Biscuits?

some goodies here

“Belgian Biscuits
1 cup brown sugar-packed, 200gr butter, 1 lg egg, 1 tsp cinnamon, 2 tsp mixed spice, 2 tsp cream of tartar, 1 tsp baking soda, 2 cups flour. Cream butter & sugar until light &creamy. Add egg & spices mix well. add rest of dry ingredients. Mix well. Turn out onto floured board & form into 3 sausage shaped rolls., about 5 cm in diameter. Chill in fridge or freezer until firm enough to cut into thin slices. Each roll should make approx 30. Bake 180*C for 10 mins. Fill with raspberry icing or raspberry jam

Bulk Refrigerator Biscuits
Makes 100 (depends how thick you slice the mixture of course) 250g butter, 1 cup white sugar, 1 cup brown sugar, 1 teaspn vanilla, 2 eggs, 4 cups flour, ¼ cup cornflour, 1 tblspn baking powder, ½ teaspn salt. Cream together butter, sugar and vanilla, until light and fluffy. Beat in eggs one at a time. Mix dry ingredients together and work into the creamed mixture. Divide dough in ¼ s and add any of the following: - ½ cup coconut - OR - 1 tblspn cocoa - OR - ½ cup cornflakes - OR - ½ cup currants or sultanas - OR - almond essence and top each biscuit with an almond. Form into 4 rolls, wrap in foil and freeze. Chill first if too soft to handle. Thaw until soft enough to slice. Cut into 1 cm slices. Place on greased baking tray. 180C about 15 mins

Caramello Chocolate Cookies
1 egg;150g brown sugar;60ml vegetable oil;75g plain flour;50g self raising flour;1/4 tsp baking soda;100g dark choc,melted;250g caramello chocolate squares. Preheat oven to moderate.Lightly grease two oven trays. Beat egg,sugar & oil in small bowl with electric mixer until mixer changes in colour. Stir in sifted dry ingredients and dark chocolate;stir until mixture becomes firm. Centre one square of caramello choc on 1 heaped tsp of choc mixture;roll into ball,enclosing caramello square. Place balls on prepared trays,allowing 6cm between each cookie. Bake in mod oven about 10 mins. Stand cookies 5 mins;transfer to wire racks to cool. Makes 24

Refrigerator Biscuits-Makes 6 dozen!
This dough can me stored,wrapped in freezer for months.Also can be stored for up to two weeks in fridge. 185g butter;1 cup firmly packed brown sugar;1 egg;1 tsp vanilla;2 1/4 cups flour;1/2 tsp salt;1/2 tsp baking powder.Cream butter & sugar,add egg and vanilla,beat well.Sift fliour,salt & b.p.Stir into creamed mix.Wrap in plastic wrap or foil,freeze until needed. Slice thinly Put on a baking tray and bake in pre heated mod oven for 7-10 mins.Can be decorated with cherries or almonds or brushed with egg white and sprinkled with sugar before baking.” :-))

Quote245sam (39 ) 11:17 pm, Fri 22 Feb #8
continued from #8
"Gingerbread Men
Cream 1/2lb butter with 1lb brown sugar, add 2 eggs, 4Tbs golden syrup, 4C flour, 4tsp ginger, 2tsp baking powder. Roll out thinly, cut out with a 'gingerbread man' cutter. Bake 5-10 min at 350deg F . Use currants for eyes, mouth, etc or pipe with icing. This is from an old cookbook so hope you can understand quantities alright.
posted by winnie231

Melt & Mix Choc Chippies
2C flour,1/2tsp baking soda,1/2tsp salt,185g butter-melted,1C brown sugar,1tsp vanilla,1 egg,1C choc chips . Sift flour,baking soda & salt into a bowl.Beat together melted butter,sugar,egg & vanilla. Add to flour,etc along with choc chips & mix well.Place balls on lined tray.Flatten with a fork & bake 170C 12-15 mins.
posted by winnie231

Chocolate Chip Cookies
200g butter or margarine 1 cup brown sugar 1 cup white sugar 1 cup choc chips 3 cups flour 1 egg 1/2tsp baking powder 1 tsp baking soda Cream butter and sugars, add remaining ingredients, mix to combine. Roll into small balls and place on baking tray. Squash with fork and bake 180* for 12-15 minutes.
posted by pam.delilah

Your way Cookies
125g chopped soft butter, 1 ½ c self raising flour, ¾ c brown /white sugar, 1 egg, 1 ½ c choc buttons, chunks,/ bits/ M&Ms/ dried fruit(chopped)/ coconut, etc,1tP vanilla essence Method: Preheat oven to 180°C , chop butter into to sugar to form a crumbly texture add the egg and vanilla essence. Mix to combine and gently fold in choc buttons, chunks, bits, m&ms, dried fruit(chopped), coconut etc. Roll into walnut sized balls and flatten on a baking paper lined baking sheet, flatten gently with a fork (just to make the lines) and cook for 15 – 20 mins.
posted by pam.delilah" :-))

Quote245sam (39 ) 11:23 pm, Fri 22

i feel like making bickkies but want to ice and decorate (im in a creative mood) what biscuits go best with icing?

sugar cookies

belguim biscuit

Here is an Alton Brown recipe
Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Decorate them with liquid Royal icing around the edges and then flood the centre. Wait for them to dry before adding any other decorations etc.

http://www.simplesavings.com.au/21dollarchallenge/recipes/

Easy solution is to buy short crust pastry, roll out, cut out shapes, bake and ice.

Belgium Slice
125grams butter;
125grams sugar;
250grams flour;
1 egg;
1tsp Baking Powder;
2tsp cinnamon;
1tbsp golden syrup;
1tsp mixed spice
Cream butter and sugar, add egg and golden syrup the dry ingredients.
Put 1/2 mixture in sponge roll tin, spread with raspberry jam then put other 1/2 on top. Bake at 180C for 20mins.
Ice with pink icing.

Belgium Biscuits
Makes 10-12 double layer biscuits

125 g (1/2 cup plus 2 tablespoons) butter, softened
1/4 cup brown sugar
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon cocoa
Icing
3/4 to 1 cup icing sugar
1/4 tsp raspberry or vanilla essence
a few drops of red food colouring
water
Filling
1/2 cup raspberry jam, approximately
Pink sugar
2 tablespoons white sugar
a little pink food colouring
Preheat oven to 180c/350FCream butter and sugar in the bowl of an electric mixer until light and fluffy. Add egg and beat well. Sift flour, baking powder, cinnamon, ginger, mixed spice, and cocoa on top of the bowl and then mix into combine and make a firm dough.
On a lightly floured surface roll the dough out to 3 mm thick. Cut out rounds using a 6.5cm cutter. It does sort of fall apart as this is a very short biscuit but keep going, you will get there (just make sure that the surface is lightly floured all over so that you can pick these up with a lightly floured palette knife easily. Re-roll scraps – it may seem more mottled and harder to roll together but don’t worry you can use this half of the dough for the bottom halves.
3. Bake at 180 C (350F) for 15 minutes or until cooked. When cold, ice the more attractive looking half of the biscuits. Spread the less attractive biscuits with raspberry jam and place iced biscuits on top. Sprinkle with pink sugar before icing fully sets.
Icing
4. Mix icing sugar with flavouring and colouring. Add sufficient water to make a pink icing of spreading consistency.
Pink Sugar
To make pink sugar, place sugar in a ziplock bag and add a tiny amount of food colouring. Seal the bag tightly and shake the sugar and massage it with your fingers so that the colouring is evenly spread

Quotepam.delilah (695 ) 6:34 pm, Thu 20 Sep