Thursday, 11 August 2011

My Favourite Biscuit Recipe

I Lurrrrv this recipe.  I have used this recipe for years.  The best thing about it is you can
do what you like with it.  This recipes doubles, triples etc. perfectly. 
Another good thing about it is you can freeze it, either in dough mode (wrapped in glad wrap)
or biscuits ready made.
You are only limited by your imagination.


5 Tablespoons butter or margarine
1/2 cup sugar
1 teaspoon vanilla essence
1 egg
1 3/4's cup SR Flour

The original recipe says to beat butter and sugar, then add vanilla essence and eggs then your SR flour.

Me - I throw the whole lot in together and beat!
If it is a small batch I do it in the food processor.

When it is all mixed do what you would like to do with it.

These are choccy rocks.  This time I made it a little different by adding one of the large
white choc chips in the middle and rolled the dough around it.
Other wise normally I crush up about a cup of cornflakes and add a cup of mixed fruit,
some don't like mixed fruit so just add sultanas, then if like add little choc chips.
Bake until cooked

Good old jam drops!  Roll the dough into a ball, place on tray and then press a whole
in the centre with your finger.  Fill with jam of choice and bake until cooked.

This one, roll the mix into a ball, then I flatten it with the base of a glass.
Place in oven and cook.
When cooked let cool then cover with glace icing and dip in hundreds and thousands.

Like I say you are only limited by your imagination.

Add cocoa and make chocolate, add nuts, coconut, drizzled chocolate over the finished biscuit, add
ginger powder, add cinnamon, add dry fruit like apricots (with white choc chips).

Do you have any ideas for me?

P.S.  This is also great as a pie base or a slice base.


Zarna said...

I love this recipe! I've stolen it and used it for a few batches. I add ginger cinnamon and ground cloves to make gingernut bikkies better than the supermarket.
Thanks heaps for sharing

Kristy Geddes said...


I'm pleased you like it, I've been using this recipe for years. Will have to try it with the spices you mentioned, I used to use ginger and then drizzle icing over top.