What is your favorite biscuit recipe?

Raksha

My peanut butter cookie recipe is dead simple - 1 cup peanut butter, 1 cup sugar (granulated is fine) and 1 egg. Mix together well, spoon into a greased baking sheet, bake @ 175 degrees for about 9 mins

bossymoo

Ooh yes twinks hobnobs. No matter what bicci I make they always look pitiful but at least the twinks always taste fab.
Also like gingerbread but only when freshly made and still soft...

marmiterulesok

I don't often make biscuits,as it's difficult not to eat too many,but I really like Anzac biscuits.

thehappybutterfly

thenanny2die4 wrote: »

110g soft butter
110g caster sugar
110g soft brown sugar
1 egg
2tbsp water
1tsp vanilla extract
half to 1tsp ground cinnamon (according to taste)
half to 1tsp freshly grated nutmeg (according to taste)
250g porridge oats
110g self raising flour
half tsp salt
110g raisins

Cream together the butter and sugars then beat in the egg, water, vanilla and spices. Don't panic if it curdles, it'll sort itself out. Stir in the rest of the ingredients then roll into balls in your hands - about walnut sized. I squish them flat (a bit less than 1cm thick) onto trays lined with baking parchment. Bake at Gas 4 / 180 degrees C for 15-20 minutes. They'll still be slightly soft so leave on the trays for a few minutes before cooling on a rack.

I make a very similar oat & raisin - mine has cloves instead of nutmeg but I think I'll give this one a go too!

thehappybutterfly

Raksha wrote: »

My peanut butter cookie recipe is dead simple - 1 cup peanut butter, 1 cup sugar (granulated is fine) and 1 egg. Mix together well, spoon into a greased baking sheet, bake @ 175 degrees for about 9 mins

Much simpler than mine!

115g/4oz softened butter
115g/4oz crunchy peanut butter (Asda's is good as it's quite runny)
115g/4oz golden caster sugar
115g/4oz light muscovado sugar
115g/4oz oats
85g/3oz plain flour
1 beaten egg
1/2 tsp vanilla essence
1/2 tsp bicarb
1/2 tsp baking powder
pinch of salt

Preheat oven to 180C/350F/Gas 4
Mix together the butter and peanut butter
Beat in the sugars
Gradually beat in the egg and vanilla essence
Sift in the flour, bicarb, baking powder and salt and stir in the oats

Grease 3 baking sheets and drop spoonfuls of the mix onto the sheets, with room for spreadage. Flatten a little bit with the back of a fork. Bake for 12 mins, leave to cool for 2 mins then transfer to a wire rack to cool.

You can make them whatever size you like. I like them smallish so a small teaspoon of mix is enough. I get about 40 cookies out of this quantity. They last about 2 days And it's only me and son who eat them And I'm supposed to be on a diet

thehappybutterfly

kittycat204 wrote: »

Twinks, :-D

What are these 'twinks' everyone's raving about?! I'd love a recipe! :j

thenanny2die4

thehappybutterfly wrote: »

What are these 'twinks' everyone's raving about?! I'd love a recipe! :j

The link is in post #8. They are very good indeed.

thehappybutterfly

thenanny2die4 wrote: »

The link is in post #8. They are very good indeed.

I see - Twinks is a person, not a variety of biscuit! :rotfl:

I've written down the recipe - definitely be giving these a bash this weekend.

angeltreats

When I first met my hubby he used to rave about biscuits called oat crunchies that his mum used to make (and the recipe was passed on to me shortly after I first met my mum in law, I think it originally came from hubby's grandma and she found it in a magazine years and years ago). When I first read about Twinks hob nobs here I was amused to discover that they are almost identical to oat crunchies! The only differerence is 1oz sugar (our recipe uses a bit less than Twink's).

Also very popular in our house are the peanut butter & chocolate chip cookies from the Hummingbird Bakery cookbook. They are quick and easy to make but oh so chewy and lovely.

OP, I would love the lemon ricotta cookies recipe please, I have a tub of ricotta that needs using up

[Deleted User]

'555's'
I make these every Sunday morning for my eldest DD and she loves them with her coffee.They take about 15 minutes to make and that includes cooking them
basically
5ozs S.R.Flour (any make it doesn't matter
5 ozs Caster Sugar
5 Ozs soft Stork
1 teaspoon of vanilla extract, or two teaspoons of vanilla flavouring

Cream the sugar and Stork together add vanilla cream altogether
add flour (I always sieve my flour only because I always have :))
mix it all together
grease some flat trays with cookeen or lard lightly
get a small lump of the mixture a little smaller than a fifty pence piece.roll it into a ball and place on the greased sheets I usually have on my big baking sheet 9 spaced out so they can spread a little .Flatten slightly and I sprinkle a tiny bit of demerrara sugar in the middle put into an oven about 160c for 10 minutes,keep an eye on them as you don't want them to brown at the edges too much .when just golden bring them out and leave on the tray for five minutes to set then onto a mesh grill .I use the spatula that I use for frying things to lift them off as they are thin and fragile.once cool put them in a lock'n' lock box.They should keep around about 5-6 days but mine are always gone by Tuesday.This makes about 20+ biscuits and I have been making these for years like this.A nice thin crispy biscuit that you can add your own flavours too.My DD only likes plain but I have added at various times a spoonful of ground ginger or some cinnamon (my favourites) or any mixed spice you fancy/When I make them for the boys I put a chocolate button in the middle of the biscuit before cooking instead of the sugar or a piece of glace cherry.Its my basic biscuit dough and its not failed me in 50 odd years.These are so cheap to make and disappear down my DGS throats like greased lightening