Spiced Christmas Biscuits

Recipe from 'Woman's Weekly Christmas Entertaining'
Images by Yasmin

This biscuit is very similar to gingerbread biscuits in flavour except that it has a jam mixture between the two layers of biscuit. I thought it would be sickly sweet; however, it isn't even that sweet! It is a soothing taste of the traditional gingerbread spices which are complemented by the subtle taste of jam. Delicious! Revolutionary! The heart of Christmas!

Ingredients:
Biscuit:

• 1 1/2 cups (225g) plain flour
• 3/4 cup (165g) firmly packed dark brown sugar
• 2 tsp ground ginger
• 1 tsp mixed spice
• 1/4 tsp ground cloves
• 150g butter, chopped coarsely
• 1 egg yolk

Jam filling:

• 1 tsp gelatine
• 1 tblsp water
• 1/3 cup (110g) strawberry or raspberry jam

Icing:

• 1 egg white
• 1 1/2 cups (240g) pure icing sugar
• 1/2 tsp lemon juice

Method:
Process the flour, sugar, spices and butter until combined. Add egg yolk; process until combined. Knead dough on floured surface until smooth. Cover; refridgerate for 30 minutes.

Divide dough into quaters; roll ewach quater to 3mm thickness. Refridgerate with layers divided by baking paper.

Cut shapes (squares, angles, stars etc.) from refridgerated layers. Cut shapes from the centre of half the squares etc. Use the centre dough to make more biscuits. Place biscuits on trays; bake for 10 minutes or until lightly browned. Cool on trays.

For jam filling, using a bane marie process, sprinkle gelatine over water in the bane marie. Stir until dissolved. Add jam to gelatine mixture; stir well.

Turn base biscuits upside down so the flat side is facing up. Spread about 1 tsp of jam filling in the centre of each biscuit; top with the cut-out biscuits. Press lightly.

For icing, lightly beat the egg white in a small bowl until frothy. Beat in the sifted icing sugar, a tablespoon at a time, until combined. Stir in the juice. Keep surface of the icing tightly covered when not in use. Place the icing in a dispodable piping bag; snip a tiny amount from the tip of the bag. Drizzle the biscuits with icing; stand on wire racks until set.

Jam Drops

Recipe from NMAA Cooks
Image by Cath Muscat

This is an old time classic which I would like to revive for old times sack. This was one of the first recipes I made by myself and I thought I was so clever!!! If you are going to teach your children, grandchildren or neighbours children how to cook, I would recommend starting them of with this recipe and the simplicity cake recipe. If you are just starting this is definately one to try!

Ingredients:

• 60g butter
• 60g sugar
• 1 egg
• 1 cup self-raising flour
• jam

Method:
Beat butter and sugar together until fluffy. Add egg and flour and beat well. Put small teaspoons on ungreased tray. Press hole in centre. Fill hole with any type of jam. Bake for 10 minutes in hot oven.

Cornflake Cookies

Recipe from Hannah
Images by Yasmin

This is a VERY quick and simple cookie to bake in a hurry when you want something to snack on. I do warn you though that it is mostly margarine and is very bad for you. The mixture is very yummy though! I know when I made it that there wasn't much mixture left to make the cookies! The texture is very nice, a combination of crunchy and soft with the overall sweet flavour! YUM! Enjoy!

Ingredients:

• 2 cups flour, sifted
• 1/2 tsp baking powder
• 250g margarine (can put in only 200g if wanted)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla flavouring
• 1 1/2 cups cornflakes

Method:
Preheat oven to 180'C fan-forced. Sift together flour and baking powder in one bowl. In a separate bowl, beat the margarine and sugar together until light and fluffy. Add eggs and vanilla, beat well. Add sifted dry ingredientsand cornflakes. Mix for about 2 minutes. Drop in tblsps onto ungreased baking sheets.

Bake in moderate oven for about 10-15 minutes or until lightly brown. Makes approx. 30 (unless you eat the dough!!!)

