Friday, 5 May 2017


Cinnamon Biscuits
250 gr butter
8 tblsp castor sugar
2 egg
3/4 cup coconut
2 1/2cup flour
2 tsp baking powder
Pinch of salt
4 tsp cinnamon
Beat butter n sugar,add eggs n coconut.add all othe ing n form into small balls. Press down with a fork. Bake. join 2 together with jam! Roll in castor sugar.

Coffee Biscuits
Cream together 250gr butter and 3/4 c caster sugar.
Add 1 egg and beat.
Then add 1/4 tsp b.p, 2-3 Tblspn coffee powder and +- 2 1/2 cups flour
Make a sift dough and press through the biscuit machine.
Cut and bake
Join the biscuits together with melted dairymilk choc

Choc Mint Biscuits
Cream 250gr butter and 3/4 cup caster sugar.
Then add 1/2 tsp b.powder, 2 Tblsn cocoa, 1 cup desicated coconut and flour to make a dough.
Press into a pan.
Bake on 180 until done.
Spread melted choc over then sprinkle grated peppermint crisp over.
Cut into slices

Cream 259gr butter and 3/4 c caster sugar.
Add 1 c coconut and 1 c oats(ground and braised)
Mix and add: 2 T golden syrup, 3/4 tsp bixarb and 2 T boiling water.
Add flour as required to make a soft dough.
Form into a log and refrigerate
Slice using the back of a knife.
Bake until golden

ROYAL CREAMS  by Cooking and baking creations 💜💜
Recipe credit by Jameela Sayed
250 g butter
1/2 cup icing sugar
1/2 tsp almond essence
1/2 cup  corn flour
2 1/2  cups flour
Pinch salt
1. Cream butter and icing sugar until light and fluffy.
2. Add essence and sifted  dry ingredients .
3. Form into a soft dough (add more flour if needed)
4. Shape and bake at 160  for 12 to 15 minutes
5. Sandwich together when cool.
60 g butter
1 cup sifted icing sugar
1/4 tsp almond essence
1. Beat butter and sugar well.
2. Add essence and beat well.
Happy cooking and baking 💜

Ginger Biscuits
Recipe credz: Ami
Pic credz
1/2 lb butter
1 3/4 cup sugar
1 egg
1 cup golden syrup
2 tsp milk
1 tblsp ground ginger
4 cups flour
2 tsp vinegar
Form dough. Roll into small balls  (dont flatten ). Place on greased pan allowing space to spread. Bake on 180°c till done  (10/14mins)

Romany Creams

250 g soft butter
1,cup sugar
Vanilla essence
2cups coconut
1/4 cup cocoa
Baking chocolate to sandwich
About 3cups cake four
Beat butter and sugar till its light in color add eggs beat till fluffy add essence add coconut and cocoa and cake flour. Bring it together with your hand.
Make shapes and bake. Sandwich with melted chocolate. Bake on 180 deg for 15 -20 min.

Butter Shortbread

250g soft butter
1cup icing sugar
1/4cup oil
3tbsp maizena
Beat all this till smooth and fluffy. Add in about 3cups cake flour, you might need less, feel your dough till its soft and not sticky.
Bake any shapes at 180 deg for about 15-20 min.. Cool and decorate if desired.

Coconut Biscuits

250 g soft butter
1,cup sugar
Vanilla essence
2cups coconut
About 3cups cake four
1,2tsp ground elachi if desired.
Beat butter and sugar till its light in color add eggs beat till fluffy add essence add coconut and cake flour. Bring it together with your hand.
Make shapes and bake on 180 deg for 15 -20 min.

Eat Sum More Biscuits /Shortbread
3 cups of cake flour 1 cup of icing sugar 250 grams of butter Pinch of salt 1 tablespoon of oil
Beat the butter with mixer for a few minutes - add the icing sugar and oil and whisk for 2 minutes . Next add the salt and flour and mix by hand to form a stiff dough . If it's too crumbly , simply add a little oil and mix together, too wet , add a little bit more flour .
The dough should be a smooth ball when done . Roll into a round sausage or square shape , about 35-40 cm . Cling wrap and place in fridge for an hour . Remove cling warp and cut the shapes / like thick slices and place neatly on baking tray greased or lined with baking paper and bake in a preheated oven on 180degC for 15-20 minutes . Allow to cool completely before serving .

Aero Choc Mint Slice
2 x pkt Arnotts Choc Ripple Biscuits 395 g Condensed Milk 120g Butter 2 x large blocks Cadbury Mint Bubbly/Mint Aero Block
Method Finely crush the biscuits and set aside.
Pop all of the other ingredients (EXCEPT 1 block of the Mint Chocolate) into a bowl and microwave. ‘Zap’ for 3 minutes, pausing every minute to give it a quick stir.
Once all melted add crushed biscuits and pour into a slice tin. Let cool for 10 mins and sprinkle the extra mint chocolate block over the top(press it in a little) and pop in the fridge to set.

