Tag: easy biscuit recipe

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Nutty Finger Cookies

by Karen ClaassenLeave a Comment on Nutty Finger Cookies
Nutty Finger Cookies

Yields about 30 sandwiched cookies.

4 egg whites
375ml caster sugar
125ml flour
50ml mixed nuts, finely chopped
200g white chocolate, chopped
chocolate/mixed vermicelli

Preheat your oven to 160℃ and line 2 baking sheets with baking paper.
Add the egg whites to a large mixing bowl and beat with an electric whisk until it forms medium peaks.
Add the sugar gradually, a spoonful at a time, until all has been incorporated.
Mix the flour and chopped nuts, sprinkle it over the whites and fold in with a metal spoon.
Spoon the mixture into a piping bag fitted with a 1cm nozzle and pipe 6cm long logs onto the prepared baking sheet.
Bake in the oven for 13 minutes.
Remove from the oven and allow to cool slightly before gently removing from the baking sheet.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Sandwich the cookies together and place them back on the cooled baking sheet to set.
Dip the ends of the cookies in the chocolate and then in the vermicelli.
Allow to set completely.
Store the finger cookies in an airtight container.

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Traditional Ginger Biscuits

by Karen ClaassenLeave a Comment on Traditional Ginger Biscuits
Traditional Ginger Biscuits

This recipe makes about 300 biscuits and keeps brilliantly when stored in an airtight container.

1,5kg self-raising flour
30ml cream of tartar
30ml bicarbonate of soda
30ml ground ginger
5ml salt
500g butter, cubed
500g golden syrup
1kg brown sugar
6 eggs, whisked together

Preheat your oven to 180℃ and spray 2 large baking sheets with cooking spray.
Sift together the flour, cream of tartar, bicarb, ginger and salt.
Add the cubed butter and rub it in with your fingertips.
Pour the golden syrup into a saucepan and set over medium heat until the syrup is very runny.
Add the brown sugar and stir until almost dissolved.
Take the saucepan from the heat and allow the mixture to cool for 5 minutes.
Whisk the eggs together and slowly add it to the syrup mixture while whisking continuously.
Now add the butter and flour mixture and stir through until there is no trace of flour left.
Refrigerate the mixture for 1 hour.
Roll the dough into balls the size of walnuts and place them on a baking sheet, evenly spaced and about 3cm apart.
Flatten each ball slightly with the tines of a fork (you don’t want them too flat!) and bake for 12 minutes.
Cool the biscuits on the baking tray for 10 minutes or until set enough to handle.
Keep going with making balls, flattening and baking until you have an abundance (about 300) of ginger biscuits.
Store the biscuits in an airtight container.