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On the Menu - Biscuit Logs
When making biscuits, make a double recipe and roll one half into a log, slice and then wrap in clingwrap and freeze. These biscuits can then be baked from frozen, and being pre-sliced you can bake one or all of them as needed. Best of all they can be baked straight from the freezer - just remember to add 2 - 3 minutes to the cooking time.
My favourite bulk biscuit recipe is the old faithful Bargain Bikkies. It makes dozens of biscuits for under $4 (I always use Aldi ingredients for this recipe). The quantity it makes will depend on the size you make your biscuits - I usually use about two teaspoons of mixture and get up to six dozen (yes, 72 biscuits!) from the mixture.
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.
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, on a tray lined with baking paper, for 10 minutes or until golden. Watch with the choc chip variety so that they don’t burn on the bottom – the chocolate melts and may catch on the tray.
My favourite bulk biscuit recipe is the old faithful Bargain Bikkies. It makes dozens of biscuits for under $4 (I always use Aldi ingredients for this recipe). The quantity it makes will depend on the size you make your biscuits - I usually use about two teaspoons of mixture and get up to six dozen (yes, 72 biscuits!) from the mixture.
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.
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, on a tray lined with baking paper, for 10 minutes or until golden. Watch with the choc chip variety so that they don’t burn on the bottom – the chocolate melts and may catch on the tray.
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:
Cream together butter and sugars until light and fluffy.
Whisk in egg and vanilla. Stir in flour and cocoa then fold through chocolate chips. Divide mixture in half. Roll into logs. Slice into biscuits. Flatten with your fingers and press one side into mini M&Ms. Put the logs back together, wrap in clingwrap and freeze.
To Bake:
Pre-heat oven to moderately slow, 160°C. Place frozen biscuits on baking paper lined baking sheets. Bake for 10-15 minutes or until cooked. Cool on a wire rack.
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:
Cream together butter and sugars until light and fluffy.
Whisk in egg and vanilla. Stir in flour and cocoa then fold through chocolate chips. Divide mixture in half. Roll into logs. Slice into biscuits. Flatten with your fingers and press one side into mini M&Ms. Put the logs back together, wrap in clingwrap and freeze.
To Bake:
Pre-heat oven to moderately slow, 160°C. Place frozen biscuits on baking paper lined baking sheets. Bake for 10-15 minutes or until cooked. Cool on a wire rack.
