Safari Biscuits Cookies Food

EASY BISCOTTI RECIPE

Steps:

• Prepare a baking sheet lined with parchment paper
• In a small bowl whisk flour and baking powder.
• Place the butter and sugar in a large mixing bowl. Using a hand mixer like this one, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.
• Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined.
• Stir in the flour mixture until just combined.
• Dust the lined baking sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.
• Heat your oven to 350 degrees F, adjusting a rack in the middle.
• Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).
• Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
• At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Take a serrated knife and cut the log into 1/2-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, keep them about 1/2 inch apart.
• Reduce the oven heat to 275 degrees F. Bake for another 30-35 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.
• Once cooled completely, you can store the biscotti in a loosley covered glass jar or container.

SAFARI BISCUITS (COOKIES)

Steps:

• Put butter, sugar, milk, soda and syrup into a pot and melt.
• Add vanilla and cool slightly.
• Add flour and sultanas.
• Roll into balls and place on a greased baking tray. Flatten slightly.
• Bake at 180º for 10-12 mins.

UNICORN BISCUITS

Steps:

• Rub the flour and butter together with your fingertips until it looks and feels like fresh breadcrumbs then add a pinch of salt. In another bowl, mix together the sugar, egg and vanilla extract then pour it over the butter and flour mixture. Gently knead it together then separate the dough into 2 equal blocks. Knead some pink food colouring into one of them and keep the other plain. Wrap both types of dough in sheets of cling film and chill in the fridge for 20-30 mins.
• Roll the plain dough out onto a lightly floured surface until it's about 25cm long and 20cm wide. Do the same with the pink dough and lay one on top of the other. Lightly roll over the surface once or twice with your rolling pin just to press them together. Trim off all the edges so they're straight then carefully roll them up from one of the short edges to make a tight spiral. Wrap tightly in cling film and chill for 1hr or overnight.
• Heat oven to 180C/160C fan/gas 4 and line 2 trays with baking parchment. Unwrap the dough, trim the end and cut the rest into 20 slices and lay them cut side down on your prepared baking tray. Bake for 15-17 mins or until ever so slightly golden at the very edges. Allow them to cool on the tray before transferring them to a wire rack to cool completely.
• Mix the icing sugar with enough lemon juice to make it the consistency of smooth peanut butter and pour the sprinkles into a shallow bowl or plate. Dip the outside edges of the biscuits into the icing (or spread it onto the edges using the back of a teaspoon) and then into the sprinkles, turning to coat. Leave to set before serving.

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.