Brilliant Biscuit Recipes

Have a go at making the nation’s favourite sweet treat accompanied by a warm cup of tea with our range of biscuit recipes!

Easy Chocolate Biscuits

Ingredients

Instructions

  • Preheat the oven to 170C and line a baking tray with baking paper.

  • Cream the butter, sugar and vanilla seeds together, sift in half of the flour, and cacao powder, add a pinch of salt and combine. Mix in the egg whites, then add the remaining flour and cacao powder and mix.

  • Add the mixture to a piping bag, pipe the mixture in to equal 'S' shapes, bake for 15 - 20 minutes and leave to cool.

  • Slowly melt 170g of chocolate, remove from the heat and add the remaining 80g and stir until melted. Dip the biscuits in to the tempered chocolate and place in the fridge to set.

Vegan Ginger & Almond Biscuits

Ingredients

Instructions

  • Combine the almonds with 3 tablespoons of coconut sugar in a food processor until a powder consistency forms. Tip in to a bowl, stir in the flour, ginger and a pinch of salt.

  • In a large mixing bowl, beat the butter with vanilla and the remaining sugar and mix in the flour until thoroughly combined.

  • Preheat the oven to 175C, line a baking tray with baking paper and divide the dough in to equal biscuit shapes. Place on to the baking paper and bake for 20 minutes or until golden brown.

Almond and Pistachio Biscuits

Ingredients

Instructions

  • Preheat the oven to 160C, line a baking tray with baking paper, tip the pistachios in to a blender and blend.

  • Whisk the whites of one egg and tip in to a mixing bowl. Tip in the ground nuts, sugar, honey and the zest of one lemon and combine thoroughly.

  • Scoop the mixture in to 10 equal biscuit shapes and place on to the baking tray. Bake for 15 minutes or until golden brown.

  • Decorate with pistachios and almonds and sprinkle icing sugar on top.

Vegan Chocolate & Almond Brownie Cookies

Ingredients

Instructions

  • Preheat the oven to 175C, line a baking tray with baking paper and in a mixing bowl combine the salt, flour, baking powder and cacao powder.

  • In a seperate bowl, combine the melted coconut oil and sugars until thoroughly combined. Tip in the vanilla and mix until a smooth consistency forms.

  • Tip half of the flour mixture in to the bowl and combine with half of the milk and repeat this process until the ingredients are mixed together. Tip in the almonds and cacao nibs and stir for the final time.

  • Using an ice cream scoop or spoon, form equal balls of dough and place on to the prepared baking tray. Gently press down on the dough balls and bake for 12 minutes or until the edges are set.

  • Leave the cookies to cool for a moment then transfer to a cooling rack to cool completely.

3 Ingredient Coconut Biscuits

Ingredients

Instructions

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • Combine the desiccated coconut, sugar and coconut milk in a large mixing bowl. Use a spoon to scoop out the mixture and roll into a balls. Place the balls on to the baking tray, leaving enough space between each biscuit and bake in the oven for 15 minutes or until golden brown. Leave to cool.

Matcha Chocolate Chip Cookies

Ingredients

  • 128g Flour
  • 5 tablespoons Maple Syrup
  • 3 tablespoons Coconut Oil melted
  • 1/8 teaspoon Sea Salt
  • 2 teaspoons Matcha Powder
  • 1/4 teaspoon Peppermint Extract
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Apple Cider Vinegar
  • 130g Dark chocolate chips or cacao nibs

Instructions

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • In a mixing bowl, combine the flour, oil, syrup, salt, peppermint, matcha, vinegar and baking soda.

  • When a smooth consistency forms, fold in the chocolate chips.

  • Scoop the dough on to the lined baking tray in to 12 equal mounds, leaving space between each dough ball. Using your finger, press on the cookie dough to flatten and shape them.

  • Place in the oven and bake for 10 to 15 minutes or until golden around the edges.

  • Leave to cool.

Cantuccini

Ingredients

Instructions

  • Preheat the oven to 180C and in a large mixing bowl combine the flour, sugar and baking powder. Tip in the almonds, sultanas and cacao nibs and mix.

  • On a clean work surface lightly dusted with flour, roll out the dough in to two long shapes.

  • Line a baking tray with baking paper and place the dough on to the tray. Place in the oven for half an hour.

  • Once golden brown, remove from the oven and allow to cool.

  • Cut in to small pieces, it helps if you cut diagonally. Line the small pieces on to a lined baking tray and place in the oven for 15 minutes.

  • Allow to cool.

Pecan & Raisin Oat Biscuits

Ingredients

Instructions

  • Preheat your oven to 180°C/gas mark 4 and line your baking trays with baking paper.

