Biscuits, Brownies & Muffins

Woolies Cookies (Recipe may be halved as this makes heaps)


Makes 112 cookies

 2 (500 ml) cups butter
680 g chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) Bicarbonate of soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
500 g Grated Cadbury chocolate
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts (optional)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180 C.

The above quantities make 112 cookies. Enjoy! 



 30-day Muffins

by Rachel Allen
from Rachel's Favourite Food

This raw muffin mixture from Rachel Allen actually keeps in the fridge for 30 days. It even gets better as it sits!

Servings: makes 15-20 muffins
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 20 minutes

2 eggs
225g dark brown sugar
500ml Milk
1 tsp vanilla extract
120ml sunflower oil
140g dates, chopped
110g wheat or oat bran
370g plain flour
0.5 tsp Salt
3 tsp Bicarbonate of soda

1. Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well to mix everything together.

2. Add the sunflower oil, dates and raisins. Sieve the flour with the bicarbonate of soda and salt, and add to the mixture with the bran. Mix again and cover tightly until needed - this mixture will keep in the fridge for up to 30 days (during which time the bran will swell).

3. Preheat the oven to 180C.

4. Stir the mixture before using and fill muffin cases in a muffin tin until three quarters full. Bake for 15-20 minutes, or until firm to the touch and golden.

5. Cool on a wire rack before serving.




SUBMITTED BY: The Canola Info Virtual Kitchen

"Kids love to experiment using different ingredients in this basic muffin recipe. Canola oil is so light and mild it lets the different ingredients shine through."
Original recipe yield: 12 muffins


2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon egg
1 cup milk
1/4 cup canola oil
Ingredient of your choice*


1.  Preheat oven to 400 degrees F.
In a medium bowl mix all dry ingredients.
In another bowl mix egg, milk, and canola oil and whisk together.
Pour egg mixture into dry ingredients and mix together. Add in the ingredient of your choice (see below).
Drop mixture into paper-lined muffin tins. Bake for 18 to 20 minutes or until muffin bounces back from touch.


1. Savory - cut back sugar to 1 tablespoon, add 1 cup of ham or bacon and shredded cheddar cheese.
2. Berry -1/2 cup blueberries, raspberries, or strawberries
3. Fruit - 1/2 cup raisins, cranberries, cranraisins, chopped apple or apricots
4. Nut Muffin - 1/2 cup chopped walnuts or pecans
5. Chocolate - 1/2 cup mini chocolate chips
6. Cinnamon - 1 tablespoon of ground cinnamon and sprinkle top of muffins with cinnamon and sugar.



Borough Market Brownies

400g dark chocolate (at least 55 per cent cocoa solids)
325g unsalted butter
6 whole
2 egg yolks
300g caster sugar
50g cocoa powder
80g plain flour

1.      Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 20cm-square baking tin with baking parchment. Gently melt chocolate and unsalted butter together in a bowl over hot water until smooth then cool a little.

2.      Whisk 6 whole eggs, 2 yolks and caster sugar together until pale. Fold the melted chocolate mix into the eggs. Sieve cocoa powder with plain flour then fold everything together until evenly mixed.

3.      Pour into the prepared tin and bake for 20 minutes until slightly risen at the edges. Allow to cool completely in the tin.

4.      Cut into 12 and indulge - you should have a thin crisp crust and a rich, gooey centre.



Basic Sugar Cookies


Makes 32; Prep time: 90 minutes; Total time: 2 hours

Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week.

 2 cups all-purpose flour, plus more for rolling
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 Cup Unsalted Butter
1 Cup Granulated Sugar
1 Large Egg
1 tsp Vanilla Essence

Assorted candies, sprinkles, or colored sugars, for decorating (optional)

1.   In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

2.   Preheat oven to 325°. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.

3.   Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.

Note: To make icing, sift 1 1/2 cups confectioners' sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.

ENGLISH MUFFINS (Like the Woolworth’s Crumpets)

1 tsp Castor Sugar
300ml Warm Milk
2 tsps Dried Yeast
450g Cake Flour
1 tsp Salt
1 tsp Cake flour & Semolina each for dusting


Dissolve sugar in milk, sprinkle over yeast and leave in a warm place for about 20 min’s, until the mixture is frothy.  Sift the flour & salt into a bowl and make a well in the centre. Pour in the yeast liquid and mix to a smooth dough.

Turn onto a lightly floured surface and knead for 10 minutes until smooth & elastic. Place in a clean bowl and cover with plastic or a tea towel and leave in a warm place until it has doubled its size.

Turn the dough onto a lightly floured surface and knead for 2 – 3 min’s. Roll out the dough until it is half an inch thick. Leave to rest for another 5 min’s. Then cut into rounds with a plain cutter. (3 inch)

Place on a well floured baking tray and dust the tops with the mixed flour-semolina mixture.

Cover with a tea towel and leave in a warm place until it has doubled it’s size.

