Cookie Recipes

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Like to bake some cookies for your little monsters? We’ll show you how with some great Cookie recipes.

Hey, were not going to publish our secret recipes but there are plenty of other good bickkie recipies around.


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

  1. Pre heat the oven to 180C/350F.
  2. Mix the dry ingredients in a mixing bowl.
  3. Melt the butter and syrup gently in a saucepan.
  4. 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.
  5. Stir the buttery mixture into the dry ingredients and mix well.
  6. 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.
  7. Press the balls with a fork to flatten.
  8. Bake for about 12 minutes until golden brown.
  9. 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 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

  1. Whip the cream softly with the vanilla and icing sugar
  2. Spread about 1 tbsp of the whipped cream on each biscuit and layer in stacks of 4 to form a log shape.
  3. Spread the rest of the whipped cream over the top and sides.
  4. Garnish with chopped chocolate and put in the fridge overnight.
  5. 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. 

  1. Allow the ice cream to soften just enough so you can fold through the chunks of biscuit.
  2. 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

  1. Blitz the biscuits in a food processor until you have a fine crumb.
  2. Pulse in the boiling water and mix to a smooth paste.
  3. Blend in the butter and the condensed milk until smooth.
  4. 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

  1. Scoop the ice cream into 4 balls. Put them on a tray, on greaseproof paper, and refreeze until solid.
  2. Beat the eggs.
  3. Blitz the biscuits to a crumb.
  4. Heat oil in a deep fryer to 190C.
  5. Roll the ice cream balls in the beaten egg.
  6. Roll them in the crumb.
  7. Drop into the hot oil and fry for about 20 seconds or until they turn a lovely golden brown.
  8. 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

  1. Line a tin or any shallow container with greaseproof paper
  2. Break the biscuits into a large bowl and stir through the cherries, hazelnuts and raisins.
  3. In a small pan over a low heat, melt the butter, condensed milk, and chocolate together.
  4. Mix this into the biscuits.
  5. 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

  1. 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.
  2. Tip the crumb into a bowl. Even if you used a food processor.
  3. Stir the butter into the crumb using a wooden spoon or spatula. You want something that just sticks together.
  4. Press the mixture gently into the tin and set in the fridge for half an hour before filling.
  5. 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

  1. Blitz the biscuits to a fine crumb in a food processor and set aside 100g.
  2. Mix together the rest of the biscuits, cocoa and condensed milk.
  3. Stir in your chopped biscuits if using.
  4. Divide the mixture using two teaspoons and roll into balls.
  5. Roll the balls, whilst still sticky, in the remaining crumb.
  6. 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

  1. Blitz the biscuits to a fine crumb and stir in the coconut with the lime zest.
  2. Melt the butter, lime juice and condensed milk together.
  3. Stir the wet ingredients into the dry.
  4. Press into a lined tin and set in the fridge until firm.
  5. 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

  1. Lay the biscuits in a shallow dish and pour over the coffee.
  2. Gently whip the cream together with the mascarpone, lemon zest, marsala and icing sugar.
  3. Spread the topping over the biscuit layer.
  4. Dust with the cocoa powder.
  5. 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.

Biscuits made easy with the 100 cookie recipe

100 cookies 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

  1. Pre heat the oven to 180C (fan).
  2. Line your baking trays with parchment paper. Two trays is a good fit for the oven, and who has more than two anyway?
  3. In a mixing bowl, cream the butter and sugar together until pale and fluffy.
  4. Beat in the condensed milk.
  5. Mix in the flour, in stages. You may need your hands at the end to work all the flour into the dough.
  6. Take what you will use, and divide out into bowls for adding different flavours.
  7. Flavour each batch as you would like.
  8. Roll the mixture into 1 inch balls (a generous teaspoon) and place on the trays with space between for them to spread.
  9. Press down lightly with a fork.
  10. Bake for 10 minutes and allow to cool slightly before transferring to a wire rack.
  11. 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.

