Cheese, Bacon and Chive Biscuits.

These savoury biscuits are great to have around for a quick after school snack or to serve with pre dinner drinks. The Mini Bowl is ideal to finely chop the bacon which is then added to the rest of the ingredients in the Tefal Cuisine Companion bowl and mixed to a dough in a matter of minutes.

Note: Makes 20 biscuits.

Note: I've used Cayenne Pepper, but Paprika or any other spice can be used.

40 gms Short Cut Bacon cut into thirds

60 gms chilled Butter diced 

80 gms Plain Flour 

15 gms Self Raising Flour 

Pinch Cayenne Pepper or to taste

60 gms Cheddar Cheese grated

5 gms Parmesan grated 

1 tablespoon Chives finely chopped 

2 teaspoons Milk

Insert Mini Bowl

Add bacon

Sp11:15sec or until finely chopped. Remove Mini Bowl and set aside.

Insert Kneading Blade. Stopper in.

Add butter, plain flour, self raising flour, cayenne pepper, cheeses, chopped bacon, chives and milk.

Sp10:60sec

Pulse 45sec or until mixture starts to come together.

Using your hands form dough into log, wrap in cling wrap and freeze 30 mins.

Cut log into 1/2 cm thick rounds, place on paper lined baking tray and bake 160 deg 15 minutes or until biscuits turn golden around the outsides.

Leave to cool on baking tray.

Choc Chip Cookies

Choc chip cookies are one of those classic biscuits that are always loved and enjoyed. These choc chip cookies are chewy and packed full of delicious chocolate chips. The Tefal Cuisine Companion mixes the dough in minutes and they take about 10 minutes to bake. I also make these to crush, mix with melted butter and use as a base for various slices.

150 gms Butter softened
100 gms Caster Sugar
90 gms Brown Sugar
1 Egg
1/2 teaspoon Vanilla Extract
270 gms Plain Flour
1/2 cup Dark Chocolate Chips plus extra
1/2 cup Milk Chocolate Chips plus extra

Pre heat oven to 160 deg. Line 2 cookie trays with baking paper.

Insert Kneading Blade. Stopper out.
Add butter, caster sugar and brown sugar
Sp10:2mins or until mixture is smooth and creamy
Add egg and vanilla extract
Sp6:30sec or until combined
Add flour and chocolate chips
Sp10:10sec or until combined. Remove blade and stir through with spatula.

Roll heaped tablespoons of mixture into balls and place on baking trays leaving room for spreading. Flatten slightly with fingers and press 2 or 3 extra choc chips into biscuit dough.
Bake 12-15 minutes or until edges are a light golden colour.
Leave to firm up on baking trays for 10 minutes before removing to wire racks to cool.

Linzer Biscuits

Linzer Biscuits 

An Austrian classic biscuit combining almond, cinnamon and raspberry jam. The Tefal Cuisine Companion mixes the dough in seconds and can make the jam in under 20 minutes using frozen raspberries and sugar. The jam recipe can be found by typing raspberry jam in the search function. I coated the bottoms of the biscuits with chocolate for an extra taste sensation. 

I used special Linzer biscuit cutters but any cookie cutter can be used and the middles can be cut out with a smaller cutter or a piping tip. 

Makes approx 24 completed Biscuits. 

230 gms Unsalted Butter softened
1 large Egg

40 gms Almond Meal

85 gms Brown Sugar 

360 gms Plain Flour

1/2 teaspoon Baking Powder

1/4 teaspoon Cinnamon

Raspberry Jam
Icing Sugar Mixture
Dark Chocolate melted (optional)

Insert Kneading Blade. Stopper out.
Add all ingredients in order listed

Sp10:30sec or until mixture forms a ball. 

Divide in 2 and shape into discs, cover with cling wrap and refrigerate one hour. 

Roll or pat out first disc on lightly floured silicone sheet or board (you may need to lightly flour your rolling pin) to about 3/4 cm thick and cut out 5 cm rounds. Use a small spatula to remove the rounds from the silicone sheet and place on paper lined baking tray. 

