Biscuit Recipes

Best Biscuit Recipes

Whether you prefer your cookies or biscuits crunchy, like an ANZAC, or soft as a melting moment, or chewy like chocolate chip.
You are in the right place to find the best biscuit recipes.

Check out our mouthwatering cookie & biscuit collection for some great food gift ideas.
From a double choc chip cookie to a simple butter biscuit and everything in between, you’ll find cookies and biscuits for every occasion in this collection!
Entice your tastebuds with these recipes, make the perfect birthday cake or snacks for morning and afternoon tea.

This collection of lunch box favourites are guaranteed never to come back home.

Are Cookies and Biscuits the Same?

Let’s start with the biscuit.

In the United Kingdom, Australia & New Zealand, the biscuit is definitely sweet and may be topped with sweet things, like chocolate icing or frosting.
It can be dipped in a cuppa tea and can be had as a snack during the day.

In the United States and Canada, the biscuit is basically bread;
It can be eaten with bacon and eggs on top, as a breakfast, or it could be served as dinner with some chicken on top.

A UK, Aus & NZ biscuit is crunchier and harder on the tooth.
An American/Canadian biscuit is way closer to what Brits/Aussies and Kiwis call a scone.

If I were to summarize, then a British/Australia/New Zealand biscuit is an American cookie, an American cookie is a British cookie, and an American biscuit is a British scone.
The American scone is something pretty different.

9 Tips for Baking Better Cookies/Biscuits

1. Measure Your Dry Ingredients Correctly.
   Ask two people to measure out one cup of flour, and chances are they’ll be different by weight, and that can greatly affect the results of your recipe.
   • For the most accurate flour measurement, spoon it lightly into a dry measuring cup, then level it off with a knife.
   • Never dip the measuring cup into the flour or tap the knife against the cup — you’ll pack too much flour into the measuring cup, and end up with tough, dry biscuits/cookies.
2. Line Your Pans With Parchment Paper;
   Lining your baking sheets with parchment paper or silicone mats can save you time and help avoid frustration.
   The paper or mat acts as a layer of insulation between the cookies and the direct heat of the baking sheet, this helps keep the biscuits/cookies from spreading any more than you want.
   • The bottoms of the cookies bake up smoother and more evenly golden, and the cookies slide off the sheet without any sticking.
   • Instead of waiting until the hot baking sheets cool between batches, parchment paper lets you scoop out all the dough at once.
   • Lay sheets of it (mats will work too if you have a lot of them) on the counter and space out the dough balls ahead of time.
   • Slide the whole thing onto the baking sheets once they’re cooled.
   • When you’re finished baking, clean-up couldn’t be easier since all you need to do is throw away the parchment paper or wipe your mats.
3. Add Eggs One at a Time;
   Adding eggs one at a time to the creamed butter and sugar isn’t just to slow you down.
   • Like any other wet ingredient, eggs added all at once won’t emulsify properly with the fat in the butter.
   • If the egg isn’t mixed in well before the next one is added, the emulsion could break.
   • Being patient at this stage of the process will result in a better final product.
4. Add Flour or Dry Ingredients in Batches;
   • If the flour is added all at once, the dough would be too stiff making it difficult to mix together.
   • The more the flour and liquid are mixed, the more gluten will develop, this will result in a dense cookie.
   • Adding the flour in batches also ensures the dry ingredients get evenly dispersed.
5. Fold Add-Ins in by Hand.
   The likes of chocolate chips, peanuts, sultanas, or dates should all be folded in.
   • Folding in by hand reduces the chance of overmixing the dough, which can result in a tougher cookie.
6. Space Cookies Evenly on Baking Sheet
   Space the balls of cookie dough far enough apart on the sheets so that they don’t spread into each other as they bake.
   • Usually, this means about 5cm/2 inches apart.
   • If your dough has a lot of butter in it, the cookies will spread more, so give them a little extra room.
7. Rotate Trays During Baking;
   All ovens have hot spots, and if you bake often enough you’ll soon learn which biscuits/cookies on the baking sheet brown the fastest.
   Our own oven is hotter on a lower rack at the back.
   • To make sure they all bake evenly, turn the baking sheet from front to back halfway through the baking time.
   • If you’re baking two sheets of cookies at once, switch the position of the sheets from top to bottom and then turn them from front to back.
8. Use a Cooling Rack;
   • If left on the hot baking sheets for too long, cookies continue to bake and the bottoms can start to steam.
   • Cooling racks allow air to circulate evenly on all sides of the cookie, preventing them from getting soggy.
   • Try to use racks that sit at least 1.25cm or 1/2 inch above the counter, leaving enough space for air to move underneath.
9. Never Increase The Recipe
   • Never just double the ingredients to increase the amount of cookies. Depending on the recipe the results may be unfavourable.
   • If you want twice the amount, make two separate batches, this will guarantee your quality product.

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