  • Place the pecans on a baking tray and bake for five minutes. Once cool, chop your pecans (not too small).

  • Using an electric mixer or by hand, beat the butter, caster sugar and brown sugar together until light and fluffy.

  • While mixing, add each egg one at a time followed by the vanilla.

  • In to a mixing bowl, sift the flour, baking powder, nutmeg, cinnamon and salt. Add the dry ingredients to the butter and sugar mixture.

  • Add the oats, pecans and raisins and mix until combined.

  • Using a spoon, scoop 5cm heaps of dough on to the baking trays. Make sure you leave a good amount of space between each mound of biscuit dough.

  • Flatten each mound slightly with a damp hand.

  • Bake the biscuits for 15 minutes or until they are a light brown colour. Cool before consuming.

Springtime Biscuits

Ingredients

Icing

Instructions

  • Preheat the oven to 180C and line baking trays with baking paper. Beat the sugar and butter together until fluffy and then beat in the egg yolk.

  • Using a sieve, add the flour, spices and milk and combine until a soft dough forms.

  • Roll out the dough on a clean work surface that's been lightly floured and cut using your Easter shaped cutters.

  • Carefully place the biscuits on to the lined baking tray making sure there's enough space between the biscuits. Lightly sprinkle with caster sugar.

  • Bake in the oven for 10-15 minutes or until golden brown. Leave to cool completely before icing.

  • Using a sieve, add one teaspoon of lemon juice and mix in the icing sugar. Slowly add two tablespoons of water until the desired texture forms.

  • Divide the icing in separate bowls and add enough of your chosen powder to create vibrant icing to decorate the biscuits.

Cacao Nib Easter Cookies

Ingredients

Topping

  • 125g Icing Sugar
  • 2 tablespoons Milk
  • 30g Cacao Powder
  • 100g Melted Chocolate

Instructions

  • Preheat the oven to 190C. In a large mixing bowl, combine the coconut sugar, brown sugar, butter, egg and vanilla extract.

  • Stir in the flour, salt and baking soda, a long with the cacao nibs and chopped pecans.

  • Place round tablespoonfuls of dough on to a baking tray, leaving enough space between each dough ball.

  • Bake in the oven for eight to ten minutes or until golden brown and leave to cool.

  • For the topping, combine the icing sugar, chocolate, milk and cacao powder until smooth. Ice the top of the biscuits.

Easter Bunny Iced Biscuits

Ingredients

Biscuits

  • 250g Flour
  • 1/2 teaspoon Bicarbonate Of Soda
  • 2 teaspoons Ground Ginger
  • 100g Butter
  • 1 Egg
  • 2 teaspoons Golden Syrup

Icing

Instructions

  • Preheat the oven to 200C and line baking trays with baking paper. In a large mixing bowl, tip in the bicarbonate of soda, flour, ginger and butter and combine.

  • In a separate bowl, combine the egg and golden syrup and mix in to the flour mixture to form the dough. On a clean work surface that's lightly dusted with flour, roll out the dough and use rabbit shape cutters to cut the biscuits out.

  • Carefully place the cut outs on to the lined baking trays, leaving enough space between each biscuit. Place in the oven and bake for 10 minutes. Once the biscuits are golden brown, remove from the oven and leave to cool.

Icing

  • Sift the icing sugar in to a bowl a long with two to three tablespoons of water and mix. Divide the icing in to separate bowls and add a naturally colourful powder to create different shades of icing. Spread the icing on to the biscuits.

Festive Gingerbread Biscuits

Ingredients

Instructions

  • In a large mixing bowl or food processor sift the flour, ginger, cinnamon and bicarbonate of soda. Add the butter and combine then stir in the brown sugar.

  • Beat the egg and golden syrup together and add to the mixture and pulse until a dough consistency forms.

  • Add the dough to a clean work surface and knead for 2-3 minutes. Wrap the dough in clingfilm and place in the fridge for 15 to 30 minutes.

  • Meanwhile, line a baking tray with baking paper and preheat the oven to 180Cor 160C for fan assisted ovens.

  • Remove the dough from the fridge and on a clean work surface that's lightly dusted with flour or icing sugar roll the dough out. Using festive biscuit cutters, cut shapes out of the dough and place on the lined baking tray.

  • Bake for 12 to 15 minutes until the biscuits are a golden brown colour.

  • Allow the biscuits to completely cool before decorating. We suggest adding natural ingredients to your icing mixture such as Beetroot Powder and Spinach Powder to form a vibrant yet healthier icing.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

Share this Post