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