Though the exact recipes for our biscuits will always remain a secret, our kind bakers took some time away from the Furniss ovens to jot down a few tried and tested favourites for you to follow at home.
Send your recipes to recipes@furniss-foods.co.uk
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Preparation time: 10 mins |
These all-butter shortbread biscuits are simple to make but taste like heaven. Use a biscuit cutter to shape in to hearts, stars or traditional rounds
Ingredients
500g butter, softened
200g caster sugar
2 teaspoons vanilla extract
500g plain flour
Method
1. Preheat oven to 180C / Gas Mark 4.
2. Cream butter and sugar until fluffy. Stir in vanilla extract, pour in flower and mix well.
3. Roll dough out to 1cm thickness and cut out desired shapes with biscuit cutters. Place on a lined baking tray and bake for 10-12 minutes.
>>Download shortbread biscuit recipe PDF
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Preparation time: 15 mins |
A supreme treat for ginger lovers – spiced cookies crammed with succulent stem ginger
Ingredients
350g self-raising flour
pinch of salt
200g golden caster sugar
1 tbsp ground ginger
1tsp bicarbonate of soda
115g unsalted butter
90g golden syrup
1 large egg (beaten)
150g preserved stem ginger in syrup, drained and coarsely chopped.
Method
1. Preheat the oven to 160ºC / 325ºF / Gas 3. Line three baking sheets with greaseproof paper
2. Sieve the flour into a large mixing bowl. Add the salt, caster sugar,ground ginger and bicarbonate of soda and stir to combine.
3. Dice the butter and put it in a small saucepan with the syrup. Heat gently, stirring until the butter has melted. Remove from the heat and set aside to cool until just warm.
4. Pour the butter mixture over the dry ingredients, then add the egg and two thirds of the stem ginger. Mix thoroughly, then using your hands bring the dough together.
5. Shape the dough into 20 large balls. Place them, spaced well apart on the baking sheets and gently flatten the balls.
6. Press a few pieces of the remaining stem ginger into the top of each of the cookies.
7. Bake for about 12-15 mins, until light golden in colour.
8. Remove from the oven and leave to cool for one minute before transferring products onto a wire rack to cool completely.
>>Download stem ginger cookies recipe PDF
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Preparation time: 30 mins |
Have some fun with your children, cooking this delicious gingerbread man recipe together. Ensure your children take care with knives and watch they don’t burn themselves.
Ingredients
350g plain flour
175g soft, light brown sugar
100g butter
1 large free range egg
4 tbsps golden syrup
1 tsp bicarbonate of soda
1 tsp ground ginger
Method
1. Preheat oven to 180C / Gas Mark 4
2. Mix flour, butter, ginger and bicarbonate of soda in a bowl with your fingertips until crumbly.
3. Add the sugar, syrup and egg then mix until it forms a firm dough.
4. Roll out the dough to about 5mm thick. Make sure the surface of you rolling pin is well dusted with flour. Cut out the shapes using a knife or a gingerbread man cutter
5. Place the men on a greased or non-stick baking tray and put in to pre heated oven for about 15 mins.
6. When your gingerbread men are cooked, leave to cool on a rack for ½ hour.
7. Find some things to decorate your gingerbread men with. You could use raisins, chocolate chips, sweets or edible silver balls. Use a little bit of icing to stick the decorations on.
>>Download gingerbread men recipe PDF
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Preparation time: 10 mins |
These have been approved by the most honest and brutal critics – the kids.
Ingredients
250g plain flour
½ tsp bicarbonate of soda
½ tsp salt
170g unsalted butter, melted
200g soft dark brown sugar
100g caster sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
325g chocolate chips (white, milk or dark)
Method
1. Preheat the oven to 170C / Gas Mark 3. Grease baking trays and/or line with baking parchment.
2. Sift together the flour, bicarbonate of soda and salt. Set aside.
3. In a medium-sized bowl, cream the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until the mixture is light and creamy.
4. Mix in the sifted ingredients until just blended then stir in the chocolate chips by hand, using a wooden spoon.
5. Drop the cookie dough onto the prepared baking trays in dollops of about 2 good tablespoons per cookie.
6. Space the cookies at least 8cm apart and bake for 15-17 mins in the preheated oven, or until the edges are lightly toasted.
7. Cool on baking trays for a few minutes before transferring to wire racks where they should be left to cool down completely.
8. Or, if you really can’t wait, at least until they’ve cooled down enough to not burn your tongue.
>>Download chocolate chip cookies recipe PDF
