Tag:

biscuit recipes

Biscuit recipes are a wonderful way to create delicious, comforting treats that the whole family will love, offering a perfect combination of flavour and texture. From classic buttery biscuits to innovative variations with unique flavours, there’s a biscuit recipe for every taste and occasion. Whether you’re looking for a quick snack, a homemade gift, or a crowd-pleasing treat for a special event, biscuit recipes provide the versatility to meet your needs. Baking biscuits together can also be a fun family activity, bringing everyone together to share the joy of creating something from scratch. Not only are biscuits a simple and satisfying treat, but they also offer the opportunity to experiment with different ingredients, such as adding fruits, nuts, or chocolate chips for a personal touch. By using healthier alternatives like whole grains or reducing sugar, you can even enjoy biscuits guilt-free. Whether you prefer them soft and chewy or crisp and crumbly, there’s a biscuit recipe that will suit your taste perfectly. Ready to bake up some goodness? Try these biscuit recipes today and indulge in the warm, comforting flavours that only homemade biscuits can bring!

The Creamy Lemon Squares Recipe Everyone Will Beg For
RecipesLifestyle

The Creamy Lemon Squares Recipe Everyone Will Beg For

by BabyYumYum
written by BabyYumYum

There is something about lemon desserts that instantly feels fresh, comforting and impossible to stop eating. The balance of sweet and tangy flavours makes them perfect for almost any occasion. A creamy lemon squares recipe combines buttery crust with smooth citrus filling for a dessert that tastes both rich and refreshing. Whether you are baking for guests, tea time or just a personal treat, these lemon squares disappear ridiculously fast.

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If you love desserts that balance sweetness with a bright citrus zing, these Creamy Lemon Squares are about to become your new obsession. They’re rich yet refreshing, with a buttery biscuit-like base topped by a smooth, creamy lemon filling that melts in your mouth. Every bite delivers the perfect mix of sweet, tart and silky textures.

Lemon desserts have a way of feeling both comforting and elegant at the same time. These squares are easy enough for everyday baking, yet impressive enough to serve at parties, tea tables or special occasions. Best of all, they use simple ingredients and come together without complicated steps.

The creamy lemon layer sets beautifully over the golden crust, creating neat slices that look bakery-worthy with minimal effort. Chilled straight from the fridge, they’re cool, refreshing and impossible to stop eating. Whether you’re baking for guests, a family gathering or simply because you’re craving something citrusy and indulgent, this recipe delivers every single time.

Ingredients for Creamy Lemon Squares

For the base:

  • 1½ cups crushed tennis biscuits or digestive biscuits
  • ½ cup melted butter

For the filling:

  • 1 tin (385g) condensed milk
  • ½ cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 large egg yolks
  • ½ cup cream cheese or plain cream yoghurt

For serving:

  • Icing sugar for dusting
  • Lemon slices or zest (optional)

Directions to Make Creamy Lemon Squares

  1. Preheat oven to 180°C and line a square baking tin with baking paper.
  2. Mix crushed biscuits with melted butter until combined.
  3. Press the mixture firmly into the base of the tin.
  4. Bake for 8–10 minutes until lightly golden.
  5. In a bowl, whisk condensed milk, lemon juice, lemon zest, egg yolks and cream cheese until smooth.
  6. Pour the filling over the warm base.
  7. Bake for 12–15 minutes until just set.
  8. Remove and allow to cool completely.
  9. Refrigerate for at least 2 hours before slicing into squares.
  10. Dust lightly with icing sugar before serving.

How to Prepare Creamy Lemon Squares

Use freshly squeezed lemon juice for the best flavour. Bottled juice won’t give the same fresh citrus brightness. Press the biscuit base firmly into the tin to prevent crumbling when sliced.

The filling should still have a slight wobble when removed from the oven, as it continues setting while cooling. Avoid overbaking, which can make the texture less creamy.

For neat slices, chill thoroughly and wipe the knife clean between cuts.

Preparation Time

  • Prep time: 15 minutes
  • Baking time: 25 minutes
  • Chilling time: 2 hours
  • Total time: 2 hours 40 minutes

Servings

Makes 9–12 squares

The Creamy Lemon Squares Recipe Everyone Will Beg For

FAQs

Can I use limes instead of lemons?

Yes, lime juice creates a deliciously tangy variation.

Do lemon squares need refrigeration?

