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Basic butter biscuit dough77 Comments
62
Use this basic butter biscuit recipe to make any of the seven delicious relatedrecipes.
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uper Food Ideas
Super Food Ideas - March 2007 , Page 91
Recipe by Kerrie Sun
Photography by Mark O'Meara
Ingredients
125g butter, softened
1/2 cup caster sugar
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1/2 teaspoon vanilla extract
1 egg, at room temperature
2 cups plain flour
1 teaspoon baking powder
1 tablespoon milk
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Method
Related Recipes
1. Step 1
Preheat oven to 180C. Line 2 baking trays with baking paper.
2. Step 2
Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg
and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir
until just combined.
3. Step 3
(See related recipes for cooking instructions).
Chocolate hazelnut melting moments5 Comments
4
Don't buy a box of chocolate biscuits - bake your own decadent version in the comfort of
your own home.
0:20To Prep
0:20To Cook
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ustralian Good Taste
Australian Good Taste - July 2003 , Page 63
Recipe by Sarah Hobbs
Photography by John Paul Urizar
Ingredients
125g butter, at room temperature
115g (3/4 cup) plain flour
45g (1/4 cup) icing sugar mixture
2 tbs cornflour
2 tbs cocoa powder, sifted
Cocoa powder, extra, to dust
2 tbs demerara sugar
50g good-quality dark chocolate, finely chopped
50g unsalted butter, softened
3 tbs chocolate hazelnut spread
1 tbs icing sugar mixture, extra
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Method
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Notes
1. Step 1
Preheat oven to 160C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat
the butter in a bowl until pale and creamy. Add the flour, icing sugar mixture, cornflour and cocoa
powder, and stir with a wooden spoon until well combined.
2. Step 2
Use your hands to roll teaspoonsful of the chocolate mixture into balls. Place the balls, 2cm apart, on
the prepared trays. Use a fork dusted in extra cocoa powder to gently flatten. Sprinkle evenly with
demerara sugar. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or
until cooked through. Remove from oven and set aside to cool on the trays for 30 minutes.
3. Step 3
Meanwhile, place chocolate in a small heatproof bowl over a saucepan half-filled with simmering
water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the
chocolate melts and is smooth. Remove from heat and set aside for 3 minutes to cool. Add the
unsalted butter, chocolate hazelnut spread and extra icing sugar mixture. Use an electric beater to beat
the mixture until well combined.
4. Step 4
Spread the chocolate mixture over the flat side of half the cooled biscuits and then sandwich together
with the remaining biscuits.
Chocolate earthquake cookies47 Comments
27
Bake a batch of these tempting chocolate cookies - they're so delicious you won't want to
share them!
8INGREDIENTS
24MAKES
4.5AVG RATING
(47 Members)
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uper Food Ideas
Super Food Ideas - April 2009 , Page 86
Recipe by Cathie Lonnie
Photography by Amanda McLauchlan
Ingredients
Nutrition
1/3 cup chocolate hazelnut spread
100g butter, chopped
3/4 cup caster sugar
1 egg, lightly beaten
1 1/4 cups plain flour, sifted
2 tablespoons cocoa powder, sifted
1/4 teaspoon bicarbonate of soda
1/4 cup pure icing sugar
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Method
1. Step 1
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Place spread and butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth.
Transfer to a bowl.
2. Step 2
Stir caster sugar, egg, flour, cocoa powder and bicarbonate of soda into chocolate mixture. Refrigerate
for 20 minutes.
3. Step 3
Preheat oven to 180C/160C fan-forced. Grease 2 baking trays. Line with baking paper.
4. Step 4
Roll level tablespoons of mixture into 24 balls. Sift icing sugar onto a plate. Roll each ball in icing
sugar. Place balls, 6cm apart, on prepared trays. Bake for 12 to 15 minutes, swapping trays halfway.
Cool on trays. Ser
Sprinkles of chopped candy cane make these plain chocolate biscuits pop with festive charm.
0:30
To Prep
0:15
To Cook
11
INGREDIENTS
32
MAKES
3.5
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aste.com.au
Taste.com.au - October 2012
Recipe by Sarah Hobbs
Photography by Andrew Young
Ingredients
250g butter, softened
3/4 cup (155g) caster sugar
1 teaspoon vanilla bean paste
2 cups (300g) plain flour
1/3 cup (35g) Dutch cocoa powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
12 small peppermint candy canes, coarsely chopped
Chocolate icing 1 1/2 cups (230g) icing sugar mixture
1/4 cup (30g) Dutch cocoa powder
1/4 cup (60ml) boiling water
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Method
Notes
1. Step 1
Preheat oven to 180C. Line 2 oven trays with baking paper.
2. Step 2
Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until pale and creamy.
Add the flour, cocoa powder, baking powder and bicarbonate of soda and stir to combine.
3. Step 3
Roll tablespoonsful of mixture into balls and place on the lined trays, allowing room for spreading.
Use the palm of your hand to gently flatten.
4. Step 4
Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until firm to the
touch. Remove from oven and set aside on trays to cool completely. Transfer biscuits on a wire rack
over an oven tray.
5. Step 5
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To make the chocolate icing, combine the icing sugar and cocoa in a medium bowl. Add the water
and stir to a slightly runny paste. Spread icing over each biscuit and sprinkle with chopped candy
canes. Set aside for 30 minutes to set.
Nutella choc chip cookiesNo Comments
9
This cookie jar favourite will have you fighting for the last crumb!
0:25To Prep
0:15To Cook
7INGREDIENTS
32MAKES
0
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uper Food Ideas
Super Food Ideas - August 2012 , Page 76
Recipe by Claire Brookman
Photography by Jeremy Simons
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9/9
Ingredients
Nutrition
125g butter, softened
1/2 cup brown sugar
1 egg
1/2 cup Nutella spread
1 3/4 cups plain flour
1 teaspoon baking powder
3/4 cup dark chocolate chips
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Method
Notes1. Step 1
Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
2. Step 2
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and Nutella. Beat until
just combined.
3. Step 3
Sift flour and baking powder over butter mixture. Add chocolate chips. Using a wooden spoon, stiruntil combined. Roll level tablespoons of mixture into balls. Place on prepared tray 3cm apart, to
allow room for spreading. Using a fork, flatten slightly. Bake for 12 to 15 minutes, swapping trays
halfway, or until light golden. Cool on trays. Transfer to wire rack to cool completely. Serve.
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