Sweet Tooth Experiments

Category Archives: Biscuits

Licorice Biscuits

Posted on Posted in Biscuits .

 

Licorice Biscuit recipe

Licorice Biscuits

Its been a while since I have heard the word licorice, its not a food that I would go out and buy but would eat if it was in front of me.

After attending a wedding that had a lollie (candy) buffet with an amazing chocolate covered licorice I decided that I wanted to bake something with this ingredient.

After some though I felt a licorice pie could be a goer, a cake…maybe, but the easiest and quickest way to incorporate this ingredient into baking would have to be biscuits, (easy and quick as I planned to bake a few variations to get that scrumptious recipe).

Outcome – a few attempts (too chewy, too hard, too soft then one perfect with a shortbread consistency version) I have decided to share this awesome recipe. This biscuit is super tasty but only for a licorice fan as I have gone ‘generous’ with the flavor.

Ingredients:

  • 250g butter
  • 130g sugar
  • 80g condensed milk
  • 2 tsn anisette essence
  • 300g plain flour
  • 1 + ½ tsn baking powder
  • 80g licorice pieces

Method:

  1. Pre-heat oven to 160c and line 3 big baking trays with baking paper.
  2. With electric beaters beat the butter and sugar for 5 minutes until light and creamy.
  3. Add the milk and essence then beat for another few minutes until smooth.
  4. Add the flour and baking powder to the mix and beat.
  5. Add the licorice cut into small pieces and beat until well combine.
  6. Roll mix into balls with hands to small golf ball sizes (30g in size).
  7. Place balls on the trays and slightly flatten with hands.
  8. Bake for 18 minutes or until golden.
  9. Once cooked place on a rack to cool.

Notes:

  • Licorice is not the easies to dice I actually used scissors to cut the pieces into small diced pieces.

 

Licorice Biscuit recipe

Ingredients

Licorice Biscuit recipe

Step 7

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Strawberry Cake Biscuits

Posted on Posted in Biscuits .

strawberry cake biscuits

Strawberry Cake Biscuits

I don’t tend to make many biscuits, I more skew to cakes and slices. Biscuits (or cookies if you’re from the states where some of my lovely readers are) tend to be either chocolate, chocolate chip or chocolate with nuts. You don’t get many biscuit variations like slices and cakes (when was the last time you ate a strawberry biscuit or orange and poppy seed?)!

Still on topic but to give you some context to this recipe, I was at the supermarket the other day and noticed a whole massive section to cake mixes, cupcakes and muffins but only 2 types of biscuit packs – chocolate and choc chip.

People must want to try other flavours…or maybe they just don’t sell..guess I will never know.

However, this got me thinking, what happens if I buy one of the more unique cake mixes and turn it into biscuits instead?

I don’t recall the last time I ever used a pack mix for baking but this could be a very interesting experiment indeed.

That brought on the Strawberry Cake Biscuit recipe.

 

Ingredients:

  • 1 (500g approx.) cake packet mix – I used Betty Crocker Strawberry
  • 1 tsn baking power
  • 2 eggs
  • 1/3 cup butter
  • ½ tsn vanilla extract
  • 1 cup of small white chocolate chips (optional)

 

Method:

  1. Pre-heat the oven to 175c and line 2 large baking trays with baking paper.
  2. Mix together the cake mix and the baking powder.
  3. Whisk by hand the eggs, butter, and vanilla extract.
  4. Stir the wet ingredients into the dry until the dough is formed.
  5. Mix in the choc chips if you are opting for this ingredient.
  6. Using hands with a little oil/butter roll the dough into balls about 30g in size (this is about the size of a 50c piece). Place on the baking paper.
  7. Bake for 10 minutes or until they are almost (but not) about to get slightly brown.
  8. Wait a few minutes and transfer onto a baking rack to cool. Once on the rack slightly push them down with a spatula if they have risen a lot in the center.

 

 

Notes:

  • You can use any cake mix. I almost went for the white chocolate and raspberry swirl.
  • This is a bit of a cheat recipe but it is just so simple and you can make biscuits you have never even tasted before!
  • They take a whole of 20 minutes to make and bake!
  • The biscuits are quite sweet so it wouldn’t hurt to make them smaller than I have recommended if you don’t like things too sweet.
  • The mix I bought came with an icing mix, if yours does too you can make the icing and use it to make a biscuit sandwich (similar to a melting moment type biscuits).

