Maple pecan pinwheels

Ingredients

Biscuit 

185g butter roughly chopped
2 cups plain flour (300g)
½ cup brown sugar (100g)
2 tblspns maple syrup
1 egg yolk

 Filling 

1/3 cup maple syrup
½ cup pecan nuts very finely chopped
4 tsp cinnamon sugar

Method

Put the butter, flour and sugar into a food processor and process until the mixture looks like fine breadcrumbs. Add the maple syrup and egg yolk, and process again until the mixture forms a ball, then remove from the processor, and knead on a lighly floured board until smooth. Wrap in a 60cm long piece of plastic wrap (there is a reason for that length) and put in the fridge to rest for an hour.
Remove the wrap and set it aside for later.

Roll out the dough between two sheets of baking paper – you are aiming to get a rectangle of dough 48cm long and 28cm wide (which is the width of the average sheet of baking paper). You don’t want to make it too long, because it needs to be able to fit in your fridge. I found that putting the baking paper on a silicon sheet helps to keep it still on the bench.

Spread the maple syrup on the dough, sprinkle with the pecan and cinnamon sugar. Roll it up along the long edge, using the baking paper to help. Wrap in the plastic wrap and put in the fridge for 30 minutes.

Preheat your oven to 180°.

Remove the plastic from your roll, and cut 1cm slices, and bake on a greased baking tray (I reused the baking paper). Bake for about 15 minutes until golden brown. Cool for 5 minutes on the tray before moving to racks.

Makes about 50 biscuits.

Deepest Darkest Chocolate Fudge biscuits

Ok, I am about to share with you one of my most precious recipes. These amazingly rich, tasty and chewy biscuits (cookies for my US friends, so don't go thinking this is a scone recipe!) are seriously unbelievably good.  The recipe was given to me by my friend Jocelyn, for which I will thank her forever.

It is a rare recipe that uses this much chocolate without being too sweet. Cocoa, melted chocolate, chocolate chips, this recipe has it all, and the final result is truly special. 

One of the fun things too about this recipe is sharing the list of ingredients with friends... making a double batch particularly so, because then you can tell them that it contains 1.3 KILOS of chocolate chips. 

I think that one of the keys to this recipe is beating the butter and sugar by hand... I don't know why it is, but I do it by hand, and my version seems to come out better than those made by friends using a mixer. Proof that there are times in life, where it is best to do things the slow way.  If you are going to use a mixer, I advise beating on a slow speed.

Deepest Darkest Chocolate Fudge Biscuits (cookies)

214g plain flour
56g cocoa
1 tsp bicarbonate of soda
a pinch of salt
227g milk chocolate broken into pieces
113g unsweetened chocolate broken up (a nice dark bittersweet will do)
340g soft light brown sugar
170g unsalted butter (take out of the fridge to soften)
3 eggs
1 tsp vanilla essence

OPTIONAL - 680g plain chocolate chips. 

Method

Sift flour, cocoa, bicarb and salt. Set aside.

Put plain and unsweetened chocolate pieces into a double boiler and heat for 12 - 15 minutes. Stir till smooth and keep at room temperature until needed. (You can microwave the chocolate instead, but be very careful not to over cook it)

Beat butter and sugar. Once creamed, add eggs, one at a time, beating into to the mixture. Add vanilla essence and beat. Add chocolate and beat. Add flour mixture and chocolate chips stirring until thoroughly combined.

For lovely big giant cookies, drop a tablespoon of mix per biscuit onto baking sheets (about 6-8 biscuits per sheet).   For more normal sized biscuits, a heaped teaspoon is about right. 
Bake on the top and middle rack of the oven at 170ºC for 15 minutes, rotating half way through baking time. Do keep an eye on the time, as the high sugar content means that they can burn very easily. 
 

Cool on sheets for 5-6 minutes. Transfer to cooling rack. 

Sit back and enjoy one of the most sensational sweet experiences of your life.

Chocolate Caramel Slice

This is a bit of an Aussie classic, and is totally rich and sweet and addictive. I took a tray of these to a potluck the other night. My friend Kate tried one and decided that she was skipping all the other food at the party (quiches, salads, crumbles and pies) and was going to eat nothing but these for her dinner!

