Method:
Pre-heat oven to 150 degrees Celsius. Combine oats, flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until melted. Mix soda and boiling water, add to melted butter mixture, stir into dry ingredients. Place teaspoon. of mixture on lightly greased trays. Cook 20 minutes. Remove from trays onto cooling racks immediately.
From the July 2011 Journal
Anzac Biscuits 2
Ingredients:
2 cups plain flour
1 cup sugar
2 cups rolled oats
1½ cups coconut
3 tablespoons golden syrup
250gm butter
3 teaspoons bicarb soda
4 tablespoons boiling water
Method:
Preheat oven to 325F or 160C. Mix flour sugar, oats and coconut together in a large bowl. Melt butter with the golden syrup – you can use a microwave or stove. Heat until butter is melted and mixture bubbles. Dissolve bicarb soda in boiling water. Add to butter mixutre. Add butter mixture to the dry ingredients. Mix and roll into small balls. Put on greased trays, allowing room to spread (they will spread in the oven). Bake for 20 minutes.
2 cups plain flour
1 cup sugar
2 cups rolled oats
1½ cups coconut
3 tablespoons golden syrup
250gm butter
3 teaspoons bicarb soda
4 tablespoons boiling water
Method:
Preheat oven to 325F or 160C. Mix flour sugar, oats and coconut together in a large bowl. Melt butter with the golden syrup – you can use a microwave or stove. Heat until butter is melted and mixture bubbles. Dissolve bicarb soda in boiling water. Add to butter mixutre. Add butter mixture to the dry ingredients. Mix and roll into small balls. Put on greased trays, allowing room to spread (they will spread in the oven). Bake for 20 minutes.
Apricot & Oat Cookies
Ingredients:
150g butter
¼ cup golden syrup
2 tablespoons milk
11/3 cups rolled oats
¾ cup shredded coconut
1 cup wholemeal plain flour
½ teaspoon bicarbonate of soda
½ cup diced dried apricots
2/3 cup caster sugar
Method:
Place butter and syrup in a small pan or heatproof bowl. Melt either on the stove top or in the microwave. Stir in milk. Combine remaining ingredients in a large bowl. Make a well in the centre. Pour in melted butter and syrup mixture. Stir until all ingredients are moistened. Grease or line several baking trays with baking paper. Drop heaped teaspoonsful of mixture onto trays, leaving room between each for spreading. Bake in a preheated 180°C oven for 10-12 minutes or until lightly browned. Leave biscuits on trays to cool. When cold, transfer to an airtight container or biscuit jar for up to 2 weeks.
150g butter
¼ cup golden syrup
2 tablespoons milk
11/3 cups rolled oats
¾ cup shredded coconut
1 cup wholemeal plain flour
½ teaspoon bicarbonate of soda
½ cup diced dried apricots
2/3 cup caster sugar
Method:
Place butter and syrup in a small pan or heatproof bowl. Melt either on the stove top or in the microwave. Stir in milk. Combine remaining ingredients in a large bowl. Make a well in the centre. Pour in melted butter and syrup mixture. Stir until all ingredients are moistened. Grease or line several baking trays with baking paper. Drop heaped teaspoonsful of mixture onto trays, leaving room between each for spreading. Bake in a preheated 180°C oven for 10-12 minutes or until lightly browned. Leave biscuits on trays to cool. When cold, transfer to an airtight container or biscuit jar for up to 2 weeks.
Bargain Bikkies
Ingredients:
7 cups SR flour
2 cups sugar
500g margarine
4 eggs, beaten
1 dessertspoon vanilla essence
Method:
Cream butter and sugar. Mix vanilla essence with eggs and add to butter/sugar, mixing well. Add the flour. The mixture becomes quite stiff at this stage but make sure all the flour is thoroughly mixed in.
Now comes the fun part – creating different varieties of bikkies.
Divide the dough into portions – 4 is a manageable number – and flavour each portion.
Variations:
Cornflake: Take spoonfuls (tea- or dessert- depending on how big you want them) of dough, roll into balls and then roll in crushed cornflakes. I have also used the weetbix crumbs from the bottom of the box too.
Choc Chip: Mix ½ cup choc chips through the dough. Then either roll into balls and freeze or bake, or into a log.
Thumb Prints: Roll into balls, flatten out and then poke a dent in the middle of each bikkie with your thumb. Add a dollop of red jam.
Sultana: Mix through a handful of sultanas
Apricot & Almond: Chop a few dried apricots and add with ¼ cup chopped almonds.
Cherryripe: Add a packet of glace cherries, 1/4 cup choc bits and 2 tbsp coconut.
This mixture freezes really well. You can simply flash freeze the individual bikkies and then bag them, ready to bake. Or you can roll the mixture into logs and freeze. Then simply thaw a log, slice and bake.
Bake in a moderate oven for 10 minutes or until golden. Watch with the choc chip variety that they don’t burn on the bottom – the chocolate melts and may catch on the tray.
Contributed by Sharon, Camberwell, 18th January 2004
7 cups SR flour
2 cups sugar
500g margarine
4 eggs, beaten
1 dessertspoon vanilla essence
Method:
Cream butter and sugar. Mix vanilla essence with eggs and add to butter/sugar, mixing well. Add the flour. The mixture becomes quite stiff at this stage but make sure all the flour is thoroughly mixed in.
Now comes the fun part – creating different varieties of bikkies.
Divide the dough into portions – 4 is a manageable number – and flavour each portion.
Variations:
Cornflake: Take spoonfuls (tea- or dessert- depending on how big you want them) of dough, roll into balls and then roll in crushed cornflakes. I have also used the weetbix crumbs from the bottom of the box too.
Choc Chip: Mix ½ cup choc chips through the dough. Then either roll into balls and freeze or bake, or into a log.
Thumb Prints: Roll into balls, flatten out and then poke a dent in the middle of each bikkie with your thumb. Add a dollop of red jam.
Sultana: Mix through a handful of sultanas
Apricot & Almond: Chop a few dried apricots and add with ¼ cup chopped almonds.
Cherryripe: Add a packet of glace cherries, 1/4 cup choc bits and 2 tbsp coconut.
This mixture freezes really well. You can simply flash freeze the individual bikkies and then bag them, ready to bake. Or you can roll the mixture into logs and freeze. Then simply thaw a log, slice and bake.
Bake in a moderate oven for 10 minutes or until golden. Watch with the choc chip variety that they don’t burn on the bottom – the chocolate melts and may catch on the tray.
Contributed by Sharon, Camberwell, 18th January 2004
Big Batch Biscuits
Ingredients:
750g margarine
2 kg flour
1.5kg brown sugar
6 eggs
3 tsp vanilla extract
Method:
Pre-heat oven to 225 degrees Celsius. Prepare cookie sheets with baking paper. Melt butter in microwave and let cool. Sift flour into a large bowl. Add sugar. Beat eggs and vanilla essence and add to dry ingredients. Add melted butter and mix well. This makes a fairly stiff dough so you may need to turn the dough out onto a light floured board and knead gently with your hands. If the dough is too moist, add a little more flour. Roll into walnut sized balls. Cook on baking paper lined cookie sheets for 15 minutes, checking after 12 minutes to make sure bottoms aren't burning. Remove from oven and cool on cake racks immediately.
Variations:
Choc Hazelnut - Add 125g crushed hazelnuts and 200g choc
Festive - Add 125g quartered glace cherries and 2 cups mixed fruit
Cornflake - Add 2 cups sultanas to dough. Roll cookies in lightly crushed cornflakes before baking.
Contributed by Cath Armstrong
750g margarine
2 kg flour
1.5kg brown sugar
6 eggs
3 tsp vanilla extract
Method:
Pre-heat oven to 225 degrees Celsius. Prepare cookie sheets with baking paper. Melt butter in microwave and let cool. Sift flour into a large bowl. Add sugar. Beat eggs and vanilla essence and add to dry ingredients. Add melted butter and mix well. This makes a fairly stiff dough so you may need to turn the dough out onto a light floured board and knead gently with your hands. If the dough is too moist, add a little more flour. Roll into walnut sized balls. Cook on baking paper lined cookie sheets for 15 minutes, checking after 12 minutes to make sure bottoms aren't burning. Remove from oven and cool on cake racks immediately.
Variations:
Choc Hazelnut - Add 125g crushed hazelnuts and 200g choc
Festive - Add 125g quartered glace cherries and 2 cups mixed fruit
Cornflake - Add 2 cups sultanas to dough. Roll cookies in lightly crushed cornflakes before baking.
Contributed by Cath Armstrong
Big Biscuit Recipe
Ingredients:
4 cups SR flour
500g margarine or unsalted butter (gives great buttery taste)
1 can condensed milk
1 cup sugar
Method:
Cream butter and sugar, add condensed milk and flour. Roll into balls and bake in a 180 degree oven for 15-20 minutes. You can add any thing to this base, choc chips, sprinkles or even a dob of jam in the middle. It makes a large quantity but the dough freezes very well. I use all generic brands to make it and it is a big favourite.
Contributed by Damienne Eames, 23rd March 2010
4 cups SR flour
500g margarine or unsalted butter (gives great buttery taste)
1 can condensed milk
1 cup sugar
Method:
Cream butter and sugar, add condensed milk and flour. Roll into balls and bake in a 180 degree oven for 15-20 minutes. You can add any thing to this base, choc chips, sprinkles or even a dob of jam in the middle. It makes a large quantity but the dough freezes very well. I use all generic brands to make it and it is a big favourite.
Contributed by Damienne Eames, 23rd March 2010
Bread Crumb Biscuits
These biscuits are so good and are another delicious way to use up leftover bread crusts or stale bread.
Ingredients:
1 1/2 cups SR flour
1 cup brown sugar
1/3 cup cocoa
1/2 cup skim milk
1 egg, beaten
1 1/2 tsp vanilla extract
2/3 cup apple sauce
2 cups fresh breadcrumbs*
Method:
Pre-heat oven to 175 degrees Celsius. Sift together flour and cocoa, stir in bread crumbs. Combine skim milk, egg, vanilla extract and apple sauce. Add to dry ingredients and stir to combine. Drop by spoonfuls onto an a cookie sheet lined with baking paper. Bake 15 minutes until golden.
*Note: Save crusts in the freezer until you have enough to make 2 cups of breadcrumbs.
Contributed by Cath Armstrong
Ingredients:
1 1/2 cups SR flour
1 cup brown sugar
1/3 cup cocoa
1/2 cup skim milk
1 egg, beaten
1 1/2 tsp vanilla extract
2/3 cup apple sauce
2 cups fresh breadcrumbs*
Method:
Pre-heat oven to 175 degrees Celsius. Sift together flour and cocoa, stir in bread crumbs. Combine skim milk, egg, vanilla extract and apple sauce. Add to dry ingredients and stir to combine. Drop by spoonfuls onto an a cookie sheet lined with baking paper. Bake 15 minutes until golden.
*Note: Save crusts in the freezer until you have enough to make 2 cups of breadcrumbs.
Contributed by Cath Armstrong
Butternut Snap Biscuits
Ingredients:
1 cup rolled oats
1 cup caster sugar
1 cup plain flour
3/4 cup desiccated coconut
1 tbsp honey
125g butter
2 tbsp boiling water
1 tsp bicarb soda
Method:
Mix oats, sugar, flour and coconut together. Melt honey and butter and add boiling water and soda. add to dry ingredients. Mix well. Spoon teaspoonfuls of mixture onto greased baking tray and cook at 180 degrees Celsius for 12 -15 minutes.
Contributed by Marianthi Stefanou, 21st December 2009
1 cup rolled oats
1 cup caster sugar
1 cup plain flour
3/4 cup desiccated coconut
1 tbsp honey
125g butter
2 tbsp boiling water
1 tsp bicarb soda
Method:
Mix oats, sugar, flour and coconut together. Melt honey and butter and add boiling water and soda. add to dry ingredients. Mix well. Spoon teaspoonfuls of mixture onto greased baking tray and cook at 180 degrees Celsius for 12 -15 minutes.
Contributed by Marianthi Stefanou, 21st December 2009
Butterscotch Buttons
Ingredients:
125g butter
1 teaspoon vanilla essence
½ cup brown sugar, firmly packed
1 tablespoon golden syrup
1¼ cups self-raising flour
Method:
Beat butter, essence, sugar and golden syrup in small bowl with electric mixer until light and fluffy; stir in sifted flour. Take dessertspoons of mixture and roll balls. Place 5cm apart on well greased or silicone paper lined biscuit trays. Flatten slightly with fork. Bake in slow (150°C) oven about 30 minutes or until firm. Remove from trays immediately to a wire rack to cool. Makes about 40.
125g butter
1 teaspoon vanilla essence
½ cup brown sugar, firmly packed
1 tablespoon golden syrup
1¼ cups self-raising flour
Method:
Beat butter, essence, sugar and golden syrup in small bowl with electric mixer until light and fluffy; stir in sifted flour. Take dessertspoons of mixture and roll balls. Place 5cm apart on well greased or silicone paper lined biscuit trays. Flatten slightly with fork. Bake in slow (150°C) oven about 30 minutes or until firm. Remove from trays immediately to a wire rack to cool. Makes about 40.
