MAIN SPONSORS





 

....HOME HIGHLIGHTS RECIPES REVIEWS & NEWS PHOTO GALLERY LISTINGS ENQUIRIES

SUPPORTED BY

Biscuits with Coffee
by Maggie T, FoodFriends

Is 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.
FoodFriends

Caramel Squares

Ingredients:
For Shortbread base:
6 oz plain flour
2 oz castor sugar
4 oz butter

For Caramel filling:
2 oz brown sugar
4 oz butter
1 tin condensed milk
3 tbsp golden syrup (optional - I prefer not to use)

For topping:
6 oz chocolate (milk or dark)

Method:
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.

Garibaldi Biscuits (sometimes known as Squashed -fly)

Ingredients: Approx 16 biscuits
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

Method:
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.

Preheat oven to 180°C.

Divide 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.

Bake in oven for 15 to 20 minutes until nice and golden. Remove and cool on wire rack. Ready to serve.

Oatmeal and Apricot Biscuits

Ingredients: 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

Method:
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.


Back to Recipes

Copyright © 2009 FoodFriends. All rights reserved :: DISCLAIMER ::Email: info@gourmetsecretsonline.com
Concept & Design by Adrian Cheah, Neo Sentuhan Sdn Bhd