Biscuits and Bread

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Contents

1. Anzac Biscuits
2. Brioche / Rum Baba / Savarin
3. Cashew Nut Biscuits
4. Chocolate Chip Biscuits
5. [Flower Pot Bread Roll {Pane All'olio ]](#flower-pot-bread-roll-pane-allolio)
6. Fruit and Nuts Biscuits For Children
7. Ginger Biscuits
8. Hot Cross Buns
9. Naan Bread
10. Open Mouth Laugh, Sesame Balls
11. Peanut Biscuits
12. Pineapple Tarts
13. Roti Batura
14. Scone

Anzac Biscuits

Created 2015-05-17 · Updated 2017-07-09

Ingredients

• 1 Cup Plain Flour + 2 Teaspoon Baking Powder
• 1/2 Cup Caster Sugar
• 1 Cup Rolled Oats.
• 1 Cup Desiccated Coconut.
• 100gm Butter, Melted
• 1 Tablespoon Golden Syrup
• 1 x 60gm Egg

Method

1. Mix the melted butter and sugar together and stir till sugar dissolved.
2. Mix all the ingredients together and roll them into little balls the size of a walnut and put them on to a lined baking tray and press the balls down with a fork.
3. Bake in a preheated oven at a temperature of 180C for 20 minutes.
4. Cool on a wire rack.
5. Keep in an airtight container.

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Brioche / Rum Baba / Savarin

Created 2013-03-05 · Updated 2016-11-26

Ingredients

• 600 gm plain flour + 1 tablespoon. Gluten flour.
• 2 teaspoon dried yeast.
• 50 gm sugar.
• 100 gm - 150gm butter, melted
• 210 gm water.
• 120 gm eggs (3 x. 60 gm )
• 1 teaspoon vanilla

Method

1. Mix the flour, gluten flour and sugar together.
2. Using bread machine.
3. Put ingredients in bread in order suggested by your Bread machine instructions. Put the yeast in a little dent in the Middle of the dried ingredients.
4. Set for dough cycle. Press start.
5. When the machine stopped, remove dough and divide into 8 equal pieces.
6. Shape to fit into the tray.
7. Cover the tray with greased glad wrap and let it proof for 40 minutes.
8. Brush the top with beaten egg.
9. Bake in a preheated oven at 180 degree Celsius for 30 - 40 minutes.
10. Turn them out of the tin and let them cool on a wire rack.

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Cashew Nut Biscuits

Created 2013-01-27 · Updated 2016-12-09

Ingredients

• 6 oz (185gm) butter
• 6 oz   (185 gm) icing sugar
• 2 eggs
• 16 oz ( 500 gm) plain flour
• 2 teaspoon baking powder
• 8 oz (250 gm) cashew nut roasted and ground
• 4 oz (125 gm) corn flour
• I teaspoon vanilla
• 1 egg, beaten

Method

1. Cream butter and icing sugar together till creamy and pale.
2. Add in eggs and whisk till well mix.
3. Sift plain flour, baking powder and corn flour together into a mixing bowl. Add in ground cashew nut.
4. Add the batter into the dry ingredients and mix into a soft dough.
5. Roll out into 1/2 centimetre thickness and cut into shapes with biscuit cutter . Brush with beaten egg.
6. Bake in a preheated oven at 180 degree Celsius for 25 minutes.
7. Turn the tray around half way through.
8. Cool Cooled and keep in an airtight container.

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Chocolate Chip Biscuits

Created 2013-01-27 · Updated 2016-11-26 · Tags: Biscuits

Ingredients

• 6  oz. (185 gm)butter
• 1 cup sugar
• 4 cups plain flour
• 4 teaspoon baking power
• 1 cup cocoa power
• 4 cups oatmeal
• 375 gms. Dark chocolate chips
• 6 eggs
• 1/4 cup milk
• 2 teaspoon vanilla essence.
• Cream butter and sugar till smooth and pale in colour.

Method

1. Add in eggs and cream till well mix.
2. Add in milk and vanilla Mix all the rest of the dried ingredients together.
3. Add the dried ingredients into the batter and mix into a soft dough.
4. Roll the dough into walnut size ball, flatten it and put on baking tray.
5. Continue till all the dough is used up.
6. Bake at 180 degrees Celsius fan force for 20 - 25 minutes.
7. Turn the tray around half way through.
8. Cool and store in an air tight container.

