We thought we’d throw together a few fun, delicious biscuit recipes to get you all baking like professionals! Why not try a few of these and see which are the family favorites?

1. OATS, SUNFLOWER AND CRANBERRY BISCUITS

INGREDIENTS:

  • 125 g soft butter
  • 125 ml honey
  • 1 extra large egg
  • 2 ml vanilla essence
  • 500 ml oats
  • 250 ml wholewheat flour
  • 2.5 ml bicarbonate of soda
  • 2.5 ml cinnamon
  • A pinch of salt
  • 180 ml Montagu cranberries
  • 250 ml Montagu sunflower seeds
  • 90 g white chocolate, melted

METHOD:

Beat together the butter and honey for 2 minutes until light and fluffy. Add the egg and vanilla and beat for 1 more minute or until smooth. Combine oats, flour, bicarbonate of soda, cinnamon and salt. Add the cranberries and sunflower seeds and mix until well combined. Shape into walnut sized balls and place on a lined baking sheet. Use a fork to flatten slightly. Bake in a preheated oven at 175°C for 10 – 15 minutes or until golden. Transfer to a wire rack to cool. Drizzle with melted chocolate. Store in an airtight container.

Makes:30

  • Variations: Use chopped apricots or pears instead of cranberries
  • Drizzle with dark chocolate instead of white chocolate.

2. PECAN AND APRICOT SHORTBREAD

INGREDIENTS:

  • 250 g butter
  • 250 ml icing sugar
  • 125 ml corn flour
  • 1 extra large egg yolk
  • 2.5 ml vanilla essence
  • 625 ml cake flour
  • 5 ml baking powder
  • A pinch of salt
  • 100 g Montagu royal apricots, finely chopped
  • 100 g Montagu pecan nuts, finely chopped
  • Icing sugar for dusting

METHOD:

Use an electric beater and beat the butter until light in colour.  Sift the icing sugar and corn flour together.  Add little by little to the butter and beat well after each addition.  Add the egg yolk and vanilla essence and blend in.   Sift in the flour, baking powder and salt together.  Add to the butter mixture together with the apricots and pecan nuts and mix until well combined.    Press mixture together to form a ball of dough.  Refrigerate to firm.  Roll into small balls and place on baking sheets lined with baking paper.  Bake in a preheated oven at 170°C for 10 – 15 minutes. Remove from oven and place on a wire rack to cool.  Dust with icing sugar.  Store in an airtight container.

Makes:60

Variations:  Use almonds instead of pecan nuts and chopped nectarines or figs instead of apricots.

3. DATE AND ALMOND BROWNIES

INGREDIENTS:

  • 250 ml evaporated milk
  • 250 ml chocolate chips
  • 100 g Montagu pitted dates, finely chopped
  • 100 g Montagu almonds, coarsely chopped
  • 1 x 200 g packet tennis biscuits, finely crushed
  • 1 x 200 g ginger biscuits, finely crushed
  • 5 ml vanilla essence
  • 50 g Montagu almonds, finely chopped

METHOD:

Heat the evaporated milk. Add the chocolate chips and stir over low heat until the chocolate has melted. Reserve 80 ml of the liquid. In a large bowl, combine the chocolate mixture with the dates, almonds and biscuits. Add the vanilla essence. Spoon into a + 20 cm x 22 cm dish lined with baking paper. Spread out evenly. Pour the reserved chocolate mixture over. Sprinkle the chopped almonds over and refrigerate until firm. Cut into small squares and serve with cream or ice cream and fresh strawberries.

Makes: 35 squares

Variations: Use 2 packets of tennis biscuits instead of 1 tennis and 1 ginger. Use pecan nuts or walnuts instead of almonds.

4. PEANUT AND RAISIN ENERGY BALLS

INGREDIENTS:

  • 80 ml honey
  • 250 ml peanut butter
  • 5 ml vanilla essence
  • 500 ml oats
  • 250 ml Montagu peanuts and raisins
  • 80 ml Montagu pumpkin seeds
  • 125 ml coconut

METHOD:

Mix the honey, peanut butter and vanilla together until smooth. Add the oats, peanuts and raisins and pumpkin seeds. Roll into small balls and then roll in coconut. Place in small cupcake cups. Refrigerate for 1 hour.

Makes:12 large / 36 small

Variation: Use sunflower seeds instead of pumpkin seeds.