BASIC VANILLA BISCUITS:


INGREDIANTS:

BUTTER,SOFTENED -200 GM
VANILLA EXTRACT - ½ TEASPOON
ICING SUGAR - 160 GM
EGG -1
PLAIN FLOUR - 260 GM
BICARBONATE OF SODA - ½ TEASPOON

METHOD:

PREHEAT OVEN TO MODERATELY SLOW[170C/150C FAN-FORCED].GREASE

BEAT BUTTER ,EXTRACT,SIFTED ICING SUGAR AND EGG IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.TRANSFER TO MEDIUM BOWL;STIR IN SIFTED FLOUR AND SODA,IN TWO BATCHES.

ROLL LEVEL TABLESPOONS OF DOUGH INTO BALLS;PLACE ON TRAYS 3 CM APART.BAKE ABOUT 15 MINUTES;COOL BISCUITS ON TRAYS.

VARIATIONS:

CRAISIN & COCONUT :

STIR ½ CUP[40 GM] SHREDDED COCONUT INTO BASIC BISCUIT MIXTURE BEFORE FLOUR AND SODA ARE ADDED.

PEAR & GINGER :

STIR ¼ CUP[35 GM] FINELY CHOPPED DRIED PEARS,1/4 CUP[55 GM] COARSELY CHOPPED GLACE GINGER AND ½ CUP[45 GM] ROLLED OATS INTO BASIC BISCUIT MIXTURE BEFORE FLOUR AND SODA ARE ADDED.

CHOC CHIP:

STIR ½ CUP[95 GM] DARK CHOC BITS INTO BASIC BISCUIT MIXTURE BEFORE FLOUR AND SODA ARE ADDED.ROLL LEVEL TABLESPOONS OF DOUGH NTO BALLS THEN ROLL BALLS IN A MIXTURE OF 1 TABLESPOON CASTER SUGAR,2 TEASPOONS GROUND NUTMEG AND 2 TEASPOONS GROUND CINNAMON.

BROWN SUGAR & PECAN:

SUBSTITUTE 1 CUP[220 GM] FIRMLY PACKED BROWN SUGAR FOR THE ICING SUGAR IN THE BASIC BISCUIT MIXTURE.STIR ½ CUP[60 GM] COARSELY CHOPPED PECANS INTO BASIC BISCUIT MIXTURE BEFORE FLOUR AND SODA ARE ADDED.