Caramel Tarts
Ingredients:
1 tin condensed milk
1 pkt butternut snaps, ginger nuts or chocolate ripple biscuits
Method:
To make the caramel: place the tin of condensed milk into a small saucepan and cover with cold water. Put onto boil. When the water is boiling, turn down to simmer. Let the condensed milk simmer for 2 hours. Keep an eye on the water level and top up with boiling water as it evaporates. This is important: if it boils dry the can may explode!
To make the tarts: heat the oven to moderate. Place biscuits in a single layer on a cookie sheet. Place in oven for 3 minutes to soften watch they don t burn! When they come out of the oven, press them into patty tins to shape and cool. Be quick, they ll harden again as they cool.
When the condensed milk has simmered for two hours, carefully take it off the stove and drain the water. This is the tricky part: when you open the tin be very careful the contents are boiling! Put the can opener on the tin, cover with a tea towel and give it a quarter turn only. This will let the steam escape and prevent the caramel from spurting all over you and your kitchen. When it has settled down, only takes a second or two, you can open the tin right up. Carefully spoon the caramel into the tart cases. Top with a half glace cherry. Let them cool completely before you serve them.
Contributed by Cath Armstrong
1 tin condensed milk
1 pkt butternut snaps, ginger nuts or chocolate ripple biscuits
Method:
To make the caramel: place the tin of condensed milk into a small saucepan and cover with cold water. Put onto boil. When the water is boiling, turn down to simmer. Let the condensed milk simmer for 2 hours. Keep an eye on the water level and top up with boiling water as it evaporates. This is important: if it boils dry the can may explode!
To make the tarts: heat the oven to moderate. Place biscuits in a single layer on a cookie sheet. Place in oven for 3 minutes to soften watch they don t burn! When they come out of the oven, press them into patty tins to shape and cool. Be quick, they ll harden again as they cool.
When the condensed milk has simmered for two hours, carefully take it off the stove and drain the water. This is the tricky part: when you open the tin be very careful the contents are boiling! Put the can opener on the tin, cover with a tea towel and give it a quarter turn only. This will let the steam escape and prevent the caramel from spurting all over you and your kitchen. When it has settled down, only takes a second or two, you can open the tin right up. Carefully spoon the caramel into the tart cases. Top with a half glace cherry. Let them cool completely before you serve them.
Contributed by Cath Armstrong
Cheryl's ANZAC Slice
Ingredients:
125g butter
1 cup rolled oats
1 cup brown sugar
1/2 cup SR flour
1/2 cup plain flour
3/4 cup coconut
2 tbsp golden syrup
1 tbsp of hot water
1/2 tsp bi-carb of soda
Method:
Pre-heat oven to 160 degrees Celsius. Butter and line a lamington tin. In a large bowl, combine all dry ingredients. Melt butter and golden syrup together in a medium saucepan. Stir in bi-carb soda. While mixture is foaming pour over dry ingredients. Add hot water. Stir well to combine. Press into lamington tin, using fingertips or a small glass to flatten. Bake for 25 - 30 minutes until golden. Cut into squares while hot. Cool in tin. Store in airtight container.
Contributed by Cheryl D., 26th June 2010
125g butter
1 cup rolled oats
1 cup brown sugar
1/2 cup SR flour
1/2 cup plain flour
3/4 cup coconut
2 tbsp golden syrup
1 tbsp of hot water
1/2 tsp bi-carb of soda
Method:
Pre-heat oven to 160 degrees Celsius. Butter and line a lamington tin. In a large bowl, combine all dry ingredients. Melt butter and golden syrup together in a medium saucepan. Stir in bi-carb soda. While mixture is foaming pour over dry ingredients. Add hot water. Stir well to combine. Press into lamington tin, using fingertips or a small glass to flatten. Bake for 25 - 30 minutes until golden. Cut into squares while hot. Cool in tin. Store in airtight container.
Contributed by Cheryl D., 26th June 2010
Choc Chip Cookies 1
Ingredients:
90grm Butter (softened)
½ cup Self Raising Flour
1teaspoon Vanilla Essence
¾ cup Plain Flour
1/3 cup Castor Sugar
1cup Choc Bits
1/3 cup Brown Sugar
1 tbs Milk
1 Egg
Method:
Preheat oven to 1800C, and place a sheet of baking paper on a baking tray.
Beat butter, essence and sugars in a medium bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, choc bits and milk. Drop level tablespoons of mixture onto baking trays, about 3cm apart. Bake in the oven for about 12 minutes, or until firm and lightly browned. Stand on tray 5 minutes before lifting onto wire racks to cool.
90grm Butter (softened)
½ cup Self Raising Flour
1teaspoon Vanilla Essence
¾ cup Plain Flour
1/3 cup Castor Sugar
1cup Choc Bits
1/3 cup Brown Sugar
1 tbs Milk
1 Egg
Method:
Preheat oven to 1800C, and place a sheet of baking paper on a baking tray.
Beat butter, essence and sugars in a medium bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, choc bits and milk. Drop level tablespoons of mixture onto baking trays, about 3cm apart. Bake in the oven for about 12 minutes, or until firm and lightly browned. Stand on tray 5 minutes before lifting onto wire racks to cool.
Choc Chip Cookies 2
Ingredients:
125g butter
2 tbsp golden syrup
2 tbsp boiling water
3/4 cup brown sugar
1 cup SR flour
1 cup rolled oats
1 cup coconut
100g choc chips
Method:
Pre-heat oven to 180 degrees Celsius. Melt butter, add golden syrup and boiling water. Allow to cool mixture to cool. Combine brown sugar, flour, rolled oats and coconut. Add butter mixture and stir to combine. Stir in choc chips. Take heaped teaspoonfuls and drop onto a baking paper lined cookie sheet. Bake for 15 minutes. Allow to cool on tray five minutes before moving to cake rack to cool completely.
125g butter
2 tbsp golden syrup
2 tbsp boiling water
3/4 cup brown sugar
1 cup SR flour
1 cup rolled oats
1 cup coconut
100g choc chips
Method:
Pre-heat oven to 180 degrees Celsius. Melt butter, add golden syrup and boiling water. Allow to cool mixture to cool. Combine brown sugar, flour, rolled oats and coconut. Add butter mixture and stir to combine. Stir in choc chips. Take heaped teaspoonfuls and drop onto a baking paper lined cookie sheet. Bake for 15 minutes. Allow to cool on tray five minutes before moving to cake rack to cool completely.
Choc Coated Oreos
Ingredients:
1 pkt Oreo cookies (or other sandwich style biscuits)
200g block milk chocolate
Hundreds and thousands
Cookie sheet lined with baking paper
Double boiler
Method:
Melt the chocolate in the double boiler. Dip the cookies in the chocolate, draining for a few seconds before placing on cookie sheet. Set in freezer for at least 15 minutes before repeating the process. Double dipping is essential for a good chocolate cover. After dipping for the second time, roll the cookies in the hundreds and thousands, place on cookie sheet and refrigerate until the chocolate is hard.
I like to use orange creams, you can use any cream sandwich biscuit you like. I also prefer the milk chocolate to cooking chocolate but again it's up to you.
I have dipped shortbread creams in dark chocolate – yumm – and Monte Carlos in white chocolate and coconut – even yummier. Use your imagination and have lots of fun with this recipe.
Contributed by Cath Armstrong
1 pkt Oreo cookies (or other sandwich style biscuits)
200g block milk chocolate
Hundreds and thousands
Cookie sheet lined with baking paper
Double boiler
Method:
Melt the chocolate in the double boiler. Dip the cookies in the chocolate, draining for a few seconds before placing on cookie sheet. Set in freezer for at least 15 minutes before repeating the process. Double dipping is essential for a good chocolate cover. After dipping for the second time, roll the cookies in the hundreds and thousands, place on cookie sheet and refrigerate until the chocolate is hard.
I like to use orange creams, you can use any cream sandwich biscuit you like. I also prefer the milk chocolate to cooking chocolate but again it's up to you.
I have dipped shortbread creams in dark chocolate – yumm – and Monte Carlos in white chocolate and coconut – even yummier. Use your imagination and have lots of fun with this recipe.
Contributed by Cath Armstrong
Chocolate Chip Biscuits
Ingredients:
125g butter
½ cup sugar
½ cup brown sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
125g chocolate chips
Method:
Cream butter and sugars. Add vanilla and egg and mix well. Slowly add flour and then stir in chocolate chips. Roll into balls about the size of a walnut and place on a greased tray. Bake in a moderate oven for 15 minutes. Check after 12 minutes as these biscuits can brown and burn quite quickly.
125g butter
½ cup sugar
½ cup brown sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
125g chocolate chips
Method:
Cream butter and sugars. Add vanilla and egg and mix well. Slowly add flour and then stir in chocolate chips. Roll into balls about the size of a walnut and place on a greased tray. Bake in a moderate oven for 15 minutes. Check after 12 minutes as these biscuits can brown and burn quite quickly.
Chocolate Gingerbread Cookies
These biscuits aren't difficult but they take time to put together as they require chilling. They are well worth the effort though, and are perfect for afternoon tea on a cold and wet winter's day.
Ingredients:
3-1/3 cup plain flour
1/2 cup cocoa
3/4 cup brown sugar
3/4 tsp bicarb soda
1 tbsp cinnamon
1 tbsp ground ginger
3/4 tsp ground cloves
1/2 tsp salt
1 tsp orange zest
250g butter, soft but still cool and cut into 12 pieces
1 egg, room temperature
3/4 cup molasses*
60g cooking chocolate, very finely chopped
3/4 cup dried cranberries
Method:
In the bowl of a stand mixer, stir together the flour, cocoa powder, brown sugar, bicarb soda, cinnamon, ginger, cloves, salt and zest at low speed until combined. Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine breadcrumbs, about 1-1/2 minutes. Add the chopped chocolate and stir to combine. Remove the whisk beater and add the paddle.
Whisk the egg and molasses together. Reduce the speed to low and, with the mixer running, gradually add the molasses mixture. Mix until the dough is moist, then increase the speed to medium and mix until thoroughly combined, about 15 seconds.
Scrape the dough onto a work surface. Divide it in half and wrap in plastic wrap. Refrigerate for at least an hour (overnight is better) or until firm enough to work with without becoming sticky.
Working with one portion at a time, roll the dough to 6mm thickness between two sheets of baking paper. Repeat with the other half of the dough. Leaving the dough sandwiched between the baking paper, stack the dough on a baking sheet and freeze until firm, about 15 minutes. Alternatively, refrigerate for 2 hours or overnight.
Preheat the oven to 180 degrees Celsius. Line two baking sheets with baking paper. Remove one dough sheet from the freezer and place on a work surface. Peel off the top baking paper sheet and gently lay it back in place. Flip the dough, remove the bottom layer and discard.
Cut the dough into 10cm gingerbread people or 7cm gingerbread biscuits, transferring the shapes to the baking sheet with a wide, metal spatula and spacing them 2cm apart. Set the scrapes aside for reuse.
Bake gingerbread at 180 degrees Celsius for 8-12 minutes on the middle rack. Let cool on baking sheet for two minutes before transferring to a wire rack. Repeat with remaining dough. Ice as desired, once completely cool.
*Use golden syrup if you don't have molasses, the biscuits won't be as dark and the flavour won't be quite as rich.
Ingredients:
3-1/3 cup plain flour
1/2 cup cocoa
3/4 cup brown sugar
3/4 tsp bicarb soda
1 tbsp cinnamon
1 tbsp ground ginger
3/4 tsp ground cloves
1/2 tsp salt
1 tsp orange zest
250g butter, soft but still cool and cut into 12 pieces
1 egg, room temperature
3/4 cup molasses*
60g cooking chocolate, very finely chopped
3/4 cup dried cranberries
Method:
In the bowl of a stand mixer, stir together the flour, cocoa powder, brown sugar, bicarb soda, cinnamon, ginger, cloves, salt and zest at low speed until combined. Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine breadcrumbs, about 1-1/2 minutes. Add the chopped chocolate and stir to combine. Remove the whisk beater and add the paddle.
Whisk the egg and molasses together. Reduce the speed to low and, with the mixer running, gradually add the molasses mixture. Mix until the dough is moist, then increase the speed to medium and mix until thoroughly combined, about 15 seconds.
Scrape the dough onto a work surface. Divide it in half and wrap in plastic wrap. Refrigerate for at least an hour (overnight is better) or until firm enough to work with without becoming sticky.
Working with one portion at a time, roll the dough to 6mm thickness between two sheets of baking paper. Repeat with the other half of the dough. Leaving the dough sandwiched between the baking paper, stack the dough on a baking sheet and freeze until firm, about 15 minutes. Alternatively, refrigerate for 2 hours or overnight.
Preheat the oven to 180 degrees Celsius. Line two baking sheets with baking paper. Remove one dough sheet from the freezer and place on a work surface. Peel off the top baking paper sheet and gently lay it back in place. Flip the dough, remove the bottom layer and discard.
Cut the dough into 10cm gingerbread people or 7cm gingerbread biscuits, transferring the shapes to the baking sheet with a wide, metal spatula and spacing them 2cm apart. Set the scrapes aside for reuse.
Bake gingerbread at 180 degrees Celsius for 8-12 minutes on the middle rack. Let cool on baking sheet for two minutes before transferring to a wire rack. Repeat with remaining dough. Ice as desired, once completely cool.
