Very Vanilla Melting Moments

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Nothing beats a nice cup of tea and a bickie. I love these little buttery goodies, and my version, adapted from the ever so amazing Women’s Weekly “Old Fashioned Favourites” and a few other home grown versions of recipes.

Hope you enjoy these, they are quite easy to make. The vanilla icing is a guess job (just keep adding until a thick, spreadable consistency!!) so I didn’t write down quantities of ingredients, but you could very well google basic biscuit icing recipe.

Now, the icing. This recipe uses a bit of butter and vanilla but you can adapt to include a variety of different flavours, such as adding a little jam to the icing, strawberry or coffee essence even! You could also add in cocoa to the biscuits with a chocolate or peppermint flavoured icing! (Change cornflour amount to 100g and adding in 40g of cocoa. Add cocoa and/or peppermint essence to the icing- Simple!)

My secret (maybe???) ingredient in this recipe is a bit of custard powder… adds that extra touch of vanilla and ‘melt’ to the biscuits!

Note the large quantities of ingredients. This is to allow you have a decent amount of biscuits once joined, and in my family this suits very well considering the amount of baking we go through!!!

Very Vanilla Melting Moments

(Adapted from Australian Women’s Weekly’s ‘Sweet Old Fashioned Favourites’ and other home grown recipes in my cupboard!!)

500g butter

100g icing sugar

2 tsp vanilla extract
140g cornflour
500g plain flour
1tbsp custard powder
Vanilla Icing (about a tablespoon of butter, vanilla to your liking, gradually add in some icing sugar and combine, adding small amounts (go easy!) of hot/boiling water to combine further. (Mixture should be thick enough to hold it’s own when squished between the biscuits, but soft enough to actually spread and be squished! If you get what I mean here!!- Just ‘wing it’ you’ll be fine!!)
Preheat oven to 160C
Using an electric mixer, beat butter, icing sugar and vanilla until butter is light and fluffy.
Add in the custard powder and cornflour, beat again until combined. Add in flour and mix again until a smooth dough forms.
Roll dough into small balls on lined baking trays. The dough balls should be a little more than a heaped teaspoon size roughly- depends on how big you’d like your biscuits! Flatten the biscuits with a fork slightly.
These biscuits don’t expand a lot when baked, so you can squeeze more onto the 1 tray than other biscuits can.
Bake for about 10-15 minutes, or until firm to touch. You don’t want them too ‘golden’ in colour, as you won’t get as ‘melty’ melting moments! In fact, if you think they need longer they’re probably done! Leave them on the tray to cool and they’ll firm up a little more if you take them out then!
Eat, share and enjoy,
Kirra xo

Chocolate Mint Biscuits

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These biscuits feature in my post about the Afternoon Teal my friend Em and I held in February. These biscuits are easy to make, and look so cute. They are quite rich in flavour (from the cocoa overload!), but the mint icing is such a fabulous balance, making these little bickies a perfect afternoon tea treat!

Here’s how to make them!!

Chocolate Mint Biscuits

Recipe Adapted from Mum’s cooking folder (Thanks Mum!).

Make a varying amount, depending on how big you make them! I (and I didn’t actually count!! oops. Probably 20 or so?? But I doubled this recipe and it made ALOT. So the single batch would do. Unless you need to cater for masses!)

250g Butter
1/2 cup icing sugar
1 tsp Vanilla
1 3/4 cup of Self Raising Flour
1/2 cup cocoa
ICING
Mix together 1 cup icing sugar, a few drops of warm water, green food colouring (or green and blue to make teal like we did for the fundraiser!) and peppermint essence to taste. You may need to add more of each it just depends on the amount of biscuits. Try to get it a thick enough consistency that it is easy to dab onto the biscuits and be pressed together, holding the biscuits together well.
Preheat oven to 180C
Cream the butter, sugar and vanilla in a mixer on high speed until lighter and pale looking. Add flour cocoa and mix until combined. Chill mixture in fridge.
Form the dough into small balls and press down slightly with a fork onto lined trays. These biscuits will expand slightly when cooked, but not alot. mostly just from the SR flour.
Bake for about 12-15 minutes. Allow to cool, then sandwich biscuit pairs with icing.

There you go! Pretty easy.

Eat, share and enjoy,
Kirra xo

Gingerbread Biscuits

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These biscuits also feature in my post about the Afternoon Teal, but they were one of the first ever items to be made for my market stalls I have done in the past, so this is the staple recipe to my whole market stall (besides fudge) and the recipe behind the name of my stall and blog “Sweetspice Delights”.

These are a classic biscuit and the recipe makes quite a lot, but there is effort to these, rolling, rolling, rolling and more rolling, then cutting cutting cutting, then back to rolling. Then cooking, then icing! Which takes a bit of time. As much as I love making gingerbread, I’m pretty sure every time I make them I always get grumpy and I’m ready to give up on them altogether, mostly because my arms are sore or there is icing EVERYWHERE. But once the finished product is there in front of me, I forget how annoyingly time consuming these are, and enjoy the gingery goodness.

But they really are a super biscuit. You should try them, even with all the effort. It is worth it. Trust me.

Here’s how to make them!!