Lightly grease or heat a griddle or heavy based frying pan.  Cook the muffins for ± 7 min’s on each side.  Serve them split and toasted.

Makes ± 12 muffins




Makes about 40 biscuits

125g Margarine OR Butter
3 TBS Honey OR Syrup

 Cup Sugar (250ml) OR Molasses Sugar
1 Cup Self Raising Flour OR Rice Flour (to make it wheat free)
½  Cup Coconut
½ Cup Crushed Nuts
½ tsp Bicarbonate of Soda dissolved in ¼ Cup Boiling Water
1 tsp Vanilla Essence

Melt Margarine and Syrup in a Pyrex Dish in the microwave for 3 min’s.

Add the oats, and mix well. Add the flour, sugar and  Bicarb. Of Soda and vanilla Essence. 

Drop Teaspoonfuls onto a baking tray and bake for 30 mis on 180o C.

Or press the whole mixture into a baking pan and cut while hot. The let cool for 15 mins before cooling on a cooling rack.



Therese’s “Double Chocolate Chip” Cookies


·         1 cup Self Raising flour
1 ¼ Cup Nutty Wheat Flour
1/3 cup Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
250ml (1 cup) margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoon vanilla essence
2 eggs
200g Chocolate Chips (Messaris Choc Chips)
1 cup chopped nuts (optional)

1. Heat oven to 375°F/ 180oC.

2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake for 30 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
    Makes 3 dozen cookies.


Rocky Road Brownies


·         1-1/4 cups miniature marshmallows
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup chopped nuts
1/2 cup (1 stick) butter or margarine
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. Stir together chocolate chips, marshmallows and nuts; set aside. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Add sugar, vanilla and eggs; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well blended. Spread batter into prepared pan.

3. Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely in pan on wire rack. Using wet knife, cut into squares. About 20 brownies.


Rich Fudgey Chocolate Brownies –

by Tamsin Day-Lewis

Servings: Makes 12-15 squares
Level of difficulty: Intermediate
Preparation Time: 25 minutes
Cooking Time: 30 minutes

200g best quality bitter chocolate, (70% cocoa solids)
150g plain flour
1 tsp Baking powder
pinch of Salt
120g soft unsalted butter
200g vanilla caster sugar
2 eggs plus 1 yolk
4 tbsp freshly made strong coffee
handful of skinned hazelnuts

1. Preheat the oven to 180°C/gas 4.

2. Line the bottom and sides of a 30 x 22cm roasting pan or baking dish with kitchen foil.

3. Break the chocolate into pieces and gently melt in a double boiler or in a bowl set over simmering water.

4. Sift the flour, baking powder and salt into a bowl.

5. Cream the butter and sugar for 3-5 minutes until really light and fluffy.

6. Beat in the eggs, one at a time, then the extra yolk. Pour in the melted chocolate and the coffee. Fold in the sifted flour.

7. Pour the mixture into the prepared pan. Scatter the hazelnuts over the top, gently pushing them into the dough.

8. Bake for about 25 minutes. Test with a skewer - it shouldn't come out completely clean but the mixture should not feel raw. (It will go on cooking after you take it out of the oven.)

9. Leave to cool in the tin before cutting into squares.

Spiced Muesli & Honey Muffins

Makes 12

1 cup Self Raising Flour
1 Cup Nutty Wheat Flour
2 Cups Toasted Muesli
¾ tsp Salt
½ tsp Bicarb. of Soda
1 tsp Baking Powder
2 tsps Mixed Spice

½ Cup Canola Oil
½ Cup Runny Honey
½ Cup Natural or Fruit Yoghurt
½ Cup Orange Juice
1 Large Egg
1 tsp Vanilla Essence

Mix the whole lot together until well combined.

Do NOT over mix!

Spoon into a sprayed Muffin pan. Bake at 200oC for 12 – 15 minutes or until lightly browned.



Whole Wheat Chocolate Chip Cookies

Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

Yield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.


Sticky Cinnamon Buns

For the Sweet Dough:

* 1/2 lb butter
* 1/2 teaspoon salt
* 1 1/4 cups milk
* 1 cup sugar
* 6-8 cups flour
* 4 1/2 tsp active dry yeast
* 1/4 cup water
* 4 egg yolks
* 2 whole eggs
* 1 teaspoon ground cardamom (optional)

Dissolve yeast in 1/4 cup warm water and set aside until foamy.

Heat milk, shortening, sugar and salt to melt shortening.

Cool to warm and add yeast mixture, egg yolks and whole eggs.

Beat well by hand.

Gradually beat in by hand 6 cups of flour and the cardamom.

Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.

Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume. (+/- 1 hour)

Punch down and cover dough and refrigerate overnight if you are making in advance, if not, proceed with the below.

