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!
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!
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.
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