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Flower Pot Bread Roll {Pane All'olio ]

Created 2013-11-18 · Updated 2016-12-09

Ingredients

For the Biga

• 105ml /7 Tablespoon Water
• 175gm/6oz/  1 1/2 cup white bread flour
• 1 teaspoon instant dried yeast.

For The Dough

• 90ml/6 Tablespoon Water
• 60ml/ 4 Tablespoon Extra Virgin Olive Oil.
• 225gm /8oz / 2 cups white bread flour.
• 1 Teaspoon salt
• 1 Teaspoon Sugar.

Method

1. Pour the water for the Biga into the bread machine.
2. Sprinkle over the flour covering the water.
3. Make a shallow dent in the centre of the flour and add the yeast.
4. Set the machine to the dough setting and press start When the dough cycle has finished switch the machine off, but leave the biga inside, with the lid closed for 8 hours.
5. Remove the bread pan from the machine.
6. Break the biga into 3 to 4 pieces and put it back into the pan and into the machine.
7. Pour in the water and olive oil for the dough.
8. Sprinkle over the flour, covering the liquid.
9. Add the salt and sugar in separate corners of the bread pan.
10. Set he bread machine to dough setting and press start.
11. When the dough cycle has finished place the dough on a lightly floured surface.
12. Knock it back gently then divide into four pieces.
13. Greased the inside of three mini flower pot and line the pot with greased proof paper to come up 5cm above the top.
14. Shape the dough pieces to fit 3/4 of the flower pot s and the remainder piece into a long roll.
15. Place the long roll on a tray which could hold the 3 mini flower pots as well.
16. Leave them to rise in a warm place for 40 -45 minutes till the dough has doubled in size.
17. Bake it in a preheated oven at a temperature of 220 C for 15 minutes then reduce the oven temperature to 190 C for another 20 - 25 minutes till the loaves are golden.
18. Turn out on to a wire rack to cool before serving.

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Fruit and Nuts Biscuits For Children

Created 2013-08-31 · Updated 2016-12-09

Ingredients

• 1/2 cup ground Almonds
• 1/2 cup ground roasted peanuts
• 1/2 cup coarsely ground macadamia nuts
• Grated rind of 1 orange
• Grated rind of 1 lemon
• 1/2 cup chopped dried Cranberries
• 1/2 cup chopped dried Dates
• 2 cups Plain Flour
• 1 teaspoon Baking Powder
• 3 oz butter
• 1/3 cup caster sugar
• 2 x 60 gm eggs
• 1 teaspoon vanilla essence

Method

1. Mix the first 9 ingredients together in a mixing bowl.
2. Cream the butter and sugar together till light and fluffy with a hand whisk Add in the eggs and mix well Pour the batter into the mixing bowl and mix into a soft dough with your hands.
3. Roll the dough into 1/2 cm thick and cut into round with a cutter.
4. Lay them in a lined baking tray and bake in a preheated oven , fan-forced at 180 C for 20 minutes.
5. Cool and keep in a airtight container.

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Ginger Biscuits

Created 2014-03-20 · Updated 2019-05-18

Ingredients

• 350g [12 oz ] Plain Flour ]
• 1 Teaspoon Bicarbonate of Soda
• 2 Teaspoon Ground Ginger
• 115g [4 oz ] Butter
• 175g [6 oz ] Dark Brown Sugar
• 4 Tablespoon Golden Syrup
• 1 Egg beaten

Method

1. Preheat oven to 180 C Measure the flour, soda and ginger into a bowl. Rub in butter until mixture resembles breadcrumbs, then stir in sugar.
2. Add the syrup and beaten egg to the flour and mix well to form a soft dough.
3. Knead lightly with your hands for an even mixture.
4. Divide the dough in half and roll out one half on a lightly floured surface to 1/4 inch thick.
5. Cut out the circle and place on lightly greased trays.
6. Repeat with remaining dough.
7. Bake in preheated oven until slightly brown in colour.
8. Leave to cool slightly before transferring to a wire rack.
9. Cool and keep in an airtight container.

