biscuits in decorative bottles

Biscuits in decorative bottles



Festive Caramel Biscuits
1kg butter
750ml (600g) Huletts Caramel Sugar
4 extra large eggs
15ml Huletts Golden Syrup
1 tin caramel condensed milk
20ml caramel essence
12 x 250ml (1,680kg) cake flour
15ml bicarbonate of soda
15ml cream of tartar
5ml salt
colourful sprinklings (if desired)

SunSweet Biscuits
250g butter
500ml (400g) Huletts SunSweet Brown Sugar
2 extra large eggs
50ml crunchie peanut butter
10ml vanilla essence
5ml bicarbonate of soda dissolved in a little milk
500ml rice crispies
500ml oats
500ml desiccated coconut
500ml (280g) cake flour
10ml baking powder
5ml salt

Lemon Bites
250g butter
250ml (200g) Huletts White Sugar
2 packets Marie biscuits, crushed finely
500ml desiccated coconut
1 tin condensed milk
500ml (260g) Huletts Icing Sugar
15ml freshly squeezed lemon juice



Festive Caramel Biscuits

  1. Preheat oven to 180ºC.
  2. Cream butter and sugar well.
  3. Add eggs one at a time and beat well after each addition.
  4. Beat in the syrup, caramel condensed milk and caramel essence.
  5. Sift dry ingredients together. Mix in with butter mixture to form a soft dough.
  6. Pipe shapes on a greased baking sheet. Decorate if desired.
  7. Bake until golden brown.
  8. Makes 18-20 dozen biscuits

SunSweet Biscuits

  1. Preheat oven to 180ºC.
  2. Beat butter and sugar until creamy.
  3. Add eggs one at a time and beat well after each addition.
  4. Add rest of the ingredients and mix to a pliable dough.
  5. Roll into balls and place on a greased baking sheet. Flatten slightly with a fork or roll out the dough and cut into shapes.
  6. Bake for 10-12 minutes or until golden brown.
  7. Makes 12 dozen biscuits

Lemon Bites

  1. Melt the butter and sugar.
  2. Remove from heat and add the finely crushed biscuits, coconut, and condensed milk. Mix well.
  3. Press mixture into a greased baking sheet to a 5mm thickness. Flatten with a rolling pin.
  4. Cut into shapes whilst mixture is still soft. Remove and place on wire rack to dry completely.
  5. Mix the icing sugar with the lemon juice.
  6. Colour slightly with yellow food colouring, if desired.
  7. Decorate the biscuits with the icing and leave to dry completely.
  8. Makes 3 dozen biscuits