Biscuit recipes Archives

Biscuit recipes

Siba’s spiced Christmas cookies

Baking: 10-15 minutes

Biscuit recipes

Brandy snaps with caramel-swirl cream

10 minutes

Biscuit recipes

White chocolate-and-mocha millionaire’s shortbread

20 minutes

Biscuit recipes

Chuckles millionaire’s shortbread

15 minutes

Biscuit recipes

Chunky double chocolate-and-funfetti cookies

14 minutes

Afternoon tea

Aunty Ven’s everything crunchies

20 minutes

Afternoon tea

Sandwich biscuits with speculaas

15 minutes

Afternoon tea

Caramel oat bars

20 minutes

Caramel oat bars

Serves Makes 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the filling:

2 x 125 g packets Woolworths butter toffees
½ cup cream

For the crumble:

180 g butter, melted
250 g flour
250 g oats
1 t bicarbonate of soda
1 T vanilla extract

For the topping:

100 g Woolworths dark chocolate drops

Method

1. To make the filling, melt the toffees and cream in a saucepan over a medium heat until smooth.

2. Preheat the oven to 180°C. To make the crumble, mix all the ingredients until well incorporated.

3. Line a 27 x 18 cm baking tray and press in half the crumble. Top with the filling and half the chocolate drops. Add the remaining crumble and chocolate drops. Bake for 15–20 minutes. Allow to cool, then slice into 10 x 5 cm fingers.

Cook's note: Use Woolworths’ 70% cocoa dark chocolate drops. They add the right amount of bitterness needed to offset the sweetness of the caramel.

Find more biscuit recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Josh van Zyl

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Ingredients

Method