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 the “Bulk Suppliers of Packaged Biscuits”.
See original article:- Biscuits made easy with the 100 cookie recipe

Deep fried ice cream with cornflake biscuit crumb

deep fried ice cream

If there’s one thing better than something fried in breadcrumbs, it is something fried in biscuit crumbs. Oh yes. Many recipes for deep fried ice cream use biscuit crumb and cornflakes, but we have used that classic Australian biscuit – the cornflake biscuit. Fanfare please.

Deep fried food ticks all the boxes. Executed well, it is nothing short of a masterpiece. That crisp crumb, which should be deeply flavoured yet not taste of oil or indeed carry any trace of oil. Then, something soft inside. It is a thing of contrasts. We are primed to find food pleasurable, to seek out fat and flavour.

Add sweet, and creamy, into that equation and you may just have found food heaven. Hot, crisp, sweet exterior and cold, creamy, slightly melting middle.

Where does deep fried ice cream come from?

Although no-ones seems to be able to agree on the exact origin of fried ice cream, it has strong associations with Asian cuisine. It is a popular dessert in Chinese restaurants, but is also seen in Thailand and throughout South East Asia. We have plenty of Asian recipes for you to try if you want to make a meal of it.

How to make deep fried ice cream

The whole point of deep frying is to encase the ingredients in a barrier so that the oil only touches the outside. In a classic egg and crumb technique known as panne, the egg cooks to form a thin yet impenetrable coat. The crumb browns in the oil to create those deeply satisfying flavours. In the case of fried fish, for example, this creates steam inside that cooks the fish and keeps it tender. In the case of ice cream, the crust keeps it cold and prevents it from melting into the oil.

The ice cream needs to be frozen solid. So no soft serve here. You can use a ice cream scoop to create a ball, or use two smaller spoons to roll rough chunks. And you will need to work quickly. Dipped in beaten egg, and then rolled in the crumb, the balls are dropped into hot oil for about 20 seconds. Drained on kitchen paper, they are served hot. Perhaps with a drizzle of chocolate sauce, some whipped cream and a retro cherry.

You can use any ice cream you like, but why not go for a Japanese style with our matcha ice cream recipes?

Deep fried ice cream recipe

Serves 4

500ml ice cream

200g cornflake biscuits

2 eggs

2 tablespoon cold water

  1. Scoop the ice cream into 4 standard balls, or equivalent smaller balls. Put them on a tray, on greaseproof paper, and refreeze to solid.
  2. Beat the eggs with the cold water. This thins the egg down and will make your coating less eggy. Set aside.
  3. Blitz the biscuits to a medium coarse crumb. Also set aside.
  4. When ready to fry, heat oil in a deep fryer or pan to 190C. It is hot enough when a cube of bread takes 30 seconds to turn a deep golden brown.
  5. Roll the ice cream balls in the beaten egg using one hand only.
  6. Roll them in the crumb with the other (dry) hand and make sure they are well coated.
  7. Drop into the hot oil and fry for about 20 seconds or until they turn a lovely golden brown.
  8. Drain on kitchen paper, garnish as you wish, and serve hot.

Try making this recipe with our other handmade Australian biscuits. All of our wholesale biscuits and cookies are available to buy in bulk online.

How to make biscuit truffles

biscuit truffles

What is a chocolate truffle?

Truffles are a confection usually (but not always) made with chocolate. In the shape of a ball, roughly an inch wide, they have a solid yet soft centre and an outer coating. They are called truffles because when hand rolled they can resemble the other kind of truffle. The deeply-scented, highly-prized edible fungus kind of truffle.

There are many types of chocolate truffle and several ways that you can include biscuits or cookies as an ingredient.

The classic chocolate truffle is the Belgian truffle, which is made of chocolate ganache and has an outer coat of solid chocolate. Swiss and French chocolate truffles are also made of ganache but are tossed in a coat of cocoa.