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Hot Cross Buns

Created 2015-05-02 · Updated 2016-12-07

Ingredients

• 1 1/4 cups Milk
• 100gm Butter, melted
• 2 Eggs
• 1 Tablespoon Dried Yeast
• 1/4 Cup Brown Sugar
• 4 1/2 Cups Plain Flour plus 1 Tablespoon Gluten Flour
• 2 Teaspoon ground mixed spice
• 2 Teaspoon cinnamon Powder
• 1 Teaspoon grated Nutmeg
• 1 Teaspoon Ground Cardamom
• 1 Teaspoon Ground Cloves
• 1 Teaspoon Salt
• 2 Teaspoon Vanilla Essence
• 1 Cup Sultanas
• 1 Cup Currants
• 1/2 Cup chopped mixed peel

For the crosses and glazed

• 1/2 Cup flour
• 2 Tablespoon
• 1/2 Cup Water

Method

1. Put the first 3 ingredients into the bread maker.
2. Mix all the dried ingredients together and spoon on top of the liquid.
3. Make a dent in the middle and add in the yeast.
4. Turn the machine on to dough cycle.
5. When the cycle finish, tip the dough out on to an oil bowl and cover with a cling wrap and leave in the fridge over night.
6. The next day remove from the fridge and let rest for an hour before weighing and dividing the dough into 16 pieces.
7. Rest for 10 minutes, and shape them into balls and flatten slightly and leave in a lined 12 inch baking tin, close together.
8. Cover with a tea towel and let prove for about 45 minutes.
9. Preheat oven to 200 C Make the cross paste by mixing the flour,water and together.
10. Spoon the paste into a piping bag [freezer bag] and cut a small , 3mm hole in one corner.
11. Carefully pipe the crosses over the risen buns.
12. Bake for 20 minutes until well risen.
13. Make the glaze by dissolving the sugar in 2 tablespoon boiling water.
14. Brush over the hot cooked buns and rest 10 minutes before removing from the tin

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Naan Bread

Created 2014-04-20 · Updated 2016-11-26

Ingredients

• 500g Sharps Flour [from the Indian Grocery shop ]
• 200ml Milk
• 2 Teaspoon Dried Instant  Yeast.
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 Egg beaten
• 2 Tablespoon Clarified Butter [ melt butter in the microwave
• and let it stand for a few minutes
• ,then pour out the liquid and leave the milk solids behind]
• 200ml yoghurt.

Method

1. Warm the milk in the microwave for 25 seconds.
2. Add in the yeast and stir to mix. Leave it aside for 15 minutes.
3. Put the flour, salt and baking powder in a mixing bowl.
4. Add in the rest of the ingredients and mix it into a soft dough.
5. Knead the dough for about 15 minutes until it is elastic and not sticky anymore Grease the mixing bowl and put the dough into the bowl and cover with a greased plastic bag and leave it aside for 2-3 hours till it is double in size.
6. Divide into 12 balls.
7. Use hands to stretch and flatten the balls into a tear drop shape.
8. Bake in a preheated oven, fan-force at 200C with a tray of hot water at the bottom shelf to keep the bread moist. For 5 minutes on each side.

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Open Mouth Laugh, Sesame Balls

Created 2014-01-27 · Updated 2016-12-31

Ingredients

• 1 1/2 oz Hot Water
• 5 oz Sugar.
• 1 Egg
• 2 Tablespoon Oil
• 10 oz Plain Flour
• 1/2 teaspoon Baking Powder
• 1/2 Teaspoon Sodium Bicarbonate.
• 12 Cup Sesame Seeds

Method

1. Stir the sugar in the hot water to dissolve, cooled.
2. Beat the egg and add into the oil.
3. Sift the flour, baking powder and sodium bicarbonate into a mixing bowl.
4. Make a well in the centre and add in the sugar solution, egg and oil.
5. Slowly draw in flour to form a soft dough.
6. Shape into balls about 1 centremetre in diameter, [makes about 30 to 35 ] Wet the centre of the palm a little and roll the balls before coating the balls with sesame seeds and roll again. The sesame seeds would stick better.
7. Pour some oil in a small saucepan to deep fry the balls, turning them with a pair of chopsticks and they will expand and form a crack like laughing with an open mouth.
8. That is how the sesame ball get it's name That is

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Peanut Biscuits

Created 2013-06-08 · Updated 2022-01-23

Ingredients

• 12oz.(360 gm) roasted peanuts ground
• 12oz. (360gm) plain flour
• 4 1/2 tablespoon corn flour
• 3 teaspoon baking powder
• 1/2 teaspoon salt
• 7oz (210gm) butter
• 7oz ( 120 gm ) sugar
• 2 x 60gm eggs
• 4 1/2 Tablespoon Peanut Oil

Method

1. Put the first 5 ingredients into a mixing bowl.
2. Whisk the butter and sugar together till fluffy.
3. Add in the eggs and whisk till well mix.
4. Add in peanut oil and mix well Pour the whisked batter into the mixing bowl and mix it into a soft dough.
5. Use biscuit cutter to cut into shape.
6. Bake in a preheated oven at 180 degree Celsius for 25 minutes, turn the tray around half way through.
7. Cool and keep in an airtight container.

