Five yummy biscuit recipes you'll want to try this weekend

Five yummy biscuit recipes you'll want to try this weekend


Posted 31st Aug 2018 by Peter Byrne

If you feel like baking a little treat for yourself this weekend (and after seeing Bake Off, we definitely need to trying our hand!), we have some perfect recipes for you to try

Benjamina's Coconut and White Chocolate Cookies

You will need

Bacofoil Non-Stick Structured Baking Paper

220g Plain Flour
1/2 tsp Baking Powder
Pinch of salt
60g Unsweetened Desiccated Coconut
125g Caster Sugar
75g Brown Sugar
125g, Unsalted Butter, softened
1 Egg
1 tsp Vanilla Extract
100g White Chocolate Chips, plus extra for decoration
Toasted Coconut flakes, to decorate (optional)

Directions

1 Line a baking tray with Bacofoil Non-Stick Structured Baking Paper, and preheat the oven to Gas Mark 4/160C fan

2 In a large bowl, sift together the flour, baking powder and salt. Stir in the coconut and set aside

3 Cream together butter and sugar until pale and fluffy, then add in the egg and beat until the mixture has combined

4 Pour in the flour mixture, and mix through with a spoon until there are no streaks of flour, mix in the chocolate chips, and you are left with a dough. Using an ice cream scoop, scoop out balls of dough and place them on the baking tray with at least 1 – 2 inches spacing between them

5 Transfer the tray to the fridge and chill the dough for 30 minutes or until firm

6 Bake the cookies for 12-15 minutes until the edges are firm but the centre is still a bit soft, leaving a tasty, gooey middle

7 Place the cookies on a wire rack to cool completely and then decorate the cookies if you wish with some melted white chocolate and toasted coconut flakes

Benjamina’s Top Tips: Use an ice cream scoop to divide up the cookie dough, ensuring all the cookies bake up evenly and the same size. Store the left over cookie dough in Bacofoil All Purpose Zipper Bags, meaning you have cookie dough ready and waiting whenever you need it.

Recipe courtesy of Bacofoil and Benjamina

Pretty Feather-Iced Biscuits

Serves: 24 

You will need

100g unsalted butter, softened
100g muscavado sugar
1 medium egg lightly beaten
1 tsp vanilla extract
275g plain flour

For the topping

250g royal icing sugar
Pink, blue, yellow food colouring 



Directions

1 Line 2 baking sheets with baking parchment. In a bowl, beat the butter and sugar together until pale and fluffy. Beat in the egg and vanilla extract, then add the flour. Bring the mixture together, then knead lightly and form it into a ball. Wrap in clingfilm and chill for 30 minutes.

2 Preheat the oven to 180ºC, gas mark 4. Roll out half the dough at a time on a lightly floured surface to the thickness of a pound coin. Using a plain 7cm round cookie cutter, cut out 24 rounds and transfer them to the baking sheets. Bake for 10–12 minutes until pale golden. Transfer to a wire rack and leave to cool.

3 Mix the icing sugar with 3 tbsp water to make a smooth icing. Put 2–3 tbsp of the icing into a piping bag fitted with a small plain nozzle. Divide the rest between three bowls. Add a little food colouring separately to each bowl to make up the 3 pastel colours.

4 Spread 8 of the biscuits with blue icing. Pipe 5 lines of white icing at equal distances apart, then drag the tip of a cocktail stick across the white icing in alternate directions. Repeat with the pink and yellow icing on the remaining biscuits. Leave aside until the icing is set.

Cook’s tip: The icing should be wet to get the best feathered effect. If it is drying too quickly, ice one or two biscuits at a time.

Recipes and images provided by Waitrose.com

Gingerbread Men

You will need

A little Trex, for greasing
75g Trex, at room temperature
50g Butter
125g Light muscovado sugar
2 tbsp Golden syrup
1 Small egg, beaten
300g Plain flour
1 ½ tsp Ground ginger
1 tsp Baking powder
A few currants and sweets, to decorate
A little ready-made decorating icing (sold in tubes)



Directions

1 Preheat the oven to 180°C/fan oven 160°C/ Gas Mark 4. Lightly grease 2 baking sheets with a little Trex.

2 Beat the Trex, butter and sugar together until light and creamy. Do this by hand with a wooden spoon, or use a hand-held electric mixer. Stir in the golden syrup and beaten egg, beating well until the mixture is smooth.