Yes, store them chilled in an airtight container.

Can I freeze lemon squares?

Yes, freeze in layers separated by baking paper for up to 2 months.

What biscuits work best for the base?

Tennis biscuits, digestive biscuits or graham crackers all work well.

Why is my filling too soft?

It may need more chilling time, or it was slightly underbaked.

Conclusion

These Creamy Lemon Squares are everything a good dessert should be — rich, refreshing, easy to make and impossible to resist. The buttery base pairs perfectly with the silky lemon topping, creating a treat that feels indulgent without being overly heavy.

Perfect for South African tea tables, family gatherings or summer desserts, they’re the kind of recipe people ask for after just one bite. The balance of sweet condensed milk and bright citrus makes them refreshing enough for warm days while still feeling comforting and satisfying.

Once you make a batch, don’t expect leftovers for long. These lemon squares disappear fast and everyone will definitely beg for the recipe.

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Classic South African Oats Biscuits Recipe
LifestyleRecipes

Classic South African Oats Biscuits Recipe

by BabyYumYum
written by BabyYumYum

Nothing beats the comforting crunch of a classic South African oat biscuit! With a perfect blend of oats, coconut, butter, and golden syrup, these biscuits are a staple in many South African homes. Whether enjoyed with a cup of tea, packed into a lunchbox, or served as a quick snack, oats biscuits never disappoint.

This easy recipe is simple to follow and delivers a beautifully crisp yet slightly chewy texture. Whether you like them golden and crunchy or prefer a softer bite, these South African oats biscuits are a must-try. Let’s get baking!

Preparation Time: 10 minutes

Cook Time: 25 minutes

Serves: 16 Crunchies

For an extra special touch, coat with a layer of chocolate!

Classic South African Oats Biscuits RecipeIngredients for Oats Biscuits

  • 1  teaspoon Bicarbonate of Soda
  • 175g Butter
  • 2  cups Oats
  • 1  Tablespoon Golden Syrup
  • 1  cup Desiccated Coconut
  • 85g Sugar
  • 1  pinch Salt
  • 250ml Snowflake Cake Wheat Flour

Method To Make Oats Biscuits

  1. In a saucepan over medium heat, melt the butter and syrup together, and when bubbling, add the bicarbonate of soda
  2. In a separate bowl, mix the Snowflake Cake Wheat Flour, oats, coconut, sugar and salt
  3. Mix the wet and the dry ingredients together to form a crumbly mixture
  4. Butter or grease a baking tray (choose the size depending on how thick you want them – note that they will not rise very much)
  5. Pack the mixture tightly into the tray by pressing down hard
  6. Bake at 180ºC for 15minutes, then for a further 10 minutes at 160ºC
  7. Remove from the oven and slice while hot, but only remove from the tin when cool

Source: SNOWFLAKE

Classic South African Oats Crunchies

Frequently Asked Questions (FAQs) – Classic South African Oats Biscuits

What makes these oats biscuits a South African classic?

These biscuits, often known as crunchies in South Africa, are loved for their buttery, oaty texture and slight chewiness. They are a staple in many South African homes, often enjoyed with tea or coffee.

Can I make these biscuits crunchier or chewier?

Yes, for a crunchier biscuit, bake them for a little longer at a lower temperature. For a chewier version, slightly underbake them so they retain some moisture.

What is Snowflake Cake Wheat Flour, and can I use a substitute?

Snowflake Cake Wheat Flour is a soft wheat flour commonly used in South Africa. If you can’t find it, you can substitute it with plain cake flour or all-purpose flour.

Can I replace the golden syrup with another sweetener?

Yes, honey or maple syrup can be used as an alternative, but golden syrup provides the best flavour and texture for traditional South African crunchies.

Do I have to use desiccated coconut?

No, but it adds flavour and texture. If you’re not a fan of coconut, you can replace it with crushed nuts or extra oats.

Can I add chocolate to these biscuits?

Yes! For an extra indulgent touch, melt some chocolate and drizzle over the biscuits or dip them once they have cooled.

How should I store these oat biscuits?

Store them in an airtight container at room temperature for up to a week to keep them fresh.

Can I freeze these biscuits?

Yes, you can freeze the baked biscuits in an airtight container for up to 3 months. Thaw at room temperature before serving.

Can I make these biscuits gluten-free?

