GIRL GUIDE BISCUIT RECIPES - GIRL GUIDES AUSTRALIA 2019
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GIRL GUIDE BISCUIT
RECIPES
GIRL GUIDES AUSTRALIA 2019
Mini S’Mores
Cheesecakes
150g of your favorite Girl Guide biscuits • Line a 12 hole muffin pan with muffin papers.
100g butter, melted • Crush biscuits until you have coarse crumbs. Place
500g cream cheese, softened in a bowl and mix in the melted butter.
¼ cup thickened cream • Spread the crumbs evenly between the 12 muffin
pan tray, flatten with a teaspoon and place tray in
2 tablespoons caster sugar the freezer for 10 minutes or so to set.
1 teaspoon vanilla essence
• Using electric beaters, whip together the cream
50g marshmallows, melted cheese, ¼ cup cream, caster sugar and vanilla.
100g marshmallows, quartered (or 100g mini • Melt 50g marshmallows in the microwave in a
marshmallows) separate bowl for approximately 30 seconds.
½ cup thickened cream, extra Combined melted marshmallows with cream
cheese mixture and beat well.
200g chocolate (milk, dark or white!)
• 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 Biscuits
200g peppermint chocolate
¼ 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 Pie
1 pkt TRADITIONAL Girl Guide
Biscuits
90g butter, melted
1 tin condensed milk
• Process biscuits to a crumb, add
½ cup lemon juice butter. Press mixture into a pie plate
and refrigerate.
3 eggs, separated
• Combine condensed milk and lemon
½ cup caster sugar 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.
Easy Fruit Trifle
• 1 pkt BUTTER SHORTBREAD (gluten free) Girl Guide Biscuits
• 410g tinned fruit salad
• 1 pkt any fruit flavoured jelly • Prepare jelly as per instructions
and refrigerate until set.
• 1 small carton vanilla custard
• 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.
Girl Guide Jelly Slice
1pkt TRADITIONAL Girl Guide Biscuits
175g butter, melted • Grease and line base of a slice pan.
pinch of ground cinnamon • Process biscuits in a food processor ( or in a
snap lock bag, and crush with rolling pin) to a
1 tin condensed milk fine crumb. Add butter and cinnamon and
process again.
½ cup lemon juice
• Press mixture into base of pan. Chill for 30
¾ cup boiling water
mins.
2 t gelatine powder
• Combine condensed milk and lemon juice in a
Packet of red jelly crystals 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 Biscuits
1T caster sugar
1t Vanilla essence
500mls 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.
Mini Chocolate Chip
Milkshakes
• 1 pkt MINI CHOCOLATE CHIP Girl Guide Biscuits
• 2 cups of whole milk
• ½ cup of vanilla ice-cream
• 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!
Gluten Free
Hedgehog
2 pkts BUTTER SHORTBREAD
(Gluten Free) Girl Guide
biscuits, coarsely chopped
125gm chopped walnuts • Grease a 20cm x 30cm
lamington pan or line with
½ cup desiccated coconut baking paper.
250g butter, chopped • Combine biscuits, nuts and
coconut in large bowl.
1 ¼ cups caster sugar
• Place butter, sugar and
1/3 cup cocoa powder cocoa in a pan; stir over heat
1 egg, lightly beaten until the butter is melted and
sugar is dissolved. Remove
200g chocolate, melted from heat and cool a little
before whisking in the egg.
½ teaspoon vegetable oil
• 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 • Crush the chocolate biscuits until they
Biscuits become crumbs.
2 tablespoons of butter • Melt the butter and add to the biscuits
500gr of cream cheese • Pour into spring form pan and squeeze
the biscuits around the edge and then fill
3 teaspoons of gelatine in the bottom. Then place in fridge.
water • In a food processor, processor the cream
1 block of chocolate. cheese until smooth.
600ml Cream • 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 4hrsAmazing
Guide Apple
Crumble
½ pkt of TRADITIONAL
Girl Guide biscuits
10 small apples
• Preheat oven to 180°C
1 cup rolled oats
• Peel and cut apples into slices
½ cup brown sugar
• Layer in a greased baking dish
50 g butter
• Sprinkle chai spice sugar over
Chai spice sugar to taste 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.Choc Snowballs
• 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 • 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.Very Berry Cheesecake Glass
Base:
2 pkts MINI CHOCOLATE CHIP Girl Guide
Biscuits
1 tsp margarine
• Crumble Mini chocolate-chip biscuits into
Cheesecake: crumbs and combine with margarine
50g Cream Cheese • Press crumbs into the base of the serving
glass
2 tbs icing sugar
• Combine cream cheese and icing sugar
¾ cup frozen berries in a ziplock bag until mixture is smooth
1 tsp vanilla essense • Add vanilla essence and combine
¼ cup cream • Beat cream and add to zip lock bag. Add
mixed berries
Topping: • Cut corner of the zip-lock bag and pipe
into serving glass
8 fresh strawberries
• Slice strawberries amd decorate. Drizzle
Strawberry topping sauce with strawberry sauce.
