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S’mores – Not Just For Outdoors
Many people associate s’mores with campfires and summer nights. Combining the crispy texture of cookies, the gooey goodness of toasted marshmallows, and the rich taste of chocolate, their popularity spans generations, evoking fond memories of gatherings with friends and family around a crackling fire.
Which is great. We cannot deny that the beauty of s’mores lies in that smoky campfire flavour and the memories they bring. But the flavour combo is so good, why save it for outdoors?
So, we say. Bring on the s’mores.
Why are s’mores called s’mores?
The name “s’mores” is a contraction of the phrase “some more,” which reflects the irresistible nature of these treats. Once someone has had a s’more, they often find themselves asking for “some more” because they’re simply too delicious to resist!
The origins of s’mores date back to at least the 1920s, with the earliest known recipe appearing in a U.S Girl Scouts publication. Since then, s’mores have become a staple of outdoor fun, symbolizing summer nights filled with laughter and tasty treats.
The Classic S’mores Recipe
Some would say it’s not a s’more without the smoke. So just in case you are new to this, here’s how you do it.
How to make s’mores at the campfire?
- Gather Your Ingredients: You’ll need biscuits, marshmallows, and chocolate bars. It’s also a good idea to have some roasting sticks handy for toasting your marshmallows.
- Build Your Fire: Start a campfire and let it burn down until you have a nice bed of glowing embers. This ensures an even heat for roasting your marshmallows.
- Toast the Marshmallows: Skewer a marshmallow on the end of your roasting stick and hold it over the fire. Rotate it slowly to ensure that it toasts evenly. Keep an eye on it and remove it when it’s golden brown and gooey, or darker if you prefer a more caramelized finish.
- Assemble the S’more: Take a biscuit and place a square of chocolate on it. Once your marshmallow is perfectly toasted, carefully place it on top of the chocolate. Finally, top it with another biscuit and gently press down to squish everything together.
- Let the chocolate melt: Allow the heat from the marshmallow to melt the chocolate a bit, then take a big bite.
How to make s’mores on a charcoal grill?
Making s’mores on a charcoal grill is a fantastic alternative when campfires aren’t an option. It’s simple and brings that same delicious gooeyness everyone loves.
There are two ways you could go about this. Either way, you want to start with your fire.
Start by lighting your charcoal grill and letting the coals burn until they’re covered with white ash. This indicates they’re ready for cooking and provides an even heat. Most likely, you will have cooked and eaten your meal, and are using the embers.
Similar to the campfire method, gather your biscuits, chocolate, and marshmallows.
Here, you can proceed pretty much as you would with a campfire, removing the grill grate and toasting skewered marshmallows in the embers.
Or you can assemble the s’mores as sandwiches and place them directly on the grill, or wrap them in foil and place them in the embers.
Creative Variations on Classic S’mores
A classic is a classic for a reason, and it is fairly hard to improve upon perfection. Then again, why not switch it up?
For a start, the classic American graham cracker is well, American. So you are going to want an alternative biscuit.
What biscuits to use for s’mores in Australia?
In Australia, while the classic s’mores use graham crackers, you can easily adapt the recipe using locally available biscuits. The obvious substitute is a Digestive biscuit.
Other popular commercial options include Arnott’s Marie biscuits, which provide a nice, subtle sweetness and a perfect crunch. Another favourite is the Malt-O-Milk biscuits, offering a unique flavour that pairs wonderfully with marshmallows and chocolate.
But why stop there? Why should Australian s’mores not be made with Anzac biscuits? Or chocolate chip cookies?
These macadamia biscuits could work really well.
Fun Variations on the Classic S’more
Swap out the chocolate for a layer of Nutella, and add crushed nuts for an extra crunch. Maybe include slices of fresh strawberries or bananas between the marshmallow and chocolate for a fruity twist. Or add a sprinkle of cinnamon or chili powder to the chocolate for a surprising, spicy element. There are many ways you could switch up a simple s’more.
S’mores For Different Seasons
Perhaps you want that whole gooey chocolatey biscuity marshmallowy thing now? Like indoors.
How to bake s’mores in the oven
Baking s’mores in the oven is a fantastic way to enjoy this beloved treat, especially when a campfire isn’t readily available. Here’s how you can create that classic s’mores experience right in your kitchen:
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
- Prepare Your Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. This will also prevent your s’mores from sticking.
- Layer the Ingredients: Arrange a layer of biscuits on the baking sheet. Place a piece of chocolate on top of each, followed by a generous amount of marshmallows. For an extra gooey experience, you can cut the marshmallows in half and lay them cut-side down over the chocolate.
- Bake: Pop the baking sheet in the oven and let it bake for about 5-7 minutes, or until the marshmallows are golden brown and the chocolate is melted. Keep an eye on them, as they can go from perfectly toasted to burnt quite quickly!
- Top and Serve: Once out of the oven, place another biscuit on top of each s’more to create a sandwich. Allow them to cool slightly before taking a bite.
Baking s’mores in the oven not only makes them accessible year-round but also allows you to whip up a larger batch to share with family and friends. Enjoy the warm, gooey goodness without ever leaving your home!
Explore our full range of Australian biscuits for more s’mores inspo!
This article was reproduced on this site with permission from operafoods.com.au the “Australian Biscuit Suppliers”.
See original article:- S’mores – Not Just For Outdoors
Biscuit Base For Cheesecake And Beyond
If there is one thing we love more than biscuits, it is a biscuit base. Because what’s not to love above biscuits plus butter? Most well-known as a cheesecake base, the uses for this simple mix of biscuit crumb with melted butter go far beyond just cheesecake. In this article, we take a closer look at how to get the most from your biscuit base.
What Is A Biscuit Base?
A biscuit base is a mixture of finely crushed biscuits combined with melted butter to make a simple crust for various desserts. Typically used for cheesecakes and tarts, the biscuit base provides a crunchy, flavorful contrast to creamy fillings. The recipe is hugely adaptable, creating a range of different tastes and textures.
Classic uses for a biscuit base
Some desserts naturally spring to mind at the mere mention of a biscuit base.
Cheesecake: One of the most popular desserts featuring a biscuit base, offering a crunchy foundation to the creamy, rich cheese mixture on top.
Banoffee Pie: Known for its sweet banana and caramel layers, this dessert uses a biscuit base for added texture and flavour.
Key Lime Pie: The biscuit base complements the refreshing lime filling, delivering a hint of sweetness to balance the tartness.
Then there are others that although classically made with pastry, are natural contenders for a biscuit base.
Chocolate Tart: A classic choice where the biscuit base supports a luscious, silky chocolate ganache.
Lemon Tart: The crisp biscuit base perfectly contrasts the tangy lemon filling.
How To Make Cheesecake Base
Nothing could be simpler than making a biscuit base for cheesecake, but there are several ways in which it could go wrong. Learning how to adapt the recipe will give you full control over not just the taste but that all-important texture.
The main ingredients for a biscuit base are biscuits and butter. That much is fairly obvious. But which biscuits are best, and for that matter, which butter?
Butter is pretty straightforward. You have salted, and you have unsalted. Which one you use depends on how salty your biscuits are, and how salty you want the base to be. Sometimes, you may want to keep that saltiness to a minimum, yet at other times you may want to play around with it and bring it to the fore. Think peanut butter pie, for example.
As butter is a key ingredient, go for the best quality butter you can. There are even lots of different types of butter ranging from the pale and creamy continental types to the more robust yellow varieties. Plain old supermarket butter will make a great cheesecake base, but why not play around and see what you can achieve by simply switching out your butter type?
And then there are biscuits. We do love a good biscuit, but which is better for our biscuit base?
Best Biscuits To Use For Cheesecake Base
When it comes to selecting the best biscuits for a cheesecake base, the key is to find ones that complement the flavour of your filling while providing the right texture. Digestive biscuits may be the classic choice due to their slight sweetness and crumbly texture, and there are times when you just don’t mess with the classics, but surely we can do better than that.
You can use any biscuits for a cheesecake base as long as they are crispy/crumbly rather than soft/chewy. It needs to be dry enough to break down easily into crumbs, and then absorb (or at least be coated with) the butter. Different biscuits vary in how much butter they absorb, so you might need to adjust your proportions to get the right consistency for your base.
A food processor is a handy tool, especially when working with chocolate-coated or cream-filled biscuits, as it helps achieve a uniform crumb. Cream-filled biscuits can lead to a softer, sweeter crumb, making them an exciting choice to experiment with. Chocolate-coated biscuits add a chocolate flavour, but also a different textural element.
Why not try?
Our Anzac biscuits for a classic oaty Australian crunch.
Try these ginger and macadamia biscuits for a hint of spice.
What about a triple chocolate chip cookie for an extra chocolatey base?
These passionfruit creams could offer creative inspiration for a fruity dessert.
Gluten-free? That’s simple, go for a gluten-free biscuit. You might need to experiment as the gluten-free crumb may behave differently.
Ultimately, the best biscuits to use will align with the flavour profile you desire and will balance the texture and taste of the cheesecake/dessert as a whole.
Cheesecake Base Recipe
This will line the base of a 23cm round tin. If you want to press the mixture up the sides, make twice the recipe.
250g biscuits
125g butter, melted
- Blitz the biscuits in a food processor to a fine crumb. Or, put them in a plastic bag and bash them with a rolling pin. Whichever you choose, you want something that looks like damp sand.
- Tip the crumb into a bowl. Even if you used a food processor.
- Stir the butter into the crumb using a wooden spoon or spatula. You want something that just sticks together.
- Press the mixture gently into the tin and set in the fridge for half an hour before filling.
- You can pile the crumb loosely onto a baking tray and set it without pressing it to form a crumble.
Tips and tricks for the perfect biscuit base
- Choose the Right Biscuit: Select a biscuit that complements your filling. A sweeter biscuit like double chocolate works well with tangy fillings, while plain biscuits can balance rich, creamy textures.
- Get the Consistency Right: Aim for a crumb consistency similar to damp sand. Too coarse and it won’t hold together; too fine, and it might turn mushy.
- Avoid Over-Pressing: When pressing the crumb mixture into the tin, apply gentle pressure. Over-pressing can lead to a dense, hard base.
- Melt the Butter Properly: Ensure the butter isn’t too hot when mixing it with the crumb, as this can cause the crumbs to become greasy or soggy.
- Experiment with Flavours: For extra flavour, consider adding a pinch of cinnamon, nutmeg, or even a splash of vanilla extract to the crumb mixture.
- Chill for Firmness: Allowing the base to chill for at least 30 minutes helps it firm up, ensuring it’s sturdy enough to support the filling.
- Test Different Ratios: Depending on the thickness you prefer, you might need more or fewer biscuits. Experiment with proportions to find your perfect balance.
- Use Parchment Paper: Lining the tin with parchment paper can help easily lift out the base without breaking it.
Frequently Asked Questions
Common issues and how to solve them, like a crumbly or overly firm base.
Why is my cheesecake biscuit base so hard?
A hard cheesecake biscuit base is often the result of pressing the crumb mixture too firmly into the tin. While it’s important to compact the crumbs so they hold together, over-pressing can lead to a dense and difficult-to-cut base.
Additionally, using too much butter can create a harder texture. To fix this, apply light pressure when spreading the mixture into your tin and ensure you’re using the right amount of butter, just enough to bind the crumbs together.
Finally, make sure the crumbs are not too finely processed, as this can also contribute to an overly firm base. Adjusting these factors should help you achieve a lighter, more manageable base.
Why is my cheesecake biscuit base too crumbly?
The opposite end of the spectrum is a base that is too crumbly.
A crumbly cheesecake biscuit base is typically due to not using enough butter or not compressing the mixture sufficiently.
Butter acts as the binding agent, so if the crumbs aren’t holding together, it’s likely that there’s not enough of it. Make sure you’re using the correct ratio of butter to biscuits; if necessary, slightly increase the butter until the mixture holds together when pressed.
Additionally, ensure you’re pressing the mixture evenly and firmly into the tin. Were your crumbs too coarse, or too fine? Getting the balance right is essential; damp sand, remember? Correcting these steps should help create a base that stays intact without falling apart.
Can I make a vegan biscuit base?
Absolutely, you can make a vegan biscuit base! The key is to replace traditional butter with a plant-based alternative. Also, ensure that the biscuits you’re using are vegan-friendly—many store-bought options are already free from animal products, but it’s always good to double-check the label.
Vegan butter or margarine works wonderfully as a binding agent, much like its dairy counterpart. You do need to be mindful of water content in vegan butter alternatives, which may result in a softer and less crumbly base.
Coconut oil could be your best bet, as it melts but sets solid just like butter.
Just follow the same general guidelines: mix the vegan butter with your crushed biscuits to achieve a sand-like texture, press lightly into your tin, and voilà—you’ve got a delicious vegan base ready for your cheesecake.
Creative Ideas For Biscuit Base
Make it interesting
There are loads of things you can do to add interest to your base.
Add Nuts or Seeds
Incorporate crushed nuts or seeds like almonds, walnuts, or chia for an extra crunch and nutty flavour.
Mix in Spices
Add a pinch of cinnamon, nutmeg, or cardamom to your crushed biscuits for a warm, inviting aroma and taste. Vanilla powder is an excellent alternative to the usual paste or essence.
Citrus Zest
Blend in some lemon, lime, or orange zest with the biscuit crumbs to give your base a fresh and zesty kick.
Incorporate Cacao
For chocolate lovers, mixing in some cacao powder with your base can add richness and depth. Or even cacao nibs.
Go beyond cheesecake
Not just for cheesecake base or a classic banoffee pie, biscuit base is a really easy dessert solution and most people love it. Here are a few ideas to kickstart your creativity.
Mini Tarts
Use the biscuit base to create individual tart shells, and fill them with your favourite custard, fruit, or chocolate mousse.
Ice Cream Cups
Make mini cookie cups with the biscuit base, then add a scoop of ice cream for a delightful treat.
Caramel Slice
Layer the base with caramel and chocolate for a decadent no-bake treat.
Chocolate Bark Base
Spread melted chocolate over a pressed biscuit base, sprinkle with nuts or dried fruit, then break into pieces for a crunchy chocolate bark.
Peanut Butter Bars
Combine peanut butter with cream cheese and spread over a set biscuit base. Set in the fridge for an easy, no-bake treat.
Brownie Bottom Bars
Use the biscuit base as a crust, add your brownie batter on top, and bake for a crunchy twist on traditional brownies.
Lemon Bars
Pour a tangy lemon filling over the biscuit base and bake until set for a refreshing and citrusy bake.
Get creative with crumb
There are also many different ways you could play with the texture, beyond pressing it into a base. You could leave it to set as is, for a light yet crispy crumb. Or, you could press it into a tin, and then once set break it up into crunchy crispy chunks.
Individual cheesecakes
Pile into individual glasses and top with cheesecake mix or even mousse.
Layer into parfait
Layer with fruit and yoghurt for a decadent twist on a classic parfait.
Sprinkle over ice cream
Add some buttery biscuit texture to a simple bowl of ice cream.
Fruit Crumble
Sprinkle biscuit crumbs over baked fruit mixtures to add a buttery, crispy topping for an easy fruit crumble.
Trifle Layers
Replace traditional cake layers with biscuit base crumbs for a twist on classic trifle desserts.
A final word
So you see, a pack of biscuits and some butter can open up a world of creative possibilities in the kitchen. The versatile biscuit base serves as a foundation for countless desserts. You can experiment with textures by setting the base whole, pressing it for a crunchy layer, or crumbling it into crunchy toppings that elevate simple desserts into something special.
Whether you’re aiming for a quick snack or an impressive dish for a gathering, these ideas ensure your creations are always exciting and delicious. The next time you reach for biscuits, consider these options and let your imagination guide you to sweet perfection.
Don’t forget the biscuits! Check out our full range of traditional Australian baked biscuits for more inspo.
This article was reproduced on this site with permission from operafoods.com.au the “Packaged Cookie Suppliers”.
See original article:- Biscuit Base For Cheesecake And Beyond
The Best Biscuits for Coffee
We all know that there’s nothing quite like dunking a biscuit in a lovely cuppa. Of tea, that is. But what about the coffee lovers amongst us; surely we deserve a piece of that action too? There are two sides to enjoying coffee and biscuits, and they don’t always go together. On the one hand, there’s flavour. It’s gotta taste good, right? A well-earned coffee break is not something we take lightly. But then there’s dunking. How much do we need to dip that biscuit…
What Biscuit Goes Well With Coffee?
Coffee is an entirely different animal from tea, and what (as they say) is good for the goose is not always entirely good for the gander. Coffee pairings are not always easy, but one thing is for certain. You need a biscuit with a bit of character. Something that will stand up, look coffee straight in the eye and announce ‘Here I am’.
The Rich and Chocolatey
Coffee likes chocolate. And chocolate likes coffee. There’s just something there that cannot be denied. Dark chocolate is bold, and the two bring out the best in one another. The creamy sweetness of milk chocolate tames the wild intensity of coffee into something more comforting. Something mocha-esque.
A chocolate-coated biscuit is most definitely not made for dunking. But that does not mean it can’t be the perfect partner for a cup of coffee.
On the other hand, the classic chocolate chip cookie offers the perfect balance of chocolatey flavour with a slightly gooey texture that soaks up coffee like a sponge.
The Buttery and Flaky
Oh, the joy of a buttery biscuit! It’s like a hug for your taste buds, and when submerged into a warm Arabica blend, it soaks up all that robust coffee goodness. The classic shortbread biscuit, with its crumbly texture and rich flavour, is the partner your coffee has been pining for.
The Rough and Ready
Sometimes you want something just a little more robust. A rugged dunker full of flavour like a classic Anzac bikkie.
The Spicy and Aromatic
Spice up your coffee routine with something that packs a punch, like these ginger and date biscuits. Dip them into a latte, and the creaminess of the milk perfectly complements the zesty ginger bite.
Sweet and Creamy
Cream-filled biscuits sit somewhere in the middle. They also completely divide the crowd. Whilst they will stand up well to a decent dunking, would you really want to?
What Biscuits do you Dunk in Coffee?
Debatably, there’s an art to dunking. It’s all about the timing—the quick, strategic plunge into the coffee, allowing the biscuit to soak up just enough liquid while retaining its integrity. Nobody wants a biscuit graveyard at the bottom of their cup.
As any tea lover will tell you, just because a biscuit tastes really really good, this doesn’t necessarily make it dunkable. There is an art to successful dunking and, let’s face it, when you take taste out of the equation tea and coffee pretty much boil down to the same thing.
So, let’s explore the art of biscuit dunking.
Timing
Just like a perfect handshake, there’s the right amount of time for a dunk. Too short, and you miss out on the coffee infusion; too long, and you’re fishing for biscuit remnants at the bottom of your cup.
Choose your weapon
Not all biscuits are built for dunking. Go for something sturdy that won’t crumble at first contact with your brew.
Texture
A slight softening from the coffee can elevate the texture to a whole new level of deliciousness.
Flavour pairing
Think about the coffee’s undertones—nutty, fruity, chocolatey? Pick a biscuit that complements or contrasts these flavours.
Nail your technique
Dunk at an angle for even saturation and to prevent half the biscuit from soaking too much while the other half remains dry as the Sahara.
Make it your own
Because rules are made to be broken. Happen to like the biscuity sludge at the bottom of the cup? Go for it. Like the way a chocolate biscuit melts like a mocha? Have at it.
Remember, the most important rule in the art of dunking is to have fun and enjoy your coffee just the way you like it—biscuit and all!
Whether you are a coffee purist or a cookie monster, there’s a great big world of biscuits waiting to be explored. Your ideal coffee companion is out there.
To all the café owners listening in, knowing your customers’ preferred coffee-biscuit pairings can turn a good morning routine into a great one. Maybe it’s time to jazz up that display case next to the cash register!
Explore our range of handmade Australian biscuits and find your perfect pair.
This article was reproduced on this site with permission from operafoods.com.au the “Australian Buscuit Manufacturers”.
See original article:- The Best Biscuits for Coffee
10 Things You Can Do With a Chocolate Chip Cookie
Chocolate chip cookies are an iconic treat loved by people of all ages, and while they are truly awesome on their own, their potential extends far beyond a simple snack. These store cupboard favourites can be the star of countless culinary creations, whether adding a buttery biscuity chocolatey twist to traditional ideas or using it as an inventive ingredient in unexpected ways.
Here, we’ll explore ten surprisingly lovely things you can do with a chocolate chip cookie, demonstrating just how versatile this not-so-humble cookie can truly be.
1: Dunk it in Milk
Not exactly groundbreaking, but it’s a classic for a reason. Dunking in a glass of cold milk is still most folks’ favourite thing to do with a chocolate chip cookie.
2: Squish Together an Ice Cream Sandwich
Use two cookies to make the perfect homemade ice cream sandwich. Just squish your favourite ice cream in between! If you want to elevate it slightly into the ultimate treat, try our recipe below.
Try our recipe for triple chocolate and salted caramel ice cream sandwiches. No baking required!
3: Crumble Some Crunchy Cookie Crumbs
Crush your cookie into crumbs and use them as a sweet topping for ice cream or yoghurt. Not just for sprinkling, you can also dip or roll.
These biscuit truffles are just one way to make use of cookie crumbs
4: Make Deliciously Moreish Cookie Butter
Blend your cookies into a food processor until they become a smooth, creamy spread. Enjoy it on toast, pancakes, or straight from the jar!
5: Supercharge That Trail Mix
Add some crumbled cookies to your trail mix for an extra sweet surprise.
6: Get More From Your S’mores
Replace the traditional graham cracker in a s’more with a chocolate chip cookie for a decadent treat.
7: Load Up Your Cheesecake Base
Crush cookies and mix them with melted butter for a quick and easy cheesecake base.
Read the ultimate guide to making a biscuit base.
8: Stick ‘Em Up Cookie Pops
Stick a pop stick into your cookie, dip it in melted chocolate, and decorate it with sprinkles for a fun snack.
9: Quick and Simple Cake Decorations
Use cookie pieces as edible decorations on cakes or cupcakes.
10: Gift Wrap It!
Sometimes it is the little things that matter and simple says it best of all. Who wouldn’t love a beautifully packaged chocolate chip cookie as a gift, and it’s the perfect way to show someone you care. A pretty bow or a cute little box (or both) is an inexpensive way to melt their heart. Make a statement with a single solitary cookie, or say thank you with a whole packet.
Check out our range of chocolate chip cookies. You may need more than one pack so luckily we’ve got some great bulk buy deals!
This article was reproduced on this site with permission from operafoods.com.au the “Australian Biscuit Manufacturers”.
See original article:- 10 Things You Can Do With a Chocolate Chip Cookie
How to do a High Tea at Home
Have you ever wanted to host a high tea at home but aren’t quite sure how to go about it? Well, we’ve got you covered with our top tips for throwing a great high tea party. From all the essentials you need to what time is considered appropriate for high tea in Australia, we have all the information you need to throw a successful high tea party that your guests will love. So grab a cup of tea and let’s get started!
What is High Tea?
High tea is an elegant afternoon tea party tradition that dates back to 19th century Britain. Traditionally served between 3 pm and 5 pm, it usually consists of a variety of tea sandwiches, scones with clotted cream and jam, pastries, cakes, biscuits, and of course, a pot of hot tea. The food is served on tiered cake stands and guests are seated around a table. Nowadays, high tea is enjoyed all over the world, and guests are often encouraged to dress up in their dazzling best.
What Do You Need for a High Tea Party?
To host a high tea party, you’ll need the following equipment:
- Tea Set: A traditional tea set would typically include a teapot, milk jug, sugar bowl, and a set of cups and saucers. It may also include small plates. Choose something elegant that fits the theme of your party.
- Cake Stands: You’ll need tiered cake stands to display your sandwiches, scones, and pastries. These are essential for creating that quintessential high tea look.
- Cutlery and Serving Utensils: Remember to have enough teaspoons for stirring tea and forks for eating the pastries. Serving tongs for the sandwiches and a cake server for the pastries can be very useful.
- Tablecloth and Napkins: A beautiful tablecloth can instantly elevate the look of your table. Cloth napkins are more traditional, but good-quality paper napkins can work too.
- Tea Strainer (Optional): If you’re serving loose-leaf tea, a tea strainer will come in handy.
- Decorations (Optional): You could consider adding some flowers or other decorations to your table to create a festive atmosphere.
Remember, the key to a successful high tea is to create an ambience of elegance and relaxation, so choose your equipment keeping this in mind.
What Time is High Tea in Australia?
In Australia, high tea time is between 2 pm and 4 pm. When you’re hosting a high tea party at home, you can opt for a time that works best for you and your guests.
What is Served at High Tea?
At a high tea party, a variety of light foods and snacks are typically served along with tea. Although there are no set rules as to what to eat and when (or in what order) you will want to serve a selection of savoury and sweet options. Here are some suggestions:
Finger Sandwiches: These can consist of any number of interesting fillings but cucumber and cream cheese, smoked salmon, or egg and cress are all traditional favourites.
Savoury Quiches and Pastries: Savoury pastries such as mini quiches, sausage rolls, or cheese straws, are a great savoury option to balance out the sweet offerings.
Scones with Jam and Clotted Cream: A classic combination that’s always a hit at high tea.
Assortment of Pastries: This can include croissants, Danish pastries, or sweet tarts.
Cakes and Biscuits: Choices can range from Victoria sponge cake to shortbread cookies.
Tea: Offering a selection of teas is key. Consider Earl Grey, English Breakfast, or Darjeeling.
Cheese and Crackers: A platter of assorted cheeses and gourmet crackers can be a great addition.
Remember, the choice of what to serve can be tailored to the preferences and dietary requirements of your guests. If you’re feeling fancy, you could also add champagne or cocktails to the mix.
With these essentials, a few classic food options, and a stunning tablescape, you’ll be hosting a high tea party fit for a queen in no time. Remember to have fun with it and make the event your own by adding personal touches.
Our selection of handmade Australian biscuits is ideal for all your high tea parties at home.
This article was reproduced on this site with permission from operafoods.com.au the “Australian Gourmet Cookie Manufacturers”.
See original article:- How to do a High Tea at Home
How to Make Anzac Biscuits
Anzac biscuits are more of an institution than a recipe set in stone. There are very few rules, and variations are practically part of the tradition. So, how to make Anzac biscuits?
Nothing says homemade quite like an Anzac biscuit. There is absolutely nothing wrong with buying them (in fact we positively encourage it – our Anzac biscuits are great) but here’s what you need to know.
How to make Anzac biscuits
Making Anzac biscuits is fairly similar to making flapjack. But with coconut. Purists will want to stick with the original concept, yet we love it with a few cherries and raisins thrown in too. The basic recipe is pretty foolproof; a lot of baking is about precision but there is very little that can go wrong.
The recipe can be tweaked, according to whether you like your Anzac biscuits chewy or crunchy. The original biscuits destined for soldiers were crunchy in order to last longer, but many people prefer a softer chewier flapjack type biscuit.
There are a few ways in which you can control the outcome. More sugar, generally makes for a crisper cookie. For a chewier version, more butter helps to bring in more moisture. You can also experiment with bake time; less time for a chewy biscuit and more for a crisper texture.
Recipe for Anzac biscuits
1 cup plain flour
1 cup oats
1/2 cup coconut
1/2 cup caster sugar
150g butter
2 tbsp golden syrup
1/2 tsp bicarb
- Pre heat the oven to 180C/350F.
- Mix the dry ingredients in a mixing bowl.
- Melt the butter and syrup gently in a saucepan.
- Remove the pan from the heat and stir in the bicarb. Make sure there is room in the pan to allow for it bubbling up.
- Stir the buttery mixture into the dry ingredients and mix well.
- Roll into balls of about 1 tablespoon and place on a baking tray with a sheet of greaseproof paper, leaving plenty of space for them to flatten and spread.
- Press the balls with a fork to flatten.
- Bake for about 12 minutes until golden brown.
- Cool on a wire rack and once cold store in an airtight tin.
Find out more about Australia’s favourite handmade biscuits or browse our selection of Australian biscuits.
This article was reproduced on this site with permission from operafoods.com.au the “Aussie Biscuit Distributorss”.
See original article:- How to bake Australian Anzac biscuits
10 great biscuit ideas for things to make with biscuits and cookies
We all know that biscuits are pretty special just as they are, but how do you take your biscuit game further? Here are 10 great ideas for making treats with biscuits. It doesn’t matter if they are leftover, broken, or bought for purpose; just that they are easy to make and delicious to eat.
Chocolate Biscuit Cake
An Aussie classic of chocolate cookies layered with chantilly cream. Left in the fridge overnight to settle, the biscuits become soft but not soggy. This one is a total no brainer.
1 pack triple chocolate chip cookies
2 cups whipping cream
2 tbsp icing sugar
1 tsp vanilla paste
Chopped chocolate to garnish
- Whip the cream softly with the vanilla and icing sugar
- Spread about 1 tbsp of the whipped cream on each biscuit and layer in stacks of 4 to form a log shape.
- Spread the rest of the whipped cream over the top and sides.
- Garnish with chopped chocolate and put in the fridge overnight.
- Serve in slices.
Ice Cream Cookie Sandwich
What could be better than a scoop of your favourite ice cream sandwiched between two biscuits. It might be a melty moreish mess, but isn’t that the point?
Take one pack of your favourite Bush Cookies and a tub of ice cream. Take the ice cream from the freezer to soften just a little. Sandwich one scoop between two biscuits and eat!
Quick Cookies and Cream Ice Cream
Another super simple idea that is a great way to use up leftover biscuits and save a little money at the same time. You can make as much or as little as you like so it is also a great way to use up all those remaining ice cream tubs at the bottom of the freezer.
Ice cream in one flavour or more.
Leftover biscuits broken into chunks.
- Allow the ice cream to soften just enough so you can fold through the chunks of biscuit.
- Place back in the freezer to firm back up a little.
Ginger and Macadamia Biscuit Butter
We are not sure when cookie butter became an actual thing, but we are not sure how we ever lived without it. We have used our ginger and macadamia biscuits but you can experiment with any biscuit you like. Just be aware that you may need to adjust the water quantities accordingly.
1 pack of Bush Cookies ginger and macadamia biscuits
1 cup boiling water
1/4 cup butter
1/4 cup condensed milk
- Blitz the biscuits in a food processor until you have a fine crumb.
- Pulse in the boiling water and mix to a smooth paste.
- Blend in the butter and the condensed milk until smooth.
- Scrape into a glass jar and keep in the fridge for up to two weeks.
Deep Fried Ice Cream
Deep fried ice cream delivers on all levels. That classic contrast of hot against cold is doubly delicious when paired with the joy that is crispy plus creamy. We rest our case.
Serves 4
500ml ice cream
200g biscuits
2 eggs
- Scoop the ice cream into 4 balls. Put them on a tray, on greaseproof paper, and refreeze until solid.
- Beat the eggs.
- Blitz the biscuits to a crumb.
- Heat oil in a deep fryer to 190C.
- Roll the ice cream balls in the beaten egg.
- Roll them in the crumb.
- Drop into the hot oil and fry for about 20 seconds or until they turn a lovely golden brown.
- Drain on kitchen paper and serve hot.
Biscuit Fridge Cake
A simple staple that is way more than the sum of its parts. You can add in any bits that you like, and switch it up according to the season. Or if you want to get really fancy, roll it in a log and call it chocolate salami.
1 can condensed milk
3/4 cup butter
1 cup chocolate chunks
1/4 cup glace cherry halves
1/4 cup hazelnuts, roughlychopped
1/4 cup raisins
1 pack biscuits
- Line a tin or any shallow container with greaseproof paper
- Break the biscuits into a large bowl and stir through the cherries, hazelnuts and raisins.
- In a small pan over a low heat, melt the butter, condensed milk, and chocolate together.
- Mix this into the biscuits.
- Press into the tin and chill in the fridge for several hours or until set.
Biscuit Base
Possibly the most versatile thing ever, a good biscuit base will see you through the trickiest of dessert disasters. You can use as a cheesecake base, or its many variations. Banoffee pie, anyone? Or you can miss out the middle man and pile loosely underneath, or on top, of any fruity/creamy/chocolatey concoction. You could even sprinkle it on top of the cream on your hot chocolate – in this instance you could skip the butter and go straight to crumbled biscuits instead. Oh yeah!
This will line the base of a 23cm round tin. If you want to press the mixture up the sides, make twice the recipe.
250g biscuits
125g unsalted butter, melted
- Blitz the biscuits in a food processor to a fine crumb. Or, put them in a plastic bag and bash with a rolling pin. Whichever you choose, you want something that looks like damp sand.
- Tip the crumb into a bowl. Even if you used a food processor.
- Stir the butter into the crumb using a wooden spoon or spatula. You want something that just sticks together.
- Press the mixture gently into the tin and set in the fridge for half an hour before filling.
- You can pile the crumb loosely onto a baking tray and set without pressing to form a crumble.
Biscuit Truffles
Super simple chocolaty truffles are elevated in taste and texture by the addition of biscuits. You can use just biscuit crumb, or go for the double whammy and stir in some chunky biscuit bits too. The contrast of texture is enough to cause excitement but why not try using 2 different kinds of biscuits too? Oh my!
350g biscuits
100g broken biscuits, in small pieces
40g cocoa
395g tin of condensed milk
- Blitz the biscuits to a fine crumb in a food processor and set aside 100g.
- Mix together the rest of the biscuits, cocoa and condensed milk.
- Stir in your chopped biscuits if using.
- Divide the mixture using two teaspoons and roll into balls.
- Roll the balls, whilst still sticky, in the remaining crumb.
- Set aside to harden a little before eating.
For extra texture, roll the truffles in tempered chocolate before rolling in the crumb.
Lime, Coconut & Macadamia Biscuit Bars
When it comes to making quick (no)bakes with leftover biscuits, condensed milk is your store cupboard saviour. These lime biscuit bars are a super easy fridge cake, and although you could add frosting to the top, all they really need is a dusting of icing sugar.
1 pack of Bush Cookies macadamia delight biscuits
1/2 cup desiccated coconut
125g butter
1/2 can condensed milk
2 limes, juice and zest
icing sugar, to dust
- Blitz the biscuits to a fine crumb and stir in the coconut with the lime zest.
- Melt the butter, lime juice and condensed milk together.
- Stir the wet ingredients into the dry.
- Press into a lined tin and set in the fridge until firm.
- Dust with icing sugar and slice to serve.
Ginger Biscuit Tiramisu
Tiramisu is a dinner party favourite. One of those dishes that never fails to wow despite its simplicity. But have you have thought of making it with a different biscuit? We tried it with our ginger and date biscuits for a flavour/texture update and it worked really well. It takes on an almost sticky toffee pudding quality.
1 pack Bush Cookies ginger and date biscuits
400ml whipping cream
250g mascarpone
75ml marsala
1 tsp lemon zest
2 tbsp icing sugar
300 ml espresso or strong black coffee
1 tbsp cocoa for dusting
- Lay the biscuits in a shallow dish and pour over the coffee.
- Gently whip the cream together with the mascarpone, lemon zest, marsala and icing sugar.
- Spread the topping over the biscuit layer.
- Dust with the cocoa powder.
- Leave in the fridge for a few hours before serving.
Ready to try out some of these great biscuit ideas? Check out our full range of Australian handmade biscuits to buy online.
Why we love handmade Australian biscuits
Call them what you like, biscuits and cookies have a special place in the heart of every Australian.
Biscuits are a very specific kind of comfort food, and nothing quite says home like a bickie and a cuppa. Visit a cafe and you may be more likely to indulge in a slice of something than an actual biscuit. Chances are you are more likely to order a coffee than the biscuits natural partner; a good old cup of tea.
A biscuit offers familiarity. A friendly face and a listening ear. Studies have shown that when it comes to biscuits we know what we like and like what we know. Supermarket aisles and bakery baskets are not the spawning ground of new invention, but rather a comforting assurance that some things never change.
Are cookies and biscuits the same thing?
Although (outside of the US) the terms cookie and biscuit can be used interchangeably, most of us are referring to two different things. The distinction is however pretty hard to nail down and is often more a part of our own personal lexicon than anything else. Anzac biscuits (for example) are most definitely a biscuit (even though they look quite cookie-like) whilst a choc chip cookie is immediately recognisable as such and highly unlikely to be mistaken for a biscuit.
Certain things defy categorisation at all. Melting moments couldn’t be anything other than a melting moment (unless its a yo-yo) and who doesn’t love the occasional jam drop?
The truth is that biscuits and cookies share more similarities than differences. So let’s just call them bickies and be done with it!
Where do biscuits come from?
Practically everybody associates biscuits with the British, especially alongside or dunked into a cup of tea. Ginger nuts are a particularly British invention, and shortbread has been made in Scotland since the 16th Century. But did the British actually invent biscuits?
Biscuits began in Ancient Rome as ‘panis bicoctus’ (bread twice-baked) which was essentially just a method of storing slices of dried bread. Arabs were the first to add sugar, as well as fruit and nuts. Sweet biscuits gained in scope and popularity as sugar became more widely available and affordable for the masses.
DID YOU KNOW that sweet biscuits were made to be dunked? Amongst the 17th Century aristocracy hard sponge fingers were dunked in sweet wine.
1846 saw the first industrial biscuit factory in Britain, which became the largest in the world. In Australia, Arnott’s first factory was not far behind.
But tea and biscuits were not officially a thing until WWII. Britain was already a nation of tea drinkers yet as sugar became rationed tea became less and less sweet. The story goes that the biscuit manufacturers stepped in and began supplying biscuits so that people could get their sugar fix on the side.
Australian Biscuits
Australia is one of the great biscuit eating nations of the world. We do love our bickies! Yet not all Aussie favourites come out of packet, and many are much loved homemade classics. So what are these quintessentially Australian biscuits that have been passed down through the generations?
Anzac biscuits
Anzac biscuits are Australia’s most loved and also historically important biscuit. A fairly robust mix of oats, flour, sugar, coconut and butter they were sent out to soldiers during the First World War. A source of energy and nutrition, with a long shelf life, Anzac biscuits (as they came to be known) were also an important source of comfort and connection to home. You could say that Anzac biscuits really do encompass the true spirit of biscuits.
Our Anzac biscuits are handmade in Australia
Chocolate Chip Cookies
Invented in America in the 1930’s, chocolate chip cookies are a firm favourite in Australia and the rest of the world. Hear the word ‘cookie’ and this is most likely what springs to mind. Choc chip cookies seem to be the one type of biscuit that we don’t associate with a cup of tea. Although, as adults, we love them as much as children do the association is a nostalgic one of milk and cookies.
Shortbread Biscuits
Shortbread belies its absolute simplicity. Buttery, and with a shortness so short it simply melts in the mouth, shortbread is made of nothing more than flour, sugar and butter.
Jam Drop Biscuits
Jam drop biscuits are shortbread rounds with a ‘drop’ of jam baked on the top. A perennial childhood favourite, these are known elsewhere as thumbprint cookies owing to their method of preparation. A indent is made in the raw dough, into which goes a drop of jam before baking.
Ginger Biscuits
Ginger biscuits, also known as ginger snaps or ginger nuts, are all about the crunch. Sweet, spicy, and hard yet not dense, ginger biscuits are the ideal dunking biscuit.
Macadamia Biscuits
There is nothing quite as quintessentially Australian as the macadamia, so it makes sense that they find their way into baking at every opportunity. The subtle taste and oddly crunchy yet creamy texture of these Australian native nuts lends itself really well to biscuits and cookies. Wild macadamia nuts grow in Queensland and New South Wales, and it is said that 70% of the world’s macadamias can be traced back to a single tree in Queensland. Forget Tim Tams; if you want a truly Australian biscuit then go for one with macadamias.
Melting Moments
Melting moments are melt-in-the-mouth butter cookies, often sandwiched together with a jam or cream filling. Originally from New Zealand, these super crumbly cookies are made with just four ingredients; butter, flour, icing sugar and cornflour. A derivative of shortbread, the crumb is somewhat softer and melting is actually the only way to describe it. Melting moments were a 1950s staple and feature heavily in memories of childhood baking.
Theoretically, the Australian version of melting moments is made with custard powder not cornflour and is therefore actually a yo-yo. These are not to be confused with the British version of melting moments (also a childhood baking favourite) that involves dessicated coconut and glace cherries.
Who doesn’t love a jammy melting moment?
Cream Filled Biscuits
Cream filled biscuits are the opposite of tea dunkers. Sweeter, and creamier, this is where comfort begins to cross over in decadence. Less solitary rainy day cuppa and more celebratory put them on a plate because we have company kinda vibe. Either that or you really want something sweet. Now.
The first commercial cream biscuits produced appeared in Britain and the US around 1908. The British custard cream was a creamy vanilla shortbread biscuit, whilst the chocolatey Hydrox in America was seemingly the forerunner of the Oreo. Over a hundred years on and both nations remain loyal to their roots.
Check out our range of delicious cream filled biscuits
Passionfruit Biscuits
Passionfruit is another particularly popular Australian flavour. Although native to Brazil, these distinctive fruits are grown all over Australia and find their way into many bakes and desserts. Passionfruit creams are a bit of an Aussie institution and favourite of the home baker.
Kids Biscuits
Our lifetime love affair with biscuits most likely began when we were kids. Snack time, play time, break time, after school time. All fuelled by biscuits. Back when sugar was a source of fuel and a little bit of what you fancy definitely did you good.
Biscuits (despite the sugar police) remain a massive part of childhood, and quite thankfully so. Not just for parties, a well timed biscuit can stop tears in their tracks whether your child is a toddler or a teenager. And who doesn’t look forward to cookies and milk after school?
And yes, there are parties. Which require colour, and sugar…
Looking for biscuits for a kids party?
Angel Cookies
Our angel cookies are crisp vanilla cookies topped with rainbow coloured sprinkles, made in a slightly smaller size for little hands.
Freckle Biscuits
Also known as smarty cookies or M&M cookies, we like to call these colourful cookies freckle cookies. Loved by kids the world over, these are a non-negotiable kids party treat.
Gluten-free Biscuits
It isn’t easy to make baked goods and biscuits that are gluten free that taste (or feel) as good as those made with wheat flour. But the demand for gluten free goods continues to rise so bakers and manufacturers are forced to come up with ways to mimic the magic properties of gluten. The trick with shopping for gluten free biscuits is to find something that is just as good or better than their wheat based counterparts. After all, the whole point is that biscuits and cookies are a joy to eat so why put up with something that doesn’t quite get there?
Why not give our certified gluten-free cookies a go?
Dairy-free Biscuits
Many biscuits are made without butter and favour margarine instead. However this does not always guarantee that the biscuits will be dairy free as many brands of margarine actually contain milk solids. If the biscuits do contain dairy it may not show up in the ingredients list, but will always be noted as milk allergens.
Egg-free Biscuits
A lot of biscuits, especially gourmet or handmade biscuits, may contain egg in the recipe. Again, these will be clearly listed in the ingredients and marked as allergens. Our range has a number of egg-free biscuits, including Anzac biscuits which of course traditionally contain no egg.
Our butter shortbread cookies are made without egg
These handmade melting moments are also made without egg
At Opera Foods we supply biscuits wholesale direct to the public. Packaged for your convenience, yet handmade right here in Australia.
This article was reproduced on this site with permission from operafoods.com.au the “Australian Biscuit Manufacturers”.
See original article:- Why we love handmade Australian biscuits
Buy locally made Aussie biscuits at Ritchies New Lambton
You can always buy locally made Aussie biscuits by Bush Cookies at Ritchies New Lambton.
Meet Selina! Selina the delightful new Bakery Manager at Ritchies Fine Food and Wine New Lambton store. Selina has been with the friendy Ritchies team for some time.
Selinas passion is sourcing locally made products. This week Selina is promoting delicious Bush cookies 
.Distributed by Opera foods at Warner’s Bay. They are just perfect with a cup of tea.
Why not say hello to Selina and get a free cookie sample this week at Ritchies New Lambton.
Biscuits made easy with the 100 cookie recipe
The 100 cookie recipe has taken the world by storm. A variation of condensed milk cookies, it makes a batch of 100 cookies in just 20 minutes.
This freezer-friendly cookie dough is made with just 4 ingredients – butter, caster sugar, self raising flour and tinned condensed milk.
When it comes to toppings, there’s no limit. With 100 cookies to play with, there is major scope for topping heaven.
We’ve got the full recipe right here, plus plenty of great topping ideas…
Condensed milk cookies
A major point about the 100 cookie recipe is that it is based around a tin of condensed milk. You don’t have to make 100 cookies if you don’t want to – the batch can be scaled down to make less. But then you end up with half a tin of condensed milk kicking around the fridge.
The condensed milk makes the cookies milky sweet and oh so chewy.
Condensed milk cookies are ideal when you need a big batch bake for the school fair or a kids party. The dough is however freezer friendly so you can also just bake what you need and keep the rest for next time.
100 cookie recipe
500g butter
150g caster sugar
395g condensed milk (a tin)
750g self raising flour
- Pre heat the oven to 180C (fan).
- Line your baking trays with parchment paper. Two trays is a good fit for the oven, and who has more than two anyway?
- In a mixing bowl, cream the butter and sugar together until pale and fluffy.
- Beat in the condensed milk.
- Mix in the flour, in stages. You may need your hands at the end to work all the flour into the dough.
- Take what you will use, and divide out into bowls for adding different flavours.
- Flavour each batch as you would like.
- Roll the mixture into 1 inch balls (a generous teaspoon) and place on the trays with space between for them to spread.
- Press down lightly with a fork.
- Bake for 10 minutes and allow to cool slightly before transferring to a wire rack.
- Allow to cool completely before decorating as you choose.
Condensed milk cookies ideas
The flavourings for cookies are best mixed into the dough, but you can take it a step further with drizzles of melted chocolate or frosting. You could even sandwich them together, or make ice cream sandwiches. We have got a great ice cream sandwich recipe right here.
- keep it classic with sprinkles
- add homemade almond butter
- add mini marshmallows
- mix in matcha tea and add a white chocolate drizzle
- mini m&ms are always a favourite
- make it fruity with berry powder
You could of course save yourself the mess and buy your biscuits for kids online…
This article was reproduced on this site with permission from operafoods.com.au the “Bulk Suppliers of Packaged Biscuits”.
See original article:- Biscuits made easy with the 100 cookie recipe