Yes, you can substitute the flour with a gluten-free alternative, such as almond flour or a gluten-free baking mix. Remember, pure oats are gluten-free, but they can become contaminated with gluten during processing.

Do these biscuits rise during baking?

No, these biscuits do not rise much, so press the mixture down firmly in the tray before baking to get the desired thickness.

Why do I need to slice the biscuits while they’re hot?

Slicing while hot ensures clean, even cuts before they harden as they cool.

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Top 8 Best Biscuit Recipes
Desserts & BakingLifestyleRecipes

Top 8 Best Biscuit Recipes

by Ally Cohen, Content Creator and Digital Marketer
written by Ally Cohen, Content Creator and Digital Marketer

With the high prices of biscuits in the shops, here’s a choice of the best biscuit recipes to make at home. Written by Ally Cohen.

There’s something undeniably satisfying about a homemade biscuit – whether it’s the smell wafting through your kitchen, the joy of biting into one fresh out of the oven, or the pleasure of having created something delicious with your own hands. And in today’s climate of rising food prices, making your own biscuits can also be a great way to save money. From classic shortbread to vegan alternatives, we’ve rounded up a choice of biscuit recipes you can easily make at home. Let’s get started!

Benefits of Making Biscuits at Home

Homemade biscuits bring a host of benefits, beyond just savings. When you bake at home, you have control over every ingredient, ensuring healthier, fresher biscuits than those on store shelves. Baking is also a lovely activity for families, allowing kids and adults alike to bond, learn, and enjoy a creative process together. Plus, with the wide variety of biscuit recipes available, you can explore unique flavours, experiment with textures, and craft treats perfect for any occasion.

Essential Ingredients and Tools for Biscuit Baking

Most biscuit recipes rely on a few core ingredients: flour, sugar, butter, eggs, and a flavouring like vanilla or cinnamon. As for tools, a mixing bowl, rolling pin, baking tray, and cooling rack will cover most recipes. For added fun, grab some cookie cutters in different shapes!

In this article: 

Shortbread biscuits

Classic Shortbread Biscuits

Rich, buttery, and simply delightful, classic shortbread biscuits are both indulgent and wonderfully easy to make. With their melt-in-the-mouth texture, they’re a timeless favourite perfect for tea time or as a treat on their own.

Ingredients:

  • 150g plain flour, plus extra for dusting
  • 100g butter, chilled and cubed
  • 50g caster sugar, plus 1 tbsp for sprinkling

Instructions:

  1. Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.

  2. On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.

  3. Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.

Source: BBCGOODFOOD

Soft and Chewy Oatmeal Raisin Cookies

Oatmeal Raisin Biscuits

For a wholesome and satisfying snack, oatmeal raisin biscuits are ideal. Packed with the fibre goodness of oats and the natural sweetness of raisins, these biscuits make for a nutritious choice that’s both delicious and filling.

Ingredients:

  • 1 cup (125 g) all-purpose flour (spooned and leveled)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 cups (150 g) old-fashioned rolled oats
  • 1/2 cup (115 g) unsalted butter (softened)
  • 1/2 cup (100 g) packed light or dark brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup (150 g) raisins

Instructions:

  • In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
  • Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
  • Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets.
  • Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
  • Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.

Source: LIVEWELLBAKEOFTEN

The Best Chocolate Chip Cookie Recipe Ever

Chocolate Chip Biscuits

Always a crowd-pleaser, chocolate chip biscuits never disappoint! You can easily make them your own by adding in nuts or experimenting with different types of chocolate – whether dark, milk, or white – for a tasty twist on a beloved classic.

Ingredients:

  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 cups chocolate chips

Instructions:

  1. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
  2. In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
  3. Cream together butter and sugars until combined.
    Beat in eggs and vanilla until light (about 1 minute).
  4. Mix in the dry ingredients until combined.
  5. Add chocolate chips and mix well.
  6. Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
  7. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
  8. Let them sit on the baking pan for 5 minutes before removing to cooling rack.

Source: JOYFOODSUNSHINE

Butter biscuits

Butter Biscuits 

Butter biscuits are a timeless treat, but adding a few simple ingredients can take them to the next level. By incorporating flavours like lemon zest, almond extract, or vanilla, you can bring a delicious twist to a classic.

