Quick & Easy

Basic Biscuits

For lunchboxes or dessert, this biscuit recipe is wonderfully versatile.
24 Item



1.Preheat the oven to 180°C. Line two baking trays with baking paper.
2.Cream the butter and sugar with an electric beater for 5-8 minutes until pale and fluffy. Add sour cream and beat in well. Fold in macadamia nuts, chocolate and raspberries, then the flour. Mix gently until blended.
3.Roll even-sized spoonfuls and place on the trays, allowing room for spreading. If the dough is quite hard to roll, chill it for 15 minutes first. If you are fussy like me and like your cookies all the same size, weigh them first (mine were about 34g).
4.Bake for 12-15 minutes until lightly golden.

This simple recipe can be varied to suit your needs by adding bits and pieces, such as dried fruit, nuts, sweet spices or chocolate. They are great in the lunchbox, but the kids (big and little) love them as frozen ice-cream sandwiches – simply sandwich two biscuits with a slice of ice-cream and freeze for at least an hour. Yum!


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