Basic butter biscuit dough

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Use this basic butter biscuit recipe to make any of the seven delicious related recipes.
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uper Food Ideas Super Food Ideas - March 2007 , Page 91 Recipe by Kerrie Sun
Photography by Mark O'Meara

125g butter, softened 1/2 cup caster sugar

Ingredients

1/2 teaspoon vanilla extract 1 egg, at room temperature 2 cups plain flour 1 teaspoon baking powder 1 tablespoon milk Log in to add to My Shopping List

1.

Method

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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 moments

5 Comments 4

Don't buy a box of chocolate biscuits - bake your own decadent version in the comfort of your own home.
0:20
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0:20
To Cook

11
INGREDIENTS

25
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ustralian Good Taste Australian Good Taste - July 2003 , Page 63 Recipe by Sarah Hobbs
Photography by John Paul Urizar

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 Log in to add to My Shopping List

Ingredients

Method


1.

Notes

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 cookies

47 Comments 27

Bake a batch of these tempting chocolate cookies - they're so delicious you won't want to share them!
8
INGREDIENTS

24
MAKES

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uper Food Ideas Super Food Ideas - April 2009 , Page 86 Recipe by Cathie Lonnie
Photography by Amanda McLauchlan

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 Log in to add to My Shopping List

Ingredients Nutrition

1.

Method

Step 1

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
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0:15
To Cook

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INGREDIENTS

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aste.com.au Taste.com.au - October 2012 Recipe by Sarah Hobbs

Photography by Andrew Young

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

Ingredients

Chocolate icing
1 1/2 cups (230g) icing sugar mixture 1/4 cup (30g) Dutch cocoa powder 1/4 cup (60ml) boiling water Log in to add to My Shopping List

1.

Method Notes

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

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 cookies

No Comments 9

This cookie jar favourite will have you fighting for the last crumb!
0:25
To Prep

0:15
To Cook

7
INGREDIENTS

32
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uper Food Ideas Super Food Ideas - August 2012 , Page 76 Recipe by Claire Brookman
Photography by Jeremy Simons


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 Log in to add to My Shopping List

Ingredients Nutrition

1.

Method Notes

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, stir until 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.