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Recipe ~ Spice Biscuits: Perfect for Those Hard-to-Buy-For People #recipe

These spice biscuits (or cookies for Americans) are the perfect homemade gift. They are quick and easy to make, taste good and go well with a cup of tea or coffee.

Spice Biscuits

SPICE BISCUITS

250 g butter/ 2.2 stick of butter
1 1/2 cups sugar
1 egg
1 tablespoon golden syrup
2 cups flour
1 teaspoon baking powder
2 teaspoons mixed spice

Beat the butter and sugar to a cream. Add the egg and the golden syrup, then mix in the dry ingredients. Roll balls about the size of a teaspoon and place on a cookie tray (greased). Flatten with a wet fork. Bake at 180C/350F for 12-15 minutes until they are golden brown. Cool on a wire rack. Store in an airtight container.

Shelley’s notes:
*These bicuits spread during cooking, so don’t put them too close together on the tray.
*This is a Jo Seagar recipe from her Easy-Peasy Summer Entertaining book
*This recipe makes 36 biscuits

Recipe: Kiwi Crisps

Last Saturday I made some biscuits (that’s cookies to those of you in the US) and I took them out to my father’s farm on Sunday. Last night, my sister rang.

Sister: I’m sending those biscuits back to you via courier.

Me: Why?

Sister: I’ve eaten three, and I’m not meant to be eating sugar. They’re very moreish.

Me: *laughing* I’m so sorry! I didn’t think.

Sister: It’s only three. I’ll start my diet again tomorrow. Only another 20 kg to go.

My sister has lost a lot of weight already since visiting a dietician. Her new sugar-free diet and increased exercise has made all the difference. I’m so proud of her.

Anyhow, here is the recipe for the troublemaking biscuits – Kiwi Crisps.

DSCF8867

Ingredients:

4 oz butter

2 Tablespoons of castor sugar (2 oz)

2 Tablespoons condensed milk

1 1/2 cups plain white flour (6 oz)

1 teaspoon baking powder

2 oz dark chocolate chopped

Method:

1. Heat the oven to 350 F (175 C)

2. Cream the butter and sugar in a mixing bowl.

3. Add the condensed milk and mix well.

4. Stir in the chocolate.

5. Add the baking powder and the flour and combine well.

6. Line a tray with baking paper.

7. Roll the dough into small balls. Place on tray and flatten slightly with the heel of your hand.

8. Press down with a fork. To keep it from sticking to the dough, I dipped my fork in a cup of warm water.

9. Bake for approx 12 minutes.

10. Cool on the tray for a few minutes, then remove to cool completely.

Shelley’s Notes.

1. I used dark chocolate chips and they worked perfectly.

2. The recipe said to bake for 20 minutes, but in my oven this was way too long. I cooked mine until they turned color slightly because I prefer my cookies crisp, but around 10 – 12 minutes should be okay, depending on your oven.

3. These biscuits have a caramel flavor, thanks to the condensed milk, and sprinkling the biscuits with a hint of flaky salt would give them a salted caramel taste, although I haven’t tried this yet.

As I said, these biscuits are very moreish, and it’s difficult to eat only one. Now, my question for you. Are you able to stop at one biscuit/cookie?

Ginger and Pepper Biscuits

I found this recipe when I was flicking through a cook book by Allyson Gofton, a chef who used to be a familiar face on New Zealand television. The combination of ginger and pepper sounded interesting, and I decided to give them a try. The result was a crisp and moreish biscuit (that’s cookie to you Americans) that goes perfectly with a cup of tea or coffee. I’ll definitely be making this recipe again.

Ginger Pepper Biscuits

Ginger and Pepper Biscuits

2 1/2 cups flour

1 teaspoon baking powder

4 teaspoons ground ginger

3/4 teaspoons mixed spice

1/4 teaspoon cayenne pepper

250 grams (8 ounces/1/2 pound) butter

1 cup sugar

1 egg, lightly beaten

1/4 cup of golden syrup or treacle

2 Tablespoons finely grated fresh ginger

1 teaspoon vinegar (I only had spiced vinegar in the cupboard so that’s what I used)

extra sugar for sprinkling

Instructions:

1. Heat the oven to 180C (350F)

2. Line two baking trays with baking paper

3. Cream the butter and sugar until light and creamy then add the egg, golden syrup, fresh ginger and vinegar.

4. Sift the flour, baking powder, ground ginger, mixed spice and cayenne pepper into the mixture, combine and chill the mixture in the fridge for 30 minutes.

5. Place the additional sugar in a small bowl.

6. Roll biscuits into teaspoonful size balls and roll in the sugar bowl. Flatten a fraction and finish the flattening with a fork.

