Seven of the best biscuit recipes from the pages of Graziher

JAM DROPS

Makes about 20 biscuits

1/3 cup (75g) caster sugar
155g butter, softened to room temperature
1½ cups (225g) plain flour
¼ cup (80g) jam, any flavour

1. Line two baking trays with baking paper and set aside.
2. Put the sugar and butter in a mixing bowl and beat by hand or with electric beaters until pale and fluffy.
3. Sift in the flour and beat to combine.
4. Roll tablespoons of the mixture into balls. If the mixture seems too dry, bring it together gently with clean hands. The warmth from your hands will be enough to make it manageable. Place the balls on the baking trays approximately 5cm apart to allow for spreading.
5. Flatten the balls slightly and make a small indent with your thumb in the top of each biscuit. Fill the indents with jam. Transfer the trays of biscuits to the refrigerator for 30 minutes.
6. Meanwhile, preheat the oven to 160°C.
7. Transfer the chilled biscuits to the oven and bake for 30 minutes or until very pale golden in colour.
8. Allow to cool completely on a wire rack.

BISKUTTINI TAL-LEWZ (ALMOND MACAROONS)

Based on a recipe by Broken Hill baker Summa Rayner

Makes about 20 biscuits

140g whole almonds (with the skin on), plus extra for topping
2 egg whites
100g caster sugar
140g almond meal
1 teaspoon vanilla essence

1. Preheat the oven to 180°C. Line 2 baking trays with baking paper. Blitz the almonds  in a food processor until coarsely chopped.
2. Using a stand mixer fitted with the whisk attachment, beat the egg whites to stiff peaks.
3. Add the sugar and beat well.
4. Add the almond meal, processed almonds and vanilla and mix to form a sticky paste.
5. Form tablespoons of the mixture into balls and place them well apart on the baking trays. Flatten slightly and press one of the extra whole almonds into the top of each biscuit.
6. Bake for 15 minutes or until pale golden.
7. Cool on a wire rack. Store in an airtight container for 4–5 days.

CHOCOLATE ORANGE CREAM BISCUITS

Makes about 70 single biscuits or 35 filled biscuits

BISCUITS
200g butter, softened to room temperature
½ cup (110g) caster sugar
1¼ cup (230g) brown sugar
2 eggs
1 teaspoon vanilla extract
2 2/3 cup (400g) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
Pinch of salt
100g dark or milk chocolate, finely chopped
Zest of 1 orange, finely chopped

FILLING
200ml pouring cream
200g dark or milk chocolate, coarsely chopped
Zest of 1 orange, finely chopped
½ cup (160g) orange marmalade

BISCUITS
1. Preheat the oven to 190°C. Line two baking trays with baking paper.
2. Using a stand mixer fitted with a paddle attachment, beat the butter and both sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine. Sift in the flour, bicarb soda, baking powder and salt and mix until a dough is formed.
3. Add the chocolate and orange zest, stirring well to spread the chocolate pieces through the dough.
4. Roll half tablespoons of the mixture into balls. Place the balls on the baking trays, 3cm apart to allow for spreading, and gently flatten.
5. Bake in batches for 10-15 minutes or until golden. Cool on wire racks.

FILLING
1. Put the cream in a small saucepan and bring it to the boil. Reduce the heat to low, add the chocolate and stir until it has melted and the mixture is smooth.
2. Remove from the heat and stir the orange zest through. Transfer to the refrigerator for 30 minutes or until the filling has cooled and thickened, but is still spreadable.
3. When the biscuits have completely cooled, spread half of them with the filling and the remaining half with a thin layer of marmalade. Join halves together.

