biscuit recipes

Icing and strawberry jam are sandwiched between melt-in-the-mouth biscuits in this must-make afternoon tea recipe. See our chocolate and hazelnut Viennese whirls too for an extra decadent twist.

Lemon and strawberry viennese whirls

unsalted butter, softened

icing sugar

plain flour

cornflour

lemon

vanilla paste

whole milk

For the filling

strawberry jam

Icing sugar

You’ll also need

Piping bag and star nozzle

Heat the oven to 190°C/170°C fan/ gas 5. Line 2 large baking sheets with baking paper. Using an electric mixer, beat the 200g butter, 50g icing sugar, plain flour, cornflour, lemon zest and vanilla paste with the 3 tbsp milk in a large mixing bowl until smooth and creamy with a soft, pipeable consistency.

Spoon into a piping bag fitted with a star nozzle, then pipe 24 circular swirls, roughly 5cm in diameter, onto the lined sheets, leaving the same size gap between each biscuit. To pipe, start at the outside and pipe a smooth spiral inside, finishing with a gentle squeeze to fill the centre and a smart lift to finish the biscuit. Chill for 15 minutes – or up to 2 hours.

Bake in the oven for 16-20 minutes until pale golden and the kitchen is filled with an amazing aroma. Remove from the oven and leave on the sheets for 5 minutes before carefully transferring the whirls to a cooling rack to cool.

Meanwhile, make the filling. Using an electric mixer, beat the butter, icing sugar and lemon juice in a large mixing bowl to form a smooth, creamy icing. Taste, adding more lemon if you prefer a zingier icing. Transfer to a piping bag.

When the biscuits have cooled, carefully pipe a little icing on the flat side of 12 of the biscuits. Spoon a little jam on top, then top with another biscuit. Sift a little icing sugar over and serve immediately.

Dried apricots and cranberries add wholesome sweetness to these delicious biscuit treats.

Apricot, sesame and cranberry biscuits

unsalted butter

(1/2 cup, firmly packed) brown sugar

golden syrup

water

tsp bicarbonate of soda

(1 1/4 cups) rolled oats

(1 cup) plain flour

(1/4 cup) sesame seeds

(2/3 cup) chopped dried apricots

(2/3 cup) craisins (dried cranberries)

An Aussie icon for good reason, Kingston biscuits are the stuff of legend. The even more delicious version? That'd be Maurice Terzini's homemade adaptation. Put this recipe in your cooking arsenal and it won't let you down.



Maurice Terzini's Kingston biscuits

(135 grams) rolled oats

(330 grams) raw caster sugar

(115 grams) golden syrup

(300 grams) plain flour

(150 grams) desiccated coconut

carob milk bar, chopped, melted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

Baked healthy onion crackers are guilt-free munching. Low calorie tea time snack with very few ingredients. These crackers are quick and easy to make. Baked crackers are very healthy and it’s made with whole wheat flour, onion, cilantro etc. These crackers are much better and healthy than store bought. Baked savory onion crackers are crispy and delicious. These healthy whole wheat onion crackers are loaded with white sesame seeds and are mildly spiced.

Healthy Baked Onion Crackers Recipe|Snack recipe|Recipe for Kids

(250 gramsrams) wheat flour (aata)

medium finely chopped onion

cilantro (coriander/dhaniya) leaves

green chili

onion powder

¼ tsp black pepper powder (kaali mirch powder)

tbsp dried fenugreek leaves (Kasuri methi)

½ tbsp yogurt(dahi)/ sour cream

tbsp cumin seeds (jeera)

tbsp sesame seeds (safed til)

½ tsp baking soda

Salt

olive oil

In a large bowl add wheat flour, salt to taste, cumin seeds, sesame seeds, green chili, fresh cilantro leaves, baking soda, onion powder, dried fenugreek leaves, finely chopped onion and sour cream (you can also add yogurt/curd). Mix well and add 4 tbsp olive oil. Knead very tight dough using very less water. Cover dough with damp cloth or with wet paper towel. Let it sit for 20 minutes. .

After 20 minutes, massage dough for the final time. Now take 1 tbsp dough, make round ball and roll in as thin as possible. With a square cookie cutter cut it and prepare rest of them in the same way. Using a fork prick them (crackers won’t puff up). .