 

Strawberry Cake Biscuits

The ingredients

strawberry cake biscuits

Step 4

 

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Chilli Chocolate Cookies

Posted on Posted in Biscuits .

Chilli Chocolate Cookie recipe

Chilli Chocolate Cookies

So I have had these cookies on my radar from quite a while. I love chocolate and do like some chilli in my cooking and have notice how Lindt and Cadbury have come out with their chocolate chilli sku’s so I thought I must give these a go already.

I shouldn’t be surprised that the flavours did in fact work perfectly together and I think the touch of cinnamon is quite complementary to the flavour combo.

These cookies are crunchie and soft in the center with a chocolate taste and a burst of chilli that hits after.

 

Ingredients:

  • 120g butter
  • 120g dark chocolate
  • 2 eggs
  • 1 tsn vanilla essence
  • 1 cup brown sugar
  • 1 white white sugar
  • 1 + ¾ cups of plain flour
  • ½ cup cocoa powder
  • 2 tsn cinnamon
  • 1 tsn chilli powder
  • 180g dark chocolate

 

Method:

  1. Pre-heat oven to 180c and line a 2 baking trays with baking paper.
  2. Melt the butter in the microwave for 45 seconds. Break up the dark chocolate and stir with a metal spoon through the butter until glossy and smooth.
  3. In a separate bowl whisk with electric beaters eggs, vanilla and sugars until pale and thick.
  4. Stir in the chocolate mix until combined.
  5. Sift in the flour, cocoa, cinnamon and chilli powder, stir to combine.
  6. Chop chocolate into small pieces and stir into cookie dough.
  7. Roll the dough with hands into 25g balls and place onto the baking trays. Use fingertips to flatten slightly.
  8. Bake for 10 mins or until set.
  9. Place cookies onto a cooking rack, enjoy.

 

Notes:

  • I actually kneaded the cookie dough to quickly ensure the dough was well combined.
  • I used scales to weight the cookie dough balls to get them all the same size.

Chilli Chocolate Cookie recipe

Chilli Chocolate Cookie recipe

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German Spice Biscuits

Posted on Posted in Biscuits, German, Traditional .

German Spice Biscuit recipeGerman Spice Biscuits

I am a big fan of spices and saw a recipe for Chai biscuits that sparked my interest. Following, a traditional German Spice biscuit recipe caught my eye and I noticed the ingredients were pretty much the same. The only difference was the German biscuits used eggs instead of butter and they had 1/2 tsn pepper and nutmeg which the chai biscuits didn’t have. Looking at these 2 recipes I was more drawn to the traditional and more spiced flavoured biscuit.

These biscuits are very very similar in flavour to gingerbread men, they even have the same icing but are easier to make and take much less time.

 

Ingredients:

  • 2 + ¼ cups plain flour
  • ¼ tsn baking powder
  • 1 tsn ground ginger
  • ½ tsn nutmeg
  • 1 tsn ground cardamom
  • 1 tsn cinnamon
  • ¼ tsn finely ground black pepper
  • 3 eggs
  • 1 cup firmly packed brown sugar
  • 1 + ¼ cups icing sugar

 

Method:

  1. Preheat an oven to 180c and line a baking tray with baking paper.
  2. Sift flour, baking powder, spices and pepper in a bowl.
  3. Place the eggs (less 1 egg white) and sugar in a bowl and beat until thick and creamy.
  4. Stir in the flour mix until a dough is formed.
  5. Shape the dough into 1 tbsn sized balls (20g) and place on the baking tray. Flatten the top slightly with fingers.
  6. Bake in the oven for 15 minutes of until just firm.
  7. Transfer onto a cooling rack.
  8. Lightly beat the egg white and add in enough of the icing sugar to form a smooth icing.
  9. Using a pastry-brush brush the icing over the top and sides of the biscuit until they are thickly coated. Leave them to set.

 

Notes:

  • The traditional way of icing these biscuits is pouring the icing over them, however you will find this don’t work and you waste majority of the icing and only get some biscuits covered.
  • These biscuits are not very extremely sweet, but super tasty. They would not taste as good if they were a sweeter biscuit.

German Spice Biscuit recipe

German Spice Biscuits recipe

German Spice Biscuits recipe

German Spice Biscuits recipe

 

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