Base
2 cups self raising flour
250g butter
1 1/2 cups dessicated coconut
1 cup fine sugar

Caramel Layer
2 tins of sweetened condensed milk (around 400g each)
60 grams of butter
60mls (4 tablespoons)golden syrup

Topping
300g dark chocolate
40g copha/vegetable shortening


Method

Turn the oven on to warm up, to 180 degrees. Start by making the base. Put all the dry base ingredients in a bowl. Melt the butter, allow to cool a little and then mix into the dry ingredients. Line the base of a baking dish with baking paper (allowing the paper to go up two sides to help you get the slice our later). Tip the base into the tin and spread and press down with the back of a spoon.

Bake for 10 - 15 minutes until lightly golden. Cool.

While the base is baking, start the caramel - put all the ingredients in a pot and heat them, stirring continuously for 8-10 minutes - it will thicken and go golden. Pour over the biscuit base and spread out to ensure the base is covered. Cool until set (this will take 3 or 4 hours in the fridge).

Then, in a double boiler, heat the chocolate and copha and stir together till melted and pourable. Pour over the caramel and biscuit, and then cool again. Cut into squares to serve.

Cinnamon & apple cookies

With the delicious combination of oats, brown sugar, apples and cinnamon, these biscuits are like an apple crumble in biscuit form. This recipe isn't mine, but is adjusted from the ever reliable Australian Women's Weekly. Remember if you are cooking from this blog, my recipes are metric! 

2 eggs 

1 1/2 cups brown sugar (275g) 

1 teaspoon vanilla essence 

1/2 cup mild vegetable oil 

2 tblspn golden syrup 

2 cups rolled oats 

1 1/2 cups chopped dried apples (135g) 

1 3/4 cup plain flour (150g) 

3/4 tsp baking powder 

1/2 tsp bi-carb soda 

1 tspn ground cinnamon 

Set your oven to preheat at 210 degrees. Beat the sugar and eggs with an electric mixer until the mix becomes light in colour. Stir in the vanilla essence, oil and golden syrup. Then stir in the oats, apple and sifted dry ingredients. 

Cover and refrigerate for an hour. 

Roll tablespoons of the mix into balls, and press down onto a silicone-paper lined baking tray. Bake for 10 minutes or until lightly browned. Cool on the tray.

Clementine Cookies

I had a fit of baking last night: we are doing some fundraising at work for the Australian bushfire appeals. I did a giant batch of anzac bikkies. I finished the anzacs at about 2am but by then the baking bug had bit me and I found myself searching through my cupboards for ingredients to make something, anything more! My eyes fell upon the net of clementines in the big fridge (ie, on the balcony, which during winter becomes my second fridge). Grand. I would make something from them. Grand. umm... what?? From this 2am dilemma sprang this invention: 

Clementine Cookies 

 2 dessert spoons of finely grated clementine rind 

2 egg yolks

125 g butter 

1 cup caster sugar 

2 tablespoons clementine juice 

2 and a half cups self raising flour 

Turn your oven onto moderate (approx 170 degrees C) to warm up. Beat the egg yolk, butter, rind and sugar until fluffy. Add the flour and then drizzle in the juice until it comes together into a dough. 

Knead gently on a lightly floured surface until the dough is smooth. Take dessertspoons of the mixture and roll into balls. Press onto baking trays that are either lightly greased or have silicon paper. 

Bake for 15 minutes until lightly browned and allow to cool on the tray. Once cool ice and decorate - make up an icing with clementine juice and icing sugar. 

This recipe makes about 60 biscuits.

Lemon iced biscuits

I made a batch of these pretty iced biscuits as a birthday gift for a dear friend. They were sweet, delicious and incredibly cute. 

200g butter 

1 tsp vanilla paste 

1 egg 

1 1/2 cups of plain flour 

1 cup caster sugar 

1/2 cup self raising flour 

Method 1. Put all the ingredients into your food processor. Pulse until combined. Wrap ball of dough in plastic wrap and put in the fridge to rest for an hour. 

Method 2. Beat butter, sugar, vanilla and egg until pale. Gradually add the flour until combined. Wrap in plastic wrap and put in fridge to rest for half an hour. Roll out to 5mm and cut out circles. 

Because this recipe has a raising agent in it, it isn't really suitable for shaped biscuits. 

 Another easy option is to form the dough into cylinders and roll in plastic wrap,twisting the ends. Cool for an hour and a half, remove from the oven and then slice to make rounds. 

 Bake in a moderate oven for about 10 minutes. Cool for 5 minutes on the tray and then move to wire racks. Ice with lemon icing (add lemon juice drop by drop to icing sugar until you have a spreadable paste). Sprinkle with decorations while the icing is still wet.

