biscuitcookie

Raw lamington slice

raw cashews

g desiccated coconut

g virgin coconut oil

g maple syrup

vanilla bean paste

g chocolate

Line a square baking tin (20 cm) with baking paper and set aside.

Place cashews, coconut, coconut oil, syrup and vanilla into mixing bowl and chop 15 sec/speed 8.

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 8. Transfer into prepared baking tin. Using damp hands, press mixture evenly into base of tin. Place into freezer for approx. 20 minutes to firm.

Place chocolate into mixing bowl and grate 10 sec/speed 9.

Scrape down sides of mixing bowl with spatula and melt 3 min/50°C/speed 2.

Pour chocolate over set base and spread out quickly and evenly. Sprinkle with extra coconut, then place into refrigerator for a minimum of 30 minutes, until firm. Cut into squares (makes approx. 20), then serve.

Macadamia protein balls with coconut butter

250 g desiccated coconut

coconut oil

macadamia nuts

g chia seeds

160 g pitted Medjool dates

½ tsp natural vanilla extract

Place coconut into mixing bowl and blend 30 sec/speed 8.

Scrape down sides of mixing bowl with spatula then blend for a further 15 sec/speed 8.

Add coconut oil and blend 30 sec/speed 7, until a thick liquid forms. Transfer coconut butter into a sealable container and store in a cool, dark place until ready to use. Clean and dry mixing bowl.

Coconut butter

Place macadamias and chia seeds into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Add dates, vanilla extract and 50 g of the reserved coconut butter and combine 15 sec/speed 9.

Form mixture into small balls (approx. 24), then roll in desiccated coconut or chia seeds to coat. Place into refrigerator for 30 minutes to set. Serve immediately or transfer to a sealable container and store in refrigerator until ready to serve.

Protein balls

Peanut butter brownie bliss balls (Post-natal)

120 g almonds

peanut butter

raw honey

g raw cacao powder

vanilla extract

cinnamon

Place almonds into mixing bowl and chop 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.

Add all remaining ingredients and blend 45 sec/speed 1-7, increasing speed gradually from speed 1 to speed 7, until mixture comes together.

Using your hands, roll heaped teaspoons of the mixture into balls (approx. 20 in total). Transfer into a sealable container and place into refrigerator until firm (approx. 1 hour), then serve as desired.

Lemon curd easter biscuits

sugar

unsalted butter

flour

sea salt

lemon juice

eggs

Place sugar into mixing bowl and mill 10 sec/speed 10. Remove 1 tablespoon of the icing sugar and place in a bowl, then set aside for dusting.

Add butter, flour, egg, vanilla and salt, then mix 30 sec/speed 5, with aid of spatula. Place on a lightly floured silicone bread mat or work surface and lightly shape into a ball. Divide dough into two portions, form each portion into a disc, then wrap in plastic wrap and place in the fridge for 1 hour or until firm enough to roll. Clean and dry mixing bowl.

Biscuits

Insert butterfly whisk. Place all lemon curd ingredients into mixing bowl and mix cook 8 min/80°C/speed 3. Place curd in a bowl and set aside to cool for 10 minutes. Cover the surface of the lemon curd with plastic wrap, then place in the fridge to cool completely (approx. 1 hour).

Lemon curd

Preheat oven to 180°C. Line 2 large baking trays (30 x 40 cm) and set aside.

Using a rolling pin, roll out each dough portion to a 4 mm thickness and use an egg-shaped cookie cutter (approx. 8.5 cm) to cut out biscuits. Gather offcuts and gently re-roll (4 mm thickness) and cut out to make approx. 40 biscuits in total. Place half the biscuits onto prepared trays.

With the remaining 20 biscuits, use a small round cookie cutter (2.5 cm) to cut out circles in the bottom half of each biscuit, approx. 1 cm from the edge. This creates a space for the 'yolk' of the egg. Place onto prepared baking trays (see Tips). Bake biscuits for 8-10 minutes (180°C) or until cooked and lightly golden, then place on a wire rack to cool.

Once biscuits are completely cooled, spread approx. 1 teaspoon lemon curd over each whole biscuit. Place a biscuit with the circle cut out on top and press gently to sandwich together. Dust with reserved icing sugar before serving.

Assembly

Simple butter biscuits

lemon zest

130 g white sugar

Place lemon zest and sugar into mixing bowl and mill 8 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Add butter and beat 30 sec/speed 4.

