by Maggie T, FoodFriends
there anything more comforting than the smells of home baking?
its fills the house with the most pleasant aroma. Think about
spending a morning in the kitchen baking biscuits and then get
pleasure in watching then vanish quickly as you serve then up
to friends and family. What better way to catch up with friends
after the holidays - "coffee and biscuits".
My favourite biscuits recipes are very old recipes and when I
bake them I have great memories. All are perfect with coffee,
either a tall black, espresso, latte or cappuccino.
The Caramel Squares are very decadent and full of calories. My
sister makes the best I have ever tasted, so am sharing her recipe
with you. Her's look better than mine too.
The Garibaldi Biscuits are very fresh and crunchy. My friend called
and we enjoyed these biscuits with coffee - her comment "A
real blast from the past, I have not tasted a Garibaldi biscuits
in years" We then had a great chat about old times.
Oatmeal and apricot biscuits are for a healthy option.
Enjoy. Happy baking.
For Shortbread base:
6 oz plain flour
2 oz castor sugar
4 oz butter
2 oz brown sugar
4 oz butter
1 tin condensed milk
3 tbsp golden syrup (optional - I prefer not to use)
6 oz chocolate (milk or dark)
Shortbread base: Preheat oven at 180°C. Mix together the flour,
sugar and butter in food processor to form a soft ball. Then press
the mixture into a greased Swiss Roll baking tin. Bake in the
preheated oven for approx. 15 to 20 minutes or until light golden
brown. Set aside and allow to cool.
Caramel filling: Place the butter in a saucepan and melt; add
the condensed milk and sugar. (Add golden syrup). Stir continuously
- when sugar is dissolved, bring to boil and reduce heat to simmer.
Ready when you have a creamy fudge texture. Takes approx 10 to
12 minutes. Pour the mixture over the cooled shortbread base and
place it in the fridge for 2-3 hours for caramel to set.
Topping: Melt the chocolate is a bowl over a saucepan of boiling
water, stirring it until evenly melted. Spread over the set caramel
and cool in the fridge again.
Cut into squares or fingers and ready to serve.
Store in fridge.
known as Squashed -fly)
14 oz plain flour plus extra for rolling
8 oz butter, softened
6 oz castor sugar
2 egg yolks
5 oz sultanas
1 tsp baking powder
1 lemon zest - grated
pinch of salt
Cream the butter and sugar together until pale and fluffy. Beat
the egg yolks slightly and stir into the mixture. Sift in the
flour, baking powder and salt into the mixture. Add the sultanas
and lemon zest and mix all together until you have a smooth dough.
Wrap in cling film and leave in fridge for approx 30 minutes.
oven to 180°C.
the dough in half. Roll out half the dough on a floured surface
to about ¼ inch thickness and round in shape. Using a sharp
knife cut out 8 triangles, rectangles or squares as you prefer.
Place on lightly greased baking try. Repeat with second half of
dough. Let stand about 10 minutes before baking.
in oven for 15 to 20 minutes until nice and golden. Remove and
cool on wire rack. Ready to serve.
and Apricot Biscuits
approx 12 to 14 biscuits
4 oz butter
3 oz castor sugar
4 oz self raising flour
3 oz dried Apricots, coarsely chopped
1 cup boiling water
4 oz porridge oats
1 tsbp honey
½ tsp vanilla extract
Pre-heat over to 170° C. Lightly grease two baking trays.
Put the honey, butter and sugar in a small saucepan, place on
the heat and melt the butter stirring all the time until the sugar
dissolves. Combine the apricots and water in food processor until
well blended. Transfer to baking bowl and add the flour and porridge
oats and mix together. Then add the butter, honey and sugar mixture
plus vanilla extract and stir with spoon to mix well together.
Drop by tablespoonfuls onto prepared baking trays and press into
½ inch rounds. Bake for 15 minutes until golden brown.
Cool on wire rack. Store in cookie jar.