KOK - DUTCH RECIPE

INGREDIENTS:

1/2 cup brown sugar
1/2 cup treacle
2 cups SR flour
1 cup milk
pinch salt
1 tlbs mixed spice

METHOD:

Mix together and press into slice tray.
Cook mod oven 360F (180C)
Slice when cold.

BULK YO-YO'S

INGREDIENTS:

3 - 4 cup SR flour
500gr butter
1 cup icing sugar
1 1/4 cup custard powder

METHOD:

Sift flour, custard powder and icing sugar together.
Add butter and work to a stiff dough.
Roll into balls approximately 1 teas in each.
Place on greased oven tray.
Use a fork and flatten biscuits.
Bake till light fawn colour.
Cool and join together in pairs with butter icing.

BIG ANZAC BISCUITS

INGREDIENTS:

2 cups rolled oats
1 cup SR flour
1 cup sugar
1 tbls golden syrup
1 tbls water
250gr butter
1/2 teas bicarb soda

METHOD:

Melt butter, water and syrup and pour over dry ingredients.
Put small teaspoonfuls on trays.
Bake 180C 12 mins.
Leave to cool before removing.
Can halve the recipe.

YO-YO'S

INGREDIENTS:

170gr butter
55gr icing sugar
28gr custard powder
28gr cornflour
170g plain flour

Butter Icing:
1 cup icing sugar
2 tbls melted butter

METHOD:

Cream butter and sugar until light and fluffy.
Sift dry ingredients together, add to above and mix well.
Roll into balls, about the size of a 50c piece and flatten lightly with afork.
Cook in a mod oven for 15mins.
Cool and join with butter icing.

CHOC CHIP NUT BISCUITS

INGREDIENTS:

1 cup Plain flour
1 teas baking powder
1 teas salt
6 tbls butter
1 cup caster sugar
1/3 cup soft light brown sugar
1 egg
1 teas vanilla essence
2/3 cup chocolate chips
1/2 cup hazelnuts, chopped

METHOD:

Preheat oven to 180C and grease 2-3 baking trays.
Sift the flour, baking powder and salt into a small bowl, set aside.
Cream butter and sugars together.
Beat in the egg and vanilla.
Add the flour mix and beat well on low speed.
Stir in the choc chips and half of the hazelnuts.
Drop teaspoonfuls of mix onto trays to form 2cm mounds.
Space about 2 inches apart to allow room for spreading.
Flatten slightly with a wet fork.
Sprinkle the remaining hazelnuts on top of the biscuits and press lightly into the surface.
Bake for 10 - 12 mins until golden brown.
Transfer the biscuits to a wire rack to cool.

OAT CHOC CHIP BISCUITS

INGREDIENTS:

1 cup Plain flour
1/2 teas bicarb soda
1/4 teas baking powder
1/4 teas salt
1 cup (115gr) butter, softened
1 cup caster sugar
1/2 cup light brown sugar
1 egg
1/4 teas vanilla essence
sm cup rolled oats
1 cup chocolate chips

METHOD:

Preheat oven to 180C.
Grease 3 to 4 baking trays.
Sift flour, bicarb, baking powder and salt into a mixing bowl, then set aside.
Cream butter and sugars together.
Add egg and vanilla and beat till light and fluffy.
Add the flour mix and beat on low till well mixed.
Stir in the oats and choc chips with a wooden spoon.
The dough should be crumbly.
Drop heaped teaspoonfuls onto the trays, spacing the dough about 2.5cm (1") apart.
Bake for about 15 mins until just firm around the edge but still soft to touch in the centre.
Transfer the biscuits to a wire rack and allow to cool.

BULK BISCUIT MIX

INGREDIENTS:

500gr butter
1 tin condensed milk
1 cup sugar
5 cups SR flour

METHOD:

Cream butter and sugar.
Add milk then flour.
Divide the mixture into 3 groups.
Put Smarties in one, sultanas in the another and make Jam Drops of the last.
Roll into balls and place on prepared biscuit tray.
Allow room for biscuits to spread.
Flatten with a fork. (For the Jam Drops, insert the end of a wooden spoon (or finger) into the ball and fill with jam.
Bake 180C for 12 - 15 mins.

Use your imagination and add choc chips, coconut, nuts, mixed fruit, M&M's etc for variation.

Makes about 95 biscuits.
Freeze some if you can for later.

HONEYCOMB SNAP BISCUITS

INGREDIENTS:

30gr butter
1/3 cup brown sugar
3 tbls honey
1 tbls water
1 1/4 cup Plain flour
50gr Violet Crumble bar

METHOD:

Preheat oven to 175C.
Lightly spray a non-stick baking tray with oil.
Place butter, honey, sugar and water into a saucepan.
Stir over gentle heat until butter has melted.
Remove from heat and stir in the sifted flour.
Cool to room temperature.
Crush Violet Crumble bar into small pieces.
Turn the dough mix out onto a lightly floured surface and knead in the crushed Violet Crumble.
Roll heaped teaspoonfuls into balls and place onto prepared tray.
Flatten slightly with a fork.
Bake in a mod oven for 10 - 12mins until lightly browned.
Do not overcook.
Allow to cool on trays.

CHOC CHIP COOKIES

INGREDIENTS:

250gr butter
2 teas vanilla essence
2 cups brown sugar
2 eggs
2 cups sifted plain flour
1 cup SR flour
2 cups dessicated coconut
250gr choc chips

METHOD:

Place butter, vanilla and sugar in a bowl and beat till light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in all flour, coconut and choc chips.
Roll heaped spoonfuls of mix into balls and place on a well greased baking tray and flatten.
Bake 200C for 12 - 15 mins.
Remove from oven and allow to stand for a few mins before moving to cooling racks.

ANN MORGAN BISCUITS

INGREDIENTS:

125 gr butter
1 cup sugar
1 egg
1 tbs Golden Syrup (opt)
1 cup Quick Oats
2 cups SR flour
3/4 cup sultanas
1/2 teas

Alternative flavours you can substitute if you wish : 1/4 teas Ginger, Coriander, Nutmeg, Cinnamon, Choc Chips

METHOD:

Preheat oven to 160C.
Mix all ingredients into your Kenwood mixer.
If the butter is hard, melt the butter then add it to the rest of ingredients and mix well.
Roll mix into little balls.
Press down on tray with a fork and bake for 15 mins.

Makes heaps and good tasting budget biscuits.

(Ann Morgan raised 7 children)

EASY SHORTBREAD

INGREDIENTS:

250gr butter
2 cups plain flour
1 cup ground rice (or rice flour or cornflour)
1 cup icing sugar

METHOD:

Mix all together.
Roll into a sausage, and cut into 1/4 inch thick slices
Cook till golden in a moderate oven 180C.

(or alternatively roll into a square and cut into shapes/squares)

YO YO'S (Double Mixture)

INGREDIENTS:

360gr (12 oz) butter
360gr (12 oz) Sr flour
120gr (4 oz ) icing sugar
120gr (4 oz ) custard powder

METHOD:

Cream butter, icing sugar and custard powder.
Add flour.
Mix and roll into balls and press with fork on greased tray.
Bake at 160C in a slow over for 15 - 20 mins.
Join two biscuits together with vanilla or strawberry icing.

ALMOND BISCUITS

INGREDIENTS:

5 egg whites
7 tbls SR flour
500gr castor sugar
500gr finely chopped almonds

METHOD:

Beat egg whites and add castor sugar slowly until fluffy.
Add SR flour then fold in finely chopped almonds.
Spoon onto greased baking trays and cook in mod oven 180C for 10-15 mins.
Let cool before lifting biscuits from tray.