FROST BITE Recipe Exchange: Refrigerator biscuits

This week's contributor to the FROST BITE Recipe Exchange is Vicky from My Family Kitchen blog.  It's a new blog so why not support a new blogger, and you can follow her on facebook here.

Each weekend I post a freezer-friendly recipe from one of our friends in the FROST BITE community.  For more information and how to participate, have a look here.


Refrigerator Biscuits


My ex-step-mother *giggle* used to make a biscuit very similar to these and as kids, we would devour them every weekend. This morning I, for the first time, made the biscuits following a recipe she had. She would make up a couple of variations and cook some of each and keep the remaining dough in the freezer. Thankfully I did whip up a batch, as ‘something’ went very wrong with it. As you can imagine, I was thrown into an almighty tailspin. With sincere thanks to the internet, I found the following recipe and having just placed them in the fridge to ‘chill out’, can say the dough is perfect and my boys both agree, the bowl and wooden spoon are both worth licking!! My ex-step-mother was very big on baking but did not really offer fruit the way I do with my kids. Baking such yummies is reserved for Easter, Birthdays and Christmas. ( I also have ‘secret’ memories of stealing the raw dough from the freezer and snacking on it! )


225g of Plain Flour
1 tsp Baking Powder
100 g softened Butter or Margarine
175 g Sugar
1 tsp Vanilla Essence
1 Egg, beaten


Sift the flour and baking powder together into a mixing bowl. Add butter or margarine and rub in with fingers until it resembles bread crumbs.
Stir in sugar.  Stir in vanilla essence. Add enough of the beaten egg to form a nice smooth dough.

On a floured bench, roll dough into a long sausage.  Place dough onto foil and wrap up tightly, keeping the sausage shape. Twist ends tightly. Make sure to keep shape smooth. Place in fridge until firm.

Cut off the required number of slices and place them on a greased tray.  Bake in a moderate oven (180 degrees C) until golden or about 10-15 mins (depending on your oven).  Remove and allow to cool. Keep in an air tight container.  


My Tweek:  I used all of my egg.


Variations:
Add a tsp of ground ginger to the mixture.
Add 2 tsp of cinnamon to the mixture.
Add choc chips to the mixture or crushed nuts to the mixture.


The biscuits on the left have cinnamon added to the dough, the ones on the right have coloured chocolate decorations placed on top of the dough:




Here's what Vicky has to say about her blog (I love the "I like simple" philosophy):

"To put simply, a blog about what I like to cook up in our family kitchen, My Family Kitchen.  With three young children, I do find it hard to find the time to sit and blog without interruptions for drink cups to be refilled, to fill little growling tummy’s with food, to referee the latest battle between siblings,or to just sit and cuddle. I dream about baking daily for my little brood, of having a sensory overload awaiting for them on the table each night and of endless emails asking me for recipes or requests to bake for them and theirs. I dream. But I am content in my kitchen, it is the heart of our home, where we gather for meals, make coffee and chat endlessly with friends and family. In fact, the kitchen is what sold me on our house when we were searching for the perfect home.

My family Kitchen does not shine or glitter, it does not look cute or bold. You will not be overwhelmed with links, sponsors or other ‘click on me’ buttons. I like simple. My Family Kitchen is simple. xxxxx "


My Family Kitchen







Note: This recipe has not been tested by Susan Austin