¼ cup milk chocolate meltsGarden İn A
Cup
4 MINI CHOCOLATE CHIP Girl Guide
Biscuits
1 TRADITIONAL Girl Guide Biscuit
traditional • Put jelly into glass, mix it so it looks like
crystals.
1 pkt red coloured jelly
• Crush up Mini chocolate-chip’s with
Lolly snakes (as many as you want) rolling pin.
1 marshmallow • 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 • Put all the biscuits in between two tea towels on a
counter and crush them into a fine crumb. Melt
2t butter the butter in the microwave and then mix all
ingredients in a big bowl until well combined.
2T golden syrup
• Line cupcake trays and scoop 1T of mixture into
2 cups SR flour each paper case. Compact the mixture so its
6T cocoa powder covering the bottom of each paper case evenly.
500g softened unsalted butter • Sieve your flour, cocoa and sugar into a big bowl.
Add the rest of your ingredients and beat
1 cup white sugar together with an electric mixer for 1 minute.
2t vanilla essence • Scoop the batter into the cupcake cases that
group 1 has prepared, making sure you leave
4 eggs enough room for the cupcakes to rise in the oven.
½ cup milk • Bake at 170 degrees Celsius for 20 minutes.
• Beat the butter with an electric mixer for 2
minutes, until pale and fluffy
ICING:
• Sieve your icing sugar and cocoa together, add
1T milk half of it to your butter and beat for another two
minutes. Add the rest and beat for another 2
2 cups icing sugar minutes or until it’s nice and fluffy. Finally, add
your milk and beat until well combined.
1cup butter
• Scoop the mixture into a piping bag and once the
2T cocoa powder
cupcakes have cooled, pipe the icing onto them.Mini Chocolate
Chip Biscuits and
Cream Cupcakes
1 pkt MINI CHOCOLATE CHIP Girl Guide • Preheat the oven to 350 degrees and line 12
Biscuits muffin cups with paper or aluminum foil liners.
1 cup flour • In a medium bowl or on a large square of
waxed paper, sift together the flour, cocoa
1/3 cup unsweetened cocoa powder powder, baking soda, baking powder and salt
and set aside.
¾ teaspoon baking soda
• In a large bowl, whisk together the milk and
½ teaspoon baking powder vinegar; set aside for a few minutes to curdle.
¼ teaspoon salt • Add the sugar, oil and vanilla extract and beat
until foamy. Add the dry ingredients in 2
1 cup milk increments, and beat until no large lumps
remain.
1 tsp apple cider vinegar
• Add the crushed biscuits to the batter, stirring
¾ cup sugar just to combine. Spoon the batter into the liner
cups, filling them three-quarters full.
1/3 cup canola oil
• Bake for 18 to 20 minutes or until a toothpick
1 tsp vanilla extract 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 • Line cake tin with baking paper.
90g unsalted cooking butter • Juice lemons to provide about 1/3 of a
cup of juice.
250g cream cheese
• Crush the biscuits.
3-4 lemons
• Melt the butter, and mix it into biscuit
Lemon curd (half a jar) 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
• 12 TRADITIONAL Girl Guide Biscuits
• Place a Girl Guide biscuit upside
• 1 cup lemon butter (home made is best!) down into silicone muffin trays.
• 1 x 250g tub light spreadable cream cheese • Blend together the lemon butter,
cream cheese and vanilla ice cream
• 2 cups fat reduced vanilla ice cream
• Spoon onto the biscuits in the
muffin trays
• Freeze for 2 hoursNo Bake
Ginger Slice
250g pkt BUTTER SHORTBREAD
(Gluten Free) Girl Guide biscuits
(crumbed) • Mix together the condensed
milk and butter in a sauce pan
100g unsalted butter until butter melts and combines
with the condensed milk.
1/3 tin sweetened skim sondensed
milk • Mix all other ingredients
together into biscuit crumbs,
1 teasp ground ginger then pour in melted butter and
milk mixture.
1/3 cup brown Ssugar
• Mix well then spread in a lined
½ cup chopped walnuts
lamington tray and chill.
½ cup chopped naked ginger
• Cut into squares or fingers
when firm. Keep in the
refrigeratorGirl Guide Truffles
200 g. Traditional or
BUTTER
SHORTBREAD
(Gluten Free) Girl • Place all ingredients
Guide biscuits, in a bowl, except the
crumbed condensed milk.
1 cup coconut • Add the milk
2 teasp. Cocoa gradually till the
mixture is stiff
½ cup choc bits enough to roll into
balls.
½ can condensed
skim milk • 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 milkBrownie’s
Delight
1 cup crumbled Mini
Chocolate Chip Guide
Biscuits
75g melted unsalted butter
1 can sweetened
condensed • Mix biscuit crumbs and
melted butter and spread
skim milk
in a lined lamington tray.
1 cup coconut Sprinkle over choc bits,
coconut and nuts.
¾ cup crumbed walnuts
• Pour condensed milk
¾ cup dark choc bits
over all and bake in oven
for 30 mins.
• Allow to cool before
cutting into squaresYummy Tart Shell
1 packet Traditional Girl Guide Biscuits,
crumbed
100g unsalted butter, melted
• 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 etcYou can also read
