1

Chocky Rock Biscuits

Very easy-to-make chocolate and Cornflake biscuits. Good for the kids to make.

2

Custard Powder Biscuits

I have been making these biscuits for over twenty years and they are still a firm family favourite.

3

A great way to use up the last banana left in the fruit bowl. Fantastic for kids' lunches to replace those sugary muesli bars. The chia seeds give these biscuits a nice texture and an extra nutritional boost.

4

Milo Biscuits

Delicious Milo biscuits.

5

Coconut Oat Biscuits

Basic biscuit recipe that you can change to chocolate or peanut butter biscuits.

6

Burnt Butter Biscuits

Crunchy basic biscuits I've loved since I was a little girl.

7

'Kingston' biscuits

Similar to the Arnott's Kingston biscuits...

8

Greek Almond Biscuits

Also known as Amigthalota, these lovely little biscuits are traditional Greek biscuits and are perfect served with a cuppa.

9

Orange Coconut Biscuits

Delicious and crispy

10

Egg biscuits

Light, fluffy, chewy biscuits Mum used to make for me for after school. They never lasted long!

11

Coconut and jam cookies

A delicious and simple cookie recipe that is the perfect lunchbox filler or the ideal morning tea treat! Soft and crumble like texture - this coconut cookie with an oozing strawberry jam filling will only leave you wanting more!

12

Banana Biscuits

A delicious, thin, crispy biscuit.

13

Italian Almond Biscuits

These biscuits are so so easy to make. The cook’s nonna passed the recipe to her and she now makes them for her family. She says they are very popular with everyone, including the school fundraiser, and my bet is that they’ll also be very popular with you. You’ll just love the chewy biscuits crowned with sweet jewel-like glacé cherries. How to make Italian almond biscuits: key tips Some recipes for these biscuits call for the egg whites to be beaten on their own until foamy, but you don’t need to worry about that with this recipe, as the egg whites are mixed straight in with the ground almonds, caster sugar, and vanilla and almond essences. The mixture will be a bit sticky, but that’s okay. When you roll the mixture into balls and then coat them with icing sugar, the stickiness won’t be so obvious. Flatten the balls a little in your palms and then arrange them on your lined baking trays. Press a glacé cherry into the centre of each biscuit, then bake your bickies! Don’t panic about any cracks forming over your biscuits – they’re a signature of these Italian treats. And once your biscuits are baked, let them cool completely on the trays. This will allow the outside to set and crisp up, while the centre remains soft and chewy. Key ingredients in this Italian almond biscuits recipe Egg whites in these biscuits help to bind the almond meal and sugar, creating a dough that doesn’t spread overly much as it bakes. The amount of protein in the egg whites also contributes to the airy, yet slightly chewy, texture of the almond biscuits. Almond meal acts as a flour substitute and provides a soft and nutty texture to the biscuits, while almond essence enhances the almond flavour. Glacé cherries are cherries that have been simmered in a thick sugar syrup until ‘candied’, and they star as the sweet ‘cherry on top’ for these classic biscuits. You can buy them at the supermarket. Loving Italian biscuits? Try these zesty Italian lemon biscuits, and moreish amaretti biscuits, too. This recipe was originally submitted by auntymia, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

14

Caramel biscuits recipe

Sweet crunchy caramel biscuits made in a jiffy using just four ingredients – it doesn’t get more dunkin’ delicious than this. Get the kids to help you make them! These biscuits are also egg-free and so are ideal for anyone with an egg allergy. How to make caramel biscuits: key tips Start by creaming your butter and brown sugar. Make sure that the butter is softened before you begin, otherwise it will be impossible to cream it well. I find that cutting the chilled butter into cubes makes it soften more quickly. Once the syrup is added, beat the mixture until it’s light and fluffy so that it contains a lot of air, which will form the biscuit texture. Next, simply mix in the flour until it is just combined – don’t overmix or your biscuits will end up too dense. Arrange your biscuit dough balls on lined baking trays ready for baking, but be sure to leave room for the biscuits to spread. Flatten the balls slightly with a fork, but don’t press too hard – these bickies will spread quite a bit and you don’t want them to be too flat. Bake the biscuits, 2 baking trays at a time, swapping the trays halfway through cooking, for 15 minutes or until golden. They’ll be really soft once baked, so let them sit on the trays for 10 minutes before transferring them to a wire rack to cool completely. Key ingredients in this caramel biscuits recipe Just 4 ingredients – butter, brown sugar, golden syrup and self-raising flour – make up these easy biscuits. The butter, sugar and syrup combine to make the delightful caramel flavour, while the flour holds everything together and helps the biscuits rise. The high-sugar content is what makes these biscuits crispy. On the hunt for more easy biscuits? Try these coconut biscuits, gingernut biscuits and Milo biscuits, too. This recipe was originally submitted by Anythingispossible, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.