CHOCOLATE BISCUITS

Makes 60 biscuits

125g dark cooking chocolate, chopped
175g butter, softened to room temperature
1 cup (220g) caster sugar
2 eggs
1 1/3 cups (200g) plain flour
40g unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon bicarbonate of soda
Pinch of salt

1. Put the chocolate in a heatproof bowl on top of a saucepan half filled with water. Don’t let the bowl touch the water. Bring the water to a simmer, stirring the chocolate until it is melted and smooth. Set melted chocolate aside.
2. Using a stand mixer with a paddle attachment, beat the butter and sugar until combined. Add the eggs one at a time, beating after each addition.
3. Sift in the flour, cocoa powder, baking powder, bicarb soda and salt. Beat to combine, then pour in the melted chocolate and mix until combined.
4. Put the mixture into the refrigerator for 20-30 minutes until it is cool and firm but not too hard.
5. Preheat the oven to 180°C. Line two baking trays with baking paper.
6. Roll half tablespoons of mixture into balls. Place 5cm apart on the baking trays and flatten the balls slightly. The biscuits will hold their shape if returned to the refrigerator for 30 minutes at this stage.
7. Bake, in batches, for 10-15 minutes per batch until they are dark brown and slightly risen. Cool on wire racks. The biscuits will deflate and become crisp.

BISCOTTI

Makes 30 biscotti

½ cup (80g) whole almonds
2½ cups (375g) plain flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (125ml) olive oil
1 cup (220g) caster sugar
2 eggs, plus 1 egg, extra, lightly beaten for brushing
Finely grated zest of 2 lemons

1. Preheat the oven to 180°C. Line 2 baking trays with baking paper. Set aside.
2. Combine the almonds, flour, baking powder and salt in a medium bowl and mix well.
3. In a large bowl, whisk the oil, sugar, eggs and lemon zest until thick and glossy.
4. Gradually add the flour mixture to the oil mixture until it forms a sticky dough.
5. Halve the dough and place the pieces on the baking trays, using your hands to shape them into rectangular log shapes about 5cm wide and 2cm high. Using a pastry brush, coat each log lightly with the extra beaten egg.
6. Bake for 15 minutes, then turn the trays and bake for a further 15 minutes. At this stage the logs should be firm and dry, slightly cracked on the surface, but not too brown.
7. Remove from the oven and transfer to a chopping board. Use a sharp bread knife to slice each log into 15 biscotti pieces, about 15mm thick. Lay the biscotti pieces flat on the baking trays, leaving a little room between each piece.
8. Reduce the oven to 120°C. Return trays to the oven. Bake for 8-10 minutes or until biscotti are light brown and crisp.
9. Remove from the oven and cool on a wire rack. Serve with coffee or liqueur.

CORNFLAKE BISCUITS

Makes about 28 biscuits

1 cup (150g) self-raising flour
1 cup (220g) caster sugar
1 cup (75g) shredded coconut
1 cup cornflakes
½ cup sultanas
125g butter, melted
1 egg, lightly beaten

1. Line 2 baking trays with baking paper.
2. Combine the flour, sugar, coconut, cornflakes and sultanas in a large bowl and stir. Add the melted butter and egg and mix well.
3. Lightly roll tablespoons of the mixture into balls. Place on the baking trays approximately 5cm apart, to allow for spreading, and flatten the balls slightly. Transfer the trays of biscuits to the refrigerator for 30 minutes.
4. Meanwhile, preheat the oven to 180°C.
5. Transfer the chilled biscuits to the oven and bake for 15–20 minutes or until golden in colour.
7. Allow biscuits to cool completely on a wire rack. Store in an airtight container for up to 4 days.

WALNUT CINNAMON BISCUITS

Makes 24 biscuits

¼ cup (55g) white sugar
½ teaspoon ground cinnamon
125g butter, softened to room temperature
1/2 cup (110g) caster sugar
1 egg
1 1/3 cup (200g) plain flour
1 teaspoon bicarbonate of soda
¾ cup (80g) walnuts, finely ground

1. Preheat the oven to 180°C. Line two baking trays with baking paper and set aside until needed.
2. Combine the white sugar and cinnamon In a small bowl and set aside until needed.
3. In a mixing bowl, cream together the butter and caster sugar until pale and well combined. Beat in the egg.
4. Sift in the flour and bicarb soda and stir to combine. Add the ground walnuts and stir to combine.
5. Roll tablespoons of the mixture into balls and toss them gently in the cinnamon mixture. Place them about 3cm apart on the baking trays and flatten gently.
6. Bake for 10-15 minutes until lightly golden. Transfer to wire racks to cool.

For more, visit The Shady Baker website or find Jane on Instagram. 

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