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Easy Cheesy Biscuits – Kids In The Kitchen
Giant Cookies For Father’s Day Or Other Occasions
No Bake Rocky Road Fridge Cake Recipe
White Chocolate & Rosemary Biscotti
I love the unusual white chocolate and rosemary flavour combination. I actually don’t like white chocolate at all, so recommending this is high praise.
I have loads of rosemary from my summer on the allotment, so I’m glad for something extra to use it on too.
The sugar in this recipe is flexible. I normally make it with 45g brown sugar, but you can make it super sweet with as much as 90g. If you don’t want to use icing sugar for sprinkling on the tray, you can get away with using more cornmeal, but I prefer the end result with icing sugar.
Keep an eye on the biscotti in the oven as different ovens run differently, but if you want the biscotti really crispy, return it to the oven for the second time. If you want it more chewy, don’t return it to the oven the second time.
White Chocolate & Rosemary Biscotti
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Serves: 20
Ingredients
- 150g plain flour
- 45g brown sugar
- 65g yellow cornmeal
- 2 tsp dried rosemary
- 1 tsp baking powder
- 1/2 tsp salt (I use Himalayan pink)
- 40g coconut oil
- 2 eggs
- 100g white chocolate
- Extra: 2 tablespoons icing sugar
Instructions
- Preheat the oven to 150C
- Add everything (except the icing sugar) to the Thermomix bowl and mix speed 4/30-45 seconds. The mixture should be firm and pliable.
- Sprinkle the icing sugar on a baking tray, then add the dough and roll out to about 1cm thick
- Place in the oven and bake for 25 – 30 minutes until golden and firm.
- Set aside until cool enough to handle, cut lengthwise and then crosswise to make individual cookies. Return to the oven at 100C for 30 minutes.
- Allow to cool before serving
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Basic Butter Biscuits
I think it’s always good to have a fail safe basic butter biscuits recipe that you can call on at a moment’s notice. It’s one of those things everyone should have up their sleeve.
I like this one because depending on the type of biscuit you’re planning on making, you don’t have to refrigerate the dough first. Unless you’re making some delicate shapes, you can easily get away without it.
This recipe is very adaptable – add chocolate chips, add a curd, add colouring – it handles it all well, and it’s very good at keeping it’s shape too.
You can even cut out a little and fill in with hard boiled sweets – when it comes out the oven, leave for a few minutes so that the sweets can set again, but not too long as they’ll harden and stick on the tray. Then you’ll need a jackhammer to get them loose again!
Cut the insides out and replace them with a different colour – that’s super effective and very pretty!
Basic Butter Cookies
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Serves: 30
Ingredients
- 225g butter
- 200g sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 400g all-purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
Instructions
- Preheat over to 180C
- Add butter & sugar into the Thermomix Bowl. Mix at speed 4/10 seconds.
- Add the butterfly and mix at speed 3 for 60 seconds
- Add 2 eggs, vanilla, flour and other ingredients, then mix speed 4/30 seconds
- Set on the dough setting for 1min 30 seconds and tip out into a bowl. If it’s looking very sloppy you will need to refrigerate it for up to 30 mins, but it should be okay immediately.
- When you’re ready to roll out, tip it out onto a well-floured tray. Roll out, or make balls, and proceed with your cookie making fun.
- Place on a tray and bake for 8 – 15 minutes, depending on the size of the cookie.
- Allow to cool a little before lifting the biscuits.
Almond Biscuits With Fondant Icing
Cookies, or biscuits, if you will, are so synonymous with Christmas to me. My mom used to do a huge bake i the beginning of December somewhere, and I remember a lot of cookies through the month, always stored in old fashioned cake tins. That was always fun.
I love this recipe because it’s a little different to the ‘usual’ butter biscuits, with the addition of almond extract. You can try it with rum extract too.
The white fondant may need rolling out on a clean surface with a sprinkling of icing sugar, and left to set it’ll provide a lovely soft, pillowy counter point to the crunchy biscuits. I love these! My kids like decorating them with silver balls pressed into the surface, but I just think of broken teeth!
Even though you use the same shapes for cutting out the fondant in the baking and moving of the biscuits they may change shape a little, so use your fingers to ‘smooth out’ the edges of the fondant to fit perfectly over the biscuits.
Almond Biscuits With Fondant Icing
Recipe Type: Biscuits
Cuisine: Bakery
Author:
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Ingredients
- 230g Butter
- 340g Sugar
- 6 cups Plain Flour (780g)
- 6 Eggs
- 1 tablespoon Baking Powder
- 1 tablespoon Vanilla Extract
- 1 tablespoon Almond Extract
- For the Icing Sugar
- 140g butter
- 280g icing sugar
- 1-2 tbsp milk
Instructions
- Add the butter and sugar to a food processor and mix till it is light and fluffy
- Add the rest of the ingredients and stir till combined and a soft dough forms
- Place in the fridge for 1 hour, heat the oven to 180C, then roll out on a well floured surface
- Cut out shapes and move to an oven tray then back for 10 – 12 minutes until they are golden brown
- Meanwhile, role out some fondant and use the same cutters to cut matching shapes from the fondant. Set aside.
