1

Crispy on the outside and chewy in the centre, these delicious, easy Weet-Bix cookies use only five ingredients and can be ready in less than 20 minutes. This is a great recipe to make use of pantry ingredients for a quick and easy snack. How to make easy Weet-Bix cookies: key tips This recipe is easy because all you need to do is mix all the ingredients together, shape them and cook them! The mixture will be quite crumbly, but if you squeeze well while you are forming the balls, they should come together perfectly. Using damp hands will ensure that the mixture doesn’t stick to your fingers while you shape the cookies, as the condensed milk will make it sticky. The cookies will still be soft after baking, so leave them to cool and harden up on the trays for about 10 minutes, then transfer them to a wire rack to cool completely. Key ingredients in this easy Weet-Bix cookies recipe Weet-Bix is a key ingredient, of course! This is a great recipe for using up those broken Weet-Bix and crumbs found at the bottom of the box. To give you a hand with measuring: 2 Weet-Bix biscuits = 31g crumbs. Opt for rolled oats (over quick oats), as they’ll be healthier and have a better texture. Sweetened condensed milk acts as a binding agent for these cookies, while adding a delicious caramel-like sweetness. Golden syrup adds sweetness and a great flavour, too, but you could always swap it for honey. Weet-Bix also makes an awesome slice. Try this classic Weet-Bix slice, and you’re sure to like this chocolate Weet-Bix slice, too! This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

3

Easy lemon biscuits

These easy lemon biscuits are a bite size explosion of flavour! They're perfect with a herbal tea in the afternoon. The trick is to stop at one!

4

Basic biscuit dough recipe

Need some bikkies in a hurry? This dough is a must to have on hand, as you can shape it however you like and add practically anything to it to make the biscuits your own: choc chips, sprinkles, or sultanas.

5

Shortbread biscuits recipe

Melt-in-your-mouth shortbread and a hot cup of tea are a match made in heaven.

6

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.