Download - Basic Butter Biscuit Dough

7/29/2019 Basic Butter Biscuit Dough

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Basic butter biscuit dough77 Comments

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Use this basic butter biscuit recipe to make any of the seven delicious relatedrecipes.

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uper Food Ideas

Super Food Ideas - March 2007 , Page 91

Recipe by Kerrie Sun

Photography by Mark O'Meara

Ingredients

125g butter, softened

1/2 cup caster sugar
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1/2 teaspoon vanilla extract

1 egg, at room temperature

2 cups plain flour

1 teaspoon baking powder

1 tablespoon milk

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Method

Related Recipes

1. 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 moments5 Comments

4

Don't buy a box of chocolate biscuits - bake your own decadent version in the comfort of

your own home.

0:20To Prep

0:20To Cook

11INGREDIENTS

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ustralian Good Taste

Australian Good Taste - July 2003 , Page 63

Recipe by Sarah Hobbs

Photography by John Paul Urizar

Ingredients

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


Method
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Notes

1. 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 cookies47 Comments

27

Bake a batch of these tempting chocolate cookies - they're so delicious you won't want to

share them!

8INGREDIENTS

24MAKES

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(47 Members)

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5/9

uper Food Ideas

Super Food Ideas - April 2009 , Page 86

Recipe by Cathie Lonnie

Photography by Amanda McLauchlan

Ingredients

Nutrition

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


Method

1. Step 1
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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

To Prep

0:15

To Cook

11

INGREDIENTS

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MAKES

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7/9

aste.com.au

Taste.com.au - October 2012

Recipe by Sarah Hobbs

Photography by Andrew Young

Ingredients


3/4 cup (155g) caster sugar

1 teaspoon vanilla bean paste

2 cups (300g) plain flour

1/3 cup (35g) Dutch cocoa powder


1/2 teaspoon bicarbonate of soda

12 small peppermint candy canes, coarsely chopped

Chocolate icing 1 1/2 cups (230g) icing sugar mixture

1/4 cup (30g) Dutch cocoa powder

1/4 cup (60ml) boiling water


Method

Notes

1. 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
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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 cookiesNo Comments

9

This cookie jar favourite will have you fighting for the last crumb!

0:25To Prep

0:15To Cook

7INGREDIENTS

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uper Food Ideas

Super Food Ideas - August 2012 , Page 76

Recipe by Claire Brookman

Photography by Jeremy Simons
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Ingredients

Nutrition


1/2 cup brown sugar

1 egg

1/2 cup Nutella spread

1 3/4 cups plain flour


3/4 cup dark chocolate chips


Method

Notes1. 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, stiruntil 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.
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