Sunday, May 31, 2020

Surprise Biscuits

This recipe was given to me by a neighbour. They are the only biscuits her 98 year old Mother in Law ever made.  She said she had no idea why they were called surprise.   After making them several times, I think I know.  To the basic recipe, you can add almost anything.  What a surprise. ,!

These are , left, Peanut butter, right, Chocolate with added chocolate chips. 

From the basic recipe, I have made
Ginger nuts
Choc Chip
Monte Carlos
Can’t wait to try
Seeds and spices
Jam drop
Peanut, (3 heaped Dessertspoons of crunchy peanut butter)
Double Chocolate ( 15 to 20 g Dutch cocoa powder and 1 handful of both dark choc chips and white choc chips.)
Wholemeal .

Basic recipe
170g sugar ( I use raw caster )
113 butter g,  room temperature. 
225 g Self Raising flour,
1 egg
1 teaspoon vanilla ( optional)

Set oven 170 ff

Cream butter and sugar, 1 minute, speed 4, ( scrape down after 30 seconds)
Add egg, mix, 30 seconds, speed 4
Add flour, 30 seconds, speed 4
Add vanilla if using, 10 seconds, speed 4.

Using a teaspoon or a spring loaded 4 cm ice cream scoop, place dough onto lined baking sheet.
Bake 15 minutes or until brown around edges. 
Leave on tray for 5 minutes and then on wire rack to cool.


To add extra ingredients, add after basic mixture is completed.
Ginger nuts, 2 Tablespoons of both ground ginger and golden syrup.
Choc Chip, a small handful of each Choc Chips, and chopped Walnuts and dried Cranberries. 
Monte Carlos, butter cream and Raspberry jam. 
Ginger and Molasses, 2 Tablespoons ground ginger and 1 tablespoons of BOTH golden syrup and molasses.
I usually make double of the basic mix and make 2 different flavours.

The basic mix makes about 36 biscuits
They keep well for a week in an airtight tin. 

These are Monte Carlo and Choc Chip. 

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