Special Chocolate Chippie Biscuits

1/2 C Butter, 1 C Flour, 1/2 tsp Baking Soda, 1/2 C Sugar, 6oz Chocolate Chips, 1/2 C Brown Sugar, 1/4 tsp Salt, 2 oz Hershey Bar (Grated), 1 Egg, 1/2 tsp Baking Powder, 1/2 tsp Vanilla Essence, 3/4 C Chopped Nuts, 1 & 1/4 C Rolled Oats (That have been chopped up in a kitchen whizz to make a fine powder)


Cream butter and both sugars, add egg and vanilla. Mix together with flour, oatmeal, salt, baking powder & baking soda.  Add chocolate chips, Hershey bar & nuts.

Roll into balls, about 18, and place 2 inches apart on a baking tray. Bake for 10 minutes at 375 C

Almond Biscuits

4 oz butter, 4 oz sugar, 1 small egg, 6 oz flour, 1 tsp baking powder, almond essence.

Cream butter & sugar together along with the essence.

Add egg and beat well.  Mix in sifted dry ingredients.

Roll into ball, place on a greased tray and put 1/2 an almond on top of each biscuit. ( I put a spoonful of raspberry jam on top instead of the nut.)

Bake 15 -20 minutes at 350F


7 oz butter, 6 oz flour, 1 oz cocoa, 3 oz sugar & 2 oz cornflakes.

soften butter, add sugar and beat to a cream.

Add flour , cocoa and lastly cornflakes.

Put teaspoonfuls on to a greased tray and bake 15 minutes at 350F.

When cold ice with chocolate icing and put small pieces of chopped walnut on top.


8 oz butter, 3 oz cornflour, 4 oz castor sugar, 1/4 tsp salt. 12 oz flour.

Cream butter and sugar well , add sifted flour, cornflour & salt.

Knead well, roll out to 12 to 18 mm thick. Cut into pieces, place on a greased tray, prick with a fork and bake for 30 minutes at 150c (300F).

Bournvita Biscuits

4 oz butter,  2 oz sugar, 3 heaped tsp condensed milk,  6 oz flour, 1 tsp Baking powder,  2tbsp bournvita (or milo)

Cream butter & sugar, add condensed milk. Add dry ingredients and mix well.

Roll into balls and put on a tray and flatten with a fork.

Bake 20 minutes in a moderate oven.

Jim Fish’s Belguim Biscuits

120g Butter, 90g brown sugar, 1 egg, 2 heaped tsp cassia spice,  1 tsp baking powder,  230g flour, raspberry jam

Cream the butter and the sugar until light and creamy and pale in colour.

Add the egg at room temperature and continue to beat until beaten completely through.

Stir in dry ingredients.

Roll the dough out reasonably thin on a floured board and cut into rounds. Place on a baking sheet and bake in a 180degC oven for 14-15 minutes. once removed from the oven, place on a rack and allow to cool.

Spread half the biscuits with raspberry jam and join together, top with a simple hot water icing sugar with a touch of pink food colouring, then sprinkle with raspberry flavoured jelly crystals.

Hokey Pokey Biscuits

4 oz butter, 4 oz sugar, 1 dsp syrup, 3 dsp milk,  1 heaped cup flour,  1 small teaspoon baking soda, 1 cup sultanas.


Heat milk and syrup, add soda. cream butter and sugar, add the syrup mixture and combine. Lastly add the flour and sultanas. Put in tsp lots on cold tray , flatten with fork.

Cook in moderate oven till golden brown.

Instant Pudding Biscuits

6 oz butter, 1 cup sugar, 1 egg, 1 pkt instant pudding (butterscotch flavour) , 2 cups flour, 1 cup sultanas

1 tsp baking powder, 3 tbsp cornflour.


Cream butter and sugar, add egg and combine. Add dry ingredients and mix together.

Roll into small balls and flatten.

Bake in a moderate oven 12 – 15 minutes