Content

• Resources
• Steps
• Advice
• Warning

Nothing can make you happier and smell better at home than homemade biscuits. Biscuits are no harder than other baked goods, but the taste is great. Read on to learn how to make a variety of popular cookies.

Resources

Chip chocolate biscuits

• ½ cup unsalted butter at room temperature
• ¾ cup brown sugar
• ¾ cup of white sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 350 gr chocolate chip
• 2 ¼ cup of flour
• ½ teaspoon of salt
• ½ teaspoon of baking soda

Sugar biscuits

• 1 cup butter at room temperature
• 1 cup of sugar
• 1 chicken egg
• 1 teaspoon of vanilla extract
• 2 ¾ cup of flour
• 2 teaspoons baking powder

Unbaked peanut butter biscuits

• 1 ¾ cup of sugar
• ½ cup of milk
• 1 teaspoon of vanilla extract
• ½ cup peanut butter
• 3 cups quick-cooked oatmeal
• ½ teaspoon of salt

Ginger biscuits

• ¾ cup butter at room temperature
• ½ cup brown sugar
• ½ cup of white sugar
• ¼ cup molasses
• 1 chicken egg
• 1 teaspoon of vanilla extract
• 2 cups of flour
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• 1 ½ teaspoon of cinnamon powder
• 1 ½ teaspoon of ginger powder
• ½ teaspoon clove powder

Steps

Method 1 of 5: Chocolate chip biscuits

1. 

   
   
   Preheat oven to 180 ° C.

2. 

   Mix and sift the dry ingredients into a bowl. Add flour, salt and baking soda to a bowl and mix well.

3. 

   
   
   Beat the butter and sugar in a separate bowl. Fill a large bowl with butter and sugar and beat with a hand mixer until the butter and sugar are evenly blended into a light, fluffy mixture.

4. 

   Add eggs and vanilla. Continue beating the mixture until all ingredients are completely blended.

5. 

   
   
   Stir the flour mixture. Stir dry ingredients with a long-handle spoon into a wet mixture; Continue mixing until no white powder is visible.

6. 

   Mix more chocolate chips. Pour the chocolate chips into the bowl and mix well with the dough with a spoon.

7. 

   Scoop each spoon of flour onto a baking tray. Use a small spoon or scoop of cream to scoop each spoon evenly and place in a baking tray. The batter spoons should be about 2.5 - 5 cm apart to allow room for the cake to expand during baking.
   • To keep the biscuits from sticking to the baking sheet, you can place stencils on the tray before placing each spoonful of flour on top.
   • To have really even biscuits, you can use a 1/8 measuring cup to scoop the dough.

8. 

   Bake. Place the baking tray in the oven and bake for 15 minutes or until the cake has golden brown on the top and edges look a bit crispy.

9. 

   Remove the cake from the oven and let cool. Place the cake on a cooling rack or transfer to a plate and allow to cool until eaten.

10. 

    Complete and enjoy! advertisement

Method 2 of 5: Sugar cookies

1. 

   Preheat oven to 180 degrees Celsius.

2. 

   Mix the dry ingredients. Put the flour, salt and baking soda in a bowl. Mix until all ingredients are evenly combined.

3. 

   Whip wet ingredients in a separate bowl. Add butter, sugar, eggs and vanilla to another bowl and beat until ingredients blend, mixture becomes light and fluffy.

4. 

   Mix the dry and wet ingredients together. Pour the flour mixture into the wet ingredients bowl. Use a long handle to stir the dough until the white powder is gone.

5. 

   Scoop the dough on the baking tray. Use a small spoon or scoop of ice cream to scoop each spoon of the batter evenly into the baking tray, spaced about 2.5 - 5 cm apart to make room for the cake to expand.

6. 

   Squeeze the cake. Use the bottom of the cup to press each spoon of flour to flatten the cake.

7. 

   Sprinkle sugar on the cake. The sugar will help to keep the cake and crispy after baking.

8. 

   Bake. Place the baking tray in the oven and bake for 15 minutes, or until the top is slightly yellow.

9. 

   Let the cake cool. Remove the cake from the oven and place it on a cooling rack or plate. Wait 1 or 2 minutes to cool down before eating.

10. 

    Cake decoration. Sugar biscuits can look very interesting with a mirror coating or sparkling glitter. Sprinkle a little glitter on the cake for a festive color. advertisement

Method 3 of 5: Non-baked peanut butter crackers

1. 

   Boil milk with sugar. Put the milk and sugar in the saucepan. Place a saucepan on the stove and turn on a medium-sized lighter. Bring the milk and sugar to a boil, stirring constantly until the sugar is completely dissolved; This time takes about 5 minutes. Remove the pot from the stove.

2. 

   Add vanilla, peanut butter and salt. Put the ingredients in the saucepan and stir until all is well.
   • You can add ½ cup cocoa powder to make chocolate peanut butter cookies.
   • Stir ½ cup peanut butter into the mixture.

3. 

   Stir the oats.

4. 

   Scoop each spoon into a baking tray lined with parchment paper. Use a small spoon or scoop of cream to scoop each spoon evenly on the baking tray.

5. 

   Let the cake cool for about 15 minutes. The cake will harden slightly when cooled. If you pick it up and it doesn't break, the cake is ready to go.

6. 

   Store leftovers in the refrigerator. Save the rest by storing it in the refrigerator to prevent it from melting and crumbling. advertisement

Method 4 of 5: Ginger biscuits

1. 

   Mix the dry ingredients. Add flour, baking soda, salt, cinnamon powder, ginger powder, and clove powder to a bowl. Use a whisk to stir the ingredients well.

2. 

   Beat the butter and sugar in a separate bowl. Put the butter and sugar in a mixing bowl and use the hand mixer to beat the ingredients light and fluffy.

3. 

   Add the rest of the wet ingredients to the mixture. Put eggs, vanilla and molasses in a bowl of butter and sugar. Beat the ingredients until all is well.

4. 

   Mix the two wet and dry ingredients. Pour bowl of flour mixture into wet ingredients bowl. Stir the dough with a spoon until no white powder is left.

5. 

   Squeeze the dough into a ball and cool. Use your hand to squeeze the dough into a round block, place in the middle of the wrap, grab the edges of the wrap to cover the block. Place the dough in the refrigerator and refrigerate for about half an hour.

6. 

   Preheat oven to 180 degrees Celsius.

7. 

   Roll the dough. Take the dough out of the refrigerator, open the wrap and place it on the rolling dough table. Use the mill to roll the dough into a piece of about 0.6 cm thick.

8. 

   Cut the dough. Use the cookie cutter to cut the dough, then place the uncooked cookies on the tray.

9. 

   Bake. Place the cake tray in the oven and bake for 15 minutes. Remove from the oven before the edge of the cake turns brown.

10. 

    Let the cake cool. Place the cake on a cooling tray or plate and let it cool for about a minute before serving. advertisement

Method 5 of 5: Other types of cookies

1. 

   Make biscotti. These are Italian cakes, often served with espresso coffee or red wine.

2. 

   Make cake snickerdoodles. These biscuits are the perfect combination of cinnamon flavor and sugar.

3. 

   Make oatmeal. These yummy biscuits make great post-school snacks.

4. 

   Make two types of chocolate biscuits. Nothing can satisfy your sweet cravings more than two chocolates in one cookie.

5. 

   Make jam biscuits. This is a mix of shortbread butter biscuits and jam.

6. 

   Make lemon biscuits. These wonderful little cakes are perfect for afternoon tea. advertisement

Advice

• With sugar crackers, you should prepare them in advance.
• Set alarms or watch out to avoid burning.
• For peanut butter crackers, keep them in a cool place to make them harden faster, like on a window sill or in the refrigerator.

Warning

• Do not taste raw egg dough containing raw eggs.