DIGESTIVE BISCUITS
Similar to the traditional British biscuits, these can also be served buttered or with cheese. For a sweeter biscuit, brush one side with melted semisweet chocolate after baking.
Provided by Tracy
Categories World Cuisine Recipes European UK and Ireland English
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
- Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
- Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 12.4 g, Cholesterol 10.6 mg, Fat 4.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 51.4 mg, Sugar 4.7 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
COCKLE BISCUITS (COOKIES)
Make and share this Cockle Biscuits (Cookies) recipe from Food.com.
Provided by tummyyummies
Categories Drop Cookies
Time 30m
Yield 15 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 146.4, Fat 7.8, SaturatedFat 4.6, Cholesterol 43, Sodium 149.9, Carbohydrate 17.7, Fiber 0.6, Sugar 8.4, Protein 2
SCROGGINS BISCUITS (COOKIES)
Make and share this Scroggins Biscuits (Cookies) recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Heat oven to 350F (180C), with oven rack just below the middle. Line 2 baking sheets with parchment paper or a silicone liner.
- Beat the softened butter and the next five ingredients together in a large bowl.
- Sift in the flour and the baking soda, stirring with wooden spoon.
- Mix in the remaining ingredients, using a wooden spoon or your hands.
- Scoop about 1 tablespoon of dough and slightly flatten with hands for each cookie. Place onto prepared baking sheet, leaving some space for spreading, baking one sheet while you shape more cookies.
- Bake for about 12 minutes or until lightly browned. While cookies are warm, use a spatula to place them onto a cooling rack.
- When cool, store in an airtight container.
DATE BISCUITS (COOKIES)
Make and share this Date Biscuits (Cookies) recipe from Food.com.
Provided by Mandy
Categories Grains
Time 30m
Yield 18 biscuits
Number Of Ingredients 7
Steps:
- Pre-heat oven to 180.C and line 2 baking trays with non-stick baking paper.
- Combine first 4 ingredients.
- In a separate bowl, whisk egg and then add butter & honey.
- Add honey mixture to oat mixture and mix until well combined.
- Place heaped spoonfuls of the mixture on lined trays and flatten slightly.
- Bake for 12 mins or until light golden.
SANTE BISCUITS (COOKIES)
Make and share this Sante Biscuits (Cookies) recipe from Food.com.
Provided by KiwiMegan
Categories Dessert
Time 40m
Yield 12-24 cookies, 1 serving(s)
Number Of Ingredients 6
Steps:
- 1. Cream butter, sugar and condensed milk; add essence.
- 2. Add dry ingredients and chopped chocolate. Roll into small balls.
- 3. Place on cold greased trays. Flatten with a fork.
- 4. Bake for 20 minutes at 180 degrees celsius (350F).
GREG'S SOUTHERN BISCUITS
Light and fluffy and the closest thing I've found to my grandmother's biscuits. Delicious for jams, butter, honey, corn syrup, or just great bread for any meal. My grandmother used to make them pretty much every day.
Provided by GregWmson
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
- Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
- Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
- Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.6 g, Cholesterol 12.7 mg, Fat 7.5 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 433.4 mg, Sugar 1.6 g
SWEET OLIVE BISCUITS (COOKIES)
I haven't tried these yet. They sounded interesting so I am saving this so I will be able to find the recipe again. (Australian measurements)
Provided by auntchelle
Categories Dessert
Time 1h3m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 deg Celsius. Line 2 oven trays with baking paper. Sift flours and icing sugar into bowl of food processor. Add butter and process until mixture resembles fine breadcrumbs.
- Put mixture in large mixing bowl. Make a well in the centre, add olive oil, roughly chopped olives and zest. Mix with a flat-bladed knife, then use your hands to work the mixture until it forms a ball.
- Turn mixture onto a lightly floured board, knead into a ball, then divide in half. Roll each piece of dough into a log shape approximately 15-18cm long and 4-5cm in diameter. Wrap in baking paper and freeze for 20-25 minutes, or until firm.
- Remove paper from logs and cut each log into 16-18 slices. Put slices on prepared oven trays. Bake for 15-18 minutes our until lightly golden. Remove from oven and stand on a wire rack to cool.
Nutrition Facts : Calories 68.6, Fat 4.1, SaturatedFat 2.1, Cholesterol 8.4, Sodium 62, Carbohydrate 7.5, Fiber 0.3, Sugar 2.8, Protein 0.7
BISCUIT SANDWICH COOKIES
A creamy chocolate filling lends these flaky, buttery cookies a touch of richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse until the mixture resembles coarse crumbs. With machine running, pour in 1/4 cup cream and the vanilla, and process until dough just comes together.
- Roll dough between lightly floured sheets of parchment until 1/16 inch thick. Using a 2 1/2-inch fluted cutter, cut out 36 rounds, gathering together scraps and rerolling if needed. Space 1 inch apart on parchment-lined baking sheets. Chill in freezer until firm, about 15 minutes.
- Whisk together egg yolk and remaining tablespoon cream. Brush onto tops of cookies. Bake until golden brown, 15 to 20 minutes. Let cool. (Unfilled cookies can be stored in an airtight container up to 4 days.)
- Turn over half the cookies, and spread 1 heaping teaspoon chocolate or chocolate-hazelnut spread onto each. Top with remaining cookies. Refrigerate until set, about 15 minutes (or up to 2 days; cookies will soften slightly with longer storage).
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