BISCUIT RECIPE FULL

Sugar: You can substitute sugar with jaggery, palm jaggery or coconut jaggery. You may substitute it with water and add 2 tsp butter.

BISCUIT RECIPE FULL

Milk: I use full fat milk to make the syrup. If you use salted biscuits, then your cake will have the taste of salt in it.Д¬ocoa powder: A good quality cocoa powder is needed to make a good chocolate syrup. But you can also use any other lightly sweetened biscuits of your choice. I have used digestive biscuits this time.

Mix it with broken biscuits and press in a cake mould.Д«iscuits: Any kind of tea biscuits that are thick will go well to make this biscuit cake.

The entire recipe is divided into 3 easy steps. I have also shared many tips & substitutes. So I have not used ingredients like condensed milk or margarine.Д«ut you can use them if you prefer. I try to keep the recipe as healthy as possible. The recipe shared here is not a traditional or an authentic one. This biscuit cake can be served plain or with ice cream or tea. You can make it for a potluck, tea party or kids party & amaze your guests. This week I got to make it again on demand so thought of sharing it here. Last year during the summer holidays I made this biscuit cake a few times for my kids & loved the way it turned out. If you love snacking on cakes & cookies then you need to try this. AustraliaвЂ™s Hedgehog slice and Malaysian batik cake are also similar & are well known. Colour as desired: let the artistic spirit within you speak, remembering with gratitude that children have very bad taste.Chocolate biscuit cake is very popular as a royal dessert and is said to have been a favorite of Queen Elizabeth II & Prince William. Put a couple of tablespoons of just-not-boiling water into a large bowl, add the sieved confectioners' sugar and mix together, adding more water as you need to form a thick paste. When theyвЂ™re all fully cooled, you can get on with the icing. Cool on a rack and continue with the rest of the dough.

Bake for 8вЂ“12 minutes, by which time they will be lightly golden around the edges.

Colour as desired: let the artistic spirit within you speak, remembering with gratitude that children have very bad taste. Put a couple of tablespoons of just-not-boiling water into a large bowl, add the sieved icing sugar and mix together, adding more water as you need to form a thick paste.

Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the baking sheets. Then roll it out to a thickness of about ВЅ cm / Вј inch. Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until youвЂ™ve finished with the first) and sprinkle a little more flour on top of that.When you are ready to make the biscuits, preheat the oven to 180вњ¬/160вЊ Fan/gas mark 4/350вњЇ.Halve the dough, form into fat discs, wrap each half in clingfilm and rest in the fridge for at least 1 hour. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Add the dry ingredients to the butter and eggs, and mix gently but surely. In another bowl, combine the flour, baking powder and salt. Cream the butter and sugar together until pale and moving towards moussiness, then beat in the eggs and vanilla.You will need biscuit cutters and two baking sheets, greased or lined.

Biscuit recipe