*Use golden syrup if you don't have molasses, the biscuits won't be as dark and the flavour won't be quite as rich.
Christmas Snickerdoodles
Ingredients:
2 tbsp red sprinkles
1 tbsp ground cinnamon, divided
2 tbsp green sprinkles
1-1/2 cups sugar
125g cooking margarine*
125g butter, softened
2 eggs
2-3/4 cups plain flour
2 tsp cream of tartar
1 tsp bicarbonate soda
1/4 tsp salt
Method:
Heat oven to 205 degrees Celsius.
Prepare the sprinkles: Get out 2 shallow bowls. In one put the red sprinkles and 1-1/2 teaspoons of the cinnamon, in the other put the green sugar sprinkles and remaining 1-1/2 teaspoons of cinnamon. Mix the sprinkles and cinnamon together; set aside.
Prepare the dough: In large bowl, put the sugar, shortening, butter, and eggs and beat with an electric mixer on medium speed until fluffy.
In a separate bowl, sift together the flour, cream of tartar, bicarb soda, and salt.
With electric mixer running on low, slowly add the flour mixture until incorporated and a dough forms.
Using a melon baller or teaspoon, shape balls out of the dough, about 2 to 3cm in diameter.
Roll the balls of dough through the sugar sprinkle mixtures, some in each, combinations of colors, or as you like.
Place the dough balls on an ungreased biscuit tray, keeping about 5cm between each one.
Bake in preheated oven for 8 to 10 minutes.
Remove and let cool on biscuit tray for 1 minute, then remove to a cooling rack.
Let cool completely before putting away.
Cool completely, about 30 minutes.
*I use Fairy cooking margarine in this recipe. Don't be tempted to increase the butter, the recipe won't be the same. The cooking margarine helps to make the dough lighter and the finished biscuit crisper.
Tip of the Day 2nd December 2014
2 tbsp red sprinkles
1 tbsp ground cinnamon, divided
2 tbsp green sprinkles
1-1/2 cups sugar
125g cooking margarine*
125g butter, softened
2 eggs
2-3/4 cups plain flour
2 tsp cream of tartar
1 tsp bicarbonate soda
1/4 tsp salt
Method:
Heat oven to 205 degrees Celsius.
Prepare the sprinkles: Get out 2 shallow bowls. In one put the red sprinkles and 1-1/2 teaspoons of the cinnamon, in the other put the green sugar sprinkles and remaining 1-1/2 teaspoons of cinnamon. Mix the sprinkles and cinnamon together; set aside.
Prepare the dough: In large bowl, put the sugar, shortening, butter, and eggs and beat with an electric mixer on medium speed until fluffy.
In a separate bowl, sift together the flour, cream of tartar, bicarb soda, and salt.
With electric mixer running on low, slowly add the flour mixture until incorporated and a dough forms.
Using a melon baller or teaspoon, shape balls out of the dough, about 2 to 3cm in diameter.
Roll the balls of dough through the sugar sprinkle mixtures, some in each, combinations of colors, or as you like.
Place the dough balls on an ungreased biscuit tray, keeping about 5cm between each one.
Bake in preheated oven for 8 to 10 minutes.
Remove and let cool on biscuit tray for 1 minute, then remove to a cooling rack.
Let cool completely before putting away.
Cool completely, about 30 minutes.
*I use Fairy cooking margarine in this recipe. Don't be tempted to increase the butter, the recipe won't be the same. The cooking margarine helps to make the dough lighter and the finished biscuit crisper.
Tip of the Day 2nd December 2014
Coconut Macaroons
Ingredients:
2 cups desiccated coconut
1 cup sugar
2 tablespoons cornflour
2 eggs
pinch of salt
Method:
Mix dry ingredients together in a large bowl, except the salt. Whip the eggs together with the salt until frothy. Stir into dry ingredients and mix thoroughly. Place large teaspoonfuls, pressed lightly, onto baking paper on a baking tray. Bake at 180 degrees Celsius for approximately 12-15 minutes, being careful not to let them burn. Golden colour is best. Allow to cool slightly then place on wire wracks to become cold. Store without a lid on or they will sweat.
Contributed by Julie Colbert, 22nd February 2010
2 cups desiccated coconut
1 cup sugar
2 tablespoons cornflour
2 eggs
pinch of salt
Method:
Mix dry ingredients together in a large bowl, except the salt. Whip the eggs together with the salt until frothy. Stir into dry ingredients and mix thoroughly. Place large teaspoonfuls, pressed lightly, onto baking paper on a baking tray. Bake at 180 degrees Celsius for approximately 12-15 minutes, being careful not to let them burn. Golden colour is best. Allow to cool slightly then place on wire wracks to become cold. Store without a lid on or they will sweat.
Contributed by Julie Colbert, 22nd February 2010
Cookies Galore
Ingredients:
500g butter
1 cup sugar
1 395g tin condensed milk
5 cups self-raising flour
Method:
Cream together butter and sugar with wooden spoon. Add condensed milk and flour. Mix together to form a dough. Then roll about a dessert spoonful of mixture into a ball.( you can make them into any size you like. I make large choc chip cookies and freeze them in snap lock bag for school lunches) Place on tray. Bake in a mod oven until golden brown. You can make them into jam drops, chop chip or any variety you like. The dough can be frozen in batches for a rainy day.
Contributed by Samantha Master, 13th January 2015
500g butter
1 cup sugar
1 395g tin condensed milk
5 cups self-raising flour
Method:
Cream together butter and sugar with wooden spoon. Add condensed milk and flour. Mix together to form a dough. Then roll about a dessert spoonful of mixture into a ball.( you can make them into any size you like. I make large choc chip cookies and freeze them in snap lock bag for school lunches) Place on tray. Bake in a mod oven until golden brown. You can make them into jam drops, chop chip or any variety you like. The dough can be frozen in batches for a rainy day.
Contributed by Samantha Master, 13th January 2015
Cowboy Cookies
Ingredients:
1/2 cup melted butter
1 egg
1 tsp vanilla extract
1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup chocolate chips
1 1/3 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarb soda
Method:
Preheat oven to 175 degrees. Grease biscuit trays. In a medium bowl, mix together cooled melted butter, egg, and vanilla. Stir in all of the dry ingredients. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 5cm apart on prepared biscuit trays. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.
1/2 cup melted butter
1 egg
1 tsp vanilla extract
1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup chocolate chips
1 1/3 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarb soda
Method:
Preheat oven to 175 degrees. Grease biscuit trays. In a medium bowl, mix together cooled melted butter, egg, and vanilla. Stir in all of the dry ingredients. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 5cm apart on prepared biscuit trays. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.
Cranberry Hootycreeks
Cranberry Hootycreeks is one of the most popular recipes in the Cheapskates Recipe File. These are so good, you'll love them. They are the perfect Christmas cookie.
Ingredients:
1/2 cup butter
1 egg
1 tsp vanilla extract
1 1/4 cups plain flour
1/2 cup rolled oats
1/2 teaspoon bi-carb soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Method:
Preheat oven to 175 degrees Celsius. Line a cookie sheet with baking paper. In a medium bowl, beat together softened butter, egg and vanilla until fluffy. Add the dry ingredients, and mix together by hand until well blended. Drop by heaping teaspoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets.
Ingredients:
1/2 cup butter
1 egg
1 tsp vanilla extract
1 1/4 cups plain flour
1/2 cup rolled oats
1/2 teaspoon bi-carb soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Method:
Preheat oven to 175 degrees Celsius. Line a cookie sheet with baking paper. In a medium bowl, beat together softened butter, egg and vanilla until fluffy. Add the dry ingredients, and mix together by hand until well blended. Drop by heaping teaspoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets.
Crisp Sesame Crackers
Ingredients:
2 cups quick rolled oats
1 cup plain flour
3 tbsp sesame seeds
1 tbsp sugar
1/4 teaspoon salt
1 tsp baking powder
1/3 cup cold butter
1/2 cup ice cold water plus one tablespoon if needed
Method:
Preheat the oven to 175 degrees Celsius. Grind the oats about 1/2 cup at a time in your blender or food processor. Do not over-process. The oats should be coarsely ground. Add the flour, sesame seeds, sugar, salt, and baking powder and stir to combine. Cut the butter into the dry ingredients with a pastry blender or your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and pour the cold water into the well, first the 1/2 cup and then the extra tablespoon if needed. Stir with a flat blade knife until the mixture comes together, then knead until you have a ball of dough. Roll the dough out to 3mm thick. Cut crackers into circles with a cookie cutter or glass. Place on an ungreased cookie sheet. Prick the crackers in two or three places with a fork. Bake for 16 to 18 minutes or until the crackers are baked and dry. Let sit on the cookie sheet for five minutes and then remove them to a wire rack to cool.
Tip: The secret of crisp crackers is a long, slow baking time. The crackers need to cook long enough for all moisture to be evaporated from the dough.
Contributed by Cath Armstrong
2 cups quick rolled oats
1 cup plain flour
3 tbsp sesame seeds
1 tbsp sugar
1/4 teaspoon salt
1 tsp baking powder
1/3 cup cold butter
1/2 cup ice cold water plus one tablespoon if needed
Method:
Preheat the oven to 175 degrees Celsius. Grind the oats about 1/2 cup at a time in your blender or food processor. Do not over-process. The oats should be coarsely ground. Add the flour, sesame seeds, sugar, salt, and baking powder and stir to combine. Cut the butter into the dry ingredients with a pastry blender or your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and pour the cold water into the well, first the 1/2 cup and then the extra tablespoon if needed. Stir with a flat blade knife until the mixture comes together, then knead until you have a ball of dough. Roll the dough out to 3mm thick. Cut crackers into circles with a cookie cutter or glass. Place on an ungreased cookie sheet. Prick the crackers in two or three places with a fork. Bake for 16 to 18 minutes or until the crackers are baked and dry. Let sit on the cookie sheet for five minutes and then remove them to a wire rack to cool.
Tip: The secret of crisp crackers is a long, slow baking time. The crackers need to cook long enough for all moisture to be evaporated from the dough.
Contributed by Cath Armstrong
Crostoli
Ingredients:
2 cups (300g) plain flour
¼ Cup (40g) icing sugar mixture
1 teaspoon ground cinnamon
60g butter, chopped
1 egg yolk
¼ cup (60ml) Galliano
2 tablespoons iced water, approximately
vegetable oil for deep-frying
¼ cup (40g) icing Sugar mixture, extra
Method:
Process flour, sugar, cinnamon and butter until mixture resembles breadcrumbs. Add yolk, liqueur and enough water to make ingredients come together. Knead on lightly floured surface until smooth, cover; refrigerate 30 minutes. Roll pastry between sheets of baking paper until 2mm thick. Cut pastry into 1cm strips, using a fluted pastry wheel. Shape pastry strips into bows, pressing firmly in centre of each bow. Place bows 2cm apart on oven trays; freeze for 15 minutes. Deep-fry bows in hot oil until lightly browned; drain on absorbent paper. Serve sprinkled with extra sifted sugar.
2 cups (300g) plain flour
¼ Cup (40g) icing sugar mixture
1 teaspoon ground cinnamon
60g butter, chopped
1 egg yolk
¼ cup (60ml) Galliano
2 tablespoons iced water, approximately
vegetable oil for deep-frying
¼ cup (40g) icing Sugar mixture, extra
Method:
Process flour, sugar, cinnamon and butter until mixture resembles breadcrumbs. Add yolk, liqueur and enough water to make ingredients come together. Knead on lightly floured surface until smooth, cover; refrigerate 30 minutes. Roll pastry between sheets of baking paper until 2mm thick. Cut pastry into 1cm strips, using a fluted pastry wheel. Shape pastry strips into bows, pressing firmly in centre of each bow. Place bows 2cm apart on oven trays; freeze for 15 minutes. Deep-fry bows in hot oil until lightly browned; drain on absorbent paper. Serve sprinkled with extra sifted sugar.
Crumb Cookies
Ingredients:
250g butter
1 cup brown sugar
2 eggs
2 cups SR flour
1 1/2 cups weetbix crumbs
1 cup sultanas
Method:
Melt butter. Combine sugar, flour, weetbix crumbs and sultanas. Stir in melted butter. Beat eggs and add to mixture. Drop teaspoonfuls onto silicone paper lined biscuit trays and bake in a moderate oven 10 -12 minutes until golden brown.
Contributed by Meredith Andrews, 10th December 2008
250g butter
1 cup brown sugar
2 eggs
2 cups SR flour
1 1/2 cups weetbix crumbs
1 cup sultanas
Method:
Melt butter. Combine sugar, flour, weetbix crumbs and sultanas. Stir in melted butter. Beat eggs and add to mixture. Drop teaspoonfuls onto silicone paper lined biscuit trays and bake in a moderate oven 10 -12 minutes until golden brown.
Contributed by Meredith Andrews, 10th December 2008
Crunchy Coconut Cookies
These are so delicious and easy to make. And they are cheap too. Just $1.60 for three dozen cookies!
