GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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Mini S’Mores Cheesecakes 150g of your favorite Girl Guide biscuits • Line a 12 hole muffin pan with muffin papers. 100g butter, melted • Crush biscuits until you have coarse crumbs. Place 500g cream cheese, softened in a bowl and mix in the melted butter. ¼ cup thickened cream • Spread the crumbs evenly between the 12 muffin pan tray, flatten with a teaspoon and place tray in 2 tablespoons caster sugar the freezer for 10 minutes or so to set. 1 teaspoon vanilla essence • Using electric beaters, whip together the cream 50g marshmallows, melted cheese, ¼ cup cream, caster sugar and vanilla. 100g marshmallows, quartered (or 100g mini • Melt 50g marshmallows in the microwave in a marshmallows) separate bowl for approximately 30 seconds. ½ cup thickened cream, extra Combined melted marshmallows with cream cheese mixture and beat well. 200g chocolate (milk, dark or white!) • Spoon cream cheese mixture on top of the chilled biscuit bases and return to the fridge for 10-15 minutes. • Heat the remaining ½ cup cream in the microwave in short bursts until almost simmering. • Pour heated cream over the broken chocolate and stir to make a thick ganache. Return ganache to the fridge for 5-10 minutes if needed. • Spread the ganache on top of your cheesecake bases and return to the fridge for 10 minutes to set. • Top cheesecakes with marshmallows and use a kitchen blow torch/cooking torch to brown the marshmallows. Leave to cool slightly and then enjoy!
Choc Mint Slice 1 pkt MINI CHOCOLATE CHIP Girl Guide Biscuits 200g peppermint chocolate ¼ cup butter ¼ tin condensed milk • Crush biscuits, but leave some bigger pieces. • Break chocolate into pieces and melt with the butter in microwave, in 30sec blasts. • Stir in condensed milk and crushed biscuits. • Press into square tin that has been lined with baking paper. • Place in fridge until set.
Lemon Meringue Pie 1 pkt TRADITIONAL Girl Guide Biscuits 90g butter, melted 1 tin condensed milk • Process biscuits to a crumb, add ½ cup lemon juice butter. Press mixture into a pie plate and refrigerate. 3 eggs, separated • Combine condensed milk and lemon ½ cup caster sugar juice. Add lightly beaten egg yolks and mix well. • Pour mix into chilled crumb base. • Beat egg whites until soft peaks form, gradually add caster sugar and beat until sugar is dissolved. • Spoon meringue onto filling. Bake in a preheated oven (180 ) for 10-15 mins or until meringue is golden. Let pie cool before serving.
Easy Fruit Trifle • 1 pkt BUTTER SHORTBREAD (gluten free) Girl Guide Biscuits • 410g tinned fruit salad • 1 pkt any fruit flavoured jelly • Prepare jelly as per instructions and refrigerate until set. • 1 small carton vanilla custard • Lightly crush biscuits and place in serving bowl. • Cover with tinned fruit. • Chop up set jelly and place on top of fruit. • Pour custard over biscuits, fruit and jelly. • Refrigerate for at least 3 hrs before serving.
Girl Guide Jelly Slice 1pkt TRADITIONAL Girl Guide Biscuits 175g butter, melted • Grease and line base of a slice pan. pinch of ground cinnamon • Process biscuits in a food processor ( or in a snap lock bag, and crush with rolling pin) to a 1 tin condensed milk fine crumb. Add butter and cinnamon and process again. ½ cup lemon juice • Press mixture into base of pan. Chill for 30 ¾ cup boiling water mins. 2 t gelatine powder • Combine condensed milk and lemon juice in a Packet of red jelly crystals bowl. Combine water and gelatine in a bowl, stir until completely dissolved. Stir into condensed milk mixture. Pour over biscuit base and refrigerate for 1 hr. • Meanwhile prepare jelly according to directions on pack, using 100mls less of cold water. Allow to come to room temperature. Pour jelly mix over set milk filling. Chill for a further hour or until jelly is set. • Carefully remove slice from pan and slice.