Gingerbread Biscuits

Recipe Adapted from The Australian Women’s Weekly Traditional Christmas (I think a promo book with on their Christmas magazine  issues??) .
250g butter
1 cup brown sugar
1 cup treacle
2 egg yolks (keep the whites for the icing!!)
4 cups plain flour
2 tbsp ground ginger
2 tsp mixed spice
2 tsp bicarbonate of soda
Beat the butter and sugar and vanilla in a mixer on high speed until well combined and light and fluffy. Beat in treacle and egg yolks. Stir in sifted dry ingredients.
Knead dough on a lightly floured surface until it becomes smooth, and you can form it into a large ball. Cover the ball and place in the fridge to chill for about 30 minutes.
Preheat oven to 160C (or 140C fan forced).
Divide dough into quarters or halves, and cover the remaining dough so it keeps moist and pliable. Roll a section of dough to about 1-1.5 cm thick on a floured surface, and start cutting shapes out. Once you get use all the dough space with the cutter, roll the remaining dough up and continue to roll it out flat and cut shapes until you run out of dough. Then repeat with the other dough you set aside.
Place shapes on trays, giving a bit of space around each biscuit as they do raise slightly. Bake for about 20 minutes or until golden. Allow to cool completely on cooling racks. Then ice!
ICING
Beat 2 egg whites, using a mixer, until just frothy. Gradually add 3 1/4 cups of icing sugar, until stiff peaks form. Stir in lemon juice (about 1 tsp). Ice using a piping bag if you want to be fancy. 🙂  Leave biscuits out so they icing can harden and set, then store in a container.
The amount of biscuits made depends on your cutter size. I have made about 30 or more I would estimate.

Eat, share and enjoy,

Kirra xo

Double Chocolate Buttery Biscuits

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Well, here is the complete opposite to my last post (so so not good for you, yet here I am!!! Yum!!) Butter biscuits. My favourite kind.  Everyone at my house loves them. They are the ones they all want for their lunchboxes, so this recipe’s kind of stuck in my head from making it so often.  They are almost like shortbread consistency, very melt-in-the-mouth middle, with crisp edges, and soft gooey chocolate chips.. … yum. Too good to stop at one, the buttery, sugary sweet goodness is just too hard to resist, and the recipe is very quick to make, and very simple ingredients (ALOT of butter!). 

This time around, I tried caramel chocolate chips as well as my usual choice of dark chocolate chips. Whilst the caramel chips were unimpressive to me on their own and in the dough, when cooked, they gave the biscuits a very nice added richness. Not too rich though either. Just right!

As heart-attack-inducing as these biscuits may seem, they have no eggs! Which is fab when the chooks are not doing their job, or if you aren’t allowed eggs in food, like at my cousin’s kindy (and pretty much all kindys these days) . So I made these one time for them, as they couldn’t think of what snacks to bring in their lunchbox that would be safe to other kids… So I think the egg free part redeems these biscuits, just a tad!

Want to know how I make these babies?? Read on!!

Double Chocolate Buttery Biscuits

(Adapted from The Kid’s Cookbook: A Great Book for Kids Who Love to Cook!)

makes about 25-30 biscuits, roughly.

445 grams  butter (I know, I know… it’s like a whole thing of butter…but worth every gram!)
1 1/3 cups of sugar (regular sugar works best as it gives a crumbly and better texture I’ve found- but brown/caster fine well too, just not as good!!!)
1 tsp vanilla extract
1/2 cup cocoa
3 1/2 cups plain flour
1 packet of chocolate chips (or like, a cup equivalent- in this batch I tried half dark and half caramel chocolate chips)
Preheat oven to 180C
Cream the butter, sugar and vanilla in a mixer on high speed until lighter and pale looking. Add cocoa and mix until combined.
Gradually add flour and chocolate chips, stopping the mixer to scrape down the sides and bottom of the bowl, ensuring everything is combining well.
Now.. you get to make the dough ready for the fridge!
Form the dough into a ball and cut into quarters. Roll each quarter into sausages (depending on how big you want the biscuit is how thin/thick you roll- I do about rolling pin thickness or thereabouts, so my cut cookie slices will look about savoury cracker sized circles- It’s hard to explain, just go with it!!)
Cover sausage logs of dough with plastic cling wrap and twist ends to make sure the dough stays covered in the fridge. Place in fridge until firm (or if in a hurry until cool, or not at all, if you are desparate, I don’t think it makes a huuuuge difference).
Once refrigerated, cut circles of dough about the thickness of sliced bread (therabouts). Cut thicker for softer, more melty middle biscuits, or thinner for a more crisp effect. The dough will probably always crumble when cut, because of the chocolate chips, but just squish it back together!
Place biscuits onto lined trays. These biscuits don’t expand a lot when baked, so you can squeeze more onto the 1 tray for more efficient cooking (or laziness, haha).
Bake for about 15 minutes, or longer if wanting crispier biscuits.
NOTES:
  • Omit cocoa and use 4 cups of flour, for vanilla flavoured cookies. 
  • Refrigeration is not essential, but I think it makes the biscuits better, don’t know what is is though, the just seem to turn out better.
  • Subsitute chocolate chips for other add -ins, such as nuts or dried fruit, or add all!!
  • This recipe is doubled, can halve everything, but it doesn’t make very many I find (or they go too fast!!!)
  • IMPORTANT!!!! Make sure you utilise this baking opportunity to eat lots of biscuit dough- best part about making them!!
Eat, share and enjoy,
Kirra xo