Biscuit Recipe megathread!

Latest Articles

Biscuit Recipe megathread!
Page 1, 2, 3 Next

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Mon Mar 30, 20 12:29 pm Post subject: Biscuit Recipe megathread!

Ginger Pear & Walnut

These are a little bit shortbready, I use home dehydrated pears I guess you could use any dried fruit:

110g Self raising Flour
50g Butter (unsalted if poss)
40g Dried Pears chopped
30g Sugar
1 1/2 tbsp Golden Syrup
1 heaped tsp ground ginger
1 tsp Baking Powder

Mix all ingredients (excl nuts & pears) to a paste, add nuts and fruit shape into a dough & refrigerate

Shape into biscuits however you choose, I just used a teaspoon and flattened them onto a baking tray.

Cook 12-15 mins @ 150Fan

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Mar 30, 20 12:32 pm Post subject:

Honey Biscuits (already in the recipe database)
A really excellent thin crispy biscuit
Ingredients

120g sugar
120g butter
1 generous tbsp honey
1 egg yolk
1tsp ground cinnamon
180g SR flour

Recipe

Cream butter and sugar.
Beat in honey then egg yolk.
Add cinnamon and flour and mix into a soft dough.
Shape bits of dough into balls the size of walnuts, roll them in a little cinnamon and sugar and put onto a greased baking tray.
Bake at 175C for about 12 minutes.

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Mon Mar 30, 20 1:50 pm Post subject: Hazelnut and Cherry Cookies

hazelnut and cherry cookies

150g butter
120g sugar
1 egg
120g plain flour
150g porridge oats
100g chopped hazelnuts
100g chopped dehydrated cherries
or 100g chocolate

cream butter and sugar in a bowl, add egg and mix well.
mix the dry ingredients in a separate bowl.
add wet ingredients and bring together into a dough.
shape the dough into a cylinder and refrigerate.
cut into 5cm round slices
bake at 150 till golden brown

Last edited by tahir on Tue Mar 31, 20 8:32 am; edited 2 times in total

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Mon Mar 30, 20 1:54 pm Post subject: Lemon and Poppy Seed Biscuits

lemon and poppy seed biscuits

125g butter (room temperature)
100g sugar
1 egg
200g plain flour
zest of 2 lemons
1/4 tsp baking powder
1 tbsp poppy seeds

beat butter and sugar till creamed and fluffy.
beat in the egg.
mix in the rest of the ingredients.
mix until it forms a dough.
shape into a cylinder and refrigerate.
cut into 5cm round slices.
bake at 150 until golden brown at the edges

Last edited by tahir on Thu Apr 02, 20 4:11 pm; edited 3 times in total

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Mon Mar 30, 20 2:04 pm Post subject: Chocolate Chip Cookies

chocolate chip cookies

100g chopped, dark chocolate
125g melted, unsalted butter
75g granulated sugar
50g soft brown sugar
1 egg
2 tsp vanilla extract
150g plain flour
1/2 tsp baking powder

preheat the oven to 190
beat together the melted butter and both sugars
beat in the egg and vanilla extract
stir in the dry ingredients and then add the chopped chocolate
spoon mixture onto lined baking sheets
bake for 8-10 minutes

Last edited by tahir on Tue Mar 31, 20 8:32 am; edited 1 time in total

Mistress Rose

Joined: 21 Jul 2011
Posts: 16002

Posted: Tue Mar 31, 20 6:48 am Post subject: MRs Famous Biscuits

MRs Famous Biscuits

5 oz plain wholemeal flour
5 oz butter
4 oz dark brown sugar
1 tablespoon honey (a less sweet tasting one is best)
4 1/2 oz porridge oats
1 teaspoon bicarbonate of soda
1 tablespoon milk

Either rub the butter into the flour, add all the remaining ingredients and mix thoroughly, or

for an easier method, gently heat the butter in a pan, add the honey when it is nearly melted, then add the milk. Keep as cool as possible. Put all dry ingredients in a bowl, mix, add liquid and stir until all mixed thoroughly. Take about a dessert spoon of mixture at a time (it is quite sticky), roll into a ball, put on a baking tray and flatten slightly. Bake at gas mark 2 for about 30 mins until only slight give in top when touched. Cool on a wire rack. They are quite crisp, and keep well in a tin for several weeks.