Choc Ripple Cake 1 pkt MINI CHOCOLATE CHIP Girl Guide Biscuits 1T caster sugar 1t Vanilla essence 500mls thickened cream • Using electric beaters, beat the cream, sugar and essence in a bowl until soft peaks form. • Spread a little of the cream along a serving platter to make the base. • Stand 1 biscuit upright on its edge and spread with cream mixture. • Place another biscuit alongside and sandwich together. • Continue layering with cream mixture and biscuits to form a log. • Spread remaining cream over the biscuit log to cover. • Place in the fridge for a minimum of 6 hrs to set.
Choc Shortbread Balls 1 pkt BUTTER SHORTBREAD (Gluten Free) Girl Guide Biscuits 2 ½ T cocoa ½ can condensed milk ¼ cup desiccated coconut • Process biscuits in a food processor (or in a snap lock bag, and crush using a rolling pin). • Mix biscuit crumbs with cocoa and condensed milk. • Roll small amounts into balls and roll in coconut. • Chill before serving.
Mini Chocolate Chip Milkshakes • 1 pkt MINI CHOCOLATE CHIP Girl Guide Biscuits • 2 cups of whole milk • ½ cup of vanilla ice-cream • Crumble eight of the biscuits into a blender. Reserve the remaining two for later. • Add the milk and ice-cream and blend until everything is fully incorporated. This will take a minute or two. • Pour into glasses. • Crumble the remaining biscuits on top of the milkshakes to serve – about half a biscuit each if you’re making four serves. Enjoy!
Gluten Free Hedgehog 2 pkts BUTTER SHORTBREAD (Gluten Free) Girl Guide biscuits, coarsely chopped 125gm chopped walnuts • Grease a 20cm x 30cm lamington pan or line with ½ cup desiccated coconut baking paper. 250g butter, chopped • Combine biscuits, nuts and coconut in large bowl. 1 ¼ cups caster sugar • Place butter, sugar and 1/3 cup cocoa powder cocoa in a pan; stir over heat 1 egg, lightly beaten until the butter is melted and sugar is dissolved. Remove 200g chocolate, melted from heat and cool a little before whisking in the egg. ½ teaspoon vegetable oil • Pour chocolate mixture over biscuit mixture; mix well. Press into the prepared pan. • Combine melted chocolate and oil and spread evenly over the mixture. Cover and refrigerate overnight. • Once set, turn slice onto a chopping board. Cut into 16 slices (or more if desired) and enjoy!
Chocolate Cheesecake 3 pkts MINI CHOCOLATE CHIP Girl Guide • Crush the chocolate biscuits until they Biscuits become crumbs. 2 tablespoons of butter • Melt the butter and add to the biscuits 500gr of cream cheese • Pour into spring form pan and squeeze the biscuits around the edge and then fill 3 teaspoons of gelatine in the bottom. Then place in fridge. water • In a food processor, processor the cream 1 block of chocolate. cheese until smooth. 600ml Cream • In a microwave safe bowl add a small layer of water then add the gelatine. Put in the microwave for 30 seconds • Add gelatine to the cream cheese. • Melt chocolate in microwave (1 minute at a time). Pour into cream cheese mixture. • In a electric mixer whip cream until peaks. • Add cream cheese mixture to the whip cream and fold in. • Pour mixture into the spring form pan • Leave in fridge to set for about 4hrs
Amazing Guide Apple Crumble ½ pkt of TRADITIONAL Girl Guide biscuits 10 small apples • Preheat oven to 180°C 1 cup rolled oats • Peel and cut apples into slices ½ cup brown sugar • Layer in a greased baking dish 50 g butter • Sprinkle chai spice sugar over Chai spice sugar to taste the apples and mix through to coat them TOPPING • Blend traditional biscuits until crumbed. • Mix in oats, brown sugar and melted butter until crumbly. • Sprinkle over the top until the apples are covered. • Cook for 30mins or until apples are cooked.