On a cooking sheet transfer all the crackers and bake them for 22 minutes on 350 F/ 180C. Take them out after 11 minutes and flip them and put it back in the oven. Do not over bake as onion will turn bitter. After 22 minutes, take out crackers from the oven and let them cool down. Crunchy, munchy healthy baked crackers are ready for serving. Serve with your favorite topping or simply enjoy guilt free munching with tea.

https://www.youtube.com/watch?v=1mjk9boAqEk

How to make Healthy Baked Crackers Recipe.

Healthy Baked Crackers Recipe

Delicious Copycat Red Lobster Cheddar Biscuits that are better than the real thing! So easy and fool proof and ready in 20 minutes!

Copycat Red Lobster Cheddar Bay Biscuits

all purpose flour

Sugar

Tablespoon baking powder

garlic powder

salt

buttermilk

unsalted butter (melted)

cheddar cheese

Tablespoons unsalted butter (melted)

parsley (finely chopped)

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set it aside.

In a large mixing bowl, combine flour, sugar, baking powder, garlic powder, and salt. Whisk together the melted butter and buttermilk. Combine with the dry ingredients until incorporated. It will make a thick dough. Fold in the cheddar cheese.

Measure out each biscuit in a 1/4 cup measuring cup. The measuring cup worked great for packing the dough into the cup and spooning the dough out onto the baking sheet. It made perfect round biscuits.

Bake for 10-12 minutes in preheated oven until golden brown. Combine garlic butter topping ingredients and brush onto each biscuit. Makes 11 biscuits.

Cream Biscuits

flour

heavy cream (plus additional as needed)

butter (melted)

Preheat the oven to 450°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with melted butter reserving some for the tops. Set aside.

Add the flour to a medium-size mixing bowl, Make a well in the center.

Pour the cream into the center, then use a fork to gradually incorporate the flour.

Turn the dough onto a lightly dusted non-stick surface. Turn to coat with flour. Do not knead

Roll or pat to 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut into rounds. Arrange in the buttered skillet. Re-roll scraps gently and repeat.

Brush the biscuit tops with 1/2 of the butter. Bake for 10-14 minutes or until golden.

Brush the tops after baking with remaining butter.

Serve immediately.

The history of this teatime treat named after the 19th-century Italian general may be a bit sketchy but these favourites (also known as dead or squashed-fly biscuits – yum!) continue to please. Try Debbie Major&#8217;s tried-and-tested classic recipe.

Garibaldi biscuits

chilled unsalted butter,

currants

self-raising flour, plus extra to dust

caster sugar

milk

sugar

Heat the oven to 180°C/160°C fan/gas 4. Lightly grease 2 sturdy non-stick baking trays with a little butter. Roughly chop the currants into smaller pieces.

Sift the flour and salt into the bowl of a food processor or a mixing bowl. Add the butter pieces and pulse, or work together with your fingertips until the mixture looks like fine breadcrumbs. In a mixing bowl, stir in the caster sugar, then mix in the milk a few drops at a time until it comes together to form a firm dough. If the dough is quite warm, chill for 20 minutes.

Knead the biscuit dough briefly on a lightly floured surface until smooth and pliable, then roll out to a large even rectangle 4mm thick. Cut the dough in half to form 2 rectangles.

Sprinkle one of the rectangles evenly with the currants and lay the second rectangle on top. Sprinkle the work surface with a little more flour, then evenly roll out the layered dough into a large rectangle 4mm thick and about 24cm x 30cm.

Trim the edges neatly, then cut the rectangle lengthways in half and then across into fingers about 3cm wide and 8cm long. Prick the dough all over with a fork, then brush with the egg white and sprinkle with granulated sugar.

Using a palette knife or fish slice, carefully lift the biscuits onto the prepared baking trays, spacing them out evenly. Put the trays in the oven and bake for 12 minutes until lightly golden brown. Remove from the oven and leave to cool on the trays.

Top 7 biscuit recipes recipes from across the web

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Top Tags

Lemon and strawberry viennese whirl...

Apricot, sesame and cranberry biscu...

Maurice Terzini's Kingston biscuits

Healthy Baked Onion Crackers Recipe...

Copycat Red Lobster Cheddar Bay Bis...

Cream Biscuits

Garibaldi biscuits

Top 7 biscuit recipes recipes from across the web

The most viewed biscuit recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon and strawberry viennese whirl...

Apricot, sesame and cranberry biscu...

Maurice Terzini's Kingston biscuits

Healthy Baked Onion Crackers Recipe...

Copycat Red Lobster Cheddar Bay Bis...

Cream Biscuits

Garibaldi biscuits

The most viewed biscuit recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine