Kiwi Biscuits Recipes

Steps:

• Combine butter and sugar until creamy.
• Add milk, and stir.
• Add baking powder and flour and combine until just mixed.
• Add chocolate chips and mix all together.
• Roll dough into balls (golfball size or smaller) and place on an ungreased cookie sheet.
• Press down with fork tines.
• Bake in a moderate over at 350 and remove when the bottoms become golden brown.

Steps:

• Melt butter, sugar and condensed milk together in large pot.
• Add flour, rolled oats, baking powder and coconut.
• Divide mixture in half.
• Spread each half onto a greased tray - spread with a knife until it forms a 30cm x30cm (12" x 12") square, keeping edges neat and straight.
• Repeat with other half of mixture.
• Cook at 150C/300F for 10-15 minutes till light to golden brown.
• Cut each tray into 25 biscuits - 5 x 5.
• To harden biscuits a little more return to oven which has been turned off - leave for another 5 - 10 minutes.
• When completely cold, pack biscuits in plastic bags. Seal and label.

Steps:

• Melt butter, sugar and condensed milk together in large pot.
• Add flour, rolled oats, coconut and baking powder. MIx well.
• Divide mixture in half.
• Spread each half onto a greased tray - spread with a knife until it forms a 30cm x30cm square, keeping edges neat and straight.
• Repeat with other half of mixture.
• Cook at 150C/300F for 10-15 minutes till light to golden brown.
• Cut each tray into 25 biscuits - 5 x 5.
• To harden biscuits a little more return to oven which has been turned off - leave for another 5 - 10 minutes.
• When completely cold, pack biscuits in plastic bags. Seal and label.

Steps:

• Preheat the oven to 180°C
• Beat the butter and sugar until pale and creamy.
• Add sweetened condensed milk and vanilla and mix well.
• Add flour, baking powder and chocolate, mixing to firm dough. Add a little extra flour if the dough is sticky.
• Roll into balls and place on a cold greased tray. Press gently with a fork.
• Bake for 15-20 minutes until golden.
• Cool on a cake rack and store in an airtight container once cold.

Steps:

• In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Add the yolk and mix to combine.
• In a separate bowl, whisk together the dry ingredients. Add them to the egg mixture and stir just to combine. The mixture will resemble coarse crumbs. Add 1 tablespoon of cold water to bring the dough together. Wrap in plastic and freeze for 1/2 hour.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment.
• Dust the countertop with cornmeal. Using your fingertips, press the dough to a 1/4-inch thickness about 8 inches around, and cut into desired shapes. Gently run a knife under each shape to remove and place on a cookie sheet. Sprinkle sparingly with sugar. Bake until golden, about 10 to 12 minutes.
• Remove the biscuits to a wire rack to cool. Arrange 2 cookies and a slice of kiwi on each of 4 dessert plates. The remaining cookies will keep, tightly covered, for up to 3 days.