Make the filling:

* 4 tbsp cinnamon
* 8 tbsp fine sugar
* 3 tbsp melted butter

Roll out the dough into a large rectangle. Brush with butter. Mix cinnamon and sugar and sprinkle over dough.

Roll the dough into a cylinder and cut into nine buns. Place the buns in a greased nine by nine baking pan and allow to rise about another hour until really puffy.

Bake for 30-35 minutes at 190C/375F or until a nice golden brown.

While buns are baking, make the glaze:

* 1 cup icing/powdered sugar
* 1 tbsp water
* 1 tbsp heavy cream/milk
* 1 tsp vanilla extract


Parmesan Crisps

Recipe #277645 ( )

Thin crispy snacks that melt in your mouth.

by **Pebbles**


30 min 10 min prep

1/2 Cup Flour
3 TBS Butter or Margarine
1 Egg Yolk
2/3 Cup Grated Parmesan Cheese
1 pinch Salt
1 pinch Cayenne Pepper
1 pinch Mustard Powder


Not the one? See other Parmesan Crisps Recipes

  1. Rub together flour and butter in bowl with fingertips.

  2. Work in the egg yolk, cheese and remaining spices.

  3. Mix to make a dough ball. Shape into a log.

  4. Wrap in foil or plastic wrap and chill for 10 minutes.

  5. Preheat oven to 400°F.

  6. Cut the log into very thin slices 1/8 inch to 1/4 inch and arrange on baking sheet.

  7. Flatten with a fork to make it pretty.

  8. Bake for 10 minutes until crisp but not browning.


Meditteranean Biscuits

2 cups  self rising flour
3/4 cup grated shredded Parmesan cheese (fresh is best)
1/2 cup olive oil
2 tbls. chopped fresh rosemary
3/4 cup half and half

Preheat oven to 425 degrees F.

Stir flour and cheese together. Cut in oil with a fork. Stir in
rosemary. Stir in half and half.  Knead on floured board. Perform each
operation with minimum strokes.

Roll out dough (about 1/2 inch thick) on floured board. Cut out biscuits
with a biscuit cutter.  Place on baking sheet (ungreased). Bake at 425
for 15 minutes or until lightly brown. Serve with butter.

Yield: Approximately 2 dozen with small cutter, 1 dozen with large


Kellogs Coco Pops Treats


3 tablespoons (45ml) margarine or butter
218 gram (about 40) regular marshmallows
4 cups miniature marshmallows
6 cups Kellogg's® Coco Pops®


Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted. 
Remove from heat. 
Add Kellogg's® Coco Pops® cereal. 
Stir until well coated. 
Using buttered spatula or waxed paper, press mixture evenly into 33 x 23 x 5 cm pan coated with cooking spray. 

Cut into 5 cm squares when cool.  Best if served the same day.

In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.

Microwave cooking times may vary.

For best results, use fresh marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days in airtight container.


Ginger Xmas Biscuits


380g plain flour, plus extra to dust
1 tbsp ground ginger
1 tsp mixed spice
125g unsalted butter
175g dark muscovado sugar
1 medium egg, beaten
4 tbsp maple syrup

1 Preheat the oven to 190°C, fan 170°C, 375°F, gas 5.

2 Sift the flour, ginger and mixed spice into a bowl. Rub in the butter and sugar, making sure to remove all the lumps from the sugar. (This can also be done by whizzing the mixture in a food processor for 2-3 minutes.)

3 Stir in the egg and maple syrup, then mix until combined. Tip out onto a floured surface and roll out to 5mm thickness.

4 Using a Christmas tree cookie cutter (or other festive shaped cutters), cut out shapes and carefully lift them onto a baking tray lined with greaseproof paper.

5 Bake for 10-12 minutes then place on a wire rack to cool. TIP: Get the kids involved – let them decorate the biscuits with tubes of readymade icing and silver or coloured balls.


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Decadent Chocolate Brownies

Serves 8

90g/3½oz plain flour
150g/5oz icing sugar
20g/¾oz cocoa powder
150g/5oz plain chocolate
90g/3½oz unsalted butter, melted
2 tbsp golden syrup
2 eggs
1½ tsp vanilla essence
40g/1½oz hazelnuts, roasted, skinned and chopped


1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 25cm/10in square baking tin.
3. Stir the dry ingredients together in a large bowl.
4. Melt the chocolate carefully in a bain-marie or in a bowl over a pan of gently simmering water.
5. Add the butter and the golden syrup and stir until blended. Leave to cool to lukewarm, then stir in the eggs and vanilla essence.
6. Fold in the dry ingredients and stir rather quickly until smooth.
7. Fold in the nuts.
8. Pour the mixture into the tin.
9. Bake in the preheated oven for 30-45 minutes. The top and edges will be crusty. The inside will be slightly gooey but not runny.
10. Remove from the oven and leave to cool in the tin.
11. Cut into individual-size squares and serve while still warm. This brownie keeps for a couple of days if wrapped completely in cling film.

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