Archive for the 'Biscuits and Slices' Category

January 21st 2007
Hokey Pokey Biscuits

Posted under Baking & Biscuits and Slices

4 oz butter

½ cup sugar

2 tspns milk – plus 2 tspns golden syrup

2 tspn bicarb soda

1 large cup plain flour, sifted


Beat together butter and sugar until creamy. Heat together golden syrup and milk until syrup has melted (I just zap in microwave for this). Put aside until nearly cold and then add the soda, beat until frothy. Add to the creamed mixture, then add the sifted flour and mix until combined.

Roll into balls, put on oven trays and press down with a fork.

Bake in a slow oven, 150 Celsius, for 30 minutes.


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January 19th 2007
C’s Lemon and Passionfruit Shortbread

Posted under Baking & Biscuits and Slices

Lemon and Passionfruit Shortbread

(makes 40 small, 2.5cm stars)

225 gm unsalted butter, at room temperature
100g (1/2 cup) caster sugar
265gm (1 3/4 cup) plain flour
120gm (2/3 cup) rice flour
2 lemons, rind finely grated
80ml (1/3 cup) fresh passionfruit pulp
Pinch of salt
Extra caster sugar, for dusting

1. Place butter and sugar in the bowl of a food processor and process until pale and creamy. Add the combined flours, lemon rind, passionfruit pulp and salt, process until dough comes together.

2. Turn the dough onto a lightly floured surface and knead until smooth. Shape into disk, cover with plastic wrap and place in the fridge for 30 mins to rest.

3. Preheat oven to 190 degrees C. Line 2 baking trays with non stick baking paper. Roll out dough onto a lightly floured surface to a 5mm thick disc. Use a star-shaped cookie cutter to cut stars from the dough.

4. If desired, sprinkle biscuits with extra sugar. Bake in oven, swapping trays around halfway through cooking, for 12-15 minutes or until golden. Set aside on trays for 5 mins before transferring to a wire rack to cool.


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January 13th 2007
Belgian Slice

Posted under Biscuits and Slices

150g butter
1/2 cup brown sugar
1 egg
1 & 3/4 cups flour
1 & 1/2 tsp baking powder
1 & 1/2 tsp cinnamon
1 & 1/2 tsp mixed spice
3/4 cup raspberry jam

Melt butter in a saucepan large enough to mix all the ingredients. Remove from heat and mix in brown sugar and egg. Beat with a wooden spoon to combine. Sift flour, baking powder, cinnamon and mixed spice into saucepan and mix until combined. Press half the mixture into a 20cm square shallow tin with a baking-paper-lined base. Spread with raspberry jam almost to the edges. Drop small pieces of the remaining dough over to cover jam and lightly run with back of a spoon to smooth the surface. Bake at 180 C for 25 to 30 minutes or until firm and cooked. Cool in tin. Ice with Raspberry Icing and cut into slices.

Raspberry Icing
1 & 1/2 cups icing sugar
1/4 tsp raspberry essence
About 2 tblsp hot water

Mix icing sugar, raspberry essence and enough hot water together to make a smooth, spreadable icing.

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January 11th 2007
T’s Triple Chocolate Brownies

Posted under Biscuits and Slices


125g butter
200g dark chocolate (using choc-bits/melts is better)
½ cup castor sugar
2 eggs, lightly beaten
1¼ cups plain flour
150g white chocolate, chopped
100g milk chocolate, chopped


Grease a 20cm square cake pan. Line base and sides with paper and grease the paper (I usually use cooking spray to grease the pan and paper, and you must use baking paper as anything else will disintegrate and/or stick).
Combine butter and dark chocolate in a pan, stir over heat until melted. Smooth and cool slightly.
Stir in sugar, eggs, and sifted flour. Fold in chopped white and milk chocolate.
Spread mixture evenly into prepared pan.
Bake in a moderate oven about 35 minutes, or until mixture is firm to touch. Cool in pan.
Sprinkle sifted icing sugar over the top (not a necessity).

**I suggest you make a double batch - a single is never enough!**

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January 9th 2007
Pollylou’s Jam Drops

Posted under Biscuits and Slices

125g butter
1/2 cup sugar
1 egg
1 tspn vanilla
1/2 tspn salt
1 1/4 cups self raising flour

Cream butter and sugar to a light consistency. Add egg, vanilla and salt then beat again until blended. Fold in sifted flour.
Form into small balls, the size of walnuts, and place on a greased oven tray.
Make an indentation in the centre and place a small quantity of jam in each.
Bake in a moderately slow oven for 15 minutes.

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January 7th 2007
Sapph’s Cinnamon Shortbread Stars

Posted under Biscuits and Slices & Christmas Baking

250 grams butter, chopped, at room temperature
½ cup (115 grams) caster sugar
1 tspn vanilla extract
2 cups (300 grams) plain flour
¼ cup (45 grams) rice flour
1 tspn ground cinnamon
½ cup (75 grams) white choc melts

Preheat oven to 160 Celsius. Line three baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla extract until pale and creamy. Stir in the sifted flours and cinnamon until a dough forms. Divide into two portions and wrap in plastic wrap.

Roll out one portion on a sheet of non-stick baking paper to 1cm thick (it’s easier to roll if you put baking paper on the bottom and top of the mixture and roll right over the top of the baking paper - doesn’t stick). Cut out stars with a 5cm (point to point) star shaped cutter. Place on the trays. Repeat with the remaining dough.

Bake for 15 minutes or until light golden. Leave on the trays for 3 minutes, then transfer to a wire rack to cool completely. Arrange in straight rows on the rack.

Place white chocolate in a microwave safe bowl and microwave on medium (50%) power stirring every minute until melted. Place into a small plastic bag. Snip off the corner and pipe thin lines across the stars.

Leave to set.

Makes about 50

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January 7th 2007
Em’s Parmesan Biscuits

Posted under Entrees and Nibbles & Biscuits and Slices

125g butter, chilled and cubed
1/2 cup grated cheddar cheese
1/2 cup grated fresh parmesan cheese
150g plain flour
1 teaspoon paprika

Place all the ingredients and 1/4 teaspoon of salt in a food processor. Using the pulse action, process until the ingredients just combine. Remove the dough and form it into a ball. Divide in half, and then roll and shape each portion into a sausage about 23cm long x 3cm wide. Roll into baking paper and chill for 1 hour. The dough can be frozen at this point until ready to use.

Preheat the oven to 180 degrees C (350F). Remove the baking paper from the dough rolls and cut each portion into 5mm slices. Place on a backing tray lined with baking paper and bake for 12-15 minutes, or until pale gold in colour.

Makes 65-70.

Posted on the AYW forum by Em


January 6th 2007
Sapph’s Cafe Choc Chip Cookies

Posted under Biscuits and Slices

180 grams butter, softened
1/3 cup caster sugar
125 ml sweetened condensed milk
1 1/2 cups SR flour
250 grams choc bits

Preheat oven to 180 Celsius.

Place butter and sugar in a mixing bowl. Using an electric mixer, beat until light and creamy. Beat in the condensed milk. Add the flour and mix on low speed until smooth. Stir in the choc bits until well combined.

Roll about 2 teaspoonfuls of the mixture into balls and place on baking paper-lined trays. Press each ball gently with a floured fork.

Bake for 12 to 15 minutes or until lightly golden. Remove from oven and allow to cool on trays. Store in airtight containers.

Makes about 30.

Submitted to our July Cookbook by sapphire_aus

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