Drop Biscuit Recipe

Drop biscuit recipe, looking for these recipes? check this for 4 best Drop biscuit recipe: Cornflake biscuits,Kiss biscuits,Chamomile jam biscuits

 

Cornflake biscuits

Ingredients

  • 125g butter
  • 1/3 cup sugar
  • 1 egg, lightly beaten
  • 2/3 cup sultanas
  • 1 cup self-raising flour
  • 2 cups cornflakes, crushed

Method

  • Step 1
    Preheat oven to 200C. Grease baking sheets.
  • Step 2
    Cream butter and sugar. Add egg and mix well. Gradually add flour, combining gently. Add sultanas. Drop spoonfuls of mixture into cornflakes and roll into balls. Arrange balls on greased trays to allow for spreading.
  • Step 3
    Bake in the oven for 20 minutes or until golden.

 

Kiss biscuits

Ingredients

  • 125g butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup plain flour
  • 1 cup cornflour
  • 1 teaspoon baking powder
  • Raspberry jam, to serve
  • Icing sugar, to serve

Method

  • Step 1
    Preheat oven to 200C.
  • Step 2
    Cream butter and sugar until light and fluffy. Add eggs, one at the time, beating well after each addition.
  • Step 3
    Sift flour, cornflour and baking powder together. Mix with creamed butter mixture, stirring well.
  • Step 4
    Drop small spoonfuls on a greased tray.
  • Step 5
    Bake for 8-10 minutes or until cooked but not brown. Remove and cool.
  • Step 6
    Sandwich together two biscuits with raspberry jam, sprinkle tops with icing sugar.

 

Chamomile jam biscuits

Image credit: (N/A) – taste.com.au

Ingredients

  • 2 tablespoons loose leaf chamomile tea flowers
  • 120g caster sugar
  • 250g unsalted butter, at room temperature, chopped
  • 1/4 teaspoon vanilla bean paste
  • Large pinch of salt
  • 80g (2/3 cup) almond meal
  • 1 egg
  • 340g (2 1/4 cups) plain flour
  • Good quality strawberry jam, to sandwich

Method

  • Step 1
    Process the chamomile in a food processor until finely chopped. Pass through a coarse sieve and discard any large solids. Process the sieved chamomile and the sugar until well combined.
  • Step 2
    Use electric beaters to beat the sugar mixture, butter, vanilla and salt in a large bowl until pale and creamy. Add the almond meal and egg. Beat until combined. Add the flour and beat on low speed until just combined. Gather the dough together and turn onto a clean, lightly floured surface. Divide in half and shape into discs. Wrap in plastic wrap and place in the fridge for at least 2 hours or overnight to rest.
  • Step 3
    Preheat oven to 180C/160C fan forced. Line 3 baking trays with baking paper. Roll out 1 portion of dough between two sheets of lightly floured baking paper until 4mm thick. Use a 7cm fluted cookie cutter to cut 8 rounds from the dough, rerolling scraps. Place on 1 prepared tray. Place tray in the fridge for 15 minutes to chill.
  • Step 4
    Roll out the remaining portion of dough. Use a 7cm fluted cookie cutter to cut another 8 rounds, rerolling scraps. Use a 4cm flower shaped cutter to cut shapes in the centre of each round. Place the cut rounds on 1 prepared tray and flower shapes on the remaining tray. Place trays in the fridge for 15 minutes to chill.
  • Step 5
    Bake the round biscuits, swapping the trays halfway through cooking, for 12-14 minutes or until light golden. Bake the little flower biscuits for 7-8 minutes or until light golden. Set aside on trays to cool completely.
  • Step 6
    Spread the whole round biscuits evenly with spoonfuls of jam. Dust the cut round biscuits with icing sugar. Sandwich together. Serve with the little flower biscuits.

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