Ingredients:

  • 125g butter, softened
  • 1/2 cup caster sugar
  • 1/2 tsp vanilla extract
  • 1 egg, at room temperature
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tbsp milk
  • 2 tbsp pure icing sugar, to serve

Instructions:

  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.
  3. Using 2 teaspoons of dough at a time, roll dough into balls. Place on baking trays lined with baking paper. Using a lightly-floured fork, flatten biscuits slightly (allow room for spreading).
  4. Bake for 12 to 15 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow to cool on trays for 5 minutes. Transfer to wire racks to cool completely. Dust with icing sugar. Serve.

Source: TASTE.COM.AU

Peanut Butter Cookies RecipePeanut Butter Biscuits

Perfect for peanut butter fans, these biscuits are both rich and satisfying. They’re also versatile, with easy alternatives for nut-free options if allergies are a concern.

Ingredients:

  • 1 1/2 cup all-purpose flour 180g
  • 1/2 cup butter unsalted, room temp 113g
  • 1 cup peanut butter 250g
  • 1/2 cup brown sugar 100g, lightly packed
  • 1/2 cup sugar 100g
  • 1 tsp vanilla extract 5mL
  • 1 egg large, room temp
  • 3/4 tsp baking powder 3g

Instructions:

  1. Preheat over to 350F.
  2. Sift flour and baking powder together then whisk to combine.
  3. Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
  4. Add peanut butter and mix until incorporated.
  5. Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
  6. Roll dough into one inch balls and place on baking sheet lined with parchment paper.
  7. Flatten cookies with a fork in a criss-cross pattern.
    Bake cookies for about 10 minutes.
  8. Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Allergy-Friendly Alternatives: Substitute sunflower seed butter or tahini for peanut butter to make these biscuits nut-free while still keeping the rich, creamy flavour.

SOURCE: PREPPYKITCHEN

Jam Drops (Thumbprint Cookies)

Jam Thumbprint Biscuits

Jam thumbprint biscuits add a fruity touch and are great for customisation with different types of jam.

Ingredients:

  • 225g (2 sticks) unsalted butter, softened
  • 3/4 cup caster sugar / superfine sugar (regular/granulated sugar ok too, Note 1)
  • 2 tsp vanilla extract
  • 1 large egg , at room temperature (~50-55g/2oz)
  • 2 1/2 cups plain flour (all-purpose flour)
  • 1/4 tsp cooking salt / kosher salt
  • 1/2 cup strawberry or raspberry jam , or any other flavour, mixed well to loosen (Note 2)

Instructions:

  1. Preheat the oven to 180°C/350°F (160°C fan-forced). Line 2 trays with baking paper/parchment paper.
  2. Cream butter and sugar – Beat the butter and sugar until creamy – about 1 1/2 minutes on medium speed using an electric beater or stand mixer fitted with the paddle attachment.
  3. Crumbly dough – Add the vanilla, egg and salt, then beat for ~20 seconds until incorporated. Add the flour and salt, then beat until you cannot see white flour. The mixture will be crumbly.
  4. Form cookies – Measure out 1 tablespoon of mixture, very tightly packed (#60 cookie scoop). Tap out onto your hand, scrunch in your first to press into a dough then roll into a smooth ball (3cm/1.2″).
  5. Flatten into a 1.25cm / 0.5″ thick disc then use your thumb to make an indent. (This method avoids cracks, see Note 3).
  6. Fill – Place cookie on the tray, and repeat to make 25 – 28 cookies, leaving 3.5cm / 1.5″ between each. Fill the indent with slightly heaped 1/2 teaspoon jam (Note 4).
  7. Bake for 14 minutes (both trays at the same time), or until the edges are light golden and the surface is pale golden. Rotate and switch the tray shelves at the 10 minute mark, so they cook evenly.
  8. Cool fully on the tray (the base will finish cooking). Then grab and devour!

Recipe Notes:

  1. Caster sugar (superfine sugar) is finer than regular sugar so it bakes it a wee bit better in stiff doughs like this, I find. However, regular white sugar works fine too. Brown sugar can be substituted but the cookie will be softer and a little more golden.
  2.  Loosen jam by microwaving briefly then stirring vigorously, so it sort of thickly oozes when dolloped into the dent rather than a lump of jam (might not spread when baked). But make sure it’s not hot when you fill the cookies (will make butter in cookies melt = bad). Apricot is also another popular jam flavour. Try a mix so you have lovely colours!
  3.  Stop crackage – Roll > flatten > indent each cookie one at a time, as you go, as the dough is slightly warm and pliable, so less prone to breaking. (Rather than rolling all, putting on tray, then indenting them all at the same time – dough surface dries out / goes slightly cold = crackage).
  4.  Jam filling – Though it’s tempting, don’t be greedy. The jam spreads slightly in the oven and you might get overflow. Restrain now, and you can top up later.