Choc Snowballs • 1 pkt TRADITIONAL Girl Guide Biscuits • 1/3 cup (40g) cocoa powder • 1/2 cup (45g) desiccated coconut (plus a little extra for rolling the balls in) • 1 tin (395g) condensed milk • Crush the biscuits and place into a mixing bowl. • Add cocoa and coconut, stir together • Once all mixed make a hole in the middle and then add condensed milk this makes it easier to mix. • Take small amount of mixture and roll into a ball, then roll through extra coconut. • Place the chocolate balls on a plate and chill in the fridge for 30 mins.
Very Berry Cheesecake Glass Base: 2 pkts MINI CHOCOLATE CHIP Girl Guide Biscuits 1 tsp margarine • Crumble Mini chocolate-chip biscuits into Cheesecake: crumbs and combine with margarine 50g Cream Cheese • Press crumbs into the base of the serving glass 2 tbs icing sugar • Combine cream cheese and icing sugar ¾ cup frozen berries in a ziplock bag until mixture is smooth 1 tsp vanilla essense • Add vanilla essence and combine ¼ cup cream • Beat cream and add to zip lock bag. Add mixed berries Topping: • Cut corner of the zip-lock bag and pipe into serving glass 8 fresh strawberries • Slice strawberries amd decorate. Drizzle Strawberry topping sauce with strawberry sauce. ¼ cup milk chocolate melts
Garden İn A Cup 4 MINI CHOCOLATE CHIP Girl Guide Biscuits 1 TRADITIONAL Girl Guide Biscuit traditional • Put jelly into glass, mix it so it looks like crystals. 1 pkt red coloured jelly • Crush up Mini chocolate-chip’s with Lolly snakes (as many as you want) rolling pin. 1 marshmallow • Break up traditional so they look like pebbles. • Mix the Mini chocolate-chip and traditional together. • Put the jelly in, that will be your crystals. • Put the marshmallow on the jelly that will be a rock. • Put the dirt and rock mixture on the marshmallow. • Finally, cut the snakes in halve and stick them into the dirt, that will be the worms. • Dig in!
Girl Guide Biscuit Cupcakes CUPCAKES: 230g pkt TRADITIONAL Girl Guide biscuits • Put all the biscuits in between two tea towels on a counter and crush them into a fine crumb. Melt 2t butter the butter in the microwave and then mix all ingredients in a big bowl until well combined. 2T golden syrup • Line cupcake trays and scoop 1T of mixture into 2 cups SR flour each paper case. Compact the mixture so its 6T cocoa powder covering the bottom of each paper case evenly. 500g softened unsalted butter • Sieve your flour, cocoa and sugar into a big bowl. Add the rest of your ingredients and beat 1 cup white sugar together with an electric mixer for 1 minute. 2t vanilla essence • Scoop the batter into the cupcake cases that group 1 has prepared, making sure you leave 4 eggs enough room for the cupcakes to rise in the oven. ½ cup milk • Bake at 170 degrees Celsius for 20 minutes. • Beat the butter with an electric mixer for 2 minutes, until pale and fluffy ICING: • Sieve your icing sugar and cocoa together, add 1T milk half of it to your butter and beat for another two minutes. Add the rest and beat for another 2 2 cups icing sugar minutes or until it’s nice and fluffy. Finally, add your milk and beat until well combined. 1cup butter • Scoop the mixture into a piping bag and once the 2T cocoa powder cupcakes have cooled, pipe the icing onto them.