Not all truffles are made of ganache. As long as it is rolled into a ball and involves some kind of coating around a semi soft centre then anything goes.

What is ganache?

Chocolate ganache is a filling favoured by pastry chefs and chocolatiers. A mix of melted chocolate with cream and/or butter, it has a smooth texture that melts in the mouth. Depending on the ratio of chocolate, butter and cream it can be dense or gooey. Ganache is not difficult to make but it does need to be made with care and also needs plenty of time to cool properly.

How to make ganache

Ganache is made by heating double (heavy) cream, plus butter if using, and stirring in chopped chocolate until the chocolate is melted. This is then left to cool completely. The butter (unsalted) gives the ganache a firmer texture, a shinier finish and a real melt in the mouth quality. The exact recipe will vary depending on the final result you aim to achieve.

How to make chocolate truffles

Truffles are made by rolling cooled ganache (or alternative mixture) into balls. They are usually about 1 inch in diameter, which is a generous teaspoon of mix. The ganache can also be set in moulds. The balls are then rolled immediately in cocoa, crumb, coconut or chopped nuts. If dipping in melted chocolate then the balls are left to set on the outside first. The dipped truffles are then rolled in a coating and left to set.

How to make truffles with biscuits

There are two ways you can make truffles with biscuits. One is a no-cook version involving cocoa, condensed milk and biscuit crumb. The other is to make classic chocolate truffles like a chocolatier would make, and either incorporate the biscuit crumb into the ganache or roll the truffles in biscuit crumb. Or both. You could get pretty creative with textures and flavours. A classic truffle rolled in biscuit crumb is surprisingly good.

Essentially, there is the quick way to make biscuit truffles and the not so quick way. Both are fairly easy.

You can use most biscuits for making truffles as long as they will blitz down into a fine crumb. If you want to add biscuit to ganache, this can be in slightly larger pieces to add a contrasting crunch. Plain biscuits can be surprisingly effective, or play about with different flavours and textures. This post goes into more detail about using biscuits for crumb.

Quick and easy no-cook biscuit truffle recipe

You can use any biscuits you like for making these truffles, but they do need to be of the crunchy variety (not chewy or soft). You could experiment with cream filled biscuits yet it is probably best to start off simple.

Try making biscuit truffles with a classic anzac biscuit

Make colourful biscuit crumb truffles for the kids with angel cookies

Make nutty biscuit truffles with macadamia biscuits

350g biscuits

40g cocoa

395g tin of condensed milk

  1. Blitz the biscuits to a fine crumb in a food processor and set aside 100g.
  2. Mix together the rest of the biscuits, cocoa and condensed milk.
  3. Divide the mixture using two teaspoons and roll into balls.
  4. Roll the balls, whilst still sticky, in the remaining crumb.
  5. Set aside to harden a little before eating.

How to roll truffles in melted chocolate

If you want to roll your truffles in melted chocolate then it is best to temper your chocolate first. Find out how to temper chocolate in this post about making chocolate bark. You can get away with not tempering, especially if you plan on rolling them straight into biscuit crumb, but you won’t get that chocolate snap when you bite into them.

For rolling in biscuit crumb, you want a fine crumb that is the texture of ground almonds. Put it in a container that you can easily pick up and shake gently from side to side. Like a square plastic container.

Either way, dip the truffles into the fairly cool melted chocolate and turn them over a few times using a fork. Lift the truffle out on the fork, and let all of the excess chocolate drip back into the bowl. Once the truffle is no longer dripping with chocolate, drop it gently into your fine biscuit crumb. Move the container around so that the truffle rolls in the crumb and becomes fully coated. Place each truffle on a surface to dry and move onto rolling the next one.

Check out our range of classic Australian biscuits and cookies, or buy biscuits wholesale at our online bulk store.

This article was reproduced on this site only with permission from the “Gourmet Online Wholesale Grocer”. See original article:- How to make Biscuit Truffles

How many ways can you make a chocolate biscuit cake?

chocolate biscuit cake

Chocolate biscuit cake, depending on who you ask, ranges from broken up biscuits in a sort of solid ganache (aka fridge cake) to putting biscuit crumb in actual cake batter.

Then there’s a sort of layer cake made from plain biscuits, maybe soaked in a little alcohol, and sandwiched with sweetened cream. As if that weren’t enough, there is the Australian classic – the chocolate ripple biscuit cake.

All of them have a lovely 1950s housewife feel to them. A time when food out of the packets was the new frontier and baking ingenuity knew no bounds.

How to make cake using biscuits

What they all have in common is biscuits. Yay. And chocolate. Unless you feel particularly inventive, in which case you could go beyond chocolate and try different types of biscuits and frostings. This will only really work with the ripple biscuit/layer cake style scenario. Fridge cake wouldn’t be fridge cake without chocolate. It wouldn’t stick together for a start. You could try white chocolate, that could be good.

And they involve no cooking, unless you count a bit of melting or whipping. If that is too much of a stretch for you, then you can just eat biscuits straight from the packet and be done with it…

Broken biscuit cake

Also known as biscuit fridge cake, or tiffin, this is that deliciously moreish wedge of chocolate crammed with bits of biscuit. It manages to be dense and toothsome, yet soft, all at the same time. sometimes it has other things inside too, such as cherries.

How to make cake using biscuits

Basic recipe for chocolate fridge cake using condensed milk

1 can condensed milk

3/4 cup butter

1 cup chocolate chunks

1 pack plain biscuits

  1. Line a tin or any shallow container with greaseproof paper
  2. Break the biscuits into a large bowl
  3. In a small pan over a low heat, melt the butter, condensed milk, and chocolate together.
  4. Mix this into the biscuits.
  5. Press into the tin and chill in the fridge for several hours or until set.

Chocolate ripple biscuit cake

Chocolate ripple cake is the stuff of childhood fantasy. It centered originally around the particular texture (or maybe widespread availability) of the chocolate ripple biscuit. If you feel brave enough to break free of tradition then you could try a triple choc chip cookie. You could dispense with the chocolate altogether, and experiment with anzac biscuits or maybe a coffee cream? Just saying.

If you do feel the need to behave in such an outrageous manner there is only one rule. You have to keep it kitchy cool.

This biscuit cake is made by whipping cream, with a touch of icing sugar and a dash of vanilla, and sandwiching the biscuits together. Do them in groups of four, and lie the stacks on a plate so that the biscuits are horizontal. So that you have the cross section of stripes when you cut into it. Lay three or four stacks in a length so that you have a log shape. Now cover the whole lot with more softly whipped cream. Decorate with broken chocolate biscuits, lollies, or whatever else you fancy.

You could add Baileys or another alcohol to the cream. You do need to be careful when adding liquid/alcohol/vanilla to cream as it may seize. Or just pour a few shots of alcohol over the biscuit stacks.

You could use frosting instead of cream. Or the chocolate mix from the tiffin above. A chocolate glaze is a nice addition. To make a chocolate glaze simply stir a teaspoon of vegetable oil into melted chocolate and pour it on.

Cream cheese and orange biscuit cake

Here’s a nice cream cheese frosting with a bit of orange zest and a little honey. Maybe a touch of cinnamon and these ginger and date biscuits?

Mix 600g cream cheese with 200g soft unsalted butter and 100g of icing sugar. Stir in 2 tbsp honey and the zest of 1 or 2 oranges.

Italian biscuit cake 

biscuit cake

In Italy, of course, they make their fridge cake with style. Not only will it include things like pistachios and candied peel, but is rolled into a sausage shape and tied up with string like an actual salami. It is even called chocolate salami.

Rocky road biscuit cake

Good old rocky road. Not to be messed with, it is simply fridge cake but with mini marshmallows and raisins. Milk chocolate please.