Choosing Different Types of Jam: Experiment with various jams to find your favourite combination, or use a selection to offer a variety of flavours on one tray.

SOURCE: RECIPETINEATS

Ginger biscuits

Ginger Biscuits

For a hint of spice and a crisp, chewy texture, ginger biscuits are ideal.

Ingredients:

  • 100g salted butter, cubed
  • 75g light brown soft sugar
  • 1 tbsp grated fresh ginger
  • 100g golden syrup
  • 250g self-raising flour
  • 1½ tbsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1 small egg yolk, beaten

Instructions:

  1. Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
  2. Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
  3. Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

Tips for Balancing Spice: Adjust the amount of ginger to suit your taste; adding a pinch of cinnamon or nutmeg will complement the ginger nicely for extra warmth.

Source: BBCGOODFOOD

No Bake Coconut Cookies

No-Bake Biscuit Options

Sometimes, you just don’t want to turn on the oven. No-bake biscuits are quick, convenient, and delicious.

Coconut Biscuits

Ingredients

  • 3 cups shredded coconut
  • 1/2 cup powdered sugar
  • 2/3 cup condensed milk

Instructions: 

  1. Line a large plate or baking tray with parchment paper and set aside.
  2. In a large mixing bowl, add the shredded coconut, condensed milk, and powdered sugar, and mix well, until a sticky dough remains.
  3. Using your hands or a cookie scoop, form small balls of dough and place them on the lined plate or tray. Press each ball into a cookie shape. Refrigerate until they firm up.

Chocolate-Dipped Biscuits: Melt chocolate, dip half of each biscuit in, and allow to set. Add sprinkles or shredded coconut while the chocolate is still wet for decoration.

SOURCE: THEBIGMANSWORLD

Vegan and Gluten-Free Biscuit Alternatives

There are plenty of ways to make biscuits that are both vegan and gluten-free without compromising on taste.

Vegan Substitutes:

  • Replace butter with vegan margarine or coconut oil.
  • Use chia or flax eggs (1 tbsp chia or flax seeds mixed with 2.5 tbsp water) in place of regular eggs.

Gluten-Free Flour Options: Opt for gluten-free flour blends, almond flour, or oat flour. Make sure to add a binding agent like xanthan gum if the recipe requires it.

Classic Shortbread BiscuitsDecorating Your Biscuits

A well-decorated biscuit is always a hit, and you can get as creative as you like with toppings.

Icing and Sprinkles:

  • Decorate with royal icing and sprinkles for a colourful finish.
  • Try drizzling melted chocolate over the biscuits for a refined look.

Ideas for Festive or Themed Biscuits: Personalise biscuits with holiday themes, adding edible glitter or coloured icing for festive flair.

Storing Your Homemade Biscuits

To enjoy your biscuits for as long as possible, proper storage is essential.

Keeping Biscuits Fresh:

  • Store in an airtight container to keep them crisp.
  • Add a slice of bread to the container to help absorb moisture and maintain texture.

Freezing Options: Many biscuit doughs freeze well. Simply roll the dough into balls, place them on a baking sheet to freeze individually, then store them in a freezer bag. Bake directly from frozen when ready.

On a final note…

Making biscuits at home is a satisfying way to enjoy quality treats while saving money. From traditional favourites like shortbread and chocolate chip to vegan and gluten-free options, there’s a recipe here for everyone. Not only do homemade biscuits offer superior freshness and flavour, but they also provide a wonderful opportunity to get creative in the kitchen. So go ahead – pick a recipe, gather your ingredients, and bake up some happiness!

FAQs on best biscuit recipes

How can I make biscuits softer or crunchier?

For softer biscuits, reduce baking time slightly and increase the butter or sugar content. For crunchier biscuits, bake a few minutes longer and avoid over-mixing the dough.

Can I freeze biscuit dough?

Yes, most biscuit doughs freeze very well. Roll the dough into balls, freeze on a tray, then transfer to a freezer bag. When ready, bake straight from frozen, adding a few extra minutes to the baking time.