Mini Chocolate Chip Biscuits and Cream Cupcakes 1 pkt MINI CHOCOLATE CHIP Girl Guide • Preheat the oven to 350 degrees and line 12 Biscuits muffin cups with paper or aluminum foil liners. 1 cup flour • In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa 1/3 cup unsweetened cocoa powder powder, baking soda, baking powder and salt and set aside. ¾ teaspoon baking soda • In a large bowl, whisk together the milk and ½ teaspoon baking powder vinegar; set aside for a few minutes to curdle. ¼ teaspoon salt • Add the sugar, oil and vanilla extract and beat until foamy. Add the dry ingredients in 2 1 cup milk increments, and beat until no large lumps remain. 1 tsp apple cider vinegar • Add the crushed biscuits to the batter, stirring ¾ cup sugar just to combine. Spoon the batter into the liner cups, filling them three-quarters full. 1/3 cup canola oil • Bake for 18 to 20 minutes or until a toothpick 1 tsp vanilla extract inserted into the center comes out clean. • Transfer to a wire rack to cool completely. • While cupcakes cook, in the bowl, beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy. • Reduce speed to low to add the sugar until incorporated, and then increase to medium- high speed to beat for about 3 minutes. • Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add some additional biscuit crumbs, mixing well. • Ice the cupcakes and serve!
Famous Lemon Cheesecake 1 pkt TRADITIONAL Girl Guide Biscuits 395g sweetened condensed milk • Line cake tin with baking paper. 90g unsalted cooking butter • Juice lemons to provide about 1/3 of a cup of juice. 250g cream cheese • Crush the biscuits. 3-4 lemons • Melt the butter, and mix it into biscuit Lemon curd (half a jar) crumbs. • Pack butter and biscuit mixing with a spoon into bottom of the lined cake tin. • Put in fridge for 30 minutes to set. • Whisk chopped cream cheese, lemon juice and condensed milk until combined. • Spoon mixture into cake tin on top of biscuit base. • Put in fridge and leave to set for 24 hours. • Top with lemon curd and serve.
Little Frozen Lemon Cheesecakes • 12 TRADITIONAL Girl Guide Biscuits • Place a Girl Guide biscuit upside • 1 cup lemon butter (home made is best!) down into silicone muffin trays. • 1 x 250g tub light spreadable cream cheese • Blend together the lemon butter, cream cheese and vanilla ice cream • 2 cups fat reduced vanilla ice cream • Spoon onto the biscuits in the muffin trays • Freeze for 2 hours
No Bake Ginger Slice 250g pkt BUTTER SHORTBREAD (Gluten Free) Girl Guide biscuits (crumbed) • Mix together the condensed milk and butter in a sauce pan 100g unsalted butter until butter melts and combines with the condensed milk. 1/3 tin sweetened skim sondensed milk • Mix all other ingredients together into biscuit crumbs, 1 teasp ground ginger then pour in melted butter and milk mixture. 1/3 cup brown Ssugar • Mix well then spread in a lined ½ cup chopped walnuts lamington tray and chill. ½ cup chopped naked ginger • Cut into squares or fingers when firm. Keep in the refrigerator
Girl Guide Truffles 200 g. Traditional or BUTTER SHORTBREAD (Gluten Free) Girl • Place all ingredients Guide biscuits, in a bowl, except the crumbed condensed milk. 1 cup coconut • Add the milk 2 teasp. Cocoa gradually till the mixture is stiff ½ cup choc bits enough to roll into balls. ½ can condensed skim milk • Roll the balls in extra coconut and place in patty cases and chill. (Add less rum if the kids are getting into them). Adults only version: Add 2 tbsp rum to the ingredients before mixing in the condensed milk
Brownie’s Delight 1 cup crumbled Mini Chocolate Chip Guide Biscuits 75g melted unsalted butter 1 can sweetened condensed • Mix biscuit crumbs and melted butter and spread skim milk in a lined lamington tray. 1 cup coconut Sprinkle over choc bits, coconut and nuts. ¾ cup crumbed walnuts • Pour condensed milk ¾ cup dark choc bits over all and bake in oven for 30 mins. • Allow to cool before cutting into squares
Yummy Tart Shell 1 packet Traditional Girl Guide Biscuits, crumbed 100g unsalted butter, melted • Mix together and press into a foil lined pie dish. • Bake in a slow oven (100 deg. C) for 20 mins. • FILLING: Add filling of your choice eg custard, cheese cake mixture, chocolate mousse etc
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