Ingredients:
1 cup desiccated coconut
1 cup self raising flour
1 cup sugar
125g butter or margarine, melted
1 egg
Method:
Mix the dry ingredients together, add the egg and then the melted butter. Take teaspoonfuls (not too much or they spread too big!) and roll into roughly walnut sized balls. Place on a lightly greased cookie sheet. Bake in a moderate oven for 10 minutes. Watch them carefully, they burn very quickly. Ten minutes is ideal for crunch biscuits. Eight minutes will give you more of a macaroon type of biscuit. Let them cool a few minutes on the tray, then onto a wire rack to cool completely. These biscuits freeze well, too.
Contributed by Cath Armstrong, Cheapskates Staff
Ingredients:
1 cup desiccated coconut
1 cup self raising flour
1 cup sugar
125g butter or margarine, melted
1 egg
Method:
Mix the dry ingredients together, add the egg and then the melted butter. Take teaspoonfuls (not too much or they spread too big!) and roll into roughly walnut sized balls. Place on a lightly greased cookie sheet. Bake in a moderate oven for 10 minutes. Watch them carefully, they burn very quickly. Ten minutes is ideal for crunch biscuits. Eight minutes will give you more of a macaroon type of biscuit. Let them cool a few minutes on the tray, then onto a wire rack to cool completely. These biscuits freeze well, too.
Contributed by Cath Armstrong, Cheapskates Staff
Crunchy Peanut Biscuits
Ingredients:
125g melted butter
1 cup sugar
1 egg
1 cup SR flour
1 cup peanuts
Method:
Combine sugar and melted butter.
Add egg and beat well.
Mix in flour and peanuts.
Grease baking trays and place teaspoon sized portions well apart.
Bake for about 15 minutes at roughly 180 degrees if not using fan forced oven. When biscuits are turning golden, remove from oven and allow to cool.
These are so easy to make and absolutely delicious!
Contributed by Diana Tannhauser
125g melted butter
1 cup sugar
1 egg
1 cup SR flour
1 cup peanuts
Method:
Combine sugar and melted butter.
Add egg and beat well.
Mix in flour and peanuts.
Grease baking trays and place teaspoon sized portions well apart.
Bake for about 15 minutes at roughly 180 degrees if not using fan forced oven. When biscuits are turning golden, remove from oven and allow to cool.
These are so easy to make and absolutely delicious!
Contributed by Diana Tannhauser
Custard Powder Biscuits
Ingredients:
1 cup SR Flour
1 cup sugar
2 tablespoons of custard powder
3 tablespoons of vegetable oil
1 egg
Method:
Pre-heat oven to 180 degrees Celsius. Mix all ingredients together with a wooden spoon. Form into walnut sized balls. Place on baking paper lined cookie sheet about 3cm apart. Flatten slightly with a fork. Bake 10-12 minutes until golden on the edges.
1 cup SR Flour
1 cup sugar
2 tablespoons of custard powder
3 tablespoons of vegetable oil
1 egg
Method:
Pre-heat oven to 180 degrees Celsius. Mix all ingredients together with a wooden spoon. Form into walnut sized balls. Place on baking paper lined cookie sheet about 3cm apart. Flatten slightly with a fork. Bake 10-12 minutes until golden on the edges.
Delicious Choc Chip Cookies
If you are looking for something extra special to have as a treat with a cuppa, these choc chip cookies are it. They are rich and moist and full of choc chips.
Ingredients:
500g room temp butter
1-1/4 cups firm packed brown sugar
1 can condensed milk
2 cups SR flour
3 cups plain flour
500g choc chips
Method:
Pre-heat oven to 180 degrees Celsius. Prepare cookie sheets with baking paper. With an electric mixer cream butter, sugar and condensed milk until light and fluffy. Sift flours and add to creamed mixture. Mix well. Stir in choc chips. Roll 2 tablespoons or one cookie scoop of mixture into balls. Flatten to make 5cm cookies. Bake 15 minutes, checking after 12 to make sure the bottoms don't burn. Remove from oven and onto cookie sheets to cool completely.
You can easily reduce the cost of these cookies by using MOO condensed milk and brown sugar. Generic choc chips are fine too, I use Homebrand (Woolworths) when I make these to keep the cost down AND because they taste good.
Contributed by Cath Armstrong
Ingredients:
500g room temp butter
1-1/4 cups firm packed brown sugar
1 can condensed milk
2 cups SR flour
3 cups plain flour
500g choc chips
Method:
Pre-heat oven to 180 degrees Celsius. Prepare cookie sheets with baking paper. With an electric mixer cream butter, sugar and condensed milk until light and fluffy. Sift flours and add to creamed mixture. Mix well. Stir in choc chips. Roll 2 tablespoons or one cookie scoop of mixture into balls. Flatten to make 5cm cookies. Bake 15 minutes, checking after 12 to make sure the bottoms don't burn. Remove from oven and onto cookie sheets to cool completely.
You can easily reduce the cost of these cookies by using MOO condensed milk and brown sugar. Generic choc chips are fine too, I use Homebrand (Woolworths) when I make these to keep the cost down AND because they taste good.
Contributed by Cath Armstrong
Delish Choc Chip Cookies
Ingredients:
500g butter
11/4 cups firmly packed brown sugar
1 can condensed milk
2 cups SR flour
3 cups plain flour
500g choc chips
Method:
Pre-heat oven to 180 degrees Celsius. Prepare cookie sheets with baking paper. With an electric mixer cream butter, sugar and condensed milk until light and fluffy. Sift flours and add to creamed mixture. Mix well. Stir in choc chips. Roll 2 tablespoons or one cookie scoop of mixture into balls. Flatten to make 5cm cookies. Bake 15 minutes, checking after 12 to make sure the bottoms don't burn. Remove from oven and onto cookie sheets to cool completely.
500g butter
11/4 cups firmly packed brown sugar
1 can condensed milk
2 cups SR flour
3 cups plain flour
500g choc chips
Method:
Pre-heat oven to 180 degrees Celsius. Prepare cookie sheets with baking paper. With an electric mixer cream butter, sugar and condensed milk until light and fluffy. Sift flours and add to creamed mixture. Mix well. Stir in choc chips. Roll 2 tablespoons or one cookie scoop of mixture into balls. Flatten to make 5cm cookies. Bake 15 minutes, checking after 12 to make sure the bottoms don't burn. Remove from oven and onto cookie sheets to cool completely.
Extra Special Choc Chip Cookies
Ingredients:
360g softened butter
1 400g tin sweetened condensed milk
3 cups SR. flour
500g dark choc bits
2/3 cup castor sugar
Method:
Pre-heat oven to 180C. Line trays with baking paper (I bake 6 trays in all ). Beat butter and sugar until light and creamy, beat in sweetened condensed milk. Add flour, mix by hand near the end and add choc bits. Place heaped teaspoons onto lined biscuit trays and press down slightly with a fork. Bake 12 - 15 minutes until well golden, turn over and bake further 5 minutes or until you have a dark golden biscuit on both sides. Cool for a few minutes on tray, then onto a cake rack to finish cooling. When quite cold place into freezer bag or tin. Before you put the kettle on take some biscuits out of freezer and plate up. By the time the coffee/tea is made and served the biscuits are good to go. Initial cost well worth it if managed. A little luxury when well managed is a saving.
Contributed by Carol, Mudgegonga, 29 September 2009
360g softened butter
1 400g tin sweetened condensed milk
3 cups SR. flour
500g dark choc bits
2/3 cup castor sugar
Method:
Pre-heat oven to 180C. Line trays with baking paper (I bake 6 trays in all ). Beat butter and sugar until light and creamy, beat in sweetened condensed milk. Add flour, mix by hand near the end and add choc bits. Place heaped teaspoons onto lined biscuit trays and press down slightly with a fork. Bake 12 - 15 minutes until well golden, turn over and bake further 5 minutes or until you have a dark golden biscuit on both sides. Cool for a few minutes on tray, then onto a cake rack to finish cooling. When quite cold place into freezer bag or tin. Before you put the kettle on take some biscuits out of freezer and plate up. By the time the coffee/tea is made and served the biscuits are good to go. Initial cost well worth it if managed. A little luxury when well managed is a saving.
Contributed by Carol, Mudgegonga, 29 September 2009
Fruit'n'Nut Cookies
Ingredients:
200g butter
1/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar packed
2 large eggs, beaten
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp baking soda
2 cups rolled oats
1 cup choc chips
1 cup sultanas
1/2 cup chopped walnuts
Method:
Pre-heat oven to 180 degrees Celsius. Prepare cookie sheets with baking paper. Cream butter, peanut butter, sugar and brown sugar until light and fluffy. Add beaten eggs. Sift the flour and bicarb soda together and add to creamed mixture. Stir in rolled oats, choc chips, sultanas and chopped walnuts. Mix well to combine. Roll dough into walnut sized balls, place on cookie sheets and flatten slightly. Leave room between each cookie to allow for spreading. Bake 12 minutes or until golden. These cookies freeze well.
Contributed by Cath Armstrong
200g butter
1/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar packed
2 large eggs, beaten
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp baking soda
2 cups rolled oats
1 cup choc chips
1 cup sultanas
1/2 cup chopped walnuts
Method:
Pre-heat oven to 180 degrees Celsius. Prepare cookie sheets with baking paper. Cream butter, peanut butter, sugar and brown sugar until light and fluffy. Add beaten eggs. Sift the flour and bicarb soda together and add to creamed mixture. Stir in rolled oats, choc chips, sultanas and chopped walnuts. Mix well to combine. Roll dough into walnut sized balls, place on cookie sheets and flatten slightly. Leave room between each cookie to allow for spreading. Bake 12 minutes or until golden. These cookies freeze well.
Contributed by Cath Armstrong
Ginger Nuts
These delicious biscuits are quick and easy to make and are real favourites in our house. They don't last long at all!
Ingredients:
125g butter
180g white sugar
250g Self raising flour
2 tablespoons Golden syrup
2 level teaspoons ground ginger
pinch salt
1 egg, beaten
Method:
Melt butter, sugar and syrup together in saucepan. Cool slightly. Add beaten egg, and mix well. Then add to sifted dry ingredients. Mix well with a wooden spoon. Put small teaspoonfuls on a greased cookie sheet (I use greased greaseproof paper or silicone paper if I have it). Bake at 180 degrees for 20 minutes until nice and brown and cooked.
Contributed by Cath Armstrong
Ingredients:
125g butter
180g white sugar
250g Self raising flour
2 tablespoons Golden syrup
2 level teaspoons ground ginger
pinch salt
1 egg, beaten
Method:
Melt butter, sugar and syrup together in saucepan. Cool slightly. Add beaten egg, and mix well. Then add to sifted dry ingredients. Mix well with a wooden spoon. Put small teaspoonfuls on a greased cookie sheet (I use greased greaseproof paper or silicone paper if I have it). Bake at 180 degrees for 20 minutes until nice and brown and cooked.
Contributed by Cath Armstrong
Gingerbread Men
Ingredients:
110 g margarine
100 g sugar
120 ml molasses
1 egg yolk
250 g sifted all-purpose flour
3 g salt
2 g baking powder
2 g baking soda
1 g ground cinnamon
2 g ground cloves
2 g ginger
2 g ground nutmeg
Method:
Preheat the oven to 175 degrees C. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 5cm apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Contributed by Rebecca, Umina, 21st April 2009
110 g margarine
100 g sugar
120 ml molasses
1 egg yolk
250 g sifted all-purpose flour
3 g salt
2 g baking powder
2 g baking soda
1 g ground cinnamon
2 g ground cloves
2 g ginger
2 g ground nutmeg
Method:
Preheat the oven to 175 degrees C. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 5cm apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Contributed by Rebecca, Umina, 21st April 2009
Grandma's Shortbread
Ingredients:
250g butter
1/2 cup castor sugar
1 1/2 cups plain flour
2/3 cup rice flour
Method:
Pre-heat oven to 170 degrees Celsius. Beat together butter and sugar until light and fluffy. Sift flours together. Using your hands gradually work the flours into the butter mixture until combined. Knead on a floured surface until smooth. Roll out to 2cm thick. Cut into fingers or circles. Put on buttered biscuit trays. Prick tops with a fork. Sprinkle with castor sugar. Bake until firm and light golden at edges, about 20 minutes. Cool then store in an air tight tin.
From the July 2011 Journal
250g butter
1/2 cup castor sugar
1 1/2 cups plain flour
2/3 cup rice flour
Method:
Pre-heat oven to 170 degrees Celsius. Beat together butter and sugar until light and fluffy. Sift flours together. Using your hands gradually work the flours into the butter mixture until combined. Knead on a floured surface until smooth. Roll out to 2cm thick. Cut into fingers or circles. Put on buttered biscuit trays. Prick tops with a fork. Sprinkle with castor sugar. Bake until firm and light golden at edges, about 20 minutes. Cool then store in an air tight tin.
From the July 2011 Journal
Hannah's Double Choc Chip M&M Cookies
Ingredients:
125g butter, softened
½ cup brown sugar
1/3 cup caster sugar
1 egg
1 tsp vanilla
1-½ cups self-raising flour
½ cup cocoa
¾ cup choc chips
Mini M&Ms for decorating
Method:
Pre-heat oven to 160 degrees Celsius.
Cream together butter and sugars until light and fluffy.
Whisk in egg and vanilla. Stir in flour and cocoa then fold through chocolate chips.
Take teaspoonful's and roll into balls. Flatten balls with fingers and press one side into mini M&Ms. Place on greased baking trays.