What’s the best way to make gluten-free biscuits?

Use gluten-free flour blends or substitute with almond or oat flour. Adding a bit of xanthan gum will improve texture in gluten-free baking.

How can I add more flavour to my biscuits?

Experiment with extracts like vanilla, almond, or lemon zest. Add spices such as cinnamon, nutmeg, or even a pinch of salt to enhance sweetness and flavour.

Which biscuit recipe is best for children to help with?

Jam thumbprints are ideal, as kids can press the dough and add the jam. No-bake recipes are also great since they require minimal supervision and no oven.

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baby yum yum - Chocolate-malt-biscuit-recipe (1)
Desserts & BakingLifestyleRecipes

Chocolate malt biscuits

by BabyYumYum
written by BabyYumYum

If you love malt, what could be better than malted chocolate biscuits (with a chocolate drizzle) that melt in your mouth? They’ll go down a treat.

MAKES 14 PREP 30 MINS
COOK 10 MINS PER COOKIE

You will need:

For the biscuits:

1 1/2 cups self-raising flour

1/4 cup plain flour

1/4 cup cocoa

3/4 cup caster sugar

1/2 cup brown sugar

100g dark chocolate, chopped

100g white chocolate, chopped

150g butter, melted

1 egg, beaten

1 tsp vanilla extract

50g milk or dark chocolate, melted, to drizzle

For the filling:

200g butter, room temperature

1 tsp vanilla bean paste

3 cups icing sugar mixture

155g Cadbury Whispers, crushed

How to make the filling:

In a small bowl, using an electric mixer, beat butter and vanilla bean paste until pale. Gradually add icing sugar, beating. Fold Whispers through.

How to make the biscuits:

1 Preheat the oven to moderate. Lightly grease and line 3 oven trays with baking paper.

2 In a large bowl, sift combined flours and cocoa together. Stir in sugars. Add both chocolates, butter, egg and vanilla. Mix well.

3 Roll heaped tablespoons into balls. Arrange on trays, 4cm apart. Flatten slightly with a fork. Bake for 10 minutes until firm. Cool on trays.

4 Make the filling.

5 Top one biscuit half with 2 tbsp filling. Sandwich with another biscuit. Drizzle with melted chocolate to serve.

ALSO TRY: Quick, easy and kid-friendly bedazzled biscuit recipe

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Baby Yum Yum - Giant hazelnut & chocolate biscuit cake recipe
Desserts & BakingLifestyleRecipes

Giant hazelnut & chocolate biscuit cake recipe

by BabyYumYum
written by BabyYumYum

Chocolate ganache, coffee cream and crunchy biscuit come together to make this incredible masterpiece. Is it a biscuit or is it a cake? Who cares? It’s delicious!

PREP + COOK TIME 1 HOUR (+ STANDING & COOLING)
SERVES 16

You will need:

385g firmly-packed brown sugar

150g plain flour

240g wholewheat flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 teaspoon ground nutmeg

1 egg

250ml milk

125g butter, melted, cooled

55g roasted hazelnuts, chopped

2 tablespoons cacao nibs

For the ganache

500g dark chocolate, finely chopped

600ml cream

For the coffee cream

1 tablespoon boiling water

2 teaspoons instant coffee granules

600ml thick cream

80g icing sugar, sifted

1 tablespoon cocoa powder, sifted

How to make the biscuit cake:

1 Preheat oven to 180°C. Draw 8 x 18cm circles on sheets of baking paper. Turn the sheets marked-side down.

2 Combine sugar, flours, baking powder, soda and nutmeg in a large bowl. Make a well in the centre. Whisk egg, milk and butter in a medium jug. Add to flour mixture; whisk until just combined.

3 Spread 1/2 cup of cake mixture in each circle; sprinkle each round with 1 tablespoon hazelnuts and 2 teaspoons cacao nibs. Place on oven trays.

cake mixture being spread onto baking paper for the chocolate and hazelnut biscuit cake recipe

4 In batches, bake on trays for 10-12 minutes (swapping trays around halfway through) or until firm to touch. Transfer rounds, on baking paper, to wire racks to cool.

5 Repeat the process with the remaining marked baking paper and remaining cake mixture to make eight cake layers in total. Remove lining paper after cooling.