Scrape down sides of mixing bowl with spatula and beat 30 sec/speed 4.

Scrape down sides of mixing bowl with spatula. Add vanilla and egg and mix 1 min/speed 4.

Add flour and mix 15 sec/speed 4.

Scrape down sides of mixing bowl with spatula, then mix 15 sec/speed 4. Transfer dough onto a well-floured silicone bread mat or work surface and divide into 2 even portions. Shape each portion into a disc, then wrap in plastic wrap and place into refrigerator for 1-2 hours or until firm enough to roll (see Tips).

Preheat oven to 170°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Working quickly, with one batch at a time, transfer dough onto a well-floured silicone bread mat or work surface and roll out to 5 mm thickness (see Tips). Cut into desired shapes and transfer onto prepared baking trays. Repeat rolling and cutting until all dough has been used. Bake for 8-10 minutes (170°C) or until lightly golden. Allow to cool on baking trays for 10 minutes, then transfer onto wire racks to cool completely. Once cool, decorate biscuits as desired.

Vanilla slice

280 g Lattice® biscuits

130 g cornflour

g sugar

1000 g full cream milk

350 g white sugar

water

red food colouring

Line base and sides of a slice tin (20 x 30 cm) with baking paper. Line base of tin with biscuits, glossy side down, trimming biscuits to fit, if needed. Set aside.

Place cornflour and sugar into mixing bowl and mill 3 sec/speed 5.

Add milk, eggs and vanilla and mix 5 sec/speed 4.

Scrape down sides of mixing bowl with spatula and cook 10 min/90°C/speed 3.

Scrape down sides and base of mixing bowl with spatula and cook 5 min/90°C/speed 3 or until custard thickens. Spread custard filling evenly over biscuit base. Top custard filling with another layer of biscuits, glossy side down and trimming to fit if needed. Set aside to cool for 30 minutes. Cover with plastic wrap and place into refrigerator (for a minimum of 3 hours or overnight) until custard is firm. Clean and dry mixing bowl.

Custard

Place sugar into mixing bowl and mill 1 min/speed 9.

Add egg white, lemon juice and water and mix 10 sec/speed 7. Transfer 2 tablespoons of icing into a small bowl. Add a drop of red food colouring and stir to combine. Transfer into a piping bag fitted with a thin nozzle and set aside.

Working quickly, spread remaining plain icing over top of biscuits. Working quickly, pipe red icing lines at intervals (1.5 cm) horizontally across slice. Before icing sets, use a wooden skewer to draw a line in intervals (1.5 cm) vertically through lines of red icing. Place into refrigerator for a minimum of 1 hour to set. Cut into 16 squares to serve.

Royal icing

Stained glass Christmas biscuits

brown sugar

½ tsp ground ginger

¼ tsp ground cloves

tsp bicarbonate of soda

golden syrup

g white vinegar

250 g white sugar

tbsp glucose syrup

½ tsp natural food colouring

g vinegar

Place butter and brown sugar into mixing bowl, then mix 10 sec/speed 4.

Place all remaining biscuit ingredients into mixing bowl and mix 12 sec/speed 6. Scrape down sides of mixing bowl with spatula, then knead Dough /1 min.

Place dough on a floured silicone bread mat or work surface and form into a smooth ball. Wrap dough, then place in the fridge to chill, until firm enough to roll (approx. 2 hours). Clean and dry mixing bowl.

Preheat oven to 180°C. Line 2 baking trays (30 x 40 cm).

Divide dough into 4 equal portions, then place 3 portions back in the fridge. Roll out 1 portion of dough to 5 mm thickness. Using desired cookie cutter, cut out shapes, then use a circular cookie cutter (approx. 2 cm) to cut out the center of the biscuits. Transfer biscuits onto prepared trays. Repeat with remaining dough.

Bake biscuits for 8-10 minutes (180°C), until lightly browned at the edges (cooking time will vary slightly depending on the size and shape of your biscuits). Allow to cool on trays for 5 minutes, then place on a wire rack to cool completely (approx. 30 minutes).

Gingerbread biscuits

When biscuits are cool place on a silicone bread mat or baking paper, on a level heat resistant surface, then continue with the recipe.

To guarantee the success of recipes using Sugar Stages, please follow the exact quantity and description for all ingredients. The recipe should also be cooked immediately after placing the sugar with the other ingredients in the mixing bowl.