Roll out second disc as above and cut out centres with a small cookie cutter, piping tip etc. 

You can re roll the off cuts to make more biscuits. 

Bake at 160 degrees for 12-14 minutes or until just beginning to turn light golden around the edges. Leave biscuits on baking trays for 10 minutes to firm up before transferring to cooling racks.
Spread melted chocolate on bottom of biscuits if liked. Leave to set then spread 3/4 teaspoon of jam on biscuit bases. Sift icing sugar mixture over biscuit tops and place over raspberry jam filled biscuit bases. 

Custard Cream Biscuits

Custard Cream Biscuits 

These delicious custard flavoured biscuits are the perfect treat to have with a cup of tea or coffee for morning or afternoon tea. The Tefal Cuisine Companion mixes these to perfection in a few seconds. I often freeze half the dough so I can have fresh home baked biscuits when friends drop in. The custard filling can be mixed in the Cuisine Companion or just mixed or whisked by hand.

Biscuits

100 gms Unsalted Butter softened

40 gms Caster Sugar

100 gms Plain Flour 

25 gms Custard Powder sifted

25 gms Cornflour sifted

5 mls Milk

Insert Kneading Blade. Stopper out. 

Add all ingredients except milk. 

Start Pastry P1 adding milk through hole in lid if mixture hasn't come together after 1 minute.

Knead for a few seconds on lightly floured board or silicone sheet, roll into a log, cover with cling wrap and refrigerate for an hour. 

Slice into 1cm rounds, place on paper lined cookie trays and bake at 160 deg for 10-12 minutes or until edges are light golden. Leave on trays for 10 minutes then place on wire racks to cool. 

Custard Filling 

150 gms Icing Sugar sifted

45 gms Unsalted Butter softened

20 gms Custard Powder sifted

15 mls Milk

Add all ingredients to mixing bowl. Whisk until smooth. 

Assembly

Place custard filling in zip lock bag, cut a hole in corner of the bag and pipe filling on half of the biscuits. Place remaining biscuits on top of custard filling and store in airtight container.

Shortbread

Shortbread

Rich, buttery shortbread, so easy in the Tefal Cuisine Companion. This shortbread mixture can be piped, rolled into a log and sliced or patted out on a generously floured board or silicone sheet and cut out with cookie cutters using a small metal spatula to transfer to paper lined baking trays. Heat and humidity will affect the consistency of the dough because of the high quantity of butter, you may need to refrigerate the dough briefly before slicing or patting out. For rolling into a log to slice for biscuits you will need to use chilled butter. For piping the shortbread dough you will need softened butter. This dough freezes beautifully, just roll into a log, place in a zip lock bag and freeze until required.

250 gms Butter diced (chilled if you are rolling the dough into a log to slice for biscuits), (softened but firm enough to dice if piping the dough).
50 gms Icing Sugar
250 gms Plain Flour
50 gms Cornflour
1/2 tspn Vanilla Extract
Insert Kneading Blade, Stopper in.
Add all ingredients

For shaping into a log and slicing using chilled butter

Sp10:30sec or until mixture comes together and forms a ball. Pulse after 30sec if necessary.
The shortbread mixture can now be rolled into a log and sliced or patted out on floured board and cut out with cookie cutters. Place on paper lined oven trays and bake 160 deg 10-15 mins or until edges start turning a light golden brown. Leave on trays 10 mins before transferring to cooling racks.
Decorate as desired.

For Piping using softened butter

Sp10: until mixture is combined and very soft.
Place biscuit mixture into piping bag fitted with large open star nozzle. Pipe fingers onto paper lined baking trays.
Bake 160 deg for 10-15 mins or until edges start turning light golden. Leave for 10 mins on baking tray before transferring to cooling racks.
Melt 200 gms white chocolate and dip one end of biscuit into melted white chocolate.  Leave to dry on lightly oiled wire cooling tray. Melt 200 gms dark chocolate and dip opposite end of biscuit into melted dark chocolate. Leave to dry on lightly oiled wire cooling tray.