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Thread: Biscuits, Slices and Brownies

  1. #19
    Nikki Guest

    Default

    250g butter, chopped
    1/3 cup (75g) caster sugar
    1/4 cup (35g) rice flour
    2 1/4 cups (335g) plain flour



    Beat butter & sugar in a small bowl (with electric beater) until smooth. Stir in sifted flours; press mixture together to form a firm dough. Knead gently on a floured surface.
    Press mixture into greased baking pan, mark as desired, pr*ck with fork. Bake in a slow oven for 45 mins. Cut where marked while warm, stand shortbread in pan 10 mins before turning onto wire rack to cool.


    Recipe courtesy of my trusty Womens Weekly Christmas cookbook.

  2. #20
    Nikki Guest

    Default

    Buttery Shortbread with Almonds

    250g butter, chopped
    1/4 cup (35g) rice flour
    1 3/4cups (260g) plain flour
    2/3 cup (110g) icing sugar mixture
    1 egg white, beaten lightly
    3/4 cup (60g) flaked almonds

    Grease 2 20cm round sandwich cake pans.
    Process butter, flours & icing sugar until forms a ball. Knead gently on floured surface until smooth.
    Press half of dough into prepared pans; smooth tops. Mark each round into 8 wedges, pr*ck with fork, brush with egg white. Overlap almonds in rows on each wedge. Bake in moderately slow oven for about 45 mins ot until browned lightly. Cut where marked while warm; stand in pan to cool.

  3. #21

    Default

    Hey guess what just fell out of the cupboard LMAO

    my receipe is

    2pkts yoyo biscuits
    4 tablespoons coco
    2 cups coconut
    2 cans condensed milk
    extra coconut

    put the biscuits into the blender. Transfer them to a bowl then add all other ingredients and mix well.

    I remember it being really hard to mix lol.

    When mixed make little balls and roll in extra coconuts.

    Love

  4. #22

    Join Date
    Aug 2004
    Location
    Melbourne
    Posts
    970

    Default no bake lemon slice

    this one is good for morning sickness because of the citrus in it, and doesnt taste too rich, is really yummy and takes 10 minutes max to make

    3 cups crushed plain biscuites
    2 cups shredded coconut
    1 cup butter, chopped
    1 small can (just over a cup) sweetened condensed milk
    zest and juice from 2 lemons

    melt butter and condensed milk together, add all other ingredients and mix well, press into a slice tin lined with grease proof paper. set in fridge at least couple of hours, best overnight, flip out, and cut into squares.

    i am eating a piece as we speak, great with a cuppa!

  5. #23

    Join Date
    Jul 2004
    Posts
    5,756

    Default Chocolate Cream Slice

    1 to 2pkts of Gollywog biscuits
    Icing sugar
    Chocolate or chocolate sprinkles
    300mls fresh cream
    Vanilla essence

    Whip icing sugar, cream and vanilla to taste. Line base of tray with biscuits. Spread with whip cream mix. Repeat 2 more times. Sprinkle top with grated chocolate or chocolate sprinkles. Must be refridgerated overnight or at least 24hrs.


    I love this recipe. Sooo very yummy!

  6. #24

    Join Date
    Nov 2004
    Location
    Chasing Daylight...
    Posts
    2,091

    Default Sand Art Brownies - great gift idea

    Hi guys... I made these for my daughter's kindy teachers and a few work colleagues for Christmas. They looked fabulous, and taste great when you make them.

    Sand Art Brownies

    The ingredients are meant to be layered into a large glass jar... hence the name.

    Ingredients
    Three quarters of cup of SR Flour
    One third cup of Cocoa
    One half of cup of SR Flour
    Two thirds of cup of packed Brown Sugar
    Two thirds of cup of White Sugar
    One half of cup of Choc Chips
    One half cup of Vanilla Baking Chips
    One half of cup of Walnuts (You could substitute peanuts)


    Instructions for cooking:
    Preheat oven to moderate. Grease a 20cm x 20cm square baking dish
    Pour contents of the jar into a large bowl and mix well.

    Stir in one teaspoon of vanilla essence,two thirds of a cup of vegetable oil, and three eggs. Beat until just combined.

    Pour the batter into the prepared baking dish and bake at 180 for 25 – 30 minutes.

    Enjoy!

