Digestive Biscuits are a simple but delicious biscuit. They are also very easy to make.
225 wholemeal flour
1 teaspoon baking powder
1/2 teaspoon salt
90 gram icing sugar
120 gram cold butter
60 ml milk
Combine dry ingredients, mix well.
Add the butter in small cubes and rub in the flour until you have something that looks like breadcrumbs.
Add milk and form a ball of dough.
If dough is soft, flatten a bit, wrap in plastic wrap and set aside in fridge to firm up for about 15-20 min.
In the meantime, preheat oven to 170 degrees Celsius.
Roll out dough to about 0.5 cm. Use a cookie cutter to cut out the biscuits. I used a 6cm round cookie cutter but any shape will do.
Transfer the biscuits to a baking sheet (lined with baking paper) and if you want, prick a few holes with a fork or toothpick.
Bake in the preheated oven for about 15 to 20 minutes.
ANZAC biscuits are a popular biscuit in Australia and here in New Zealand. These cookies are a simple mixture of flour, oats, golden syrup, desiccated coconut, sugar, butter and baking soda. I added some cacao, a few chocolate chips and some instant espresso powder to the mixture to turn them into chocolate ANZAC biscuits. YUM!
150 gram all purpose flour
90 gram rolled oats
85 gram desiccated coconut
100 gram brown sugar
55 gram white sugar
125 gram butter
2 tablespoons golden syrup
2 tablespoons water
1/2 teaspoon baking soda
-- For Chocolate Anzac biscuits add the following as well --
2 tablespoons cacao
2 teaspoon instant espresso powder (optional)
chocolate chips to taste
Preheat the oven to 180 degrees Celsius.
Combine flour, oats, sugars, coconut and, if using, cacao and espresso powder.
Add butter, syrup and water in a small saucepan and combine till the butter is melted.
Stir in baking soda and when it starts to bubble, remove from heat.
Add the melted butter mixture to the flour and stir until combined.
Add chocolate chips and mix them through the cookie dough.
Make about tablespoon size dough balls and transfer to a baking sheet lined with baking paper.
Flatten the balls till about 1 cm thick cookie.
Bake for 15 minutes in the preheated oven.
Let cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Here in New Zealand you can buy ‘
Griffins Macaroon Chocolate Biscuits. A rich coconut macaroon coated in delicious creamy milk chocolate. They are really delicious so I thought to give it a try and make them myself. I found a recipe for coconut shortbread biscuits and got baking. These biscuits are not the same but it’s close. Perhaps even better!
200 gram all-purpose flour
100 gram icing powder
100 gram butter
2 tablespoon egg
55 gram desiccated coconut
1 teaspoon vanilla extract
Preheat oven to 180 degrees Celsius.
Cream butter in a bowl light and fluffy together with the icing sugar
Add vanilla extract and egg
Fold in the flour and coconut and mix it until a cookie dough forms.
Make a flat disc of the dough, wrap it in plastic wrap and put it in the fridge to cool for 15 minutes
Roll out the dough into a rectangle, you might need to flour the surface.
Mix some icing sugar and coconut and sprinkle that on top of the biscuits, and with the rolling pin, gently press the coconut into the dough.
Cut the dough in their shapes, squares, rectangles etc. whatever you want.
Transfer the biscuits to a baking pan lined with baking paper
Bake the biscuits in a preheated oven for 15 minutes
Let them cool on a wire rack.
Melt some chocolate and cover the biscuits. Sprinkle some coconut on top to make them even more decadent.
Nobody seems to know where these
Afghan biscuits got their name from but what I can tell you is that they are very yummy. These biscuits are a husband favourite.
200 gram butter, soft
1/2 cup brown sugar
1 1/4 cups all purpose flour
1/4 cup cocoa
2 cups cornflakes (crushed)
For the chocolate icing
1 tablespoon butter, melted
1 1/2 cup icing sugar, sifted
2 tablespoon cocoa, sifted
2 tablespoon boiling water
about 15 walnut halves
Preheat oven to 180 degrees Celsius
Cream butter and sugar until light and creamy.
Sift flour and cocoa together, add to the creamed mixture and stir until combined.
Stir through the cornflakes.
Roll about a tablespoon full of the mixture into balls and place them on a baking sheet lined with baking paper. Allow room for them to spread. Press each ball lightly with a fork.
Transfer to a wire rack and let them cool.
Make the chocolate icing by beating the butter, icing sugar and cocoa together.
Add enough boiling water so the icing is just spreadable.
Spread over cooled biscuits and decorate each with a walnut half.
I didn't have walnuts at home at the time I was baking the biscuits in the photo above. I chose to decorate with some cornflakes and chocolate chips.