7. Bake for 15 minutes or until lightly golden.

8. Cool before storing in an airtight tin.

Shelley’s notes:

1. Ms. Gofton also suggests coating half the cooked biscuits with dark chocolate or pressing a piece of crystallized ginger or a hazelnut in the top of each biscuit before you cook them. You could also sandwich them together with frosting if you wanted to.

2. The biscuits are very gingery and have a slight “bite”. Hubby liked them as much as me.

ANZAC Biscuits: A Taste of Kiwi

New Zealanders and Australians celebrated ANZAC day today – the day where we remember our fallen soldiers, and in particular, the soldiers who lost their lives at Gallipoli during World War One.

At this time of the year I like to bake a batch of ANZAC biscuits. It’s said that mothers and wives baked these biscuits and sent them overseas to soldiers during the war.

ANZAC Biscuits

ANZAC Biscuits

1 cup rolled oats (oatmeal)

1 cup flour

1 cup sugar

1 cup coconut

1/4 1b /4 oz/1 stick butter

1 tablespoon golden syrup

2 tablespoons hot water

1 teaspoon baking soda

Place all dry ingredients in a bowl. Dissolve the baking soda in the hot water and add to the dry ingredients. Melt the butter and golden syrup together and add to the bowl of dry ingredients. Mix well. Roll into small balls, flatten with hand and place on a tray. Bake until golden in a medium oven. About 10 – 15 minutes at 180C / 350 F

Shelley’s Notes:

1. I added a new dried cranberries and some sunflower seeds to my biscuits for a modern twist.

2. The biscuits will be quite soft when they come out of the oven. Let them cool a little on the tray before removing them.

Recipe: Chunky Oat Biscuits

Weekend Cooking Meme

Weekend Cooking is a chance to share the food love and is hosted by Beth Fish Reads. On Saturday mornings, publish your post — perhaps a cookbook review or maybe just some favorite food-related quotes.

Make sure to leave a link, so we can read what you have to say. I hope you’ll join in when your weekend (or recent) reading or movie watching fits in with the theme. Remember, the definition of Weekend Cooking is free and easy, if you think your post even remotely fits the theme, grab the button and sign in to Mr. Linky.


Chunky Oat Cookies

This is another new recipe that I’ve tried recently from the 30-Minute Vegetarian by Joanna Farrow. My husband likes this biscuit/cookie because it’s not too sweet. I’m quite fond of them too.

CHUNKY OAT COOKIES

125g/4 oz butter, softened

125g/4 oz caster sugar

1 egg

2 teaspoon vanilla extract

125g/4 oz porridge oats

4 tablespoons sunflower seeds

150g/5 oz plain flour

1/2 teaspoon baking powder

175g/6 oz white chocolate, chopped into small pieces

Beat the butter and sugar in a bowl until creamy. Add the egg, vanilla, oats, sunflower seeds, chocolate then add the flour and baking powder. Mix together.

Place dessertspoonfuls of mixture on a greased baking tray and flatten slightly. Bake in a pre-heated oven 180C (350F) Gas Mark 4 for about 15 minutes until risen and golden. Leave to cool on the tray for five minutes then transfer to a wire rack to finish cooling.

Shelley’s notes:

1. I also added dried cranberries to mine. You could add raisins or other dried fruit if preferred.

2. If you prefer milk or dark chocolate use that instead of the white chocolate.

3. This biscuit really did take 30 minutes to prepare and cook.

Recipe: Orange and Cranberry Biscuits

First things first, before I get to my post today – I’m visiting Get Lost in a Story and talking about my recent release, Cat Burglar in Training. I’m also doing a giveaway. I hope to see you there!

Weekend Cooking MemeWeekend Cooking is a chance to share the food love and is hosted by Beth Fish Reads. On Saturday mornings, publish your post — perhaps a cookbook review or maybe just some favorite food-related quotes.

Make sure to leave a link, so we can read what you have to say. I hope you’ll join in when your weekend (or recent) reading or movie watching fits in with the theme. Remember, the definition of Weekend Cooking is free and easy, if you think your post even remotely fits the theme, grab the button and sign in to Mr. Linky.


Author Maria Zannini shared this recipe with me a few weeks ago. The cranberry and orange combination works really well. Luckily this recipe makes a large batch of biscuits because they taste delicious!

 

Cranberry Biscuits with Orange Frosting

Cranberry Biscuits with Orange Frosting

Ingredients:

1 cup granulated sugar/white sugar
1/2 cup packed brown sugar
1 cup butter softened/8 ounces
1 teaspoon grated orange peel
2 Tablespoon orange juice
1 egg

Mix all the above together using either spoon or electric mixer. Then stir in:
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Then stir in:
2 cups chopped cranberries

Heat the oven to 375 F. Grease cookie sheets. Drop the dough by rounded teaspoonfuls on the cookie sheets. Keep about 2" between them.

