GIRL GUIDE BISCUIT RECIPES

GIRL GUIDES AUSTRALIA 2019

Mini S’MoresCheesecakes

150g of your favorite Girl Guide biscuits

100g butter, melted

500g cream cheese, softened

¼ cup thickened cream

2 tablespoons caster sugar

1 teaspoon vanilla essence

50g marshmallows, melted

100g marshmallows, quartered (or 100g mini marshmallows)

½ cup thickened cream, extra

200g chocolate (milk, dark or white!)

• Line a 12 hole muffin pan with muffin papers.

• Crush biscuits until you have coarse crumbs. Place in a bowl and mix in the melted butter.

• Spread the crumbs evenly between the 12 muffin pan tray, flatten with a teaspoon and place tray in the freezer for 10 minutes or so to set.

• Using electric beaters, whip together the cream cheese, ¼ cup cream, caster sugar and vanilla.

• Melt 50g marshmallows in the microwave in a separate bowl for approximately 30 seconds. Combined melted marshmallows with cream cheese mixture and beat well.

• Spoon cream cheese mixture on top of the chilled biscuit bases and return to the fridge for 10-15 minutes.

• Heat the remaining ½ cup cream in the microwave in short bursts until almost simmering.

• Pour heated cream over the broken chocolate and stir to make a thick ganache. Return ganache to the fridge for 5-10 minutes if needed.

• Spread the ganache on top of your cheesecake bases and return to the fridge for 10 minutes to set.

• Top cheesecakes with marshmallows and use a kitchen blow torch/cooking torch to brown the marshmallows. Leave to cool slightly and then enjoy!

Choc Mint Slice

1 pkt MINI CHOCOLATE CHIP Girl Guide Biscuits200g peppermint chocolate¼ cup butter ¼ tin condensed milk • Crush biscuits, but leave

some bigger pieces.

• Break chocolate into pieces and melt with the butter in microwave, in 30sec blasts.

• Stir in condensed milk and crushed biscuits.

• Press into square tin that has been lined with baking paper.

• Place in fridge until set.

Lemon Meringue Pie1 pkt TRADITIONAL Girl Guide Biscuits

90g butter, melted

1 tin condensed milk

½ cup lemon juice

3 eggs, separated

½ cup caster sugar

• Process biscuits to a crumb, add butter. Press mixture into a pie plate and refrigerate.

• Combine condensed milk and lemon juice. Add lightly beaten egg yolks and mix well.

• Pour mix into chilled crumb base.

• Beat egg whites until soft peaks form, gradually add caster sugar and beat until sugar is dissolved.

• Spoon meringue onto filling. Bake in a preheated oven (180 ) for 10-15 mins or until meringue is golden. Let pie cool before serving.

• Prepare jelly as per instructions and refrigerate until set.

• Lightly crush biscuits and place in serving bowl.

• Cover with tinned fruit.

• Chop up set jelly and place on top of fruit.

• Pour custard over biscuits, fruit and jelly.

• Refrigerate for at least 3 hrs before serving.

• 1 pkt BUTTER SHORTBREAD (gluten free) Girl Guide Biscuits

• 410g tinned fruit salad

• 1 pkt any fruit flavoured jelly

• 1 small carton vanilla custard

Easy Fruit Trifle

Girl Guide Jelly Slice

1pkt TRADITIONAL Girl Guide Biscuits

175g butter, melted

pinch of ground cinnamon

1 tin condensed milk

½ cup lemon juice

¾ cup boiling water

2 t gelatine powder

Packet of red jelly crystals

• Grease and line base of a slice pan.

• Process biscuits in a food processor ( or in a snap lock bag, and crush with rolling pin) to a fine crumb. Add butter and cinnamon and process again.

• Press mixture into base of pan. Chill for 30 mins.

• Combine condensed milk and lemon juice in a bowl. Combine water and gelatine in a bowl, stir until completely dissolved. Stir into condensed milk mixture. Pour over biscuit base and refrigerate for 1 hr.