Coconut Apricot Slice

Slices seem to be a real Australian phenomenon. I haven't really been able to find them anywhere else, apart from the ubiquitous brownie. But a slice is a beautiful, simple, delicious thing, and I encourage you to take the time to explore and experiment with it. To explain, a slice is a sort of cake made in a shallow rectangular baking tray. Sometimes they are baked, but often the recipes are no-bake, so are wonderful cooking activities to do with children. Being rectangular too, they are also very easily to slice up and share around.

Here is a great no-bake recipe, which is quick to make and always a hit.

Coconut Apricot Slice

250gm unsalted butter
400g white chocolate, broken up
3 cups dried apricots, chopped
100ml cream
500g shortbread biscuits
1 cup dessicated coconut

Line the base of a rectangular baking tray (I used one that is 28cmx44 but you could use 2 18x25cm trays instead) with baking paper.

Put the shortbread biscuits in a strong plastic bag and use a rolling pint to crush the biscuits up to crumbs.

Melt the butter and cream in a saucepan, bring to the boil and remove from the heat. Break in the white chocolate and stir till melted and combined. Cool a little then add the biscuits, apricots and dessicated coconut. Press the mixture into your prepared tray and chill in the fridge for an hour or so.

Ice with lemon butter icing: 50g melted butter, 1 tablespoon lemon juice and 4 cups icing sugar. Chill again and slice in the tray to serve.

Fine cakes

Here is a truly old recipe from "The Good Husewife's Jewell" published in 1596:

Take fine flowre and good Damaske water you must have no other liqueur but that, then take sweet butter, two or three yolkes of egges and a good quantity of Suger, and a few cloves, and mace, as your Cookes mouth shall serve him, and a lyttle saffron, and a little Gods good about a sponfull if you put in too much they shall arise, cutte them in squares lyke unto trenchers, and pricke them well, and let your oven be well swept and lay them uppon papers and so set them into the oven. Do not burne them if they be three or foure days old they bee the better.

My redaction:

• 2 cups flour
  
• 175g butter
  
• 3 egg yolks
  
• 1 cup sugar
• 1tsp saffron, ground
• ½ tsp cloves
• 2 tsp mace, ground
  
• 3 tablespoons rosewater
  
• 1 tsp baking powder

Mix dry ingredients, and rub in the butter to make something resembling fine breadcrumbs. Add the egg yolks and rosewater, and mix to make a dough. Wrap in plastic wrap and keep in the fridge for an hour or so to settle. Roll out to 5mm and cut out shapes. Bake for about 20 minutes at 175 degrees until lightly golden.

Strawberry shortbread

Simple and sweet, this invention was inspired by the wonderful strawberries in season at the moment. It will be a way to use the delicious dehydrated strawberries I dried this very week.

Strawberry shortbread (original recipe by Kiriel)

175g flour
75g semolina flour
20g dried strawberries (the crisp kind)
250g chilled butter
75g caster sugar

Chop butter roughly. Put all ingredients in a foodprocessor and process until a ball of dough forms. Be careful not to over process, or the shortbread will toughen.

Wrap the ball of dough in plastic wrap and chill for an hour.

Roll out on a lightly floured board to 5mm and cut out shapes. Bake at 190 degrees for 15-20 minutes until very lightly golden.

Maple Syrup Cookies

I got spoilt on the weekend - a friend gave me half a litre of maple syrup. Now that is a thoughtful gift eh? So I just had to make Maple Syrup Cookies didn't I? (Even calling them cookies, as I know that the Canadians call what we Aussies call biscuits cookies).

These biscuits are deliciously crisp and tasty. There is a teeny bit of work in preparing the maple syrup, but it's well worth the effort for this crunchy mapley goodness and the recipe is simplicity itself.

Maple Syrup cookies (original recipe by Kiriel)

1/2 cup caster sugar
1/2 cup light brown sugar
1/2 cup maple syrup
175g butter
1 large egg
1 1/2 tsp baking powder
2 cups plain flour

Pour the maple syrup into a small pan and simmer down until it becomes 1/4 cup of liquid with a syrupy molasses-type consistency. Dice the butter, and put it and the caster sugar, brown sugar,and maple molasses in a food processor. Blend for about three minutes until the mix is creamy. Add the flour and baking powder and pulse until the dough is mixed. Wrap in plastic and sit for at least two hours or overnight.

