I'm trying to get into the habit of doing a big bake up once a week.
What yummy biscuit recipes are out there - savoury or sweet I'm looking for all kinds :)
So... whats your fav???
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I'm trying to get into the habit of doing a big bake up once a week.
What yummy biscuit recipes are out there - savoury or sweet I'm looking for all kinds :)
So... whats your fav???
:bump:
for a basic pastry/shortbread type bikkie it is
1cup s/r flour
1 cup flour
1 cup icing sugar
sift a few times
rub in 125grams butter
add 1 egg and roll and cut what ever shapes you want.
this can also be used as a pastry base for lemon merangue pies/tarts I also use it as the base for cakes, ie cut a cicle put it into a patty pan tin add a spoon full of jam and top with basic cake mix.
you can also add cocoa to it and make chocolate bikkies, or ice it with pink icing and make 100s and 1000s bikkies
:bump::bump:
... just bumping this thread as i'd love to know some too :dance:
(Winter always brings the " Baker " out in me, LOL !!)
My Mum always made these, now I make them. It's from a flour company called Be-ro.
Rich Biscuits
225g SR Flour (use a biscuit/cake flour if you can)
100 caster sugar
100 butter or margerine
1/2 lemon, grated rind and juice
1 medium egg beaten
Heat oven 180 deg, grease two baking trays or line with baking paper
Mix flour and sugar, rub in butter or margerine
Add lemon rind, juice and add sufficient egg to make a stiff dough
Roll out thinly and cut (using whatever shapes you like)
Bake for 15mins, makes around 24.
:bump: :)
Wow Sunshine geez you must be surprised too that this thread is not getting many nibbles ;) ... looks like i'm gonna have to trial and error baking some biscuits, LOL :lol: and get back to you (well i have a pkt of butter staring at me every time i open the fridge which needs using) ... so off to the Taste website i go for recipes, i will BE BACK and let you know if i make anything worthwhile recommending ok :thumbsup:
Cheddar Crackers
1/2 cup butter or margarine
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 dash cayenne pepper
2 cup Cheddar
Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the Cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into to 5cm rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1cm thick. Bake at 180 for about 10 minutes.
Jam Drops
100 g butter, melted
1/2 cup caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1 1/2 cups self raising flour, sifted
1/3 cup strawberry jam
1 Preheat oven to 18WC. Line 2 baking trays with baking paper.
2 Combine butter, sugar, vanilla essence and egg in a bowl. Add flour. Stir with a wooden spoon until just combined. Cover. Refrigerate for 15 minutes or until firm.
3 Roll teaspoonfuls of mixture into small balls. Place onto prepared trays, allowing room for spreading. Use a spatula to flatten slightly. Using the end of a round handled wooden spoon, make a small indentation in the centre of each biscuit. Spoon 1/4 teaspoon of jam into each indentation.
4 Bake biscuits, 1 tray at a time, for 10 to 12 minutes or until light golden. Stand on tray for 5 minutes. Transfer to a wire rack to cool.
Yo-Yo Biscuits
125 g unsalted butter
1/2 cup caster sugar
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
1/4 cup custard powder
3/4 cup plain flour
1/2 cup self-raising flour
filling (see step 3)
1. Preheat oven to 180 C. Line base of a baking tray with baking paper. In a bowl, cream together butter and sugar. Add yolks and vanilla. Mix.
2. Sift together custard powder and flours and add to butter mixture. Combine well. Shape tablespoons of mixture into balls. Place on tray and lightly flatten with a fork. Bake 12 min, or until lightly browned. Transfer to a wire rack to cool. Sandwich together biscuits with a small amount of filling. Dust with icing sugar, to serve.
3. To make filling, place 40g softened butter into a bowl. Add 1/2 cup icing sugar and 1 teaspoon orange zest and mix well, adding extra icing sugar, if needed.
... Alan is it plain flour ? ...thanks, as i'm keen to make 'em :D ... Also i don't have cayenne pepper, anyone have any ideas what i could substitute it with ?? :think::
Anzac Biscuits
1 cup rolled oats
1/2 cup plain flour
1/2 cup sr flour
3/4 cup sugar
3/4 cup coconut
1/2tsp bicarb soda
2 tbsp boiling water
2 tbsp butter - melted
2 tbsp golden syrup
Pre-heat oven to 160C
Mix all dry ingredients (first 5 on list). Add bicarb soda to water. Combine all remaining ingredients with dry ingredients.
Place heaped teaspoonfuls of mixture onto greased tray. (I use baking paper instead.)
Bake for 15 mins (or a bit longer if you prefer them crunchier).
Melting Moments
125g Butter
1/4 C Icing sugar
1 tsp vanilla essence
1/2 C SR flour
1/2 C cornflour
Filling
30g butter
2 Tblsp Icing sugar
2 tsp cocoa
(or use a bit more icing sugar and add lemon or orange juice & zest instead of cocoa)
1. Cream butter & icing sugar then blend in vanilla
2. Sift flours together & fold into creamed mixture
3. Pipe or spoon mixture onto greased or papered baking tray
4. Bake in slow oven (about 150 degrees) for 10-15 mins or until lightly golden
5. Allow to cool on tray for a few minutes before transferring to wire rack to cool completely
6. Prepare filling: cream butter, icing sugar & cocoa (or zest & juice) together until smooth
7. When cold, join 2 biscuits together with a dollop of filling
These are really yummy and easy, as long as you handle the biccies with care - they can be very crumbly.