• Meanwhile prepare jelly according to directions on pack, using 100mls less of cold water. Allow to come to room temperature. Pour jelly mix over set milk filling. Chill for a further hour or until jelly is set.

• Carefully remove slice from pan and slice.

Choc Ripple Cake

1 pkt MINI CHOCOLATE CHIP Girl Guide Biscuits1T caster sugar1t Vanilla essence500mls thickened cream

• Using electric beaters, beat the cream, sugar and essence in a bowl until soft peaks form.

• Spread a little of the cream along a serving platter to make the base.

• Stand 1 biscuit upright on its edge and spread with cream mixture.

• Place another biscuit alongside and sandwich together.

• Continue layering with cream mixture and biscuits to form a log.

• Spread remaining cream over the biscuit log to cover.

• Place in the fridge for a minimum of 6 hrs to set.

Choc Shortbread Balls

1 pkt BUTTER SHORTBREAD (Gluten Free) Girl Guide Biscuits

2 ½ T cocoa

½ can condensed milk

¼ cup desiccated coconut • Process biscuits in a food processor (or in a snap lock bag, and crush using a rolling pin).

• Mix biscuit crumbs with cocoa and condensed milk.

• Roll small amounts into balls and roll in coconut.

• Chill before serving.

• Crumble eight of the biscuits into a blender. Reserve the remaining two for later.

• Add the milk and ice-cream and blend until everything is fully incorporated. This will take a minute or two.

• Pour into glasses.

• Crumble the remaining biscuits on top of the milkshakes to serve – about half a biscuit each if you’re making four serves. Enjoy!

• 1 pkt MINI CHOCOLATE CHIP Girl Guide Biscuits

• 2 cups of whole milk

• ½ cup of vanilla ice-cream

Mini Chocolate Chip Milkshakes

Gluten Free Hedgehog

2 pkts BUTTER SHORTBREAD (Gluten Free) Girl Guide biscuits, coarsely chopped

125gm chopped walnuts

½ cup desiccated coconut

250g butter, chopped

1 ¼ cups caster sugar

1/3 cup cocoa powder

1 egg, lightly beaten

200g chocolate, melted

½ teaspoon vegetable oil

• Grease a 20cm x 30cm lamington pan or line with baking paper.

• Combine biscuits, nuts and coconut in large bowl.

• Place butter, sugar and cocoa in a pan; stir over heat until the butter is melted and sugar is dissolved. Remove from heat and cool a little before whisking in the egg.

• Pour chocolate mixture over biscuit mixture; mix well. Press into the prepared pan.

• Combine melted chocolate and oil and spread evenly over the mixture. Cover and refrigerate overnight.

• Once set, turn slice onto a chopping board. Cut into 16 slices (or more if desired) and enjoy!

Chocolate Cheesecake

3 pkts MINI CHOCOLATE CHIP Girl Guide Biscuits

2 tablespoons of butter

500gr of cream cheese

3 teaspoons of gelatine

water

1 block of chocolate.

600ml Cream

• Crush the chocolate biscuits until they become crumbs.

• Melt the butter and add to the biscuits

• Pour into spring form pan and squeeze the biscuits around the edge and then fill in the bottom. Then place in fridge.

• In a food processor, processor the cream cheese until smooth.

• In a microwave safe bowl add a small layer of water then add the gelatine. Put in the microwave for 30 seconds

• Add gelatine to the cream cheese.

• Melt chocolate in microwave (1 minute at a time). Pour into cream cheese mixture.

• In a electric mixer whip cream until peaks.

• Add cream cheese mixture to the whip cream and fold in.

• Pour mixture into the spring form pan

• Leave in fridge to set for about 4hrs

Amazing Guide Apple Crumble

½ pkt of TRADITIONALGirl Guide biscuits

10 small apples

1 cup rolled oats

½ cup brown sugar

50 g butter

Chai spice sugar to taste

• Preheat oven to 180°C

• Peel and cut apples into slices

• Layer in a greased baking dish

• Sprinkle chai spice sugar over the apples and mix through to coat them

TOPPING

• Blend traditional biscuits until crumbed.

• Mix in oats, brown sugar and melted butter until crumbly.

• Sprinkle over the top until the apples are covered.

• Cook for 30mins or until apples are cooked.

• Crush the biscuits and place into a mixing bowl.

• Add cocoa and coconut, stir together

• Once all mixed make a hole in the middle and then add condensed milk this makes it easier to mix.

• Take small amount of mixture and roll into a ball, then roll through extra coconut.

• Place the chocolate balls on a plate and chill in the fridge for 30 mins.

• 1 pkt TRADITIONAL Girl Guide Biscuits

• 1/3 cup (40g) cocoa powder

• 1/2 cup (45g) desiccated coconut (plus a little extra for rolling the balls in)

• 1 tin (395g) condensed milk

Choc Snowballs

Very Berry Cheesecake Glass

Base:

2 pkts MINI CHOCOLATE CHIP Girl Guide Biscuits

1 tsp margarine

Cheesecake:

50g Cream Cheese

2 tbs icing sugar

¾ cup frozen berries

1 tsp vanilla essense

¼ cup cream

Topping:

8 fresh strawberries

Strawberry topping sauce

¼ cup milk chocolate melts

• Crumble Mini chocolate-chip biscuits into crumbs and combine with margarine

• Press crumbs into the base of the serving glass

• Combine cream cheese and icing sugar in a ziplock bag until mixture is smooth

• Add vanilla essence and combine

• Beat cream and add to zip lock bag. Add mixed berries

• Cut corner of the zip-lock bag and pipe into serving glass

• Slice strawberries amd decorate. Drizzle with strawberry sauce.

Garden İn A Cup4 MINI CHOCOLATE CHIP Girl Guide Biscuits

1 TRADITIONAL Girl Guide Biscuit traditional

1 pkt red coloured jelly

Lolly snakes (as many as you want)

1 marshmallow

• Put jelly into glass, mix it so it looks like crystals.

• Crush up Mini chocolate-chip’s with rolling pin.

• Break up traditional so they look like pebbles.

• Mix the Mini chocolate-chip and traditional together.

• Put the jelly in, that will be your crystals.

• Put the marshmallow on the jelly that will be a rock.

• Put the dirt and rock mixture on the marshmallow.

• Finally, cut the snakes in halve and stick them into the dirt, that will be the worms.

• Dig in!

Girl Guide Biscuit Cupcakes

CUPCAKES:

230g pkt TRADITIONAL Girl Guide biscuits

2t butter

2T golden syrup

2 cups SR flour

6T cocoa powder

500g softened unsalted butter

1 cup white sugar

2t vanilla essence

4 eggs

½ cup milk

ICING:

1T milk

2 cups icing sugar

1cup butter

2T cocoa powder

• Put all the biscuits in between two tea towels on a counter and crush them into a fine crumb. Melt the butter in the microwave and then mix all ingredients in a big bowl until well combined.

• Line cupcake trays and scoop 1T of mixture into each paper case. Compact the mixture so its covering the bottom of each paper case evenly.

• Sieve your flour, cocoa and sugar into a big bowl. Add the rest of your ingredients and beat together with an electric mixer for 1 minute.

• Scoop the batter into the cupcake cases that group 1 has prepared, making sure you leave enough room for the cupcakes to rise in the oven.

• Bake at 170 degrees Celsius for 20 minutes.

• Beat the butter with an electric mixer for 2 minutes, until pale and fluffy

• Sieve your icing sugar and cocoa together, add half of it to your butter and beat for another two minutes. Add the rest and beat for another 2 minutes or until it’s nice and fluffy. Finally, add your milk and beat until well combined.

• Scoop the mixture into a piping bag and once the cupcakes have cooled, pipe the icing onto them.