Bake in a moderately slow oven 160°C for 10-15 minutes or until cooked.
Cool on a wire rack.
Contributed by Hannah Armstrong, 17th August 2014
125g butter, softened
½ cup brown sugar
1/3 cup caster sugar
1 egg
1 tsp vanilla
1-½ cups self-raising flour
½ cup cocoa
¾ cup choc chips
Mini M&Ms for decorating
Method:
Pre-heat oven to 160 degrees Celsius.
Cream together butter and sugars until light and fluffy.
Whisk in egg and vanilla. Stir in flour and cocoa then fold through chocolate chips.
Take teaspoonful's and roll into balls. Flatten balls with fingers and press one side into mini M&Ms. Place on greased baking trays.
Bake in a moderately slow oven 160°C for 10-15 minutes or until cooked.
Cool on a wire rack.
Contributed by Hannah Armstrong, 17th August 2014
Hazelnut & Milk Chocolate Cookies
Ingredients:
250g butter
2/3 cup brown sugar
½ cup condensed milk
1 teaspoon vanilla essence
13/4 cups self-raising flour
1 cup plain flour
300g milk chocolate (use dark or white chocolate if you prefer), roughly chopped
125g roasted hazelnuts (or any variety of nuts you prefer)
Method:
Place butter in the small bowl of an electric mixer and beat until creamy. Add sugar and continue beating until sugar is almost dissolved and mixture is light and fluffy and increased in volume. Beat in condensed milk and vanilla. Transfer mixture to a large bowl and fold in flours. When almost combined, stir in chopped chocolate and hazelnuts. Grease or line several baking trays with baking paper. Roll heaped tablespoonsful of mixture into balls and place them on prepared trays. Leave enough space between biscuits to allow for spreading. Flatten biscuits a little with your fingertips. Bake in a preheated 180°C oven for 12-15 minutes or until lightly golden. Leave biscuits on trays for 5-10 minutes then transfer to wire racks to cool. When cool, store in an airtight container for up to 2 weeks.
250g butter
2/3 cup brown sugar
½ cup condensed milk
1 teaspoon vanilla essence
13/4 cups self-raising flour
1 cup plain flour
300g milk chocolate (use dark or white chocolate if you prefer), roughly chopped
125g roasted hazelnuts (or any variety of nuts you prefer)
Method:
Place butter in the small bowl of an electric mixer and beat until creamy. Add sugar and continue beating until sugar is almost dissolved and mixture is light and fluffy and increased in volume. Beat in condensed milk and vanilla. Transfer mixture to a large bowl and fold in flours. When almost combined, stir in chopped chocolate and hazelnuts. Grease or line several baking trays with baking paper. Roll heaped tablespoonsful of mixture into balls and place them on prepared trays. Leave enough space between biscuits to allow for spreading. Flatten biscuits a little with your fingertips. Bake in a preheated 180°C oven for 12-15 minutes or until lightly golden. Leave biscuits on trays for 5-10 minutes then transfer to wire racks to cool. When cool, store in an airtight container for up to 2 weeks.
Hazelnut Rosettes
from the Big Book of Beautiful Biscuits by the Australian Women's Weekly
Ingredients:
250 g butter
1/3 cup sugar
60g ground hazelnuts
1-2/3 cups plain flour
choc bits to decorate
Method:
Pre-heat oven to 180 degrees Celsius. Beat butter and sugar until light and fluffy. Add ground hazelnuts, beat until combined. Add sifted flour and mix well. Put mixture into a piping bag fitted with a fluted tube. Pipe small stars into small paper patty cases and top each biscuit with a choc bit. Bake in a moderate oven approximately 15 minutes or until biscuits are light brown. Makes about 50.
Cool completely before storing in an air tight container.
Note: I use the small chocolate sized patty cases for these little shortbreads, they are just the right size for putting on the saucer with a cup of coffee.
Ingredients:
250 g butter
1/3 cup sugar
60g ground hazelnuts
1-2/3 cups plain flour
choc bits to decorate
Method:
Pre-heat oven to 180 degrees Celsius. Beat butter and sugar until light and fluffy. Add ground hazelnuts, beat until combined. Add sifted flour and mix well. Put mixture into a piping bag fitted with a fluted tube. Pipe small stars into small paper patty cases and top each biscuit with a choc bit. Bake in a moderate oven approximately 15 minutes or until biscuits are light brown. Makes about 50.
Cool completely before storing in an air tight container.
Note: I use the small chocolate sized patty cases for these little shortbreads, they are just the right size for putting on the saucer with a cup of coffee.
Hiker Cookies
Ingredients:
200g butter
1/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar packed
2 large eggs
1 tsp vanilla essence
1 1/2 cups plain flour
1 tsp bi-carb soda
2 cups rolled oats
1 cup choc chips
1 cup sultanas
1/2 cup chopped nuts (peanuts, almonds, walnuts, hazelnuts)
Method:
Pre-heat oven to 180 degrees. Combine butter, peanut butter, sugar, brown sugar, eggs and vanilla essence until well combined. Stir in bicarb soda and flour. Add rolled oats, choc chips, sultanas and nuts. Stir well to combine evenly through mixture. Using a dessertspoon, drop mixture onto biscuit trays lined with silicone paper. Flatten slightly with a fork or your fingers. Bake 12 minutes until golden brown. Remove from tray immediately and cool on wire racks. This mixture can be rolled into logs and frozen. Biscuits can be frozen after cooking.
200g butter
1/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar packed
2 large eggs
1 tsp vanilla essence
1 1/2 cups plain flour
1 tsp bi-carb soda
2 cups rolled oats
1 cup choc chips
1 cup sultanas
1/2 cup chopped nuts (peanuts, almonds, walnuts, hazelnuts)
Method:
Pre-heat oven to 180 degrees. Combine butter, peanut butter, sugar, brown sugar, eggs and vanilla essence until well combined. Stir in bicarb soda and flour. Add rolled oats, choc chips, sultanas and nuts. Stir well to combine evenly through mixture. Using a dessertspoon, drop mixture onto biscuit trays lined with silicone paper. Flatten slightly with a fork or your fingers. Bake 12 minutes until golden brown. Remove from tray immediately and cool on wire racks. This mixture can be rolled into logs and frozen. Biscuits can be frozen after cooking.
Honey Joys
Ingredients:
90g (3oz.) butter
2 tablespoons sugar
1 tablespoon honey
4 cups cornflakes
Method:
Place butter, honey and sugar into small saucepan, stir over medium heat until butter has melted. Combine cornflakes and honey mixture. Spoon mixture into patty cases. Bake in moderate oven 8 minutes. Remove from oven and stand 15 minutes to cool and firm.
Contributed by Deirdre, Tuggerah, 17th July 2005
90g (3oz.) butter
2 tablespoons sugar
1 tablespoon honey
4 cups cornflakes
Method:
Place butter, honey and sugar into small saucepan, stir over medium heat until butter has melted. Combine cornflakes and honey mixture. Spoon mixture into patty cases. Bake in moderate oven 8 minutes. Remove from oven and stand 15 minutes to cool and firm.
Contributed by Deirdre, Tuggerah, 17th July 2005
Irish Butter Shortbread
Ingredients:
1 cup unsalted butter, room temperature
1/2 cup sugar
2-1/2 cups plain flour, plus more for work surface
Method:
Preheat oven to 150 degrees Celsius. Prepare your baking sheets by lining them with parchment paper. Set these aside until needed.
If you have an electric mixer with paddle attachments, this would work best. However, you can also use a large bowl and hand mixer to cream the butter and sugar tofether. Turn the mixer to low and slowly add the flour in small amounts. Continue to add the flour and mix the dough until it forms a ball.
Lightly flour the work surface and move the dough to it. Roll the dough until it is 1/4 inch thick. If the dough begins to stick to the rolling pin, dust it with flour. Cut shortbread out using a 5cm round scalloped or fluted cookie cutter. Transfer the biscuits to the prepared baking sheet placed at least 3cm apart. Be careful to avoid overworking the dough, but you will want to gather the scraps and repeat until all of the dough is used.
Bake the shortbread for about 30 minutes or until they just begin to turn golden brown. Move the cookies to wire cooling racks and allow them to cool completely. If the shortbread isn’t eaten right away, you may store it in an airtight container for up to three days.
Tip of the Day 26 February 2013
1 cup unsalted butter, room temperature
1/2 cup sugar
2-1/2 cups plain flour, plus more for work surface
Method:
Preheat oven to 150 degrees Celsius. Prepare your baking sheets by lining them with parchment paper. Set these aside until needed.
If you have an electric mixer with paddle attachments, this would work best. However, you can also use a large bowl and hand mixer to cream the butter and sugar tofether. Turn the mixer to low and slowly add the flour in small amounts. Continue to add the flour and mix the dough until it forms a ball.
Lightly flour the work surface and move the dough to it. Roll the dough until it is 1/4 inch thick. If the dough begins to stick to the rolling pin, dust it with flour. Cut shortbread out using a 5cm round scalloped or fluted cookie cutter. Transfer the biscuits to the prepared baking sheet placed at least 3cm apart. Be careful to avoid overworking the dough, but you will want to gather the scraps and repeat until all of the dough is used.
Bake the shortbread for about 30 minutes or until they just begin to turn golden brown. Move the cookies to wire cooling racks and allow them to cool completely. If the shortbread isn’t eaten right away, you may store it in an airtight container for up to three days.
Tip of the Day 26 February 2013
Jam Drops
Ingredients:
180g butter
1/2 cup sugar
2 large eggs, separated
1/2 tsp vanilla extract
1 1/2 cups plain flour
1 cup desiccated coconut
1/2 cup raspberry jam
Method:
Pre-heat oven to 175 degrees Celsius. Cream butter and sugar until light and fluffy. Add egg yolks and vanilla extract, beat until well combined. Stir in flour and mix until the dough comes together. Lightly beat the egg whites. Place coconut in a shallow bowl. Take teaspoonfuls of dough and roll into balls. Coat in egg white the roll in coconut. Place on greased biscuit trays about 3cm apart. Using your thumb press down in the centre of each biscuit. Bake 15 minutes until golden brown. Cool on trays 10 minutes then transfer to cake racks to cool completely. Spoon a little jam into each indentation. Store in an airtight container.
From the July 2011 Journal
180g butter
1/2 cup sugar
2 large eggs, separated
1/2 tsp vanilla extract
1 1/2 cups plain flour
1 cup desiccated coconut
1/2 cup raspberry jam
Method:
Pre-heat oven to 175 degrees Celsius. Cream butter and sugar until light and fluffy. Add egg yolks and vanilla extract, beat until well combined. Stir in flour and mix until the dough comes together. Lightly beat the egg whites. Place coconut in a shallow bowl. Take teaspoonfuls of dough and roll into balls. Coat in egg white the roll in coconut. Place on greased biscuit trays about 3cm apart. Using your thumb press down in the centre of each biscuit. Bake 15 minutes until golden brown. Cool on trays 10 minutes then transfer to cake racks to cool completely. Spoon a little jam into each indentation. Store in an airtight container.
From the July 2011 Journal
Lemon Biscuits
Ingredients:
¼ cup milk
1 teaspoon vinegar
125g butter
¾ cup sugar
1 egg
1 teaspoon grated lemon rind
1 ¾ cups plain flour
1 tsp baking powder
Method:
Pre-heat your oven to180 degrees Celsius.
Mix the milk and vinegar in cup and put aside to turn sour.
Beat the butter, sugar, egg and lemon rind until smooth.
Sift in the flour and baking powder.
Add the soured milk. Mix everything together to form a soft dough.
Put teaspoonfuls 5cm apart on a baking paper lined oven tray and flatten lightly with a fork.
Bake 12 minutes or until golden.
Remove from the tray immediately and onto cake cooler.
Spread glaze over hot biscuits. Leave to cool on the rack.
Makes about 48.
Glaze:
Mix ½ cup icing sugar and 2 tablespoons lemon juice until smooth.
Spread on hot biscuits. Leave until cold.
You can make these bikkies without spending a cent by using ingredients found in every (well just about every) pantry. And they cost less than $2 a batch to make, around 4 cents each!
Contributed by Cath Armstrong
¼ cup milk
1 teaspoon vinegar
125g butter
¾ cup sugar
1 egg
1 teaspoon grated lemon rind
1 ¾ cups plain flour
1 tsp baking powder
Method:
Pre-heat your oven to180 degrees Celsius.
Mix the milk and vinegar in cup and put aside to turn sour.
Beat the butter, sugar, egg and lemon rind until smooth.
Sift in the flour and baking powder.
Add the soured milk. Mix everything together to form a soft dough.
Put teaspoonfuls 5cm apart on a baking paper lined oven tray and flatten lightly with a fork.
Bake 12 minutes or until golden.
Remove from the tray immediately and onto cake cooler.
Spread glaze over hot biscuits. Leave to cool on the rack.
Makes about 48.
Glaze:
Mix ½ cup icing sugar and 2 tablespoons lemon juice until smooth.
Spread on hot biscuits. Leave until cold.
You can make these bikkies without spending a cent by using ingredients found in every (well just about every) pantry. And they cost less than $2 a batch to make, around 4 cents each!