well i made Basic Butter Biscuits coated in icing sugar this arvo off the Taste website and they weren't nice at all :( ... and i also made that recipe as they suggested with jam on top too - again not the nicest but these could be yum with desiccated coconut ;)
Yes it is plain flour
... great thanks heaps Alan :thumbsup:, i reckon i'm off to make some now ;):
Peanut Butter bickies
1C PB
1C white sugar
1 egg
mix it all up together and place spoonfuls on a baking tray.
cook in 180 degree oven for 12-15minutes.
sometimes I add choc bits for extra yumminess :D
I'll be back tomorrow with some of my fav recipes... just subbing so I don't forget! LOL
hey Allen i made your cheese crackers but didn't notice until it was too late that there was no ' wet' ingredient to hold it all together as all was dry so i threw in one egg and a little over 1/4cup of milk all worked out good, were tasty ... then i realised later maybe the butter was meant to be melted originally (??) ;) ...DP & DD loved 'em too, oh they are so yummy straight out of the oven :thumbsup:
wow Kim those peanut biscuits are dangerous, OMG i couldn't stop eating them ... reminded me of the yanky Reeses peanut cups :D
oh me too Smiles!! and I loooove Reese's!....even guilty of keeping some uncooked mix :redface:
Just subscribing :)
:yeahthat:
Just thought i'd :bump: see if we can get anymore
I want some receipes too :).
:bump:
I want some receipes too :).
:bump:
Ok - here goes!
Choc Chip (or Tollhouse) Cookies
90g Butter
1 tsp vanilla essence
1/3 cup caster sugar
1/3 cup brown sugar
1 egg
1/2 cup SR Flour
3/4 cup plain flour
3/4 cup choc bits
1/2 cup chopped pecans or walnuts (DH doesn't like nuts, so we use raisins)
1 tbsp milk
Beat butter, essence and sugars with electric mixer until light and fluffy (the longer you do this, the better the biscuit), beat in egg. Stir in flours, choc bits, nuts (or fruit) and milk.
Drop spoonfuls onto lightly greased trays about 3 cms apart (the bigger the bits, the bigger the biscuits! I find a apricot sized 'bit' makes the best size biscuit).
Bake in moderate oven (180?) for about 12 minutes or until firm and lightly browned (don't let them brown too much as the bottom can burn). Stand on trays for 5 mins before lifting onto wire racks to cool (but they taste AWESOME hot!). Can be frozen and makes around a dozen. I often double the recipe ;)
Melting Moments
175g butter, softened
1/2 cup (80g) icing sugar
1 1/2 cups plain flour, sifted
1/4 cup custard powder
Icing: 80g butter, softened and 2/3 cup icing sugar, sifted.
Preheat oven to 160 degrees. Beat butter and sugar together for 10-12 minutes (yup - that long!) until pale and creamy. Add flour, icing sugar and custard powder and beat until a smooth dough forms. Roll 1 tsp mixture into balls and press with a fork to flatten. Make 15-18 mins until light golden. Cool before icing.
Icing - beat butter and icing sugar together until pale and creamy - about 6-8 mins and spread between two biscuits.
You can change this recipe in many ways - add lemon, orange or lime zest to the icing for flavouring. You could also make chocolate versions by putting cocoa in (instead of either custard powder or some flour). Or you could add passionfruit pulp to the icing or make a chocolate icing. Or add some jam as well as the icing for a more monte carlo feel!
Oh - another one!
Honey Biscuits:
500g honey
500g sugar
3 eggs
1kg SR flour
2 tsp carb soda
1 tsp cinnamon
1/2 tsp powdered cloves
1 tsp ground ginger
3 or 4 tsp butter
Beat eggs and sugar together. Melt honey together with butter and cloves and add to eggs and sugar. Sift together flour, soda, cinnamon and ginger and add to honey mixture. Mix in the last of the flour with your hands.
Stir until as stiff as can be handled (it will be like a dough). Leave mixture overnight in a fridge. In the morning, roll out to a 1/4 inch thick and cut into shapes (fun for all the kiddies!).
Put shapes on a greased or lined baking tray and bake in a moderate oven (180 degrees) for 15-20 minutes.
A double quantity makes a good batch of these biscuits (makes a LOT!) - they're very moorish and quite popular! Worth the effort!
Ginger-nut biscuits
2 cups Self Raising flour
1 cup caster sugar
1 tsp ground cinnamon
2 tsp ground ginger
125g butter
1 egg
1tbsp golden syrup
Sift together flour, sugar, cinnamon and ginger into a bowl.
Rub in softened butter with fingers until it resembles bread crumbs.
Melt syrup and mix together with the egg.
Add to mixture and work with hands into a firm dough.
Roll into balls, about 1 inch (2.5cm) round and place about 2 inches apart (5cm) on a greased tray and place into a 160C conventional oven for about 15-20 minutes, or until golden brown.
I had another Peanut Butter cookie recipe, but it's already been added
Peanut Butter Cookies
200 g butter
3/4 cup brown sugar
1 tsp vanilla essence
3/4 cup smooth peanut butter
1 1/2 cup plain flour
1 cup self raising flour
200g packet scorched peanuts, roughly chopped
Preheat oven to 160C (140 fan forced) and line 2 large baking trays with non-stick baking paper. Using electric beaters, beat butter, sugar and vanilla in a large bowl until light and creamy. Beat in peanut butter.
Sift flours over butter mixture and use a non-serrated knife to mix to to a dough. Add scorched peanuts and mix through with the knife.
Roll heaped tablespoons of dough into balls and place onto prepared trays. Flatten to about 1.5cm. Bake for mins, until lightly golden underneath - they will still be soft.
Leave on trays for 5 mins, then transfer to a wire rack to cool.