Recipes - Cookies

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NOTE: This page is a daughter page of: Recipes


On these page I keep a collection of my mother's recipes for biscuits (called "cookies" in the united states).


Biscuits / Cookies




Sticky Biscuits

Ingredients:
  • 2 cups rolled oats
  • ½ cup coconut

  • ¾ cup brown sugar
  • 1 tablespoon golden syrup

Instructions:
Melt margarine and syrup. Add dry ingredients. Spread on greased tray. Bake till brown at 180oC for 15-20 minutes.




Date Slice

Ingredients:
  • 1 cup SR flour
  • 1 cup chopped dates
  • 1 cup coconut
  • ½ cup sugar

  • 4 oz margarine
  • 2 teaspoons golden syrup
  • vanilla essence

Instructions:
Melt margarine and syrup, add vanilla essence. Pour over dry ingredients and mix well. Press into tin and bake slowly for 10-15 minutes at 180oC.




June's Savoury Biscuits

Ingredients:
  • 1 cup plain flour
  • 1 cup rice bubbles

  • 1 cup grated cheese
  • 4 oz melted margarine

Instructions:
A good pinch cayenne Form into balls & flatten with a fork. Moderate oven 10-15 minutes. These are easy & delicious.




Lemon Slice

Ingredients:
  • ½ cup brown sugar
  • 1 cup SR flour
  • 1 cup coconut

Instructions:
Add 125g melted margarine (may need a little more). Mix well. Press lightly into 7x11" greased tin. Bake 20 minutes. Ice with lemon icing when hot. Cut while warm into fingers.




Chocolate Peppermint Squares

Ingredients:
  • Base:
  • 1 cup crushed cornflakes
  • ½ cup coconut
  • 1/3 cup brown sugar
  • 4 oz margarine.

  • Filling:
  • 8 oz Philadelphia cheese
  • 1/3 cup castor sugar
  • 4 oz tin reduced cream2 or 3 drops peppermint essence

Instructions:
For base: melt marg and pour over other ingredients. Mix well and press into greased 8" square or 7x11" tin.
For filling: beat softened cheese till smooth. Gradually add sugar, beat well. Blend in reduced cream and essence and spread over crumb base. Refrigerate till firm. Spread with chocolate icing. Refrigerate again till firm. Cut into squares.




Quick Honey Gingerbread

Ingredients:
  • 1 cup plain flour
  • ½ cup SR flour
  • ½ teaspoon carb soda
  • 3 teaspoons ground ginger
  • ½ teaspoon nutmeg

  • ½ cup brown sugar
  • ½ cup honey
  • ½ cup water
  • 125g margarine

Instructions:
Grease 19x29cm lamington pan and line base with paper. Grease paper. Combine flours, soda, spices and sugar in processor for a few seconds to combine. Combine honey, water and butter in saucepan over heat to melt butter. Add to processor and process till smooth. Pour into tin and bake moderate oven 35 minutes. Stand 2 minutes before turning onto rack. Cool, cut into squares and dust with icing sugar.




Muesli Bars

Ingredients:
  • 90g softened margarine
  • ¼ cup brown sugar
  • ¼ cup honey
  • 2 tablespoons plain flour
  • ½ cup chopped walnuts

  • 1 cup rolled oats
  • 1 tablespoon sunflower seed kernels
  • ¼ cup coconut
  • ¼ cup sultanas
  • 3 dried apricots chopped (optional)

Instructions:
Grease 19x29cm tin. Cream margarine, sugar, honey with electric mixer till creamy. Stir in remainder and mix well. Press into pan. Bake 20 minutes in moderate oven till brown. Cool in pan, cut into bars when cold.




Unbaked Peach And Coconut Chews

Ingredients:
  • 1…“ cup (200g0 dried peaches chopped
  • ¾ cup water
  • ½ cup peach nectar
  • 1 tablespoon honey
  • 1 cup coconut

  • ¼ cup full cream milk powder
  • ¼ cup sultanas
  • 1 tablespoon roasted sesame seeds
  • (1/2 cup coconut extra)

Instructions:
Toast sesame seeds 5 minutes in oven. Combine peaches, water, nectar and honey in saucepan; simmer uncovered 15 minutes till mixture is very thick and tender. Remove form heat and add coconut, milk powder, sultanas and sesame seeds. Cool. Roll teaspoons full into balls and roll in coconut. Keep in fridge.




Continental Chocolate Slice

Ingredients:
  • 4 oz margarine
  • ½ cup sugar
  • 3 dessertspoons cocoa
  • 1 egg
  • 1 teaspoon vanilla
  • ½ lb milk coffee biscuits
  • ¾ cup coconut
  • ½ cup chopped walnuts (optional)

  • Topping:
  • 2oz margarine
  • 2 cups icing sugar
  • 1 tablespoon custard powder
  • 2 tablespoons hot water

Instructions:
Crush biscuits finely. Combine margarine, sugar and cocoa in saucepan. Stir over low heat to mix. Stir in beaten egg and vanilla. Cook, stirring for 1 minute. Remove from heat, stir in crumbs, coconut and walnuts. Mix well. Press mixture into greased 8x13" tin. Refrigerate till set.
For topping: Cream margarine well, add sifted icing sugar and custard powder alternately with hot water. Beat till light and fluffy. Spread over base and refrigerate. Ice with chocolate icing and store in fridge. Cut when cold.