Contributed by Cath Armstrong
Lunchbox Cookies
Ingredients:
1 kg Self-raising flour
2 cups sugar
1 punnet margarine or butter - 500g
1 tin condensed milk
2 cups mixed fruit (or fruit/nut mix, or choc chips, or chopped cherries etc)
Method:
Cream butter and sugar until light and fluffy. Add condensed milk and mix. Stir in mixed fruit and then the flour. The dough should be firm, but not really stiff. Roll teaspoonfuls into balls and flatten onto baking paper lined cookies sheets. Bake in a moderate oven about 15 minutes, watching carefully so they don't burn.
Comments: This recipe makes lots of cookies, so is quite economical. You can also substitute sultanas, pie apple, nuts, choc chips etc for the mixed fruit to give more variety. They are also very nice plain, too.
The total cost is approx. $4.60 for 100 cookies - much cheaper than bought biscuits!
Contributed by Cath Armstrong
1 kg Self-raising flour
2 cups sugar
1 punnet margarine or butter - 500g
1 tin condensed milk
2 cups mixed fruit (or fruit/nut mix, or choc chips, or chopped cherries etc)
Method:
Cream butter and sugar until light and fluffy. Add condensed milk and mix. Stir in mixed fruit and then the flour. The dough should be firm, but not really stiff. Roll teaspoonfuls into balls and flatten onto baking paper lined cookies sheets. Bake in a moderate oven about 15 minutes, watching carefully so they don't burn.
Comments: This recipe makes lots of cookies, so is quite economical. You can also substitute sultanas, pie apple, nuts, choc chips etc for the mixed fruit to give more variety. They are also very nice plain, too.
The total cost is approx. $4.60 for 100 cookies - much cheaper than bought biscuits!
Contributed by Cath Armstrong
Mayonnaise Biscuits
This recipe was sent to me by my cousin who is currently living in Colorado. They are a delicious savoury biscuit, lovely to eat on their own and even nicer with cheese or cold meats. Try them, I'm sure you'll love them. Use a good quality egg mayo for the best results. You can substitute Praise or similar if you want to but you may need to adjust the quantity you use.
Ingredients:
2 cups SR flour
3 tbsp mayonnaise
1 cup milk
Method:
Pre heat oven to 175 degrees Celsius. Mix together until dough forms a ball and pulls away from the sides of the bowl. You may need to add more milk, one tablespoon at a time to reach this consistency. Using a dessertspoon, scoop out a slightly heaped spoonful of dough. Roll into a ball and place on a greased baking tray. Flatten slightly with a fork. Place in oven and bake 10-14 minutes. They should be flaky and slightly crisp, not doughy inside.
Contributed by Cath Armstrong
Ingredients:
2 cups SR flour
3 tbsp mayonnaise
1 cup milk
Method:
Pre heat oven to 175 degrees Celsius. Mix together until dough forms a ball and pulls away from the sides of the bowl. You may need to add more milk, one tablespoon at a time to reach this consistency. Using a dessertspoon, scoop out a slightly heaped spoonful of dough. Roll into a ball and place on a greased baking tray. Flatten slightly with a fork. Place in oven and bake 10-14 minutes. They should be flaky and slightly crisp, not doughy inside.
Contributed by Cath Armstrong
Melting Moments
Ingredients:
200g butter
125g cornflour
125g SR flour
75g icing sugar
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter and icing sugar until light and fluffy. Work in flours. Roll into walnut sized balls. Place on greased biscuit trays, press down lightly with a fork. Bake about 20 minutes, until light golden. Join two biscuits together with lemon cream filling.
Lemon Cream Filling
Ingredients:
50g butter, softened
100g sifted icing sugar
1 egg yolk
1 teaspoon lemon juice
Method:
Combine all ingredients until smooth.
From the July 2011 Journal
200g butter
125g cornflour
125g SR flour
75g icing sugar
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter and icing sugar until light and fluffy. Work in flours. Roll into walnut sized balls. Place on greased biscuit trays, press down lightly with a fork. Bake about 20 minutes, until light golden. Join two biscuits together with lemon cream filling.
Lemon Cream Filling
Ingredients:
50g butter, softened
100g sifted icing sugar
1 egg yolk
1 teaspoon lemon juice
Method:
Combine all ingredients until smooth.
From the July 2011 Journal
Monte Carlos
Ingredients:
185g butter
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1-1/4 cup self-raising flour
3/4 cup plain flour
½ cup coconut
Filling:
60g butter
¾ cup icing sugar
½ teaspoon vanilla
2 teaspoons milk
raspberry jam
Method:
Pre-heat oven to 180 degrees Celsius. Line biscuit trays with baking paper.
Cream butter and sugar until light and fluffy, add egg and vanilla, beat well.
Add sifted dry ingredients and coconut, mix well.
Roll teaspoonsful of mixture into balls. Put on lightly greased oven trays, gently press down with a fork.
Bake 10 to 15 minutes or until golden brown.
Remove from oven, cool on wire rack.
While the biscuits are cooling prepare the filling. Combine the butter, icing sugar, vanilla and milk, mixing together until smooth.
To assemble, put a teaspoon of jam and a teaspoon of prepared mock cream in centre of half the biscuits. Top with remaining halves, press together lightly.
31 DAYS OF MOO NO. 25, March 2014
185g butter
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1-1/4 cup self-raising flour
3/4 cup plain flour
½ cup coconut
Filling:
60g butter
¾ cup icing sugar
½ teaspoon vanilla
2 teaspoons milk
raspberry jam
Method:
Pre-heat oven to 180 degrees Celsius. Line biscuit trays with baking paper.
Cream butter and sugar until light and fluffy, add egg and vanilla, beat well.
Add sifted dry ingredients and coconut, mix well.
Roll teaspoonsful of mixture into balls. Put on lightly greased oven trays, gently press down with a fork.
Bake 10 to 15 minutes or until golden brown.
Remove from oven, cool on wire rack.
While the biscuits are cooling prepare the filling. Combine the butter, icing sugar, vanilla and milk, mixing together until smooth.
To assemble, put a teaspoon of jam and a teaspoon of prepared mock cream in centre of half the biscuits. Top with remaining halves, press together lightly.
31 DAYS OF MOO NO. 25, March 2014
MOO Tim Tams
Biscuit:
225g SR flour
25g cocoa powder
1 tbsp malted milk drink
215g butter
125g caster sugar
2 tbsp golden syrup
Filling:
125g unsalted butter, softened
1-⅔ cups icing sugar
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 tbsp milk
Topping:
200g block milk chocolate
Method:
Preheat oven to 160 degrees Celsius. Line a baking sheet with baking paper.
Sift together the cocoa, flour and malted milk powder. In a separate bowl cream together butter and sugar. When light and fluffy and sugar has dissolved, add the syrup. Sift in the flour, cocoa and malted milk powder. Beat until the dough comes together in a ball.
Take two layers of baking paper. Place the ball of dough between the sheets of parchment and roll into a rectangle about 6mm ¼ inch. Trim the edges.
Using a clean ruler and a sharp knife, cut the rectangle into smaller fingers - your biscuits. I make them about 5cm x 3cm.
Carefully lift the biscuits onto the prepared baking sheet. Bake for 15 - 17 minutes until cooked. Remove from the oven and let the biscuits cool on the baking sheet. Once they are cooled move them to a cake rack to cool completely.
To make the filling
Beat together the ingredients for the filling until very smooth.
Take half the biscuits and turn them bottom side up. Spread a thin layer of filling on each biscuit. Top with the remaining biscuits, bottom side down.
Topping:
Melt the chocolate in a bowl over barely simmering water. Remove the bowl from the pan. Dip the biscuit sandwiches into the chocolate until completely covered. Shake off excess chocolate. Place on a rack to cool and harden.
225g SR flour
25g cocoa powder
1 tbsp malted milk drink
215g butter
125g caster sugar
2 tbsp golden syrup
Filling:
125g unsalted butter, softened
1-⅔ cups icing sugar
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 tbsp milk
Topping:
200g block milk chocolate
Method:
Preheat oven to 160 degrees Celsius. Line a baking sheet with baking paper.
Sift together the cocoa, flour and malted milk powder. In a separate bowl cream together butter and sugar. When light and fluffy and sugar has dissolved, add the syrup. Sift in the flour, cocoa and malted milk powder. Beat until the dough comes together in a ball.
Take two layers of baking paper. Place the ball of dough between the sheets of parchment and roll into a rectangle about 6mm ¼ inch. Trim the edges.
Using a clean ruler and a sharp knife, cut the rectangle into smaller fingers - your biscuits. I make them about 5cm x 3cm.
Carefully lift the biscuits onto the prepared baking sheet. Bake for 15 - 17 minutes until cooked. Remove from the oven and let the biscuits cool on the baking sheet. Once they are cooled move them to a cake rack to cool completely.
To make the filling
Beat together the ingredients for the filling until very smooth.
Take half the biscuits and turn them bottom side up. Spread a thin layer of filling on each biscuit. Top with the remaining biscuits, bottom side down.
Topping:
Melt the chocolate in a bowl over barely simmering water. Remove the bowl from the pan. Dip the biscuit sandwiches into the chocolate until completely covered. Shake off excess chocolate. Place on a rack to cool and harden.
No Egg Choc Chip Cookies
Ingredients:
1 cup butter
1/4 cup brown sugar
1/4 cup white sugar
2 tsp vanilla
2 cups SR flour
1 cup chocolate chips
Method:
Preheat oven to 160C degrees. Beat butter and sugars in bowl until light and creamy. Beat in vanilla. Add flour, stir until well combined. Stir in chocolate chips. Roll into golf ball size balls (vary the size to your liking), press slightly and cook for 13-15 min. They don’t spread very much so you can place them close together.
Contributed by Melissa Davey, 6th July 2011
1 cup butter
1/4 cup brown sugar
1/4 cup white sugar
2 tsp vanilla
2 cups SR flour
1 cup chocolate chips
Method:
Preheat oven to 160C degrees. Beat butter and sugars in bowl until light and creamy. Beat in vanilla. Add flour, stir until well combined. Stir in chocolate chips. Roll into golf ball size balls (vary the size to your liking), press slightly and cook for 13-15 min. They don’t spread very much so you can place them close together.
Contributed by Melissa Davey, 6th July 2011
Nothing to Them Peanut Biscuits
Ingredients:
2tbsp butter
1/4 cup sugar
1 egg, beaten
1/2 cup SR flour
2-1/2 tbsp milk
1 tsp lemon juice
3/4 peanuts, chopped
Method:
Pre-heat oven to 160 degrees Celsius. Cream butter and sugar. Add beaten egg. Add flour, then add milk, peanuts and lemon juice. Drop teaspoonfuls onto an ungreased baking sheet about 3cm apapr. Bake 12 - 15 minutes. Makes 24 biscuits.
2tbsp butter
1/4 cup sugar
1 egg, beaten
1/2 cup SR flour
2-1/2 tbsp milk
1 tsp lemon juice
3/4 peanuts, chopped
Method:
Pre-heat oven to 160 degrees Celsius. Cream butter and sugar. Add beaten egg. Add flour, then add milk, peanuts and lemon juice. Drop teaspoonfuls onto an ungreased baking sheet about 3cm apapr. Bake 12 - 15 minutes. Makes 24 biscuits.
Oat and Fruit Biscuits
These biscuits taste just like grandma used to make. Sometimes I use sultanas or cranberries or even mixed fruit, and sometimes I use chocolate chips, either way they are delicious.
Ingredients:
3/4 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon bicarb soda
1 teaspoon salt
3 teaspoons mixed spice
3 cups rolled oats
1-1/2 cups plain flour
1 cup sultanas, craisins, mixed fruit or chocolate chips or a combination of these ingredients
Method:
Preheat oven to 180 degrees Celsius.
Mix butter, sugars, eggs and vanilla until light and creamy.
Add all dry ingredients and mix well.
Add dried fruit or chocolate chips if desired, mix well.
Drop from a teaspoon onto a baking paper lined biscuit sheet.
Bake for 8-10 minutes. Let rest 1 minute then transfer to a rack to cool.
Ingredients:
3/4 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon bicarb soda
1 teaspoon salt
3 teaspoons mixed spice
3 cups rolled oats
1-1/2 cups plain flour
1 cup sultanas, craisins, mixed fruit or chocolate chips or a combination of these ingredients
Method:
Preheat oven to 180 degrees Celsius.
Mix butter, sugars, eggs and vanilla until light and creamy.
Add all dry ingredients and mix well.
Add dried fruit or chocolate chips if desired, mix well.
Drop from a teaspoon onto a baking paper lined biscuit sheet.
Bake for 8-10 minutes. Let rest 1 minute then transfer to a rack to cool.
Oatmeal Cookies
Ingredients:
1 cup butter
1/2 cup brown sugar, firmly packed
1 cup sugar
2 large eggs, beaten
1 tsp vanilla extract
1 1/2 cups plain flour
1 teaspoon salt
1 teaspoon bicarb soda
3 cups rolled oats
1/2 cup chopped nuts
1/2 cup chocolate chips
1/2 cup sultanas
Method:
Preheat oven to 175 degrees Celsius. Cream together butter and sugars. Add eggs and vanilla, beat well. Sift together flour, salt and bicarb soda and add to creamed mixture. Stir in rolled oats and mix well. Add nuts, choc chips and sultanas. Dough will be fairly stiff. Drop heaped tablespoons onto lightly greased cookie sheet. Press down slightly. Bake for 8-10 minutes.
