Recipes For Biscuits

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Anzac biscuit bliss balls

Image credit: Rob Palmer – taste.com.au

Ingredients

  • 6 (about 175g) Coles Bakery Anzac Biscuits*, coarsely chopped
  • 1/2 cup (40g) shredded coconut
  • 1/2 cup (45g) rolled oats
  • 100g cream cheese, softened
  • 2 tbs golden syrup

Method

  • Step 1
    Line a baking tray with baking paper. Place the biscuit, coconut, oats, cream cheese and golden syrup in a food processor and process until well combined.
  • Step 2
    Roll 1-tbs portions of mixture into balls. Place on lined tray. Place in fridge for 1 hour or until set.

The best chewy Anzac biscuits

Image Source: taste.com.au

Ingredients

  • 1 1/4 cups (110g) rolled oats
  • 1 1/4 cups (110g) desiccated coconut
  • 1 cup (150g) plain flour
  • 150g unsalted butter
  • 1/4 cup (90g) golden syrup
  • 1 cup (220g) raw sugar
  • 1/2 teaspoon bicarbonate of soda

Method

  • Step 1
    Preheat oven to 180C. Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.
  • Step 2
    Using a wooden spoon, combine butter and oat mixture. Using 1 tbs mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.
  • Step 3
    Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden. Remove from oven and cool completely on a wire rack.

Easy Christmas biscuits

Image Source: taste.com.au

Ingredients

Reindeer Biscuits

  • 20 mini star-shaped pretzels
  • 10 red M&M’s
  • 20 candy eyes
  • 10 Tim Tam biscuits (see note)
  • 50g dark chocolate, melted, cooled

Bauble Biscuits

  • 90g dark chocolate, melted, cooled
  • 3 rainbow sour straps, cut lengthways into thin strips
  • 10 Venetian biscuits
  • M&M’s and M&M’s minis, to decorate

Pudding Biscuits

  • 90g white chocolate, melted, cooled
  • 10 milk chocolate digestive biscuits (see note)
  • 20 mini red M&M’s
  • 2 watermelon cloud lollies, thinly sliced

Method

  • Step 1
    Make Reindeer Biscuits: Using picture as a guide, attach pretzels, M&M’s and candy eyes to Tim Tam biscuits using melted chocolate. Refrigerate until set.
  • Step 2
    Make Bauble Biscuits: Place melted chocolate in a small snap-lock bag. Snip off 1 corner. Using picture as a guide, fold sour strap pieces into small bows, securing with a little chocolate. Pipe chocolate onto biscuits. Attach bows, M&M’s and mini M&M’s to biscuits. Refrigerate until set.
  • Step 3
    Make Pudding Biscuits: Place melted chocolate into a small snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe chocolate over top of each biscuit to form ‘custard’. Decorate with mini M&M’s and cloud lollies. Refrigerate until set.
  • Step 4
    To gift, pack biscuits into boxes or cellophane bags and secure with ribbon.

Chocolate gingerbread biscuits

Image Source: taste.com.au

Ingredients

  • 125g butter, softened
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) golden syrup
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 2 3/4 cups (410g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 3 tsp ground ginger
  • 1 tsp mixed spice
  • Red and green Mars M&M’s, to decorate

Royal icing

  • 1 Coles Australian Free Range Egg white*
  • 1 tsp lemon juice
  • 1 1/2 cups (240g) pure icing sugar, sifted

Method

  • Step 1
    Preheat oven to 180°C. Line 2 baking trays with baking paper.
  • Step 2
    Use an electric mixer to beat the butter, sugar and golden syrup in a bowl until pale and creamy. Add the egg and beat until just combined. Add the flour, cocoa powder, bicarbonate of soda, ginger and mixed spice and stir to combine. Use your hands to bring the dough together. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins or until firm.
  • Step 3
    Roll out dough on a lightly floured surface to a 3mm-thick disc. Use a 9cm cutter to cut out shapes and place on the lined trays, rerolling dough scraps. Bake for 10-12 mins or until just firm. Set aside on the trays to cool.
  • Step 4
    To make the royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add the icing sugar, stirring well after each addition, until a smooth paste forms.
  • Step 5
    Place the icing in a piping bag fitted with a 1mm plain nozzle. Pipe over the biscuits. Use icing to attach the M&M’s to decorate. Set aside for 30 mins to set.

Spiced rocky road biscuits

Image Source: taste.com.au

Ingredients

  • 1/3 cup mini pink and white marshmallows, halved crossways
  • 1/4 cup finely chopped pecans
  • 100g dark chocolate, finely chopped
  • 2 cups plain flour
  • 1 cup brown sugar
  • 1/3 cup cocoa powder
  • 1/2 teaspoon sea salt flakes
  • 3 teaspoons MasterFoods® Cinnamon Ground
  • 1/2 teaspoon MasterFoods® Nutmeg Ground
  • 1 teaspoon bicarbonate of soda
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 15g packet freeze-dried strawberries, chopped

Method

  • Step 1
    Preheat oven to 190C/170C fan-forced. Line 3 baking trays with baking paper.
  • Step 2
    Combine marshmallows, pecans and chocolate in a small bowl and set aside. Combine flour, sugar, cocoa, salt, cinnamon, nutmeg and bicarbonate of soda in a large bowl. Make a well in centre. Add oil, vanilla, egg and milk to well. Stir until just combined.
  • Step 3
    Roll level tablespoons of mixture into balls. Place on prepared trays, 4cm apart. Bake 1 tray for 6 minutes.
  • Step 4
    Working quickly, remove biscuits from oven. Top biscuits with a little reserved marshmallow mixture. Bake for a further 3 minutes or until marshmallows soften slightly. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining trays.
  • Step 5
    Sprinkle biscuits with strawberries. Serve warm or at room temperature.

DIY Easter biscuits

Image Source: taste.com.au

Ingredients

  • 140g pkt white designer icing, to decorate
  • 5 x 35g Coles Bunny Choc Biscuits
  • Coles 100’s & 1000’s, to decorate
  • Jelly beans, to decorate
  • Coles Funny Face icing sugar figurines, eyes only, to decorate
  • Pink food colouring

Method

  • Step 1
    Divide icing among 3 bowls. Tint 2 bowls pale and dark pink with food colouring.
  • Step 2
    Transfer white icing to a piping bag fitted with a small plain nozzle.
  • Step 3
    Pipe white icing around the edge of 2 biscuits, following the markings around the feet and arms. Set aside for 10 mins to set. Fill in ear and feet markings with icing and sprinkle with 100’s & 1000’s. Shake off excess. Continue piping, whiskers and mouth. Use a little icing to attach a jelly bean nose and candy eyes. Set aside for 10 mins to set.
  • Step 4
    Meanwhile, transfer pale pink icing to a piping bag fitted with a small plain nozzle. Fill in the ear and feet markings of 2 more biscuits with icing, using a wet finger to gently pat down and smooth the icing. Continue piping, following the markings on the biscuit to make the whiskers and mouth. Use a little icing to attach a jelly bean nose and candy eyes. Repeat with dark pink icing, remaining biscuit, jelly bean and candy eyes. Set aside for 10 mins to set.

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