Biscuits Galore - Afghan biscuits recipe

Biscuits Galore Afghan biscuits:

Ingredients200g butter125ml castor sugar1 1/2 cups cake flour2 tblsp cocoa powder1 cup cornflakes Slightly crushed)125ml coconutfew walnuts or pecan nuts

MethodCream butter & sugar. Sift flour &cocoa into a bowl. Add cornflakes &coconut & add to creamed mixture.Place teaspoonfuls of dough onto bakingsheets. Bake @ 180*C for 12 mins.Leaveto cool. Spread a small dollop ofmelted chocolate on top of eachbiscuits & top with a walnut.

Coconut custard cookiesCUSTARD COCONUT COOKIES. 250g butter or marg. 3/4 cup sugar. Beat till light n fluffy add. 2 eggs beat then add. 3 tbsp oil beat add. 3 cups coconut. 2 tsp baking powder. 3 tbsp custard powder. 2 tsp caramel essence. Beat then lastly add. Flour as needed. Roll out and scrape wif fork cut out in shapes n bake at 180 till done. You can sprinkle hundred n thousands. Roll out little thick. Zubeida

Cardomom cookies. 125gr butter125ml sugar1 egg1 n half tsp ground cardomom5ml baking powder1 n half cups flourCream butter and sugar and add egg.add the rest of ingr to form a soft dough. Roll out and cut into shapes. Bake at 170 for 10-15minsWhile hot dip in castor sugar

Almond shortbread! 250g butter/Stork Bake. 1/2 cup castor sugar. 1/2 cup icing sugar. 1 tsp vanilla. 1/2 cup chopped almonds. 1/4 cup oil. Method. Cream butter+sugar well!add oil and vanilla beat till creamy!add chopped almonds!add enough flour to make a soft dough!roll out and fork the dough!bake on thermofan @ 150 until light golden!dredge with caster sugar whilst hot!enjoy with a ~o)!

3 layer biscuit. 125 g rama. 1 1/2 cups sugar. 1 t vanilla essence. 1 egg(beaten). 2 1/2 cups flour. 1 1/2 t baking powder. 1/2 t fine salt. 1/4 cup glace cherries(chopped). 1/4 cup chopped almonds. 2 T melted chocolate. Cream butter n sugar.Make a biscuit dough.Divide in 3 parts. Put cherries in 1 part,almonds in 1 part n chocolate in 1 part.Mix each dough well.Line a loaf pan n pat first cherry dough then almond dough n lastly chocolate dough evenly inside.Cover wid glad wrap n chill for 8 hours in fridge. Remove,slice lenghtways into 4 parts.Then slice longways in2 finger thick slices.Bake @ 180C until slightly pink around d edges.

Nutti krust¼ lb butter¾ cup castor sugar } Cream1 cup oats (braise in oven, then crush)

1 cup coconut2 Tbsp golden or toffee syrup } Mix together

2 Tbsp boiling water }¾ tsp bicarbonate or soda

Flour as required

Form like eatsum-more rectangle not square

Cut thin with back of the knife.

Royal creams:Ingredients:

250g margarine (stork bake works well)½ cup icing sugar sifted½ tsp almond essence2 cups cake flour sifted½ cup maizena sifted

Method:Beat margarine and icing sugar until creamy.Add essence and a little of the flour and maizena at a time until the dough is soft yet pliable.Break into little walnut balls and shape into small rectangular pieces of about 3mm high.Using a fork, make an indentation into the biscuit dough.Bake in a pre-heated oven set at 160 degrees for 20/30 minutes until golden

Coconut mini tarts:

Ingredients250g butter½ cup sugar3 egg yolks1 tsp vanilla essence½ cup milk1¼ cups flour2 tsp baking powder

Topping:3 egg whites½ cup sugar1 cup dessicated Coconut

MethodCream butter and sugar. Add egg yolks one at a time. Add vanilla. Sift dry ingredients and add to mixture alternating with milk.Pour into greased muffin pans.

Beat egg whites until stiff. Add sugar and mix. Fold in coconut. Pour over cake mixture. Decorate with chopped nuts if desired. Bake at 180 for 15-20 mins.

Millionaire shortbreadIngredients:

250g butter,3/4 cup icing sugar,1 egg,1 cup maizena,1tsp baking powder,Flour as required, to form a biscuit dough.


Roll and cut into finger shapes and bake until light brown.Paste 2 biscuits together with Mock cream

For the Mock Cream:


125g butter2 tblsp boiling water2 tblsp milk1 tsp oil3/4 pkt icing sugar


Combine all the ingredients together well.

You will also need:

Melted ChocolateFlake

Make half the amount it shud suffice once pasted coat in baking chocolate and place 1/2 flake on each biscuit,I use the flake that comes on trays, more economical...MINT CRISP CHOCOLATE SQUARES. 250g butter + ½ cup castor sugar + 2 cups coconut +2 tablespoon cocoa + ½ tsp baking powder + flour to make a soft dough.Pat in oven tray n scrap with fork n bake. While hot spread chocolate then grate 100g mint crisp chocolate n cut in squares.

Royal creamsAdapted тσ σωи version original pic sent ι̥ мα∂є double recipeIngredients:500 grams Butter1 cup castor Sυgαя4 eggs1 tsp vanilla essence1 tsp almond essence5 cups cake flour( мιgнт нαve тσ adds мσяǝ αs dough ѕнσυℓ∂ ɓє firm5 tsp Baking powder

Method: cream butter Sυgαя till ωнiтє αи∂ creamyΑ∂∂ eggs σиє @ α тιмǝ Ɓєαт ΩεℓℓΑ∂∂ Maizena αи∂ Vanilla αи∂ almond essences ƒιℓℓ ιи biscuit maker αи∂ press desired flat ѕнαρє ѕσ ƴσυ cαи cream devine enjoy

Icing120 grams butter2 cups Icing Sυgαя½ tsp almond essenceMethod Ɓєαт butter αи∂ icing Sυgαя wiv essence till Ωнiтє αи∂ creamy кeǝρΙи fridge тσ biscs Ơ̴̴͡.̮Ơ̴͡ƗƗmmm (•͡.̮ •͡)Cℓ(•͡.̮ •͡) αи∂ sprє̲̣̣̣̥ɑ̤̥̈̊∂ wiv tsp αи∂ ¢ℓσѕє σиє σи top σƒ Oder

Nb dis ιѕ Double recipe

Tennis Biscuit

1/2 lb butter1 cup sugar1 egg1 1/2 tsp baking powder2 cups coconutflour as needed

Beat butter and sugar till light and fluffy.Add in the egg and beat well.Add rest of ingredients in and enough flour to make a soft dough, but you should be able to roll it out.Roll and scrape with a fork. Cut into squares with a square biscuit cutter.Bake at 180C for 10-15 minutes or till done.Come out well nice

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