- Once the biscuits have cooled, mix the butter, icing sugar and milk together, and spread generously over the biscuits
- Top with the fondant shapes shaping them to fit on the biscuits
- Place gently in an airtight container and allow to set
- They should keep well for 1 – 2 weeks
Thermomix Instructions
- Place the butterfly whisk into the Thermomix bowl and add the butter and sugar 3 minutes/speed 4. The butter should be light in colour and fluffy
- Remove the butterfly and add the rest of the ingredients. Mix together 30 seconds/speed 5
- Empty out onto cling film and refrigerate for at least an hour to make the dough easier to work with
- Remove from fridge, roll out the dough to about half an inch thick and cut into shapes
- Transfer onto a baking tray and continue until all the dough is used up
- Bake for 10—12 minutes at 180C till golden brown
- Store in an airtight container
A Very Thermie Christmas has this and 50 other recipes for all your Thermomix Christmas needs. With everything from snacks to meals, finger foods to festive drinks and DIY gifts A Very Thermie Christmas has your Christmas covered. Just £8.99 (excl VAT in EU) this printable PDF can be yours in minutes.
Bahlsen Choco Leibniz – The Biscuit You Have To Try
I’m not a big consumer of commercial biscuits. The way I figure it, if I’m going to stock up on empty calories I’ll just go straight for the chocolates – which I do often enough. I can, however, walk down the biscuit isle in my supermarket and simply not be tempted. Well, I could. Once. I fear those days may be over.
Let me introduce you to my new friend(s): Bahlsen Choco Leibniz Dark, and his cousins Milk, White, Choco Orange, and Caramel.
We were sent a parcel full of biscuits to review (that’s just great post to receive, by the way!) and told to have ourselves a little picnic. I’m going to interrupt myself here to tell you one of the major drawbacks to living on a holiday – island: whenever you go to the beach, your kids want ice cream and treats, because everyone else is on holiday, and having ice cream and treats. I’m the mean mum who says no! we aren’t on holiday!
When I emptied out these biscuits into a fetching plastic container, and took them along to the beach for our picnic, my kids thought Christmas had come. Thanks Bahlsen!
So, to the biscuits and why Choco Leibniz will make me do a double take in the supermarket: they may look like a biscuit, but they’re really just chocolate with a bit of crunch. And they are so delicious. I’m almost ashamed to say how many days it took us to finish all five boxes. Not many.
Milk: delicious creamy milk chocolate – proper quality, melts in the mouth.
Dark: these were scrumptious. Rich dark chocolate, bitter but balanced with the biscuit, a definite favourite. I had to fight my daughter for the last one.
White: now, these took me by surprise. I don’t like white chocolate, but these have a dark biscuit base that make for an amazing taste sensation. I’d definitely buy them again!
Orange: These, again, took me by surprise, because I’m not a huge chocolate orange fan. But after one bite, I pulled the half biscuit back to have a look inside. I thought it had a liquid or jelly layer, like jaffa cakes. But they don’t. They’re just really fresh tasting. Lush.
Caramel: I didn’t get to have any of these. My family demolished them before I got to them. I think that means they loved them too!
As you can see in that last picture of our picnic on the beach: my girl doing an Oliver Twist impression, “More please, Sir”. Doesn’t she look sad with her plate (an upturned frisbee!) all empty.
Yeah. That’s how we all feel, now the cupboard is bare.
(Oh, and there’s also a whole page dedicated to recipes using the Choco Leibniz biscuits. Sadly we ate them all before I realised that.)
*These were a free gift in exchange for an honest review. You can purchase Choco Leibniz biscuits from most major retailers. Right there. In the biscuit isle. Never to be walked by again.
Orange & Almond Shortbread Biscuits
I’m feeling a little Christmassy and my brain is starting to tick over to all the tasty treats I can make as Christmas gifts. Last year we gave friends coconut ice and chocolate bark, and the adults received salt and sugar scrubs. I’m playing around with different recipes at the moment trying to figure out what we’ll do this Christmas.
I am loving the orange and almond combination at the moment, and thought they’d be great as shortbread, which they are, and somewhat delicious.
Orange & Almond Shortbread Biscuits
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Ingredients
- 225g butter
- 175g sugar
- 1 tsp almond extract
- 1/2 tsp salt
- 260g plain flour
- 2 teaspoons orange zest
Instructions
- In a mixing bowl, whisk together the butter and sugar until it is lighter in colour and fluffy in texture, about 3 minutes.
- Add the almond extract and salt, then the flour and orange zest and gently mix till it’s all combined.
- Pour out onto cling film and shape into a sausage and refrigerate for 30 mins.
- Remove from fridge and roll out the dough to about half an inch thick and slice into rectangles.
- Transfer onto a baking tray and continue until all the batter is used up.
- Bake for 20 – 30 minutes at 180C till golden brown.
- Leave to cool before trying to lift.
- Store in an airtight container.
For the Thermomix
- In the mixing bowl, place the butterfly whisk together with the butter and sugar speed 4/3 minutes. The butter should be light in colour and quite fluffy.
- Remove the butterfly and add the rest of the ingredients. Mix together 15 seconds/speed 5.
- Pour out onto cling film and shape into a sausage and refrigerate for 30 mins.
- Remove from fridge and roll out the dough to about half an inch thick and slice into rectangles.
- Transfer onto a baking tray and continue until all the batter is used up.
- Bake for 20 – 30 minutes at 180C till golden brown.
- Leave to cool before trying to lift.
- Store in an airtight container.
This recipe features in A Very Thermie Christmas, where you can find it and 50 other recipes perfect for a Thermomix assisted Christmas. Read more about it here.