Orange and Lime Cheesecake

Recipe from Favourite Muffins, Biscuits, Cakes and Slices
Image by Yasmin

(Serves 8)
I am very proud of my efforts with this cheesecake because it is the first cheesecake I have ever made. During  the process I faced a few speed bumps, but all turned out well in the end. So you don't worry while baking this cheesecake I shall tell you my hicups and how to over come them. Firstly, when you press the biscuit base into the removable base make sure that it climbs a little up the sides of the tin - otherwise once you have poured in the cheesecake mixture it will start leeking out the sides!!! If this does begin to happen - as it did with me - place the tin on to a baking tray and then into the oven. In this way it will have something pressing on the base so the leeking stops. Secondly, don't worry if the mixture seems really runny once everything has been added, if you are concerned add a little bit more cream cheese, condensed milk and cream. Once it has cooked it will set and become firm. Thirdly, after folding in the whipped cream the cheesecake mixture seems very lumpy, when it doesn't appear lumpy in the photo provided. Once again don't freak out, it is meant to look like that at this stage. While it is cooking the cream seems to melt, spread out and blend in with the rest of the mixture. Lastly, if the cheesecake starts to get dark spots on the top where it has overcooked, and the rest is not yet firm, simply rotate the tin in the oven and try to forget about it!!! Keep in mind that you can't get it perfect first time everytime, even if it doesn't look exactly as it does in the picture, remember it will still taste fantastic all the same! Good Luck!

Ingredients:
For Base:

• 1 cup plain sweet biscuits, crushed
• 1/3 cup butter, melted

For Filling:

• 3/4 cup cream cheese, softened
• 2 tblsp brown sugar
• 1 1/2 tsp finely grated orange zest
• 1 1/2 tsp finely grated lime zest
• 3 tsps orange juice
• 3 tsps lime juice
• 1 egg, lightly beaten
• 1/2 cup sweetened condensed milk
• 2 tblsp double cream, whipped

• desicated coconut, toasted, to decorate
• whipped cream, to serve 

Method:

For base, place biscuits and butter in a bowl and mix to combine. Press the bisuit mixture over the base and up the sides of the well-greased 23cm flan tin with a removable base. Bake for 5 - 8 minutes at 180'C fan-forced, then cool.

For filling, place the cream cheese, sugar, orange and lime zests and juices in a bowl and beat until creamy (may start to get lumpy here due to cream cheese). Beat in the egg, then mix in the condensed milk and fold in the cream (large lumps will form). Pour the filling into the prepared biscuit case and bake for 25 - 30 minutes or unti ljust firm. Turn the oven off and cool the cheesecake in the oven with the door ajar. Chill before serving., Serve decorated with the toasted coconut and cream.

Coconut Biscuits

Recipe from Favourite Muffins, Biscuits, Cakes and Slices
Images by Yasmin

(makes approximately 35 - 40)

I made these biscuits just in time for the new school year. They remind me of Anzac Biscuits, but they have a more refreshing flavour; just what one needs in an exhausting school day. The tang of lime and the unique flavour and texture of coconut combine perfectly in a citrus blend, to make these wonderful biscuits, suited well for packing lunches, having a snack or serving for afternoon/morning tea. I recommend this new recipe.

Ingredients:

• 1/2 cup butter, chopped
• 1 cup brown sugar
• 1 tsp vanilla essence
• 1 egg
• 1 cup SR flour
• 1 cup rolled oats
• 1/2 cup desicated coconut
• 2 tsps finely grated lemon zest
• 2 tblsps lime juice

Method:
Place all ingredients in a food processor and combine. Make small balls of mixture and place them well seperated on a greased tray. Press down to make a circular shaped biscuit. Cook at 180'C fan-forced for 12 - 15 minutes or until lightly browned. Transfer to a wire rack to cool. Serve.

Jam Rings

(makes about 15)

Recipe from I Love Sugar
Images by Yasmin

This recipe has come with a collection of recipes in my newest book called I Love Sugar. It was given to me by my darling sister in Japan for Christmas, so I was just dieing to start baking. For some variation to the original circle biscuit design, I cut the biscuits in the shape of a love heart - because I love my sister and baking! This thought can be applied to any cutter shape as long as it is large enough to cut out a hole in the centre. Be warned though, this recipe is extremely calorific! Recommended only 1-2 per sitting and keep a glass of water handy!!!