KITKAT BISCUIT.                                                  
250g butter
¾ cup castor sugar
Beat till creamy then add:
2 tblsp cocoa
2 cups coconut
1 tsp baking powder
Pinch of bicarb
2 ½ cups flour
Press into greased oven tray..bake at 200* till done..remove from oven,spread with melted diary milk chocolate..slice into fingers or squares whilst hot..deco with kit kat

Semolina Biscuits
½ lb buter(250g)
3tbls oil
½ cupcastor sugar
¼  cup semolina
2cups flour
Cream butter and castor sugar until white then add oil and beat well,add semolina and enough flour to form a soft dough
Roll into balls and press down with a fork then bake at 160 until lightly brown.. Allow to cool slightly then coat in castor sugar

Milo Cookies
125g butter ,1/2 cup brown sugar ,1/2 cup castor sugar ,1 tsp ve ,1 egg ,1/2 cup milo ,1/4 cup crushed milo cereal,1/2 slab chopped milo choc n 1 3/4 cups of self-raising flour -cream butter n sugars dem add egg n ve n rest of tings ,mk a soft dough roll into small balls n press wid fork lightly ,bake @ 180 till done

BASIC BISCUITS.                                                
250g butter
¾  cup icing sugar
½ cup self raising flour
½ cup maizena
½ cup chopped almonds
Flour as required 2 make a soft dough....
Cream butter and I.sugar..add rest of ingre..roll dough and cut out shapes,or pipe,,decorate as desired

250grams butter
Half cup of sugar
One egg
Flour as needed
One cup coconut
Half cup chopped pecans
Half cup chopped cherries
Before adding flour divide the dough into three parts.add pecans in one part.cherries in the other n coconut in the last dough.add flour in all three n make soft doughs.roll out each dough very very thin n cut in squares or a heart this with all three parts.bake them separately stick together one of each kind with chocolate. usually use baking chocolate for this bit.Now coat the entire biscuit in cadbury or beacon chocolate.its absolutely hard work but delicious..

½  lb butter
¾ cup castor sugar
1 egg
1 tsp vanilla
½  cup ground almonds
187 grams maziena
Method:  cream butter & sugar well...add egg & vanilla..beat again..add almonds & maziena ..beat until combined...add enough flour to make a soft dough...shape into logs.. Wrap in cling wrap..put in freezer to get firm.. Cut into slices & bake on 180 until pink....crisp if desired.....dip in castor sugar wen cool

250 g Butter
½ Cup Castor Sugar
2 tblsp Oil
1 ½ cups rice crispies
1 Cup Coconut
½ cup Pecan Nuts
1 ½ tblsp cocoa
2 Cups Flour
1 tsp baking powder
Pinch of bicarb
Chocolate τσ Decorate
Cream Butter & sugar well,add oil mix add rice crispies,peacan nuts and cocoa mix add flour to make a soft dough.Shape
into logs bake 180 degree for 20 – 25 mins .Allow to cool...then dip in chocolate.

250gr butter
¾ cup white sugar
¾ cup brown sugar
Beat till creamy
Then add
1 tblsp vanilla
2 eggs
1 ½ tsp baking powder
1 cup chopped pecans
2 cups choc chips
Pinch of bicarb
Flour to make a soft dough
Roll into balls...bake at 180

125g butter
½  cup castor sugar
1 egg
¼  cup chopped pecan nuts
¼  cup ground almonds
½ cup chopped dates
1 teaspoon baking powder
½ teaspoon vanilla essence
Flour as needed
1 ½ cup crushed cornflakes
Chopped glace cherries
Cream butter and sugar until light and fluffy. Beat in the egg. Add dates and nuts and mix well. Add vanilla essence and baking powder. Incorporate flour to make a soft dough and then add 1⁄2 cup cornflakes into the dough. Make small balls and roll into cornflakes. Top with cherries and bake on 180 degrees until golden.

500 grams butter
1 cup ground almonds (roasted for a nice flavour),
1 cup maizena
1 cup icing sugar
4 cups flour that's for the biscuit dough
Beat butter, almonds, maizena and icing sugar till creamy, form dough with flour.
Roll out a bit thick and cut out in ovals or whatever shape and bake like normal biscuits.
choc the sides of biscuit n dip in pistachios,badaam or coconut
for the Nougat:
2 egg whites
5 tbsp sugar
2 tbsp honey
Beat on double boiler until thick, pipe immediately in centre of biscuit cos it hardens quickly

250g butter
2/3 cup brown sugar
1 teaspoon vaniila essence
1 teaspoon bicarb
2 slabs wholenut chocolate-chopped
2 big bar ones-chopped
2 cups oats
1 cup pecan nuts
flour as required
Beat butter and sugar till creamy and light in
colour. Add egg and rest of ingredients to make a
soft rollable dough. Cut with biscuit cutter or
shape into balls. Bake at 160 degrees till light
brown. Drizzle with melted chocolate.

2 ¾ cups flour
2 ½ tsp baking powder
125g butter
Rub butter with sifted ingredients till breadcrumbs..
Add 250ml fresh cream to make a soft dough
Cut out with cutter,dip each biscuit in castor sugar
Bake at 180 till done..dip each biscuit again in castor sugar whilst hot..rebake to crisp if neccesary

Coconut Scrape Biscuit
Recipe Credit:Najeebah Patel
250g butter
1 cup icing sugar
2 tblsp oil
1 tsp vanilla essence
*beat till fluffy*
Then add in 3 eggs
*1 at a time,beat and mix with a spatula before adding the next one*
2 1/2 cups coconut (roast the coconut in the oven on the lowest heat for about 10 mins,make sure it doesn't burn)
3 tsp baking powder
Flour as needed
Make a soft dough  (enough for you to roll it out)
Once rolled scrape the dough with a fork and cut out with any desired cutter,sprinkle 100 & 1000 sprinkles and bake on 170oc till crispy

Chocolate Oats Biscuit
Recipe Credit-Safiya Lunat
250g butter
3/4 cup icing sugar
1/2 cup oil
vanilla essence
*beat till fluffy*
3 tblsp corn flour
1 cup oats
1 cup dessicated coconut 
2 tblsp cocoa powder
1/2 tsp baking powder
Flour as needed
*make a soft pliable dough*
divide the dough into 4 parts
roll the dough into round logs
wrap in cling film and chill in the fridge
cut into finger width discs
bake on 160oc
once cooled dip the edges in melted chocolate and roll in dessicated coconut 
decorate with edible flowers

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