Tag Archives: Biscuit

Feeding the Funky Bunch: Sultana & Cornflake Cookies

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Another gem of a recipe I copied from the Full Little Tummies Blog, before it was deleted, were these Sultana & Cornflake Cookies. They are a favourite in my house. Just a delicious, wholesome biscuit with that lovely sweetness burst you get from sultanas.

I buy organic sultanas ($8.99/kg), rapadura ($5.95/kg) and spelt flour ($3.50/kg) from 2Brothers Foods Online, along with a lot of other pantry staples. They’re great for nuts, seeds, flours, spices, dried fruits and more. Based in WA and with very reasonable shipping rates and delivery times. Here in Perth it is only $3.50 for up to 10kg of goods delivered in 1-2 working days. Well worth a look.

Sultana & Cornflake Cookies

Ingredients (makes approx 40 cookies)

TMX Method

  1. Preheat oven 180C
  2. Place butter, rapadura and vanilla in TMX bowl and cream for 40 sec, Sp 4
  3. Add flour and baking powder
  4. Mix 10 sec, Sp 3
  5. Add milk and mix for a further 6 sec, Sp 3
  6. Add sultanas and mix Rev, 5 sec, Sp 3 
  7. Add cornflakes and mix Rev, 10 sec, Sp 2 (or you can stir them in with the spatula if you want them completely intact)
  8. Roll tablespoons of mixture into balls and place on lined baking trays. Flatten slightly.
  9. Bake for 12 minutes. Cool on tray for 5 minutes before transferring to wire cooling racks.

Non-TMX Method

  1. Preheat oven 180C
  2. Place butter, rapadura and vanilla in a bowl, and cream well by hand or with electric mixer
  3. Add flour and baking powder, and mix by hand or with electric mixer until just combined (be careful not to over-mix)
  4. Add milk and mix by hand or with electric mixer until just combined
  5. Add sultanas and cornflakes, and mix through by hand until spread relatively evenly throughout the dough
  6. Roll tablespoons of mixture into balls and place on lined baking trays. Flatten slightly.
  7. Bake for 12 minutes. Cool on tray for 5 minutes before transferring to wire cooling racks.
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Feeding the Funky Bunch: Wholemeal Parmesan Cracker Biscuits

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In my never ending search for yummy, homemade cracker type foods for my kids I have created these which are a bit of a cross between a cracker and a savoury biscuit. They are very tasty and a healthy option for after school, lunch boxes or with pre-dinner nibblies. They’re good with dip too – I often whip up the herb & garlic dip from the EDC to go on these. 

The dough comes together very quickly and is easy to work with. There’s no need to flour the bench either, it’s not a sticky dough. Try not to over-handle the dough, just push the left-overs together roughly after cutting each lot of cracker biscuits, and roll out again for the next lot. 

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Ingredients – Makes approx 36 cracker biscuits

  • 120g cubed parmesan cheese
  • 20g butter
  • 120g plain flour or white spelt flour
  • 120g wholemeal flour or wholemeal spelt flour
  • 1/4 tsp pink salt
  • 1/4 tsp cracked black pepper
  • 110g hot (not boiling) water

Method

  1. Preheat oven 180C
  2. Place parmesan cheese in TMX and blitz 10 sec, Sp 9 & set aside in a separate bowl
  3. Place butter in TMX and melt 50C, 30 sec, Sp 1
  4. Add all other ingredients including parmesan cheese
  5. Mix 5 sec, Sp 7
  6. Knead 2 min
  7. Mixture should look like big breadcrumbs with all flour mixed in, if not scrape down the bowl and knead for a further 30 sec
  8. Tip mixture onto clean bench and push together to form a ball
  9. Roll out to approx 4mm thickness
  10. Cut into shapes as desired – I just use the MC as a round cookie cutter
  11. Place on lined tray
  12. Bake 12-15min until golden
  13. Cool then store in an air tight container

Cracker Biscuit MixtureCracker Biscuit DoughIMG_0698 

Feeding the Funky Bunch: Tiny Teddies & Co

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Arnotts Tiny Teddies appear to have universal appeal to children of all ages. I prefer not to buy commercial biscuits so except for the odd packet of Tiny Teddies from a party bag or as a treat on holidays they generally don’t make an appearance in my cupboard. However, with a few cute cookie cutters and a very simple recipe you can easily whip up a batch of your own little biscuits at home. I’ve found that these keep well in an air-tight container for up to a week and they’re a big hit with the kids.

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The basic recipe is the Foundation Biscuit Mixture from the Nursing Mothers Association Cookbook (a must have in any kitchen!) and I’ve added a TMX version below.

Ingredients

  • 125g butter
  • 125g castor sugar
  • 1 egg
  • 125g self-raising flour
  • 125g plain flour
  • For chocolate biscuits omit 1 tbs of plain flour and replace with 1 tbs cocoa powder

TMX Method

  1. Pre heat oven 180C
  2. Place raw sugar in TMX and blitz 3 sec, Sp 9 to make castor sugar
  3. Place castor sugar and butter in TMX and cream 20 sec, Sp 4
  4. Add egg and mix 10 sec, Sp 4
  5. Add flours and knead, closed lid position, 2 min
  6. Roll dough on a floured surface to approx 3mm and cut out shapes
  7. Place on lined baking tray and bake 12-15 min

Non-TMX Method

  1. Pre heat oven 180C
  2. Place castor sugar and butter in mixer and cream together
  3. Add egg and mix thoroughly
  4. Add flours and mix to a smooth dough
  5. Roll dough on a floured surface to approx 3mm and cut out shapes
  6. Place on lined baking tray and bake 12-15 min

I have this great set of cookie cutters – the small cutters slot inside the round cutter and are interchangeable, or can be used on their own. It is ‘Baker’s Secret’ Brand which I purchased at Myer a few years ago. Unfortunately I can’t seem to find them online but i’m sure there are similar products at good homewares stores.

IMG_3651 Tiny Teddies & Co Raw DoughIMG_3591

 

 

 

 

Feeding the Funky Bunch: Gingernut Biscuits

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I made a batch of these biscuits for play group last week they were a big hit. They have that gingerbread flavour that my kids love, but are a bit quicker to make than gingerbread people. Inspired by Quirky Cooking’s Crunchy Gingernut Cookies, these are a softer biscuit with a crunchy outside.

Gingernut Biscuits

Ingredients

  • 400g plain spelt flour
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp pink salt
  • 140g rapadura
  • 180g butter
  • 90g molasses
  • 1 egg

Method

This recipe makes approx 45 biscuits. I often place half the dough in the freezer to defrost and bake when needed.

  1. Pre heat oven to 180C
  2. Place flour, baking soda, ground spices, salt and rapadura in TMX
  3. Mix 10 sec, Sp 6
  4. Add softened butter, molasses and egg
  5. Mix 30 sec, Sp 6
  6. Roll tablespoons of dough into balls, place on lined trays and flatten gently with two fingers
  7. Bake 10-12 minutes