How to store chocolate biscuit cake

Whatever road of biscuit cake you choose to follow, it belongs in the fridge. Where it will live quite happily for 3 days if it has fresh cream or over a week if it does not.


How creative can you get with a packet of biscuits? What do you think is the best biscuit for a biscuit cake? Don’t forget to take advantage of wholesale prices at our bulk food store.



Get creative with your biscuit base for cheesecake and beyond…

biscuit base

The perfect buttery biscuit crumb base is an essential part of a good cheesecake. Also part of many other desserts, it is a great shortcut to have up your sleeve. But you don’t need to stick with boring biscuits. Any biscuit can be used to make a great cheesecake base.

How to make a biscuit base

A classic biscuit crumb base is made from crushed biscuits mixed with melted butter and set in the fridge. It can form just the base of your cheesecake or dessert, or be pressed up the sides to form a crust.

You can get really creative with your base, and not just in terms of the biscuits used. Try piling the butter/crumb mix into the base of glasses and topping with chocolate mousse, or even just custard mixed with lemon curd.

Classic dishes using a crumb base, other than cheesecake, include banoffee pie, key lime pie, and peanut butter pie. You can make mini versions by lining bun tins with the biscuit crumb mixture. Not so classic ways to use a biscuit crumb base include lemon meringue pie with a biscuit base instead of pastry, or a lemon tart with biscuit base, or even a chocolate tart. Any dessert you can think of that uses a blind baked pastry base is a prime candidate for a buttery biscuit base.

biscuit base recipe

What are the best biscuits for a cheesecake base?

As long as they are crisp biscuits not soft chewy type cookies, you can use any biscuits for your base. A food processor helps with chocolate coated or cream filled biscuits in order to form a nice even crumb. A cream filled biscuit will create a softer sweeter crumb but is well worth experimenting with. Some biscuits will absorb less butter than others, so you may need to play about with proportions.

You could try…

Anzac biscuits

Ginger macadamia

Or even a passion fruit cream.

Make a gluten free biscuit crumb base with our gluten free chocolate chip cookies.

Biscuit 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 unsalted butter, melted

  1. 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.
  2. Tip the crumb into a bowl. Even if you used a food processor.
  3. Stir the butter into the crumb using a wooden spoon or spatula. You want something that just sticks together.
  4. Press the mixture gently into the tin and set in the fridge for half an hour before filling.
  5. You can pile the crumb loosely onto a baking tray and set without pressing to form a crumble.

Can I make a vegan biscuit base?

You can make a vegan biscuit base as long as your biscuits are vegan and contain no animal products. Just switch out the butter for coconut oil or a plant-based butter. Choose a hard block butter, not a soft spreadable one.

Why is my cheesecake biscuit base too crumbly?

If your biscuit base is too crumbly, you may not have created a fine even crumb, or you may need more butter.

You may not have pressed hard enough when lining the tin.

However a base that is crumbly is infinitely preferable to one that is too hard.

If your biscuity base is too hard then you may have over mixed, which can often result if you blend the butter and the crumb together in a food processor. Too much butter can lead to a mixture that sets too hard – if your crumb mixture looks wet or greasy then you have too much butter. You may also just have pressed too hard when lining the tin.


Check out our range of all Australian cookies or buy your biscuits in bulk online.


Hazelnut triple chocolate cookie ice cream sandwich recipe

cookie ice cream sandwich

Try this easy ice cream sandwich recipe using triple chocolate cookies and salted caramel ice cream.

As well as the cookies and the ice cream you will need milk, dark and white chocolate, and chopped hazelnuts. Or use all purpose ‘nibs’ usually made from almonds – you will find them in the baking aisle. You will also need chocolate hazelnut spread.

You can make the cookie ice cream sandwiches up in advance and freeze them in batches.

Because biscuits…and ice cream.


