GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019

 
GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
GIRL GUIDE BISCUIT
              RECIPES

GIRL GUIDES AUSTRALIA 2019
GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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!
GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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.
GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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.
GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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 BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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.
GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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.
GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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.
GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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!
GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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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