Recipes for your Mini Gourmets!
Chocolate Chip Biscuits
Ingredients:
- 125g butter
- 1/2 teaspoon of vanilla (extract or essence is fine)
- 1/2 cup (110g) caster sugar
- 1/2 cup (100g) firmly packed brown sugar
- 1 egg
- 1 3/4 cup (260g) self-raising flour
- 2/3 cup (130g) choc bits
Method:
Beat butter, essence in a small bowl until smooth. Add egg and beat until combined. Stir in sifted flour and choc bits.
Roll rounded teaspoons on mixture into balls and place balls 4cm apart on greased oven trays. Bake in a moderate oven for about 15 minutes or until browned. Cool on trays.
Makes about 60.
Mixture can be frozen (I normally make a big batch and freeze un-used portion in the freezer).
Cheese Biscuits
Ingredients:
- 1 cup (150g) plain flour
- 2 tablespoons self-raising flour
- 125g butter, chopped
- 2 tablespoons grated parmesan cheese
- 1 cup (125g) grated tasty cheddar cheese
- 1 tablespoon water (approximately)
Method:
Sift dry ingredients into a medium bowl, rub in butter (I normally just throw it all in the mixer!) Stir in cheeses and enough water to make a soft dough. Knead on a lightly floured board until smooth (again I just mix in the mixer until its smooth.
Shape into a sausage shape 38cm long, wrap in foil and place in fridge 1 hour.
Cut roll into 5mm thick slices, place 3cm apart on greased oven trays. Bake in moderate oven about 20 minutes or until lightly browned. Cool on trays.
Makes about 70. Mixture can be frozen (I normally make a big batch and freeze un-used portion in the freezer)
Chocolate Topped Cupcakes
Great little cupcakes!
Ingredients:
For cupcakes:
- 125g self-raising flour
- 125g very soft butter
- 125g caster sugar
- 2 eggs
- 1-2 teaspoons vanilla extract or essence
- few tablespoons of full-fat milk
For icing:
- approx. 350g icing sugar, sifted
- 1-2 tablespoons of cocoa (depends on how chocolatey you want the icing!)
- any decorations you want!
Method:
Pre-heat oven to 200 degrees celsius.
Put all the ingredients for the cupcakes into the food processor (except milk) and blitz furiously. Then pour in milk and continue process until you have a smooth batter.
Divide mixture into cupcake paper patty pans (either big or small) and cook for 15-20 mins for the big ones and 10 minutes for the smaller ones (but watch them as they may cook sooner). Cool on wire racks.
To make the icing, mix the icing sugar and cococ with 1-2 tablespoons of boiled water. Add water slowly. Spoon icing on cakes and decorate as you please!