An ice cream sandwich is made from ice cream sandwiched between biscuits, cookies, or wafers. The perfect decadent dessert, they are super easy to make using store bought cookies and ice cream. A drizzle of chocolate and a scatter of nuts gives you maximum impact for minimal effort. We add chocolate hazelnut spread to our recipe to make them extra special and super chocolatey.

Hazelnut triple chocolate cookie ice cream sandwich recipe

You will need –

1 pack triple chocolate cookies

4 tbsp hazelnut chocolate spread

250ml salted caramel ice cream

50g dark chocolate, melted

50g milk chocolate, melted

50g white chocolate, melted

2 tbsp chopped hazelnuts

Ice cream sandwich recipe

  • Let the ice cream soften a little.

how to make chocolate chip ice cream sandwiches

homemade ice cream sandwiches

  • Spread the cookies with hazelnut chocolate spread.

easy ice cream sandwiches

  • Top half of the cookies with ice cream.

cookie ice cream sandwich 2

  • Top with the other half to make sandwiches.
  • Place in the freezer until the ice cream has firmed up a little.

How to make ice cream sandwiches

  • Drizzle with melted chocolate.

Ice cream sandwich

  • Scatter with nuts.
  • Transfer back to the freezer and serve as required

To make your ice cream sandwiches soft enough to eat, leave them at room temperature for about 5 minutes before serving. To make it easier to eat, wrap them in a folded square of greaseproof paper.

Check out our range of premium Australian cookies, and don’t forget you can bulk buy online at our wholesale store.






Butter Shortbread Cookies are Perfect for a High Tea Party

Butter shortbread cookies

Bush Cookies supply a wide range of packaged cookies and snack foods Australia wide.. Butter shortbread cookies by Bush Cookies are traditional gourmet cookies that are ideal for morning and afternoon tea ideas. These wholesale cookies are perfect for the high tea party and any kind of social gatherings.

Shortbread is a crunchy traditional biscuit which was invented by a Scottish cook in 1736. They were named for their crumbly texture caused by their high fat content from the generous butter portions that give them their great flavor.

The basic recipe for these biscuits is traditionally one part white sugar, to two parts butter, & three parts wheat flour.
However many bakers add other ingredients like a pinch of salt and cornflour or rice flour to change the cookies texture. Some recipes alter the sugar ingredient using half icing sugar and half granulated Sugar.

A true shortbread biscuit contains no leavening agent like baking soda or baking powder used in other baked goods. Many shortbread biscuits are still called Scottish Shortbread as Scottish bakers export fancy tins of their brand of shortbread biscuits, as Christmas gifts to foreign countries all around the globe.

Traditional Shortbread biscuits are often stamped into a pattern before cooking as their stiff dough retains its shape during baking. Shortbread Biscuits are also cut into a variery of shapes to make them more interesting.

Butter shortbread cookies are delicious and nice to taste gourmet cookies.  Visit our site to know more details about the product. Book your favorite product and get online discounts from our online store. We deliver a huge bulk of cookies to most sectors of Australia.

Bush Cookies the Online Shop for Cookie Lovers

Cookies and Bickies are crunchie biscuits that people of all ages will love. Bush Cookies are gourmet wholesale cookies which are a great idea to start with your morning tea. All Bush Cookies brand cookies and bickies which are available in our online shop are hand made gourmet cookies.
Our Freckle Bickies and Angel Cookies are the perfect snacks for little kids because of its pretty colorful in which they are decorated with choc button freckles etc. You will also find different cream filled  flavors and varieties with us.  Our tasty vanilla Angel cookies are sprinkled with hundreds of nonpareil sprinkles. Our Passion fruit cookies are filled with crunchy cream of real passion fruit; it is a nice cream biscuit to indulge in a tea party.

Why not order some Bush Cookies delights for your next high tea party?

Bush Cookies is a registered brand of Opera Foods, cookie wholesale distributors; we deliver healthy food products to cafes and retail shops in and around the suburbs of Brisbane, Sydney and Melbourne.