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Pineapple Tarts

Created 2013-01-27 · Updated 2016-12-07

Ingredients

• PASTRY ( Sweet Shortcrust )
• 500 gm plain flour
• 250 gm butter
• 125 gm icing sugar
• 1 egg, beaten
• Cold water
• Vanilla
• FILLING
• 3 large pineapples
• 500 gm raw sugar

Method

1. To make the pastry. Shift the plain flour into a large bowl.
2. Cut the butter into small thin slices and place in the flour.
3. Rub the butter into the flour using your finger tips until the the mixture resembles fine bread crumbs.
4. Make a well in the centre and pour in the beaten egg and vanilla.
5. Slowly work the mixture together using your fingers until it forms a rough ball.
6. If it is too dry add a little cold water. If it is sticky add a little flour.
7. Gather the dough into a ball and flatten it slightly.
8. Wrap the pastry in plastic wrap and leave it aside to rest for 30 minutes before using.
9. To make the filling. Cut the pineapple into 8 slices. Remove the skin and the hard centre core.
10. Using a coarse grater, grate all the pineapple into a large pot.
11. Cook the pineapple over medium heat, stirring occasionally until it is almost dry.
12. Add in the sugar and cook till the sugar has dissolved.
13. Tip all of it into a square Pyrex or corningware bowl and microwave , covered with a round plate with the four corners of the bowl ajar to let steam escape for10 minutes on high.
14. Remove and stir with a spoon.
15. Repeat for another 10 minutes. Stir.
16. If it is still wet, microwave 5 minutes at a time till it is thick and quite dry.
17. Leave it to cool overnight.
18. Roll them into little balls about 1 cm in diameter.
19. Roll out the pastry between 2 plastic sheets to about 1/2 cm. thick.
20. Using a tart cutter mould cut out the pastry.
21. Put them on a lined baking tray and top it with a ball of filling. Press it down slightly.
22. Baked in a preheated oven at 180 degree Celsius for 20 to 30 minutes.
23. Turn the tray around half way through.
24. Cool and pack them in a container with glad wrap in between the layers.
25. Keep it in the fridge.

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Roti Batura

Created 2013-08-04 · Updated 2017-03-30

Ingredients

• 12 oz/325gm Plain Flour
• 1 teaspoon salt
• 2 teaspoon yeast
• 1 egg beaten
• 5 oz /125gm natural yoghurt
• 2-3 tablespoon warm water
• Oil for frying

Method

1. Put the flour, salt and yeast in a bowl and mix well.
2. Add the egg, yoghurt and water and knead until a soft and pliable dough is form.
3. Put the dough in a large plastic bag and tie up the upper end of the bag leaving enough room for dough to expand.
4. Put the dough in a metal bowl which has been rinsed out in hot water.
5. Leave the dough in a warm place for 3 - 4 hours for it to rise.
6. Remove the dough from the bag and divide into 8 equal balls Roll each ball gently between your palms in a circular motion and flatten it to a round cake.
7. Dust the round slightly with flour and roll it out into a flat disc about 6 -inch in diameter.
8. Heat about 1/2 cup oil in a saucepan and place the batura in the oil and fry for a minute, turn it over and fry the other side for a further minute until it is a rich creamy colour.
9. Drain on absorbent paper.
10. Make and fry all the other batura the same way.

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Scone

Created 2017-04-25 · Updated 2017-05-21

Ingredients

• 3 Cups Plain flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Cream of Tartar
• 100gm Butter
• 1/2 Cup Sugar
• 1 Cup Buttermilk or Full Cream Milk
• Dried Raisin [optional ]

Method

1. Put the Flour, Baking powder and cream of tartar into a mixing bowl.
2. Rub in the butter until it resembles fine bread crumbs.
3. Add in the Sugar and dried raisins mix well.
4. Add in the buttermilk and bring the dough together.
5. Use a round cutter to cut out the desire size and Bake in a preheated oven at a temperature 190 C for 20 to 30 minutes.

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