Failsafe Biscuits
8. Biscuits
Biscuits for the Masses
Blondies
Carob Brownies
Carob Chip Biscuits
Cashew Biscuits
Daniel's Biscuits GF DF EF
Quick Biscuits/Slice
Sweet Slice
Wheatbix Slice
Biscuits
500gm Nuttelex (or butter if able)
1 1/4 cups caster sugar
400g can condensed milk
5 cups barley flour (wheat flour if able)
5 teaspoon baking powder
3 x 100gm blocks carob (broken up in blender)
(if can find Carob buttons without added flavour use instead)
1. Preheat oven to 180 C. Cover oven tray with grease proof paper and also grease
with Nuttelex (or butter).
2. Use an electric mixer and beat Nuttelex, sugar and condensed milk until light and creamy.
3. Add flour, baking powder and carob. Mix until well combined.
4. Roll and flatten with fork onto oven trays. Bake 14-16 minutes.
I know this recipe won't work for everyone as we all have different reaction's but I hope it
might be of help. If you are able to eat butter, chocolate and wheat the recipe does taste even better, but we have found it isn't too bad this way either.
1/2 cup butter 1. Heat oven to 350 degrees F (180 deg. C). Line an 8-in. (20 cm.) square [This is an American recipe; I converted pan measurement and degrees to
3/4 cup packed light-brown sugar
1 large egg
1 tsp. vanilla extract (essence)
1 cup plus 2 Tbsp. self-raising flour
baking pan with foil, letting ends extend above pan on 2 sides. Coat foil
with nonstick canola oil spray.
2. Melt butter in a medium saucepan. Stir in brown sugar and stir over
medium heat 1 minute or until mixture bubbles. Remove from heat; let cool
20 minutes or until lukewarm. Stir in egg and vanilla, then S. R. flour
until blended.
3. Spread in prepared pan. Bake 20 to 22 minutes until a wooden pick
inserted in center comes out clean. Cool in pan on a wire rack.
4. Lift foil by ends onto cutting board. Cut into 16 squares.
metric. I use both American and Australian cup measures, and the difference
isn't much. However, an Australian tablespoon equals 4 teaspoons, and an
American tablespoon equals 3 teaspoons.]
Linda G
INGREDIENTS (makes 16 brownies - 6 grams of total fat per brownie) Metric measurements. METHOD
2. Bake for 20 minutes or until set and a skewer inserted in the centre comes out clean. Let cool in the tin, sprinkle with sifted dry icing sugar and cut into 5 cm squares.
1/4 cup carob powder
1/3 cup warm water
1/4 cup canola oil
1/3 cup white sugar
1/3 cup firmly packed brown sugar
2 egg whites
1 teaspoon vanilla essence
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
3/4 cup plain flour, sifted
1/3 cup coarsely chopped cashews (optional) AND/OR 1/4 chopped carob buttons (optional)
1. Preheat oven to 180C. Lightly grease a 20 cm x 20 cm x 5 cm cake tin (or line with
baking paper). In a large bowl, stir together the carob and water and let stand for 5 minutes. Stir in the oil, sugar, brown sugar, egg whites, and vanilla. Add the baking
powder, salt if desired and flour and stir for 2 minutes. Fold in the nuts and /or carob buttons and pour the mixture into the prepared tin.
Jenni
200 gr of butter/nuttelex
1 cup of sugar
1 egg
200 gr of carob chips or buttons
2 1/4 cups of flour
1 teaspoon of baking powder
In a large pot, melt butter, cool a bit, add sugar stir well, cool again,
and add egg stir well, add flour and baking powder, stir till mixed and
add carob bits, roll into balls and flatten with a fork, cook on baking
paper for 10-12 mins at 170 -180 degrees. Easy to make and easy to eat!
back to top
1 cup self raising flour
2 cups rice bubbles
6 level tablespoons nuttelex
1/3 cup sugar
1 egg
1/4 cup crushed cashews
l level teaspoon vanilla essence or just a few drops
1 level tablespoons soy or rice milk
Preheat oven 180oC fan forced In a large bowl cream margarine, essence and sugar
together until sugar has dissolved. Add in egg and beat until combined. Add cashew nuts, flour and milk together and combine. Fold in rice bubbles Drop a dessertspoon of
the mixture onto a baking tray lined with glad bake. Flatten biscuit slightly and cook until golden brown. Approx. 20 - 25 mins.
back to top
120g nuttelex Cream nuttelex and sugar, beat in rice milk, then fold in rice flour. Flatten out pieces of mixture and cut out with different shaped cookie cutters. Ice with pure icing sugar and
water, or dust with pure icing sugar. Jenny S.
4 tablespoons rice milk
2 ½ cups rice flour
½ cup caster sugar
Mix together. Press into slice tin. Cook at 180 degrees till light brown
1 1/2 cups rice flour (preferably at least 1/2 cup to be brown)
1/2 cup sugar
1 egg
1 tsp baking powder
1/2 cup canola oil
and looks cooked. (I think this takes about 15 minutes).
very easy and very 1/2 cup rice malt/rice syrup/ golden syrup Combine rice syrup and maple syrup in a microwave dish (a flat dish is best) May also be rolled into balls or placed in patty pans or into 'muesli bar' shape
sweet.
Cook it in the microwave.
2 dessert spoons maple syrup
2 cups puffed rice (I used the crunchy one like rice bubbles)
Cook for 1 minute on high, stir, cook a further 2 minutes on high
Stir in puffed rice and press down firmly
Cook on high for 2 minutes
Allow to cool, then press down again and cut into slices
Emma
ICING METHOD
1 cup of self raising flour
4 crushed weetbix
1/2 cup well packed brown sugar
6 level tablespoons of nuttelex
1 level tablespoon golden syrup
2 tablespoons of soy or rice milk
1 cup icing sugar
1 level tablespoon soy milk
1/2 teaspoon citric acid
Preheat oven 180oC fan forced
Coat a slab tin with cooking spray or line with glad bake.
Combine flour, weetbix and brown sugar.
Melt margarine in microwave for 30 - 45 seconds
Add golden syrup and milk to melted margarine,mix together.
Pour margarine mixture into dry ingredients and combine well.
Press mixture evenly over base of slab tin.
Bake 20 - 25 mins or until brown.
Mix citric acid and milk together add to icing sugar, mix well.
Pour icing over hot slice, leave to cool.
Cut when cold.