* * * Biscuits & Snacks * * *

Biscuits & Snacks

Choc Chip Biscuits

Ingredients

75 g butter, melted
1/2 cup CSR White Sugar
1/2 cup CSR Soft Brown Sugar
1 large egg
1 cup plain flour
1/2 teaspoon baking soda
1/2 cup chocolate chips

Method

Turn the oven on to 180°C. Beat melted butter, sugars and egg together.

Sift the flour and baking soda and add with the chocolate chips to the butter mixture. Stir until well combined.

Place teaspoonsful on oven trays that have been lightly greased, sprayed or lined with baking paper. Leave room for the biscuits to spread.

Bake for 8 – 10 minutes, or until golden brown. Transfer to a cooling rack.

When cold, store in an airtight container.

Makes: 30 biscuits.

Recipe Courtesy of CSR Sugar.

Munchie Muesli Bars

Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: About 20 bars

Ingredients

125 g butter or margarine
1 cup CSR White Sugar
2 tablespoons CSR Golden Syrup
1 cup flour
1 teaspoon baking powder
1 cup coconut
1 egg
1 cup mixed dried fruit, ie raisins, currants, dried cranberries etc
5 Weetbix or equivalent dry whole-wheat breakfast cereal, crushed

Method

Preheat oven to 180°C. Spray a sponge roll type tin approx. 20 x 30 cm with non stick baking spray.

Over medium heat, melt butter, sugar and golden syrup in a large saucepan. Remove from heat and add all the other ingredients and mix thoroughly. Press into the prepared tin. Bake for 20 minutes.

Cut into bars while still warm but leave in the tin until completely cold before removing. Store in an airtight container.

Great for School Lunch boxes.

This recipe is courtesy of CSR Sugar.

Gingerbread Men

Ingredients

1/2 cup butter
3/4 cup Molasses
2 tablespoons CSR Sugar
2 cups plain flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon Cinnamon
3/4 teaspoon ground ginger
1 egg

Method

Cream Butter, molasses and sugar. Beat in Egg, Add dry ingredients.
Chill dough about 2 hrs. Roll out 1/8 inch thick. Cut with Gingerbread man cookie Cutter.
Bake at 350 Degress for 8-10 minutes, then let cool.

Decorate with icing and lollies.

Recipe Courtesy of CSR Sugar.

Anzac Biscuits

Ingredients

1 cup flour
1 cup CSR White Sugar
1 3/4 cups coconut (coarsely shredded coconut is great for texture)
1 1/2 cups rolled oats
1/4 cup chopped walnuts
100g butter
2 tablespoons CSR Golden Syrup
1 teaspoon baking soda
2 tablespoons boiling water

Method

Preheat oven to 160°C. Mix flour, sugar, coconut, rolled oats and walnuts in a bowl.
Melt butter and golden syrup together. Mix baking soda with boiling water to dissolve. Mix both butter and baking soda mixtures together in a large bowl. Add flour mixture and combine.
Roll teaspoonsful into small balls. Place on a well greased or baking paper lined oven tray and press flat with the back of a spoon. Allow room for biscuits to spread.
Bake for 25 – 30 minutes. Cool on a wire rack and store in an airtight container.

Makes: 40 biscuits

Recipe Courtesy of CSR Sugar.

Shortbread

Ingredients

250g butter, softened
3/4 cup CSR Icing Sugar
1/2 cup cornflour
1 1/2 cups standard grade flour

Method

Preheat oven to 150°C. Beat butter & icing sugar until creamy. Mix in cornflour and flour.

On a floured surface, roll out dough to 1 cm thick and cut into fingers. Carefully place on a greased oven tray. Prick with a fork.

Bake for 25 – 30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container

Makes: 20 – 24 pieces

Recipe Courtesy of CSR Sugar.

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