Ingredients:
Biscuit (base and top):

• 225g butter, softened
• 140g caster sugar, plus extra for dusting (or icing sugar)
• 1 egg yolk, lightly beaten
• 2 tsp vanilla extract
• 280g plain flower (approx 2 cups)
• pinch of salt
• 1 egg white, lightly beaten

Filling:

• 55g butter, softened
• 100g icing sugar
• 5 tblsp jam (of your choice), warmed (more if needed)

Method:
Put the butter and caster sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and vanilla extract. Sift the flour and salt into the mixture and stir until thoroughly combined. Halve the dough, wrap in cling wrap and chill in the refrigerator for 30-60 minutes.

Preheat the oven to 190'C fan-forced. Line 2 baking trays with baking paper.

Unwrap the dough and roll out between 2 sheets of baking paper. Stamp out 30 biscuits using a cutter shape and divide evenly on the trays (making sure there is enough tops for bottoms). Before placing half the biscuits on to the tray, cut out the centres with cutters and roll out some more biscuit bases and tops. Space well apart on tray to allow for spreading.

Bake in the preheated oven for 7 minutes, then remove and brush with egg whites and sprinkle with caster sugar. Bake for a further 5-8 minutes, until golden brown. Leave to cool on the baking trays for 5-10 minutes, then transfer to the wire racks to cool completely.

For filling, beat the butter and icing sugar together in a bowl until smooth and combined. Spread the filling over the whole biscuit and top with a thin layer of jam. Place the ring tops on top and press gently together.

Anzac Biscuits

Recipe from Yasmin
Images by Yasmin

This recipe hits home for me. Every Australian knows it is a tasty biscuit with a deeper meaning. For all fighting Aussies in the war this biscuit reminds them of home, made for them by their loving families. For me, however, I am reminded of when I was a child attending the dawn service on Anzac Day, paying tribute to those lost in battle and those who helped assist Australia. I remember waking up on Anzac Day by my parents at 4 or 5 am to get ready to leave. At first I was tired, but soon after waking I would always remember the special event occuring and get ready quickly. I was very excited, every year. We would never eat breakfast before attending because we were served an extensive breakfast with friends, family and other attendees. While we awaited the opening of the ceremony everybody went to individual centres wher a family member worked or currently work. For my family we always turn to the hospital centre to meet others who understand this part of the workforce. There we were served tea, coffee or hot chocolate with a giant Anzac Biscuit! This is what I remember and love the most about this recipe... the taste, symbolism and memories.

Did You Know... Anzac Biscuits were invented for the troops because they required very simple household ingredients and both the ingredients and biscuit last. Perfect for fighting Aussies (and New Zealand Kiwis)!

Ingredients:

• 1 cup oats
• 3/4 cup coconut
• 1 cup flour
• 1 tsp bi-carb soda
• 1 cup sugar
• 1/2 cup butter
• 1 tblsp golden syrup
• 2 tblsp boiling water

Method:

Mix oats, flour, sugar and coconut. Melt butter and golden syrup together in a separate container. Mix bi-carb soda with boiling water in a separate container. Add to melted butter mix. Add to dry ingredients. Mix. Place tblsps of mixture on a greased tray. On each individual portion of mixture, press lightly so the height is approximately 1 cm. Bake in a slow over (150'C fan-forced) for 20 minutes. When lightly brown, remove, and place on a wire rack to cool. Eaten best when warm (personally) but perfect when cold as well.

Gingerbread Biscuits

Recipe from Yasmin
Images by Yasmin and Alana

This is one of the first treats I made as a child. It is definitely a favourite classic! These gingerbread biscuits can be used on any occasion - Easter, Christmas, Birthdays etc. To suit each occasion just change the shape of the biscuits. These particular biscuits are made for the Christmas season. These Biscuits can be served plain or decorated with piped normal icing (see Icings and Sauces for icing recipe). Seasons Greetings! NOTE: I always find it best to make a double batch, for my family it lasts a bit longer!

Ingredients:

• 125g margarine
• 1/2 cup sugar
• 1 egg yolk, well beaten
• 2 cups flour
• 3 tsp golden syrup
• 1 tsp bi-carb soda
• 1 tsp ginger
• 1tsp mixed spice

Method:
Beat margarine and sugar until light and fluffy. Add well beaten egg yolk. Add sifted dry ingredients to mixture. Pour in warm golden syrup and knead mixture lightly. Roll out flat, about 1cm thick, and cut out with shape cutters. Bake in moderate oven (150'C fan-forced) for 15 minutes. When coolded decorate with icing, sprinkles, cachous or whatever pleases you (optional). Serve with tea, coffee or milk.