  7. #25

    Join Date
    Feb 2005
    Location
    Brisbane
    Posts
    388

    Default Fruit and Nut Balls - yum yum yum (no sugar)

    Fruit & nut balls

    These can be adapted a fair bit. The measurements below are VERY rough.

    2 handfuls of dates
    1/2 cup almond meal
    1/4 cup hazelnut meal
    2 tbsp carob powder
    6 or 7 dried apricots
    handful of pepitas
    vanilla essence
    dessicated coconut
    cinnamon

    Chop dates finely, put in a bowl and just cover with boiling water. Add a little cinnamon and leave to soak for 20 min. Drain off any unabsorbed water (shouldn't be any) and mash dates with a fork. Chop apricots and pepitas finely, add everything except coconut to the dates and mix. Should make a thick paste. Form into balls and roll in coconut. Place in fridge overnight.

  8. #26
    Melody Guest

    Default Neiman-Marcus Cookies

    2 cups butter / 24 oz. (681g) chocolate chips
    4 cups flour / 2 cups brown sugar
    2 tsp. (Bicarb) soda / 1 tsp. salt
    2 cups sugar / 18 oz. (511g) Hershey Bar/Cadbury Chocolate (grated)
    5 cups blended oatmeal / 2 tsp. vanilla
    2 tsp. baking powder / 4 eggs
    3 cups chopped nuts (your choice)

    Measure oatmeal, and blend in a blender to a fine powder. Cream the
    butter and both sugars.
    Add eggs and vanilla, mix together with flour, oatmeal, salt, baking
    powder, and Bicarb (soda).
    Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place
    two inches apart on a cookie sheet.
    Bake for 10 minutes at (180) 375 degrees.

    The above quantities make 112 cookies. (Recipe may be halved)

  9. #27

    Join Date
    May 2003
    Location
    Beautiful Adelaide!
    Posts
    2,879

    Default

    Katanya......I have a really easy simple one that is fattening (chock full of butter) but really simple......Olivia and my neices love them for a treat.......they are a bit crumbly because of the amount of butter, but here goes:

    Rich Chocolate Biscuits

    300g plain flour, sieved
    100g caster sugar
    200 softened butter
    1 heaped teaspoon cocoa, sieved

    ~ Grease 2 large busiut baking trays
    ~ Pre-heat oven to 180`c
    ~ Cream the butter and sugar all together in a bowl
    ~ Add the flour & cocoa and mix
    ~ Eventually a soft dough will form
    ~ Place in fridge for 30 mins, covered in cling film
    ~ On a floured board, roll the mix into a big long round sausage
    ~ Cut slices off the roll and place on a greased baking tray
    ~ Bake for 20 mins
    ~ Cool on a rack
    ~ Store in an airtight container for up to 2 weeks
    ~ Makes around 24 biscuits

    HTH

  10. #28

    Default

    Here are a couple of Jamie Oliver recipies. They're not biccies but definately fattening.

    Sticky Chocolate Sponge Pudding (it has almonds but you could just substitute choc-chips for extra fat)

    7 ounces sugar
    7 ounces butter
    7 ounces self-raising flour, sifted
    1 rounded teaspoon baking powder
    3 large eggs, preferably free-range
    3 rounded tablespoons cocoa powder
    8 tablespoons warm water
    Handful flaked almonds
    3 3/4 ounces cooking chocolate, broken up
    Preheat the oven to 350 degrees F (180 degrees C / gas 4). Beat the sugar and butter until pale and fluffy. Sieve the flour and baking powder into the butter mixture. Add the eggs and mix it all together. Then mix the cocoa powder with 8 tablespoons of warm water, until smooth.
    Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture. Pour the mixture into a greased baking tin, spreading it out evenly. Bake for about 18 to 20 minutes.
    For the chocolate sauce:
    3 3/4 ounces cooking chocolate
    3 3/4 ounces confectioners' sugar
    3 3/4 ounces butter
    4 tablespoons milk
    Meanwhile, melt the chocolate sauce ingredients in a bowl over some lightly simmering water. Stir until blended well. When the pudding is cooked, remove from the oven and pour over the chocolate sauce while still hot.
    Yield: 8 servings
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Difficulty: Medium


    Portuguese Chocolate Tarts (pour a bit of cream over before serving for extra fat)

    5 ounce (150 gram) slab puff pastry
    1 egg yolk
    2 tablespoons caster sugar (superfine sugar)
    Pinch allspice
    A couple pinches cinnamon
    1 orange, zested

    For the filling:
    5 1/2 fluid ounces (160 millilitres) double cream (heavy cream)
    2 level tablespoons caster sugar
    The smallest pinch salt
    1/2 stick butter, softened
    1/2 pound best-quality baking chocolate, broken up
    1 1/2 fluid ounces (50 millilitres) milk
    Cocoa powder, for dusting
    Dust a surface with flour and roll out your pastry to a bit bigger than an 8 1/2-by-11-inch sheet of paper. Brush with the egg yolk and scatter the rest of the ingredients over, being subtle with the allspice and cinnamon. Roll the pastry up tightly like a Swiss roll to make a long sausage shape. With a knife, cut across the sausage into 1-inch (2 1/2-centimeter) pieces. Take 8 pieces aside, and freeze the rest of the pastry for a rainy day.
    Preheat the oven to 400 degrees F (200 degrees C/gas 6).
    Turn all the pieces of pastry swirl-side up and flatten them slightly. Dust the surface of your pastry with flour, then roll each piece out into a thin circle (around the size of a teacup saucer). Even I don't have proper pastry molds at home, so I just grease and flour the outsides of 8 of my glass tumblers. Then, I place a circle of pastry on top of each tumbler, pleating, pinching and hugging the pastry around them.
    Place the tumblers on a baking tray, pastry at the top, and put in the preheated oven until crisp and golden, around 15 minutes. Remove from the oven and, while still hot, take a tea towel and pat the slightly raised top of the pastry back down on to the flat bottom of the tumbler ? giving you a flat base again. Allow to cool, and carefully remove the pastry cases from around the tumblers.
    Fill your pastry cases with the chocolate filling: Place the double cream, sugar, and pinch of salt in a pan and bring to the boil. As soon as the mixture has boiled, remove from the heat, and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has split. Allow the mixture to cool down a bit more, and whisk in a little extra cold milk until smooth. Scrape all the mixture into the cooked pastry shells. Shake to even it out and allow to cool for around 1 to 2 hours, until it is at room temperature. Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
    Yield: around 8 pastry cases
    Prep Time: 20 minutes
    Inactive Prep Time: 2 hours
    Cook Time: 25 minutes
    Difficulty: Medium


    alternativley just open a packet of tim-tams

  11. #29

    Default

    Chocolate Cherry Cupcakes
    this is a Nigella Lawson recipie - yum - my mouth is watering.

    Ingredients for the cupcakes:
    125g soft unsalted butter
    100g dark chocolate, broken into pieces
    300g morello cherry jam
    150g caster sugar
    pinch of salt
    2 large eggs, beaten
    150g self-raising flour
    12-bun muffin tin and papers

    Ingredients for the icing:
    100g dark chocolate
    100ml double cream
    12 natural-coloured glace cherries


    Preheat the oven to 180?C/gas mark 4.
    Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
    Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
    When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.
    Makes 12.

  12. #30
    Melinda Guest

    Default Chocolate Chip Biscuits

    125g Butter
    3/4 cup Sugar
    1 Egg
    1 3/4 cup SR Flour
    1 packet Choc-Chips

    1. Cream butter & sugar.
    2. Add egg.
    3. Add flour and mix well.
    4. Add choc chips.
    5. Place spoonfuls a few centimetres apart on greased oven trays and flatten with your hand.
    6. Bake at 150 degrees until golden.

  13. #31
    Melinda Guest

    Default

    This recipe is DELICIOUS. I actually made it for the BB meet-up we had last year and was meant to post the recipe, but never got around to it!! Eeeks!! Anyway, here it is....very simple!

    Quick Chocolate Fudge

    500g Dark Chocolate
    75g Unsalted Butter
    400ml Condensed Milk
    1/2 tsp Vanilla Essence

    Grease a 20 cm square cake tin.

    Break the chocolate into pieces and place in a large saucepan with the butter and milk.

    Heat gently, stirring until the chocolate and butter melt and the mixture is smooth. Do not allow to boil.

    Remove from the heat. Beat in the vanilla essence, then beat the mixture for a few minutes until thickened. Pour it into the prepared tin and level the top.

    Chill in the refrigerator until firm.

    Tip the fudge out onto a chopping board and cut into squares to serve.

  14. #32

    Join Date
    Aug 2004
    Location
    Hunter Valley, Wine Country, NSW
    Posts
    3,006

    Default Homemade Chocolate

    1 cup Icing Sugar
    3 desertspoons Cocoa
    1 cup Skim milk Powder
    1/2lb Kremalta (copha)

    Melt kremalta and add sifted milk powder, icing sugar and cocoa. Mix alltogether and press into tin. Leave to set.

    You can also add sultanas, raisins, nuts to the above.

    This is an old family recipe and a goodie

  15. #33

    Join Date
    Feb 2004
    Location
    Melbourne
    Posts
    1,241

    Default

    My recipe is much like Mel's but I'll post it anyway..

    Easy Chocolate Fudge

    550gms dark chocolate
    1 can sweeted condensed milk
    125g walnuts, chopped
    1 dash salt
    1 1/2 tsps vanilla

    In a saucepan over low heat, melt the chocolate with condensed milk and salt. Remove from heat and stir in walnuts and vanilla.

    Spread into foiled lined 20cm square tin. Chill 2 hours or until firm.

    Turn out onto board, peel off foil, cut into squares.

    I never put nuts or salt in and it turns out just fine - very yummy!

  16. #34

    Join Date
    Jun 2003
    Location
    Ubiquity
    Posts
    9,937

    Default

    Sao Vanilla Slice (from arnotts website)

    Serves: 15
    Preparation time: 35 minutes
    Cooking time: 0 minutes
    Chill Time: 30 minutes
    Difficulty: 2

    Ingredients:

    ½ cup custard powder
    ½ cup caster sugar
    3 cups milk
    1 tsp vanilla essence
    1 packet Arnott's SAO Biscuits
    ½ cup of passionfruit pulp, fresh or canned
    50g unsalted butter or margarine
    3 cups icing sugar
    Method:

    Place custard powder and sugar in a saucepan and make into a smooth paste with a little of the milk. Gradually stir in the remaining milk. Stir continuously over gentle heat until custard comes to boil and thickens. Remove from heat and stir in vanilla essence.
    Cover custard surface with cling wrap to prevent skin forming and allow to cool completely.
    When custard is cool, spread a generous layer (1 - 1.5cm thickness) on a SAO biscuit and top with another biscuit to make a slice. Repeat this process until all biscuits have been used.
    Combine passionfruit pulp, sugar and butter in a heatproof bowl, and mix over a pan of simmering water, stirring until the icing is smooth and glossy. Place in refrigerator for 5 minutes to thicken slightly.
    Spread icing on top of each of the slices and place in refrigerator to set. Will keep up to 2 days in fridge. If you want to make the slice slightly sweeter, substitute SAO with Arnott’s Lattice biscuit.


    *hugs*
    Cailin

  17. #35

    Join Date
    Mar 2005
    Location
    Melbourne
    Posts
    287

    Default

    The white choc with mini marshmallows was yum.

    I have another recipe to share:
    125g butter melted
    2 cups brown sugar, dissolve in butter over low heat
    1 tin condensed milk, stir in and bring to boil and stir for 10 mins
    1/2tsp vanilla, stir in

    Pour into greased square cake tin. Set in fridge and cut up.

    Tis very caramelly and so delicious. My baby likes it =P~

  18. #36
    Melinda Guest

    Default

    Chocolate Melting Moments

    Ingredients:

    125g butter, chopped
    2 tbsp icing sugar mixture
    3/4 cup plain flour
    2 tbsp cornflour
    2 tbsp cocoa powder
    1/4 c Nutella

    Method:

    ~ Preheat oven to moderate. Lightly grease 2 oven trays.

    ~ Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Stiry in sifted dry ingredients, in two batches.

    ~ Spoon mixture into piping bag fitted with 5mm fluted tube. Pipe directly onto prepared trays, allowing 3 cm between each biscuit; bake in moderate oven for about 10 minutes, or until biscuits are firm.

    ~ Stand biscuits for 5 minutes; transfer to wire rack to cool.

    ~ Sandwich biscuits with Nutella to serve.

    Makes 28.

    Tip - Strawberry or raspberry jam can be used instead of Nutella.

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