Free Biscuit Recipes
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Biscuit Recipe = Ginger & Chocolate Chip Crunchies - makes about 16
Delicious crunchy biscuits, perfect with your afternoon cup of coffee!
Ingredients:
2 oz (50g) dark chocolate, chopped into little chunks
1 slightly rounded teaspoon ground ginger
4 oz (110g) self-raising flour
½ oz (10g) cocoa
1 teaspoon bicarbonate of soda
2 oz (50g) butter
1½ oz (40g) golden granulated sugar
2 Tbsp golden syrup
Method:
Pre-heat the oven to gas mark 4, 350°F (180°C).
Line an 11 x 16 inch (28 x 40cm) baking tray with greaseproof paper.
Seive the self-raising flour, cocoa, ginger and bicarbonate of soda into a mixing bowl. Rub in the butter using your fingertips until it resembles breadcrumbs.
Stir in the sugar and chopped chocolate. Now add the golden syrup, then mix everything with a wooden spoon and finish off by squeezing the mixture into a ball with your hands.
Divide the mixture into 16 portions, and roll each one into a ball. Place on the lined baking sheet, spaced well apart as they will spread out quite a bit during cooking, flatten each one slightly, then bake on the centre shelf of the oven for 15-20 minutes, or until they have spread out and look ‘cracked’ on top. Cool on the baking tray for a few minutes then remove to a wire rack to cool completely.
Biscuit Recipe = Traditional Scot's Shortbread
Ingredients:
7oz (200g) butter at room temperature
2oz (60g) ground rice
3oz (85g) caster sugar and extra for decoration
6oz (175g) plain flour
Method:
Preheat the oven to 150°C or 300°F or Gas Mark 2. Grease and line a baking tray. Using a wooden spoon or handmixer combine the butter and sugar until the mixture is light, fluffy and creamy. Add the flour and ground rice to the bowl and, using a round bladed knife, form it into a dough.
Use your hands to form the dough into a ball. Flour a flat surface and your hands. Place the dough on the surface, kneading it round, turning it over, but not over-handling it. Flour the dough and the surface again and form it into a round with a rolling pin. When rolling turn the dough 45° each time it is rolled. This will prevent it from shrinking while it bakes.
Place the round on the prepared tray and using the back of a spoon handle make slight indents all the way around the edge. Score the round into 8 segments using a sharp knife.
Place in the middle of the oven for 35-40 minutes. Leave to cook until it is slightly golden at the edge but still quite soft in the middle.
Once it is ready, take it out and cut it into the segments straight away.
Leave the shortbread to cool for a while, and after about 10 minutes sprinkle the top with sugar. Serve warm or cold.
Biscuit Recipe = Chocolate Caramel Shortbread
Ingredients:
Base:
200g Butter
200g Caster Sugar
500g Self-raising Flour
Pinch salt
Caramel:
200g Butter
200g Caster Sugar
2 dessertspoons Golden Syrup
2 small tins condensed milk
Topping:
250g Milk Chocolate
Grease and flour a shallow tray, preheat the oven at 180oC.
To make the biscuit vase, cream butter and sugar together until creamy, with your hands work in flour and salt, knead into a ball then press into the lined tray. Bake for 20 – 25 minutes. Remove from oven and leave in the tin to cool.
For the caramel add all ingredients into a heavy based pan bring to the boil and boil for 20 minutes till it leaves the sides of the pan – stir constantly. Pour over shortbread and spread evenly, (be aware that this mix is very very hot) leave to cool.
Topping time, melt the milk chocolate and spread over caramel. Leave to set and cut into squares. Delicious at absolutley any time.
Biscuit Recipe = Espresso Biscuits
Ingredients:
250g butter
250g icing sugar
1 tsp instant espresso coffee granules
2 tsp ground espresso beans
30ml hot water
500g cake flour
melted chocolate to decorate
Method:
Preheat oven at 180oC and lightly grease a baking tray.
Using an electric mixer, cream the butter and icing sugar. Dissolve the coffee granules and ground beans in the hot water and leave to cool. Add the creamed mixture together with the flour and mix well to form a dough. Roll out to about 5 mm thick on a lightly floured surface and cut out with a round 4 cm diameter biscuit cutter.
Place on a baking sheet and bake for 10 to 15 minutes until golden. When completely cool, drizzle with melted chocolate.
Biscuit Recipe = Traditional Spicy Biscuits - makes lots!
Ingredients:
500 g plain flour
15 ml baking powder
1 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
250 g margarine
250 g white sugar
2 large eggs
Method:
Preheat the oven to 180oC and grease and flour a baking sheet. Sift the flour, baking powder, salt, ginger, cinnamon and mixed spice into a mixing bowl. Cream the margarine and sugar then add the eggs one by one, beating well after each addition. Fold in the flour mixture and mix well. Roll out the dough on slightly floured surface (about 5 mm thick) and cut out rounds with a biscuit cutter. Place rounds in oven for approx 10 minutes.
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