1 cup butter
1/2 cup brown sugar, firmly packed
1 cup sugar
2 large eggs, beaten
1 tsp vanilla extract
1 1/2 cups plain flour
1 teaspoon salt
1 teaspoon bicarb soda
3 cups rolled oats
1/2 cup chopped nuts
1/2 cup chocolate chips
1/2 cup sultanas
Method:
Preheat oven to 175 degrees Celsius. Cream together butter and sugars. Add eggs and vanilla, beat well. Sift together flour, salt and bicarb soda and add to creamed mixture. Stir in rolled oats and mix well. Add nuts, choc chips and sultanas. Dough will be fairly stiff. Drop heaped tablespoons onto lightly greased cookie sheet. Press down slightly. Bake for 8-10 minutes.
Parmesan Crisps
These are the perfect little biscuit at this time of year. Good with dip or a cheese plate, delicious enough to eat on their own. And easy to make!
Ingredients:
100g butter
100g plain flour
pinch salt
pinch cayenne
1 tsp mustard powder
50g grated fresh Parmesan cheese
50g grated mature cheddar cheese
1 egg, beaten
50g extra grated Parmesan
Method:
Put all ingredients into a food processor and process. The mixture will start to resemble crumbs and look quite dry, don't worry, keep processing until it comes together in a ball. Turn out onto a piece of clingwrap. Gently shape into a ball, wrap in the clingwrap and rest 30 minutes in the fridge.
When the dough is rested remove it from the fridge and flatten into a disc about the size of a saucer. Slice the dough in half through the centre, like you would cut a cake.
Take one half and roll out to a square about 6mm thick. Trim the edges. Brush the cheese pastry with the beaten egg. Sprinkle generously with the extra Parmesan. Cut into small rectangles. Place on a baking paper lined biscuit tray. Repeat with the other half of the dough. Bake in a moderate oven 10 minutes, checking after 8 to make sure the cheese topping isn't burning. Remove from the oven and cool on cake racks.
Tip of the Day, 10th December 2013
Ingredients:
100g butter
100g plain flour
pinch salt
pinch cayenne
1 tsp mustard powder
50g grated fresh Parmesan cheese
50g grated mature cheddar cheese
1 egg, beaten
50g extra grated Parmesan
Method:
Put all ingredients into a food processor and process. The mixture will start to resemble crumbs and look quite dry, don't worry, keep processing until it comes together in a ball. Turn out onto a piece of clingwrap. Gently shape into a ball, wrap in the clingwrap and rest 30 minutes in the fridge.
When the dough is rested remove it from the fridge and flatten into a disc about the size of a saucer. Slice the dough in half through the centre, like you would cut a cake.
Take one half and roll out to a square about 6mm thick. Trim the edges. Brush the cheese pastry with the beaten egg. Sprinkle generously with the extra Parmesan. Cut into small rectangles. Place on a baking paper lined biscuit tray. Repeat with the other half of the dough. Bake in a moderate oven 10 minutes, checking after 8 to make sure the cheese topping isn't burning. Remove from the oven and cool on cake racks.
Tip of the Day, 10th December 2013
Peanut Butter Biscuits
Ingredients:
125g butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1-1/4 cups plain flour, sifted
3/4 tsp bicarb soda
1/4 teaspoon salt
Method:
Preheat oven to 180 degrees Celsius. In a large bowl, combine butter, peanut butter, sugars, egg and vanilla until well mixed. Add dry ingredients and mix well. Roll teaspoonfuls into balls and place on an ungreased biscuit tray. Press down with a fork. Bake for 10 - 12 minutes until just golden. Let sit on tray five minutes before moving to a cake rack to cool completely.
125g butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1-1/4 cups plain flour, sifted
3/4 tsp bicarb soda
1/4 teaspoon salt
Method:
Preheat oven to 180 degrees Celsius. In a large bowl, combine butter, peanut butter, sugars, egg and vanilla until well mixed. Add dry ingredients and mix well. Roll teaspoonfuls into balls and place on an ungreased biscuit tray. Press down with a fork. Bake for 10 - 12 minutes until just golden. Let sit on tray five minutes before moving to a cake rack to cool completely.
Peanut Butter Choc Chip Cookies
Ingredients:
1/3 cup margarine
1/2 cup peanut butter
1 cup sugar
2 eggs
2 cups SR flour
125g choc chips
Method:
Preheat oven to 130 degrees. Thoroughly blend together peanut butter, margarine and sugar. Beat in eggs. Mix in the flour and choc chips. Take dessertspoonfuls and shape into balls. Flatten on greased biscuit trays. Bake for 15 - 20 minutes.
Contributed by Elizabeth, Ringwood North, 5th September 2009
1/3 cup margarine
1/2 cup peanut butter
1 cup sugar
2 eggs
2 cups SR flour
125g choc chips
Method:
Preheat oven to 130 degrees. Thoroughly blend together peanut butter, margarine and sugar. Beat in eggs. Mix in the flour and choc chips. Take dessertspoonfuls and shape into balls. Flatten on greased biscuit trays. Bake for 15 - 20 minutes.
Contributed by Elizabeth, Ringwood North, 5th September 2009
Quick and Easy Afghans
Ingredients:
1 pkt chocolate cake mix
2 cups cornflakes, crushed
3 tbsp water
3 tbsp butter, melted
Method:
Combine all the ingredients together to make a stiff dough. Drop teaspoons of mixture onto a greased biscuit tray. Bake at 180 for 15 minutes. These are great if you are in a hurry and need a homebaked treat to serve. They are also very economical – average cost is $1.20 for approximately 2 dozen biscuits.
Contributed by Maureen, Palmerston North, 3rd April 2005
1 pkt chocolate cake mix
2 cups cornflakes, crushed
3 tbsp water
3 tbsp butter, melted
Method:
Combine all the ingredients together to make a stiff dough. Drop teaspoons of mixture onto a greased biscuit tray. Bake at 180 for 15 minutes. These are great if you are in a hurry and need a homebaked treat to serve. They are also very economical – average cost is $1.20 for approximately 2 dozen biscuits.
Contributed by Maureen, Palmerston North, 3rd April 2005
Quick and Easy Shortbread
Ingredients:
250g butter
1/3c icing sugar
1/3c cornflour
1/4c sugar
1/2tsp vanilla
2 1/3c plain flour
Method:
Melt butter and add vanilla. Sift icing sugar and cornflour into a bowl, add sugar. Add melted butter and vanilla and beat until the mixture is thick and creamy. Add the sifted flour and mix well. Press the mixture into a 18cm x 28cm lamington tin, smooth over and mark into fingers with a sharp knife. Prick each finger decoratively with a fork. Bake in a moderate oven for 30 minutes or until a light golden colour. Cut into fingers while still warm and cool in tin. Alternatively, using cookie cutters, cut into Christmas shapes, lay on an oven tray and bake until golden. When cool, dip half into melted white chocolate.
250g butter
1/3c icing sugar
1/3c cornflour
1/4c sugar
1/2tsp vanilla
2 1/3c plain flour
Method:
Melt butter and add vanilla. Sift icing sugar and cornflour into a bowl, add sugar. Add melted butter and vanilla and beat until the mixture is thick and creamy. Add the sifted flour and mix well. Press the mixture into a 18cm x 28cm lamington tin, smooth over and mark into fingers with a sharp knife. Prick each finger decoratively with a fork. Bake in a moderate oven for 30 minutes or until a light golden colour. Cut into fingers while still warm and cool in tin. Alternatively, using cookie cutters, cut into Christmas shapes, lay on an oven tray and bake until golden. When cool, dip half into melted white chocolate.
Raspberry Tart Biscuits
These little biscuits are divine, perfect for afternoon tea, and so much nicer than the bought versions. You will need two heart shaped cookie cutters, one larger than the other to make these biscuits BUT if you don't have heart shapes, use circles - they'll look just as pretty and taste just as good.
Ingredients:
3 cups plain flour
5 egg yolks
1 cup butter, softened
1/2 cup plus 2 tbsp sugar
1/2 tsp vanilla extract
2 egg whites, lightly beaten
1/3 cup ground walnuts
1 1/2 cups raspberry jam
Method:
Preheat the oven to 175 degrees Celsius. Mix the flour, egg yolks, butter and 1/2 cup sugar in a large bowl. Add the vanilla and mix again. Remove the mixture from the bowl and knead on a lightly floured surface until it creates soft dough. Wrap the dough in plastic wrap and chill for 30 minutes.
After removing the dough from the refrigerator, lightly flour the surface again and roll the dough out to about 3mm thick. Using the larger heart-shaped cookie cutter cut out the cookie dough until all dough is used. On half of the cookies, use the smaller heart cutter to cut out the center of the cookie; this will be used for the top. Beat the egg whites and then brush the whites onto the tops of the cookie. Place the outside edges left from cutting the smaller hearts on top of the larger cookies - this will make a border.
Next, mix the 2 tablespoons of sugar with the ground walnuts. Sprinkle this mixture over the tops of the cookie (the smaller hearts). Bake both sets of the cookies for 10 minutes in the pre-heated oven. Allow them to cool completely.
Once the cookies are cool, spread a thin layer of raspberry jam in the cookie bottom. Place the top on the cookie. This recipe makes about 26 Raspberry Tart cookies.
Tip of the Day 5th March 2013
Ingredients:
3 cups plain flour
5 egg yolks
1 cup butter, softened
1/2 cup plus 2 tbsp sugar
1/2 tsp vanilla extract
2 egg whites, lightly beaten
1/3 cup ground walnuts
1 1/2 cups raspberry jam
Method:
Preheat the oven to 175 degrees Celsius. Mix the flour, egg yolks, butter and 1/2 cup sugar in a large bowl. Add the vanilla and mix again. Remove the mixture from the bowl and knead on a lightly floured surface until it creates soft dough. Wrap the dough in plastic wrap and chill for 30 minutes.
After removing the dough from the refrigerator, lightly flour the surface again and roll the dough out to about 3mm thick. Using the larger heart-shaped cookie cutter cut out the cookie dough until all dough is used. On half of the cookies, use the smaller heart cutter to cut out the center of the cookie; this will be used for the top. Beat the egg whites and then brush the whites onto the tops of the cookie. Place the outside edges left from cutting the smaller hearts on top of the larger cookies - this will make a border.
Next, mix the 2 tablespoons of sugar with the ground walnuts. Sprinkle this mixture over the tops of the cookie (the smaller hearts). Bake both sets of the cookies for 10 minutes in the pre-heated oven. Allow them to cool completely.
Once the cookies are cool, spread a thin layer of raspberry jam in the cookie bottom. Place the top on the cookie. This recipe makes about 26 Raspberry Tart cookies.
Tip of the Day 5th March 2013
Refrigerator Cookies
(from Australian Women's Weekly)
Ingredients:
250g butter, softened
1 cup (160g) icing sugar mixture
2 1/2 cups (375g) plain flour
Method:
Beat butter and sifted sugar in small bowl with electric mixer until light and fluffy. Transfer to large bowl. stir flour, in two batches, into butter mixture. Knead dough on lightly floured surface until smooth. Divide dough in half roll each into a 25cm log. Enclose in plastic wrap; refrigerate for 1 hour or until firm. Preheat oven to moderate. Cut rolls into 1cm slices; place on greased oven trays 2cm apart. Bake, uncovered, about 10 mins or until browned lightly. Turn cookies onto wire rack to cool.
Variations:
1 teaspoon of vanilla or 2 tablespoons cocoa powder,
1/3 cup hazelnut meal and 1/4 cup finely chopped milk chocolate or
1 teaspoon grated lemon rind or
1 teaspoon of grated orange rind.
Contributed by Sue Bagg, 26th February 2008
Ingredients:
250g butter, softened
1 cup (160g) icing sugar mixture
2 1/2 cups (375g) plain flour
Method:
Beat butter and sifted sugar in small bowl with electric mixer until light and fluffy. Transfer to large bowl. stir flour, in two batches, into butter mixture. Knead dough on lightly floured surface until smooth. Divide dough in half roll each into a 25cm log. Enclose in plastic wrap; refrigerate for 1 hour or until firm. Preheat oven to moderate. Cut rolls into 1cm slices; place on greased oven trays 2cm apart. Bake, uncovered, about 10 mins or until browned lightly. Turn cookies onto wire rack to cool.
Variations:
1 teaspoon of vanilla or 2 tablespoons cocoa powder,
1/3 cup hazelnut meal and 1/4 cup finely chopped milk chocolate or
1 teaspoon grated lemon rind or
1 teaspoon of grated orange rind.
Contributed by Sue Bagg, 26th February 2008
Royal Puddings
Ingredients:
1 pkt Chocolate Royal biscuits
250g block white chocolate
pkt Jaffas
pkt Spearmint leaves
Method:
Melt the chocolate and let it cool until almost set. Carefully spoon it over each biscuit, letting it run down the sides to resemble custard. Top with a Jaffa and a spearmint leave on either side. Store in an airtight container in the fridge.