Mini ChocolateChip Biscuits and Cream Cupcakes

1 pkt MINI CHOCOLATE CHIP Girl Guide Biscuits

1 cup flour

1/3 cup unsweetened cocoa powder

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 cup milk

1 tsp apple cider vinegar

¾ cup sugar

1/3 cup canola oil

1 tsp vanilla extract

• Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.

• In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.

• In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.

• Add the sugar, oil and vanilla extract and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.

• Add the crushed biscuits to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.

• Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

• Transfer to a wire rack to cool completely.

• While cupcakes cook, in the bowl, beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.

• Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.

• Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add some additional biscuit crumbs, mixing well.

• Ice the cupcakes and serve!

Famous Lemon Cheesecake

1 pkt TRADITIONAL Girl Guide Biscuits

395g sweetened condensed milk

90g unsalted cooking butter

250g cream cheese

3-4 lemons

Lemon curd (half a jar)

• Line cake tin with baking paper.

• Juice lemons to provide about 1/3 of a cup of juice.

• Crush the biscuits.

• Melt the butter, and mix it into biscuit crumbs.

• Pack butter and biscuit mixing with a spoon into bottom of the lined cake tin.

• Put in fridge for 30 minutes to set.

• Whisk chopped cream cheese, lemon juice and condensed milk until combined.

• Spoon mixture into cake tin on top of biscuit base.

• Put in fridge and leave to set for 24 hours.

• Top with lemon curd and serve.

Little Frozen Lemon Cheesecakes

• Place a Girl Guide biscuit upside down into silicone muffin trays.

• Blend together the lemon butter, cream cheese and vanilla ice cream

• Spoon onto the biscuits in the muffin trays

• Freeze for 2 hours

• 12 TRADITIONAL Girl Guide Biscuits

• 1 cup lemon butter (home made is best!)

• 1 x 250g tub light spreadable cream cheese

• 2 cups fat reduced vanilla ice cream

No Bake Ginger Slice

250g pkt BUTTER SHORTBREAD (Gluten Free) Girl Guide biscuits(crumbed)

100g unsalted butter

1/3 tin sweetened skim sondensed milk

1 teasp ground ginger

1/3 cup brown Ssugar

½ cup chopped walnuts

½ cup chopped naked ginger

• Mix together the condensed milk and butter in a sauce pan until butter melts and combines with the condensed milk.

• Mix all other ingredients together into biscuit crumbs, then pour in melted butter and milk mixture.

• Mix well then spread in a lined lamington tray and chill.

• Cut into squares or fingers when firm. Keep in the refrigerator

Girl Guide Truffles

200 g. Traditional or BUTTER SHORTBREAD (Gluten Free) Girl Guide biscuits, crumbed1 cup coconut2 teasp. Cocoa½ cup choc bits½ can condensed skim milk

• Place all ingredients in a bowl, except the condensed milk.

• Add the milk gradually till the mixture is stiff enough to roll into balls.

• Roll the balls in extra coconut and place in patty cases and chill. (Add less rum if the kids are getting into them).

Adults only version:Add 2 tbsp rum to the ingredients before mixing in the condensed milk

Brownie’s Delight1 cup crumbled Mini Chocolate Chip Guide Biscuits

75g melted unsalted butter

1 can sweetened condensed

skim milk

1 cup coconut

¾ cup crumbed walnuts

¾ cup dark choc bits

• Mix biscuit crumbs and melted butter and spread in a lined lamington tray. Sprinkle over choc bits, coconut and nuts.

• Pour condensed milk over all and bake in oven for 30 mins.

• Allow to cool before cutting into squares

Yummy Tart Shell

• Mix together and press into a foil lined pie dish.

• Bake in a slow oven (100 deg. C) for 20 mins.

• FILLING: Add filling of your choice eg custard, cheese cake mixture, chocolate mousse etc

1 packet Traditional Girl Guide Biscuits, crumbed

100g unsalted butter, melted