Place sugar, 70 g of the water, glucose syrup and food colouring into mixing bowl, then start Sugar Stages  without measuring cup.

Immediately and quickly pour a little syrup into the center of each biscuit taking care not to overfill. Using the spatula, immediately remove any mixture from the mixing bowl rim, to be able to close the lid correctly for pre-cleaning.

Place remaining 1000 g water and vinegar into mixing bowl and start Pre-clean .

Set aside biscuits to harden completely (approx.15 minutes). Serve immediately or store in a sealable container (see Tips).

Stained glass

ANZAC slice

butter

120 g rolled oats

g coconut

½ tsp bicarbonate of soda

Preheat oven to 160°C. Grease and line a square baking dish (21 cm) with baking paper, allowing a 2 cm overhang at each end. Set dish aside.

Place flour, oats, sugar and coconut into mixing bowl and combine 10 sec//speed 3. Transfer into a bowl and set aside.

Place butter and golden syrup into mixing bowl and melt 2 min/60°C/speed 1, or until butter has melted.

Add bicarbonate of soda and water and mix 5 sec/speed 3.

Add reserved oats mixture and combine 5 sec//speed 4. Scrape down sides of mixing bowl with spatula, then repeat combining 5 sec//speed 4. Transfer mixture into prepared baking dish.

Using the back of a spoon, press mixture evenly into dish, then bake for 15-30 minutes (160°C - see Tips).

Allow to cool in dish before cutting into squares and serving.

Salted caramel slice

120 g self-raising flour

coconut

790 g sweetened condensed milk

chocolate

sea salt flakes

Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.

Place butter into mixing bowl and melt 2 min/50°C/speed 1, or until butter has melted.

Add flour, sugar and coconut and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4. Transfer into prepared tin and press down to form a base.

Bake for 10 minutes (180°C). Set base aside to cool in tin (approx. 1 hour). Clean and dry mixing bowl.

Base

Place condensed milk, butter and golden syrup into mixing bowl and cook 20 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid.

Pour caramel filling mixture over cooled base in tin, then bake for a further 10 minutes (180°C) and set aside. Clean and dry mixing bowl.

Caramel filling

Place chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.

Add butter and melt 2 min 30 sec/50°C/speed 2, or until butter and chocolate are melted.

Pour chocolate mixture over caramel filling, then sprinkle with sea salt flakes and set aside to cool. Place into refrigerator for approx. 1 hour or until set. Once set, cut into slices and serve.

Topping

Perfect party cookies (allergy free)

baking powder

tbsp milk

Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Place dairy free spread and sugar into mixing bowl and blend 1 min 30 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Add golden syrup, flour, baking powder, milk and vanilla and mix 5 sec/speed 5.

Scrape down sides of mixing bowl with spatula and mix 5 sec/speed 5.

Transfer onto a silicone bread mat or lightly floured work surface. Divide dough into 2 equal portions. Wrap 1 portion in plastic wrap and place into refrigerator. Roll out other portion to approx. 1 cm thickness. Using a cookie cutter (approx. 6 cm), cut out biscuits and transfer onto prepared trays, leaving enough room between biscuits to spread (approx. 3 cm).

Gather together dough scraps, press together and re-roll to approx. 1 cm thickness. Cut out more biscuits (approx. 6 cm), to create approx. 16 biscuits.

Brush biscuits with water, sprinkle with 100's and 1000's and bake for 7-10 minutes (200°C), until lightly golden. Transfer onto a wire rack to cool.

Roll out remaining portion to approx. 1 cm thickness. Using a cookie cutter (approx. 6 cm), cut out biscuits and transfer onto prepared trays, leaving enough room between biscuits to spread (approx. 3 cm).

Brush biscuits with water, sprinkle with 100s and 1000s and bake for 7-10 minutes (200°C), until lightly golden. Transfer onto a wire rack to cool. Once cooled, transfer into a sealable storage container until ready to serve.

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Raw lamington slice

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Top 10 biscuitcookie recipes from across the web

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Top Tags

Raw lamington slice

Macadamia protein balls with coconu...

Peanut butter brownie bliss balls (...

Lemon curd easter biscuits

Simple butter biscuits

Vanilla slice

Stained glass Christmas biscuits

ANZAC slice

Salted caramel slice

Perfect party cookies (allergy free...

The most viewed biscuitcookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine