Pick ‘n’ mix biscuits four ways2019-11-20
- Yield : 16 biscuits
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Pick ‘n’ mix biscuits four ways
We love this biscuit recipe because it is not too sweet and can be pick ‘n’ mixed to include your favourite toppings and fillings. A great, affordable and freezable lunchbox treat.
The beauty of this pick ‘n’ mix biscuit recipe is in the interchangeable dough. You can modify these biscuits to meet any allergies or intolerance that your kids have or, if you just ran out of an ingredient but need that sweet snack, pronto! Plus you can choose your own toppings and fillings or split the dough and make all four.
Storage: store in an airtight container on the bench for up to 4 days. To freeze, place the cooked biscuits in a freezer proof bag (individual wrapped if desired) and freeze for up to 2 months.
Note: only dairy free if using milk and butter alternative, only egg free is using mashed banana. Not all modifications have been tested. Please let us know how you go with your modifications so we can share with others.
- 125g butter, softened (or dairy free butter or olive oil)
- ½ cup caster sugar
- ½ teaspoon pure vanilla extract
- 1 egg, lightly beaten (or 1 small overripe banana)
- 1 ¾ cups plain flour
- ¼ cup flaxseed meal, or desiccated coconut, or more flour (or almond meal if nuts allowed)
- 1 teaspoon baking powder
- 2 tablespoons Greek yoghurt (or your preferred milk)
- Pick and mix extra: 3 tablespoons jam, ¾ cup chocolate chips, ¾ cup shredded coconut, ¾ cup raisins or other dried fruit
Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper. -
Using an electric mixer, beat butter (or butter substitute), sugar and vanilla until pale and creamy. Add the egg (or banana) and beat until well combined. -
Add the flour, flaxseed meal (or coconut or almond meal) and baking powder and beat until just combined. Add the Greek yoghurt (or preferred milk) until the mixture comes together to form a soft dough. -
Add your pick and mix option and gently stir through. -
Roll tablespoon amounts of mixture into balls and place one the baking tray. Flatten the biscuits slightly. If making jam drops press your thumb in the centre of the dough and dollop a teaspoon of jam. -
Bake for 15 minutes or until golden. Allow to cool and enjoy. -
Storage: store in an airtight container on the bench for up to 4 days. To freeze, place the cooked biscuits in a freezer proof bag (individual wrapped if desired) and freeze for up to 2 months. -
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