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Tue Mar 31, 20 8:41 am Post subject: Chilli & Seed Biscuits

50g Buckwheat Flour
50g Rice Flour
50g Spelt Flour
(These are an assortment of flours that we had just lying at the back of the cupboard, I guess you could use any mix)
5 tsp Sunflower Seeds
3 tsp Sesame Seeds
1/2 tsp baking powder
1 tsp mild chilli powder

Mix all the ingredients in a bowl , add 2-3 tbsp water to bring to a firm dough, roll into a cylinder and refrigerate.

Cut into approx 1cm slices and cook in a preheated oven 150 fan for about 20 mins

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Thu Apr 02, 20 1:21 pm Post subject:
Anyone else? Tomorrow is biscuit bake day! I want to do at least 6 or 7 batches

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Thu Apr 02, 20 2:27 pm Post subject: Re: Lemon and Poppy Seed Biscuits

tahir wrote:

lemon and poppy seed biscuits

125g butter (room temperature)
1 egg
200g plain flour
zest of 2 lemons
1/4 tsp baking powder
1 tbsp poppy seeds

beat butter and sugar till creamed and fluffy.
beat in the egg.
mix in the rest of the ingredients.
mix until it forms a dough.
shape into a cylinder and refrigerate.
cut into 5cm round slices.
bake at 150 until golden brown at the edges

. You haven’t given the quantity of sugar here. I’m guessing 100g

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Apr 02, 20 2:51 pm Post subject: Re: Lemon and Poppy Seed Biscuits

jamanda wrote:

tahir wrote:

. You haven’t given the quantity of sugar here. I’m guessing 100g

It's Tahir. All his recipes are for 500 people.
It's Sugar : two lorry loads.

gz

Joined: 23 Jan 2009
Posts: 8961
Location: Ayrshire, Scotland

Posted: Thu Apr 02, 20 3:25 pm Post subject:

Oatcakes
350g/12oz fine oatmeal
1tsp salt
150ml/5fl oz boiling water
40g/ 1.5 Oz soft margarine
Pinch bicarb

1. Dry ingredients in large bowl
2. Melt marg in water over low heat
3. Add to oats and mix to a dough
4. Turn out onto sprinkled oatmeal and knead until smooth
5.dust a rolling pin and roll out into two 10"/25cm rounds cut into 8 sections and place onto greased baking sheets.
6. Bake in a cool oven 150C/300F/gas mark 2 for an hour until crisp and cool on a wire rack.

I cut them into 2.5" rounds. They inadvertently had an extra 5 minutes last time and were nicely crisp!
The first batch I used Pura marg, the second I used vegan block marg and they tasted better and handled easier when making

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Thu Apr 02, 20 4:11 pm Post subject: Re: Lemon and Poppy Seed Biscuits

jamanda wrote:

tahir wrote:

. You haven’t given the quantity of sugar here. I’m guessing 100g

I haven't written it in the book! 100g should be sufficient

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Thu Apr 02, 20 4:12 pm Post subject: Re: Lemon and Poppy Seed Biscuits

Nick wrote:

It's Tahir. All his recipes are for 500 people.
It's Sugar : two lorry loads.

Muppet!

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Thu Apr 02, 20 8:02 pm Post subject: Re: Lemon and Poppy Seed Biscuits

tahir wrote:

Nick wrote:

It's Tahir. All his recipes are for 500 people.
It's Sugar : two lorry loads.

Muppet!

D'accord.

dpack

Joined: 02 Jul 2005
Posts: 46249
Location: yes

Posted: Thu Apr 02, 20 10:08 pm Post subject: ginger biscuits

makes 15

100gm soft flour
4gm baking powder
10gm ginger powder
30 gm soft brown sugar
30gm salted butter(or other dry hard shortening)

mix till breadcrumb texture

25gm crystallised ginger

chop and mix in

make a well in the mix

half a medium egg
20gm golden syrup
beat together until smooth

add to well

pull in until mixed.

press together
chill ( that bit matters )

gently knock up/roll into a slab as thick as 3 pound coins

cut 3 long and 5 wide

fan oven 170C
cold solid but not too solid rimless baking tray
baking parchment

15 mins
then

if you can see through the door watch until they look a bit overdone
no window , nose and maybe open the door
the then part varies

pale is cookie, dark is dunker in between keeps for a week in a box and is rather yummy

there is a spare 7 gm of dry flavouring missing from my recipe in this version so add a novelty treat of choice

Last edited by dpack on Fri Apr 03, 20 4:32 pm; edited 1 time in total

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page 1, 2, 3 Next
Page 1 of 3

View Latest Posts