6 Make ganache, then coffee cream.

7 Place a cake layer on a plate or stand; spread with 1/2 cup of coffee cream. Drizzle 1/3 cup of ganache over coffee cream, allowing it to drip a little over the edge. Repeat layering, finishing with a ganache layer. A palette knife will make spreading ganache and coffee cream easier. Otherwise, use the back of a dessert spoon to spread the mixtures. Refrigerate cake for 1 hour.

coffee cream and chocolate ganache being spread on biscuit layers for hazelnut and chocolate biscuit cake

8 Just before serving, sprinkle with remaining nuts and cacao nibs.

How to make the ganache:

Place chocolate in a medium heatproof bowl. Heat cream in a small saucepan over medium heat until just simmering. Pour hot cream over chocolate; whisk until smooth. Stand at room temperature until thickened slightly.

How to make the coffee cream:

Combine water and coffee in a jug; cool. Beat cream and icing sugar in a small bowl with an electric mixer until soft peaks form. Add cocoa and coffee mixture; beat until firm peaks form. Cover; refrigerate until ready to use.

ALSO TRY: Caramel Peppermint Crisp ice lolly recipe

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Baby Yum Yum - A quick, easy & kid-friendly bedazzled biscuit recipe
RecipesDesserts & BakingLifestyle

A Quick, Easy & Kid-Friendly Bedazzled Biscuit Recipe

by BabyYumYum
written by BabyYumYum

Baking with kids should be fun, simple, and mess-friendly! That’s why A Quick, Easy & Kid-Friendly Bedazzled Biscuit Recipe is the perfect choice for a playful treat. These biscuits are easy to make, require minimal ingredients, and let kids unleash their creativity with decorations. Whether you’re planning a rainy-day activity, a birthday party, or just a sweet bonding moment, this recipe guarantees smiles and delicious results. With edible glitter, colourful sprinkles, and a hint of magic, these biscuits are as fun to make as they are to eat.

These gorgeous biscuits taste even better than they look – and the kids will love helping with the decorating. PLUS the biscuits only need 3 ingredients!

PREP + COOK TIME 1 HOUR
MAKES 15

Ingredients for the biscuits

  • 250g butter, softened 
  • 160g icing sugar 
  • 375g plain flour
  • Sprinkles, hundreds and thousands, to decorate

For the icing

  • 360g icing sugar 
  • 2 tablespoons lemon juice 
  • A few drops of blue food colouring (or your colour of choice)

TOP TIP: Want even baking and browning? Try flat aluminium trays, which have little or no sides. This allows heat to circulate properly and ensures even browning.

How to make Bedazzled Biscuits

1 Beat butter and icing sugar with an electric mixer until light and fluffy. 

2 Stir flour, in two batches, into butter mixture. Knead dough on a lightly floured surface until smooth. Divide dough in half; cover in plastic wrap and refrigerate for 30 minutes or until firm. 

3 Meanwhile, preheat the oven to 170°C. Grease and line two oven trays with baking paper. 

4 Roll dough between two sheets of baking paper until 1cm thick. Using round, heart and star cutters, cut out shapes from dough. Carefully place on trays 2cm apart. Refrigerate for 30 minutes or until firm. Repeat with remaining dough, rolling and rerolling as necessary. 

5 Bake for 15 minutes or until lightly browned. Cool on trays. 

6 Make icing: Sift icing sugar into a large bowl. Stir in enough juice to achieve desired consistency. Divide icing between two bowls; tint one with blue colouring and leave the other white.

7 Decorate biscuits by dipping, piping, spreading or drizzling one side with the glaze icing; sprinkle with the sprinkles or hundreds and thousands.

TOP TIP: For an easy piping bag, transfer icing to a disposable ziplock bag and snip a small edge with a pair of scissors.

Frequently Asked Questions (FAQs) – A Quick, Easy & Kid-Friendly Bedazzled Biscuit Recipe

Can I use a different type of flour for these biscuits?

Yes, you can substitute plain flour with self-raising flour, but the biscuits may have a slightly softer texture. If using gluten-free flour, choose a 1:1 baking blend for the best results.

How can I make these biscuits dairy-free?

To make a dairy-free version, replace the butter with a plant-based alternative like margarine or dairy-free baking butter. Ensure that the alternative has a similar fat content to maintain the texture.

Can I prepare the biscuit dough in advance?

Yes! The dough can be made ahead and refrigerated for up to 24 hours before rolling and baking. If storing longer, wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the dough for up to 2 months and thaw it in the fridge before use.