Bake 12-14 minutes. Cool them on wire racks for at least 30 minutes.

When they are cool, frost them with a mixture of:
1 1/2 cups powdered sugar/icing sugar
1/2 teaspoon grated orange peel
enough orange juice to make a soft spreadable frosting.

Sharing recipes is a lot of fun, and this one is going into my keeper file. Do you have a favorite recipe that you received from a friend?

Recipe: Melting Moments

Weekend CookingWeekend Cooking is a chance to share the food love and is hosted by Beth Fish Reads. On Saturday mornings, publish your post — perhaps a cookbook review or maybe just some favorite food-related quotes.

Make sure to leave a link, so we can read what you have to say. I hope you’ll join in when your weekend (or recent) reading or movie watching fits in with the theme. Remember, the definition of Weekend Cooking is free and easy, if you think your post even remotely fits the theme, grab the button and sign in to Mr. Linky.


Melting Moments

My mother used to make these biscuits when I was a child, so each time I eat one it’s like a trip down memory lane. Melting Moments are shortbread-like in texture and are sandwiched together with icing. The recipe is taken from one of my older cookbooks, which is why it’s not in metric measurements.

DSCF1471 

Ingredients:

7 oz butter
3oz icing sugar (powdered sugar)
4 oz plain flour
4 oz corn flour (corn starch)
1/2 teaspoon baking powder

Method:

Cream butter and icing sugar in a mixing bowl. Sift the flour, corn flour and baking powder and add to the bowl. Combine well. Roll in balls (small teaspoon size) and place on a greased cookie sheet. Flatten a fraction with your hand, then press each biscuit a bit flatter with a fork. Bake in a moderate oven (350F or 170C) for 15 – 20 minutes until they’re still pale but their bottoms are turning brown. Once the biscuits are cool sandwich them together with your favorite icing.

Notes:

1. To stop your fork sticking to the biscuit, dip the fork in a cup of cold water between flattening each biscuit. My mother taught me this handy hint.

2. I usually use a lemon or passion fruit icing (frosting) to sandwich the biscuits together. You can also use your favorite jam.

Do you have particular recipes that bring back your childhood?

Recipe: Easter Biscuits

I used to make these biscuits (that would be cookies to those of you in the US) when I was a teenager and had a yearning to bake some last weekend. They’re easy to make and children like rolling out the dough ready for baking. I think they’re called Easter Biscuits because of the spices and currants, which also go into Hot Cross Buns.

Easter Biscuits

Here’s the recipe:

225 g (8oz) Flour
125 g (4oz) Butter (softened)
125 g (4oz) Sugar
50 g (2oz) Currants
1/4 teaspoon Cinnamon
1 teaspoon Baking Powder
Grated rind of 1/2 Lemon
1 Egg

Rub butter into sifted flour and baking powder. Add remainder of ingredients. Mix to a stiff dough with beaten egg. Roll out thin, cut into large rounds with a fluted cutter. Bake 20 minutes at 180 C (350F)

Shelley’s notes:

I chucked the ingredients into my Kitchen whizz in the order specified above. It was super quick and easy.
I didn’t have currants so I used finely chopped dried cranberries.
I don’t have a cutter. I used a small bowl as my cutter.
I also added a little plain lemon icing, piping the squiggles on top of the biscuits.
My oven seems to cook quickly and I only cooked my biscuits for 15 minutes.

Can’t Catch Me…I’m A Gingerbread Man!

I’ve always wanted to make gingerbread men and finally got around to it this weekend. They were surprisingly easy to make and, once the dough is made, children of all ages would have fun rolling out the dough and cutting out the gingerbread men. The perfect activity for a spring break.

Gingerbread Men

Ingredients
3 tablespoons golden syrup
75g caster sugar (about 3 oz)
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 1/2 teaspoon ginger
75g butter (about 3/4 of a stick)
1/2 teaspoon baking soda
225g plain flour (8 oz)

Method
Preheat oven to 180 C (350 F) Gently melt syrups, sugar, water an spices in a large saucepan. Bring to the boil, stirring well. Remove from heat, add butter and baking soda. Add enough sifted flour to make a firm dough. Sit aside to cool. Roll out dough and cut into shapes with cookie cutters. Decorate with currants or chocolate bits as desired and bake for about 12 minutes or until golden and crisp

Source: www.foodlovers.co.nz

Shelley’s notes: The recipe made nine gingerbread men, although if I hadn’t kept nibbling at the dough, it would have probably made ten. I cooked mine for ten minutes, but if I made them again I think I’d cook them for eight minutes because my oven cooks fast. The final result was yummy, but I need more practice with my piping. Use raisins, currants, M & Ms or plain icing for decoration. You could even use something like dried cranberries. Your imagination is the only limit!

Have you made gingerbread men before?