3 Sift in the flour, ginger and baking powder, then stir them into the mixture to give a smooth dough.

4 Dust a work surface with a little flour, then roll out the dough thinly to a thickness of about 3mm (1/8th in). Use a gingerbread man cutter to cut out the biscuits, re-rolling the dough as necessary. Place about 4 men on each baking tray, allowing room for them to spread a little.

5 Press currants into the biscuits to form eyes and noses. Bake for 10-12 minutes, until golden brown. Cool for a few moments on the tray, then carefully transfer to a wire rack to cool completely. Bake the remaining biscuits as before.

6 When cool, pipe a little icing onto each gingerbread man for the mouths and buttons then place the sweets on top.

Recipe courtesy of Trex

Chocolate Chip Cookies

You will need

A little Trex, for greasing
100g Self-raising flour
¼ tsp Salt
25g Ground rice or semolina
100g Golden caster sugar
100g Porridge oats
4 level tbsp Golden syrup
100g Trex
½ level tsp Bicarbonate of soda
2 tsp Milk
75g Chocolate chips (milk, plain or white)

Directions

1 Preheat the oven to 190°C/fan oven 170°C/ Gas Mark 5. Lightly grease 2 baking sheets with a little Trex.

2 Sift the flour and salt into a mixing bowl, then stir in the ground rice or semolina, caster sugar and porridge oats.

3 Melt the golden syrup and Trex over a medium heat, taking care that it doesn’t get too hot. Pour into the mixing bowl and stir well to combine with the dry ingredients.

4 Dissolve the bicarbonate of soda in the milk and stir into the biscuit mixture, then add half the chocolate chips and stir them in.

5 Form half the mixture into 10 balls, placing 5 onto each baking sheet, well spaced apart. Flatten the balls slightly and scatter half the remaining chocolate chips over them, pressing them lightly into the biscuit dough.

6 Bake for about 6-8 minutes until golden brown. Cool for a few minutes, then ease them off the baking sheets whilst still warm and cool completely on a wire rack.

7 Make a second batch of cookies with the remaining dough.

Recipe courtesy of Trex

Oreo Macarons

You will need

For the macaron shells

100 g (31/2 oz/1 cup) almond meal
210 g (71/2 oz/12/3 cups) icing (confectioners’) sugar
3 tablespoons Oreo crumbs (pull the Oreos apart and use the halves without the cream filling on; you will need 3–4 halves)
100 g (31/2 oz) egg whites
1/2 teaspoon salt
50 g (13/4 oz/1/4 cup) caster (superfine) sugar
Black food colouring

For the buttercream

10 Oreo cookies
185 g (61/2 oz) butter
30 g (1 oz/1/4 cup) icing (confectioners’) sugar

Directions

For the macaron shells

1 Preheat the oven to 140°C/275°F and line the baking tray with baking paper or use a macaron mat.

2 Put the almond meal into the food processor and pulse, then add the icing sugar and pulse again to form a fine powder. Transfer to a bowl for later. Put the Oreo halves into the food processor and pulse to a fine crumb. Stir into the almond mixture.

3 Whip the egg whites and salt until foamy, then add the caster sugar a spoonful at a time. Whip until the mixture forms stiff peaks. Add a small amount of black food colouring to make the mixture a grey colour. Sift in a quarter of the almond mixture and fold in, then repeat until it is all combined (try not to overwork the mixture).

4 Spoon into a piping bag and pipe circles onto the baking tray. Tap the baking tray on the worktop a few times to pop any air bubbles, then leave the macarons for 20–60 minutes to form a skin. Bake the macarons for 20 minutes and then allow to cool.

For the buttercream

1 Put 10 whole Oreos into the food processor and pulse to a fine crumb. Beat the butter in a bowl until soft, then mix in the icing sugar and Oreo crumbs (but reserve some of the crumbs for sprinkling). Spoon the buttercream into a piping bag. Pipe buttercream onto half the macaron shells, sprinkle with Oreo crumbs and sandwich another macaron shell on top.

Recipe courtesy of Love, Aimee x by Aimee Twigger (Murdoch Books, £16.99). Photography by Aimee Twigger.





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