Why does the dough need to be chilled before baking?

Chilling the dough helps firm it up, making it easier to roll and cut out shapes. It also prevents the biscuits from spreading too much while baking, keeping their defined shapes.

Can I use different shapes and sizes for the biscuits?

Absolutely! You can use any cookie cutters you like, including circles, hearts, stars, or even festive shapes for seasonal treats. If using large cutters, allow a slightly longer baking time to ensure they cook evenly.

How do I ensure the biscuits bake evenly?

For even baking and browning, use flat aluminium trays with little to no sides. These allow heat to circulate properly, ensuring a consistent golden colour. Also, bake one tray at a time for the best results.

How do I make the icing thicker or thinner?

To thicken the icing, add more sifted icing sugar a little at a time. To thin it out, add a few more drops of lemon juice or water until you reach the desired consistency.

Can I use different food colouring for the icing?

Yes! You can use any food colouring of your choice to create a variety of colours. Gel food colouring works best as it gives a vibrant colour without thinning the icing too much.

What’s the best way to decorate the biscuits with kids?

Let kids have fun decorating by using spoons, brushes, or piping bags to spread the icing. To make an easy piping bag, place icing in a ziplock bag and snip a small hole in one corner. Sprinkles, edible glitter, and hundreds and thousands add a fun touch!

How should I store the biscuits after decorating?

Store the biscuits in an airtight container at room temperature for up to a week. If stacking them, place baking paper between layers to prevent the icing from sticking.

Can these biscuits be frozen?

Yes! The unbaked dough can be frozen for up to 2 months. Baked biscuits can also be frozen, but it’s best to freeze them undecorated and add icing after thawing.

How do I make these biscuits crispier or softer?

For crispier biscuits, bake them for an extra 2–3 minutes, ensuring they turn a light golden brown. For softer biscuits, reduce the baking time slightly and store them in an airtight container.

Where can I find edible glitter and sprinkles in South Africa?

Most supermarkets, baking supply stores, and online shops in South Africa stock edible glitter, sprinkles, and decorating supplies. Stores like Baking Tin, Yuppiechef, and Takealot offer a wide selection.

 

Disclaimer: This information is for educational purposes only. If you have dietary restrictions or allergies, always check ingredient labels or consult a baking expert for suitable alternatives.

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Baby Yum Yum - the only butter cookie recipe youll ever need
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The only butter cookie recipe you’ll ever need

by Tanya Kovarsky, Rattle & Mum
written by Tanya Kovarsky, Rattle & Mum

Bread, banana loaf and biscuits… this is what I’ve been making with my kids over the last few weeks (I also jokingly refer to my eating of said carbs as “fattening the curve”). My kids have enjoyed the biscuits the most, and it’s something I loved when I was a child – helping my mom to mix the dough, cutting it into shapes, and sprinkling them with hundreds and thousands.

I still use the same recipe that my mom and gran used, and it’s the only one I’ve ever used – there’s really no need to look elsewhere when you have a perfect recipe. These are very easy to make and if you don’t have biscuit cutters, you can use a glass to cut out rounds, or you can cut out your own shapes with a knife – young kids can use plastic tools that they might have from Play-Doh sets. Just watch that the shapes you cut are of similar thickness so that they all bake similarly – thin biscuits tend to brown and burn on the bottoms before the thicker ones are fully baked.

You can add sprinkles, chocolate chips or Smarties, and even ice two biscuits to make a sandwich, but they are absolutely delicious without. With this recipe will come a lot of fun, dozens of divine butter biscuits and the building of lots of great memories with your kids.

Preschoolers hands holding out cookie dough shapes

Butter biscuits

Ingredients

250g butter, softened
180g sugar
2 eggs
1 tsp. vanilla essence or extract
430g flour
60g cornflour
Pinch of salt
1½ tsp. baking powder

Method

  • Heat the oven to 210º.
  • Cream the butter and sugar.
  • Add the eggs and vanilla and beat well.
  • Sift the dry ingredients and add to the butter mixture. Combine well, then roll out on a floured board with a floured baking pin.
  • Cut or roll into shapes, and place on lightly greased baking tins.
  • You can sprinkle the biscuits with chopped nuts, sprinkles or chocolate chips.
  • Bake until light brown – around 10 to 15 minutes. Watch that the biscuits don’t burn.
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