Chocolate chip & orange biscuits

Chocolate chip & orange biscuits

    • ¾ cup butter or margarine at room temperature
    • ¼ cup icing sugar, sifted
    • 1 cup self-raising flour
    • ½ tsp salt
    • ½–1 tsp grated orange zest (no rind)
    • 60 g plain chocolate chips

    1. Mix all of the ingredients, except the chocolate chips, in a bowl until just blended. Sprinkle over the chocolate chips and mix them in.
    2. Chill in the fridge for 1 hour or until you are ready to bake.
    3. Preheat the oven to 180 °C. Roll out the dough onto a lightly floured surface to about 0.5 cm thick. 
    4. Remove from the oven and allow to cool.

    Oatmeal & raisin biscuits

    Thanks to Chani for this recipe. These freeze well, so double the recipe and freeze a batch.

    • ¾ cup margarine or butter at room temperature
    • ¾ cup white sugar
    • ¾ cup packed brown sugar
    • 2 eggs or 2 tsp Orgran No Egg powder mixed with 2 Tbsp water
    • 1 tsp vanilla essence
    • 1¼ cups all-purpose flour or 1 cup rye flour
    • 1 tsp bicarbonate of soda
    • ¾ tsp ground cinnamon
    • ½ tsp salt
    • 2¾ cups rolled oats
    • 1 cup seedless raisins

    1. Preheat the oven to 180 °C.
    2. In a large bowl, cream the margarine or butter and sugars until smooth. Beat in the eggs or Orgran No Egg blend and the vanilla essence until fluffy.
    3. In a separate bowl, combine the flour, bicarbonate of soda, cinnamon and salt. Gradually beat this into the egg mixture. Stir in the oats and raisins. Drop teaspoonfuls of the mixture onto sheets of ungreased baking paper. These spread, so space apart. Bake for 8–10 minutes until golden brown (be careful, they burn easily). Batches waiting to go into the oven can be kept in the fridge.
    4. These biscuits make a delicious dessert derved with a dollop of whipped (non-dairy) cream or ice cream.

    Basic biscuits


    • 125 g dairy-free margarine
    • ½ cup white or brown sugar
    • ½ tsp vanilla essence
    • 1 tsp baking powder
    • 1¼ cups flour (combine rice and millet flour or rice and barley flour)
    • ¼ tsp salt
    • cocoa powder/coconut/dried fruit (optional)

    1. Preheat the oven to 170 °C. Spray a baking tray with non-stick cooking spray.
    2. Add the vanilla essence and mix.
    3. Sift in the baking powder, flour and salt, and combine with a wooden spoon. If you’d like, add some cocoa powder, desiccated coconut or chopped dried fruit to the dough.
    4. Roll out the dough on a lightly floured surface and shape into balls. Place on the baking tray, spaced apart, and flatten slightly. Bake for 15–20 minutes.

    Spice biscuits


    • 2 cups cake flour or 1¾ cups bread flour
    • 2 tsp baking powder
    • 2 Tbsp sugar (more if desired)
    • ¼ tsp salt
    • 1 tsp ground ginger
    • 1 tsp ground cinnamon
    • ¼ tsp ground allspice
    • ¼ tsp crushed cloves (optional)
    • 3 Tbsp dairy-free margarine
    • ¾ cup soy/rice/cow’s milk
    • 1 tsp vanilla essence
    • melted dairy-free margarine for brushing

    1. Preheat the oven to 190 °C. Spray a baking tray with non-stick cooking spray.
    2. Sift together th
    3. Sift together the flour, baking powder, sugar, salt and spices. Cut the margarine into the flour and mix with a wooden spoon.
    4. Make a well in the centre and add the milk and vanilla essence. Mix slowly. When blended, stir vigorously until the dough comes away from the sides of the bowl.
    5. Turn out onto a lightly floured board and knead gently. Roll to the desired thickness and cut into shapes with cookie cutters. Place onto the baking tray and brush with some melted margarine.
    6. Bake for about 12 minutes, or until done.

    Elisheva’s biscuits

    This recipe makes a large quantity of biscuits, making it good for a party. The baked biscuits freeze well.
    • 8 cups cake flour
    • 1 tsp salt
    • 500 g dairy-free margarine
    • 2 tsp vanilla essence
    • 2 cups sugar
    • 1 cup smooth apricot jam
    • 4 tsp bicarbonate of soda

    1. Preheat the oven to 190 °C.
    2. Sift the flour and salt into a bowl and cut in the margarine. Add the vanilla essence and rub together with fingers or use an electric a mixer.
    3. In a separate bowl, mix the sugar and jam with a wooden spoon. Mix 1 Tbsp with the bicarbonate of soda, then add this back to the jam mixture and mix well.
    4. Add the jam mixture to the flour mixture. Put the combined mixture into a mixer with a dough hook or knead well with floured hands until smooth.
    5. On a lightly floured surface, roll out the dough to approximately 5 mm thick and cut out shapes with a cookie cutter. Alternatively, roll into balls and flatten with the back of a fork.
    6. Place on either sheets of ungreased baking paper or baking trays sprayed with non-stick cooking spray and bake for 15 minutes, being careful not to burn them. Serve on a platter with icing sugar sifted over.
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