Cockle Biscuits Cookies Food

WW VANILLA BISCUITS (COOKIES)

Steps:

• Preheat oven to 180 deg C (356 deg F). Line 2 trays with baking paper.
• Into a medium bowl sift together the SR flour and custard powder. Stir in the sugar.
• Using your fingertips, rub the butter into the dry ingredients until the mixture looks like soft breadcrumbs.
• Combine the milk and vanilla essence then stir into the mix. It should form a firm dough.
• Drop 2 teaspoons of dough in heaps onto the the prepared trays. They will spread so allow space between biscuit. Lightly flatten with fork then sprinkle with almonds. Press lightly to adhere.
• Bake for 10-15 minutes or until golden on the bottom.

SNOWY CHOCOLATE CRACKLE BISCUITS

Steps:

• Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the base doesn't touch the water), or in a microwave in short bursts. Set aside to cool.
• Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make a soft dough, but don't overmix it. Cover and chill for 1 hr.
• Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar and rolling it around. Put on baking sheets and repeat, spacing the balls apart.
• Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep for up to a week in an airtight container.

FRUITY CORNFLAKE BISCUITS (COOKIES)

Steps:

• Combine dry ingredients and fruit in a bowl, mixing well.
• Add the butter and eggs and mix well.
• Take heaped tablespoons of the mixture, shape into rounds then press flat between the palms of your hands.
• Place about 5cm (2in) apart on greased oven trays (cookie sheets).
• Bake in a moderate (180c or 350f) oven for 10 minutes or until golden brown.
• Leave to cool a few minutes on the trays before removing to cool on a wire rack.

INSTANT PUDDING BISCUITS (COOKIES)

Steps:

• Cream butter and sugar, add egg and instant pudding.
• Beat well, add sifted flour and baking powder.
• Roll into small balls, flatten with fork on a cold greased tray.
• Bake 180°C degrees for 15-20 minutes.
• You may add sultanas, cherries or nuts if wished.
• Ice if desired.

COCKLE BISCUITS (COOKIES)

Steps:

• Cream the butter and sugar together in a bowl.
• Add vanilla to taste. Beat in the eggs, then fold in the sifted flours alternately with the milk.
• Place small teaspoonfuls of the mixture onto buttered trays.
• Bake at 180C for 6-10 minutes.
• When cold, join cockles together in pairs with raspberry jam and dust with icing sugar.
• NB Yield is an estimate not an approximate.