Contributed by Cath Armstrong
1 pkt Chocolate Royal biscuits
250g block white chocolate
pkt Jaffas
pkt Spearmint leaves
Method:
Melt the chocolate and let it cool until almost set. Carefully spoon it over each biscuit, letting it run down the sides to resemble custard. Top with a Jaffa and a spearmint leave on either side. Store in an airtight container in the fridge.
Contributed by Cath Armstrong
Shortbread Biscuits
Ingredients:
250g butter
1 teaspoon vanilla
1/3 cup caster sugar
21/4 cups plain flour
¼ cup ground rice
Method:
Cream butter and vanilla until light and fluffy. Gradually beat in sugar, beating until very creamy. Work in dry ingredients (sifted). Roll out and cut into required size. Bake in slow oven about 30 to 40 minutes – don’t brown.
250g butter
1 teaspoon vanilla
1/3 cup caster sugar
21/4 cups plain flour
¼ cup ground rice
Method:
Cream butter and vanilla until light and fluffy. Gradually beat in sugar, beating until very creamy. Work in dry ingredients (sifted). Roll out and cut into required size. Bake in slow oven about 30 to 40 minutes – don’t brown.
Shortbread Kisses
Ingredients:
250g butter
1 cup sugar
3 cups S.R. Flour
4 eggs
Method:
Pre-heat oven to 170 degrees Celsius. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Sift in flour. Mix to combine. Drop spoonfuls onto greased tray. Bake for 12 minutes. Join with raspberry jam.
250g butter
1 cup sugar
3 cups S.R. Flour
4 eggs
Method:
Pre-heat oven to 170 degrees Celsius. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Sift in flour. Mix to combine. Drop spoonfuls onto greased tray. Bake for 12 minutes. Join with raspberry jam.
Snickerdoodles
Ingredients:
250g Butter
1 1/2 cups white sugar
2 eggs
1 tbsp vanilla extract
3 cups plain flour
1 tsp baking powder
1 tsp bi-carb soda
1/4 tsp salt
1/4 cup white sugar
2 tbsp cinnamon
Method:
Preheat Oven to 180 - 190C. Whip the butter and sugar in a stand mixer until light and fluffy, then add eggs one at a time. Add the vanilla and continue to beat until smooth. Meanwhile in a separate bowl whisk together the flour, baking powder, bi-cab soda and salt. Add to the butter mixture and continue mixing until well combined. Mix sugar and cinnamon together in a small bowl. Use a teaspoon to scoop out mixture and roll into balls, roll balls in cinnamon sugar and place on oven trays then lightly flatten balls. Bake for 12 minutes. NB. Place biscuits at least 2 inches apart as they spread. They have the approval of my very fussy 3 year old.
Contributed by Tammie Mullan, 26th July 2008
250g Butter
1 1/2 cups white sugar
2 eggs
1 tbsp vanilla extract
3 cups plain flour
1 tsp baking powder
1 tsp bi-carb soda
1/4 tsp salt
1/4 cup white sugar
2 tbsp cinnamon
Method:
Preheat Oven to 180 - 190C. Whip the butter and sugar in a stand mixer until light and fluffy, then add eggs one at a time. Add the vanilla and continue to beat until smooth. Meanwhile in a separate bowl whisk together the flour, baking powder, bi-cab soda and salt. Add to the butter mixture and continue mixing until well combined. Mix sugar and cinnamon together in a small bowl. Use a teaspoon to scoop out mixture and roll into balls, roll balls in cinnamon sugar and place on oven trays then lightly flatten balls. Bake for 12 minutes. NB. Place biscuits at least 2 inches apart as they spread. They have the approval of my very fussy 3 year old.
Contributed by Tammie Mullan, 26th July 2008
Spicy Cheese Shortbread
Ingredients:
2 cups plain flour
250g butter, slightly softened (reserve just a little for greasing)
1½ cups grated tasty cheese
¼ tsp cayenne pepper
Method:
Place flour, butter, cheese and pepper in a food processor or blender. Process using pulse until just combined - the mixture should resemble bread crumbs. Turn out onto a floured surface (sprinkle with plain flour) and shape into a ball. Cut in half and roll each half into a 30cm log about 3 cm in diameter. Wrap in Glad Wrap. Chill until firm (35 minutes). Preheat oven to 200 degrees Celsius. Line a biscuit sheet with baking paper. Cut logs into 5 mm thick rounds, place on trays 2-3 cm apart and bake for 15-20 minutes until golden. Cool completely. Store in an airtight container.
2 cups plain flour
250g butter, slightly softened (reserve just a little for greasing)
1½ cups grated tasty cheese
¼ tsp cayenne pepper
Method:
Place flour, butter, cheese and pepper in a food processor or blender. Process using pulse until just combined - the mixture should resemble bread crumbs. Turn out onto a floured surface (sprinkle with plain flour) and shape into a ball. Cut in half and roll each half into a 30cm log about 3 cm in diameter. Wrap in Glad Wrap. Chill until firm (35 minutes). Preheat oven to 200 degrees Celsius. Line a biscuit sheet with baking paper. Cut logs into 5 mm thick rounds, place on trays 2-3 cm apart and bake for 15-20 minutes until golden. Cool completely. Store in an airtight container.
Thumbprint Cookies
Ingredients:
180g margarine
1 cup brown sugar
1 egg
½ cup wholemeal SR flour
1 ½ cups wholemeal plain flour
Jam or choc bits to decorate
Method:
Preheat oven to 180 degrees Celsius. Cream margarine and sugar until light and fluffy. Add egg and beat well. Stir in the flours and mix to a dough. Line a biscuit tray with baking paper. Roll teaspoonfuls of the dough into balls and flatten on the biscuit tray. Press your thumb into the centre of each biscuit to create a little well for the jam (or choc bit). Fill the hole with jam or add a choc bit. Bake 10 – 12 minutes or until cookies are golden.
Contributed by Zara, Ringwood, 5th September 2009
180g margarine
1 cup brown sugar
1 egg
½ cup wholemeal SR flour
1 ½ cups wholemeal plain flour
Jam or choc bits to decorate
Method:
Preheat oven to 180 degrees Celsius. Cream margarine and sugar until light and fluffy. Add egg and beat well. Stir in the flours and mix to a dough. Line a biscuit tray with baking paper. Roll teaspoonfuls of the dough into balls and flatten on the biscuit tray. Press your thumb into the centre of each biscuit to create a little well for the jam (or choc bit). Fill the hole with jam or add a choc bit. Bake 10 – 12 minutes or until cookies are golden.
Contributed by Zara, Ringwood, 5th September 2009
Triple Choc Cookies
Ingredients:
1 1/2 cup plain flour
3/4 cup cocoa powder
1 1/2 cups soft brown sugar
180g unsalted butter
150g dark chocolate
3 eggs, lightly beaten
1-1/2 cups choc bits
Method: Preheat oven to 180 degrees Celsius. Line two cookie trays with baking paper. Sift flour, cocoa and add sugar. Make a well in centre. Combiner butter and dark chocolate in a small pan. Stir over low heat until melted and smooth. Add butter mixture and eggs to dry ingredients. Using a wooden spoon, stir well to combine, but do not over stir. Stir in choc bits. Drop 2 level tablespoons of mixture onto prepared trays, allowing room for spreading. Flatten each one slightly with a fork. Bake for 12 minutes. Allow to cool on trays for 5 minutes before transferring to cooling racks.
1 1/2 cup plain flour
3/4 cup cocoa powder
1 1/2 cups soft brown sugar
180g unsalted butter
150g dark chocolate
3 eggs, lightly beaten
1-1/2 cups choc bits
Method: Preheat oven to 180 degrees Celsius. Line two cookie trays with baking paper. Sift flour, cocoa and add sugar. Make a well in centre. Combiner butter and dark chocolate in a small pan. Stir over low heat until melted and smooth. Add butter mixture and eggs to dry ingredients. Using a wooden spoon, stir well to combine, but do not over stir. Stir in choc bits. Drop 2 level tablespoons of mixture onto prepared trays, allowing room for spreading. Flatten each one slightly with a fork. Bake for 12 minutes. Allow to cool on trays for 5 minutes before transferring to cooling racks.
Viennese Fingers
Ingredients:
6oz butter
2 oz icing sugar
1/4 tsp vanilla essence
6oz plain flour
6oz coffee butter icing
2 oz plain chocolate
1/2-1 oz butter
Method:
Cream butter, sugar and vanilla, gradually work in the flour until a soft dough is formed. Put in a large forcing bag with a star tube and pipe the dough on a greased baking tray in 2” fingers . Bake on the second shelf of a 350 degree F oven for 20 mins until the biscuits are a pale gold. Cool on a wire rack. Join two biscuits together with the coffee icing and dip one end in melted chocolate / butter mix. Cool in fridge before serving.
Contributed by Joy Sleeman
6oz butter
2 oz icing sugar
1/4 tsp vanilla essence
6oz plain flour
6oz coffee butter icing
2 oz plain chocolate
1/2-1 oz butter
Method:
Cream butter, sugar and vanilla, gradually work in the flour until a soft dough is formed. Put in a large forcing bag with a star tube and pipe the dough on a greased baking tray in 2” fingers . Bake on the second shelf of a 350 degree F oven for 20 mins until the biscuits are a pale gold. Cool on a wire rack. Join two biscuits together with the coffee icing and dip one end in melted chocolate / butter mix. Cool in fridge before serving.
Contributed by Joy Sleeman
Viennese Shortbread
Ingredients:
250g (8oz) butter
1/4cup castor sugar
1/2teaspoon vanilla
13/4 cups plain flour
¼ cup rice flour
pinch salt
125g (4oz) of melted dark chocolate
Method:
Cream together butter and sugar until light and fluffy. Add vanilla, beat until combined. Fold in sifted flours and salt. Fill into piping bag fitted with fluted tube. Pipe into straight lengths or different shapes on lightly greased oven trays Bake in moderate oven 12 to 15 minutes or until light golden. Cool on trays. Leave plain or dip one end in melted dark chocolate for pretty effect.
250g (8oz) butter
1/4cup castor sugar
1/2teaspoon vanilla
13/4 cups plain flour
¼ cup rice flour
pinch salt
125g (4oz) of melted dark chocolate
Method:
Cream together butter and sugar until light and fluffy. Add vanilla, beat until combined. Fold in sifted flours and salt. Fill into piping bag fitted with fluted tube. Pipe into straight lengths or different shapes on lightly greased oven trays Bake in moderate oven 12 to 15 minutes or until light golden. Cool on trays. Leave plain or dip one end in melted dark chocolate for pretty effect.
White Chocolate Lemon Shortbread Bars
This shortbread is so good. The hint of lemon gives them a fresh zing, and the creamy white chocolate is a nice finish to a buttery biscuit.
Ingredients:
3 cups plain flour
1 cup plus 2 tbsp sugar, divided
2 tbsp grated lemon zest
375g butter, softened, cut up
1 tbsp lemon juice
2 tsp Vanilla Extract
90g white chocolate
Method:
Heat oven to 180 degrees Celsius. Line two lamington trays with baking paper. Whisk flour, 1 cup of the sugar and lemon zest in large bowl.
With pastry blender, butter knife or the tines of a fork, cut in butter until mixture resembles coarse breadcrumbs. Stir in lemon juice and vanilla. Divide dough in half, and press dough into prepared pans; sprinkle the top of each pan with 1 tablespoon sugar. Mark into fingers with a butter knife.
Bake 20 - 25 minutes or until golden brown. Cool on wire rack.
Meanwhile, place chocolate in microwave-safe bowl. Microwave until melted, stirring every 30 seconds until is melted and smooth. Drizzle over bars.
Ingredients:
3 cups plain flour
1 cup plus 2 tbsp sugar, divided
2 tbsp grated lemon zest
375g butter, softened, cut up
1 tbsp lemon juice
2 tsp Vanilla Extract
90g white chocolate
Method:
Heat oven to 180 degrees Celsius. Line two lamington trays with baking paper. Whisk flour, 1 cup of the sugar and lemon zest in large bowl.
With pastry blender, butter knife or the tines of a fork, cut in butter until mixture resembles coarse breadcrumbs. Stir in lemon juice and vanilla. Divide dough in half, and press dough into prepared pans; sprinkle the top of each pan with 1 tablespoon sugar. Mark into fingers with a butter knife.
Bake 20 - 25 minutes or until golden brown. Cool on wire rack.
Meanwhile, place chocolate in microwave-safe bowl. Microwave until melted, stirring every 30 seconds until is melted and smooth. Drizzle over bars.
Yo-Yos
Ingredients:
125g SR flour
60g custard powder
125g butter
45g icing sugar
Method:
Pre-heat oven to 180 degrees Celsius. Sift flour, custard powder and sugar. Work in butter to form a dough. Take teaspoonfuls and roll into balls. Place on lightly greased cookie sheets. Flatten each ball slightly with a fork. Cook for 15 - 20 minutes. Cool and join with passionfruit icing.
125g SR flour
60g custard powder
125g butter
45g icing sugar
Method:
Pre-heat oven to 180 degrees Celsius. Sift flour, custard powder and sugar. Work in butter to form a dough. Take teaspoonfuls and roll into balls. Place on lightly greased cookie sheets. Flatten each ball slightly with a fork. Cook for 15 - 20 minutes. Cool and join with passionfruit icing.