Turn on your oven to heat to 180 degrees. Break off a piece of the dough and roll out to around 3mm thickness. Cut out shapes and bake in the oven for around 15 minutes until a light golden colour. Cool and decorate. I iced mine with an icing made of icing sugar, maple syrup and just a little teeny bit of lemon juice to help the setting.

Honey Bears

In the new year a friend came to visit and stay for a few weeks. When he left, I made him make a solemn promise that he would eat properly. But as he pointed out, without me there to cook for him, how could he hope to eat properly? Well, good grace means that I have to agree... so of course I had to bake up some biscuits to send him as a care package. I wanted something that would travel well through the post, be tasty, and somehow give him the warmth and hugs that I couldn't be there to give. These honey bears were just the ticket.

A teddy bear's picnic

Honey Bears
1 cup butter
1 cup sugar
1/2 cup honey
1 large egg
4 1/2 cups self raising flour
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon

Cream the butter and sugar together until light. Add the egg & honey (the easiest way to deal with the honey is to weigh the bowl with the butter and sugar in it, and then add 125g of honey while it sits on the scales). Beat until light and fluffy. Sift the dry ingredients into the bowl and mix through. Knead lightly then wrap dough in plastic wrap and chill for an hour.

Preheat the oven to 180 degrees C.

Roll out the chilled dough to 1/2 a cm and cut out teddy bears. Place the on a baking tray (lightly oiled or with silicone paper) and decorate.

Bake for about 12 minutes, or until they are golden brown. Cool for a while on the tray until firm then move to a rack to cool. Decorate more if you desire and store in an airtight container.

I have entered my first Food Blog Event! Sugar High Friday, hosted by Habeas Brulee.

Honey Joys

These simple sweets are a piece of childhood brought back. Simple, easy to make, and
very yummy!
Honey Joys

90g butter or margarine
1/3 cup sugar
1 tablespoon honey
4 cups Corn Flakes

Preheat an oven to 150°C. Line a tray with 24 paper patty cases. Melt butter, sugar and honey together in a saucepan until frothy. Add corn flakes and mix well. Spoon into patty cases and bake in a slow oven 150°C for 10 minutes.

Valentines invention: peanut shortbread

My friend Drakey came to visit me, and while here cooked up a storm. Left behind in the wake of the storm was, among other things, a pile of peanuts. I don't usually cook all that much with nuts, but hate things to go to waste. So what to do with them? Time to get inventive. Saturday morning, I got the itch to bake so... peanut shortbread was born.

Peanut shortbread (original recipe by Kiriel)

2 and a half cups of plain flour
250g butter (cold) chopped
100g caster sugar
1 cup of peanuts

Roast the peanuts in a slow oven for 20 minutes. Process in a food processor until it resembles fine bread crumbs. Add the butter, flour and sugar. Blend until it forms a dough.

Roll out to 5mm and cut out shapes. Cook 10-15 minutes in an oven at 180 degrees until golden.
Option 2: divide the dough in two. Knead food colouring into one half. Roll out on a piece of baking paper to make a rectangle 5mm thick. Roll the other half of the dough to make the same size and shape. Carefully place it on top of the original. Roll the dough just a little to connect the two sheets. Roll the dough up from the long edge to make a long roll. Put in the fridge to cool. Slice in thin slices and then bake for 10-15 minutes in a 180 degree oven.

Parmesan and herb shortbreads

Parmesan and oregano shortbreads
(makes 40)
120g plain flour
salt
2 tsp oregano
90g cold butter diced
120g parmesan cheese, grated

Place ingredients in a food processor and pulse to form a smooth dough. Roll out to .5cm thickness, and stamp out 3cm rounds. Bake in a moderate oven for 10 minutes until golden brown. Cool on a wire rack. Keep in a an airtight container for up to two weeks, or can be frozen for up to a month (defrost and crisp up in the oven).

Christmas Pudding Truffles

It seems a bit late to post up this recipe now, maybe too late for the post-christmas left-overs frenzy. however, Christmas cake and christmas pudding sometimes (however delicious it may have been) hangs around for weeks, and you can be totally stumped as to what to do with it. In fact, as it keeps so well, there is a chance you will have a whole cake from the year before!

Well here is my suggestion as to what to do with it. These truffles are rich and wicked and look ever so pretty. Now the recipe is kinda loose, because I can't predict how much chrissy pud you will have left over, so just have a play and see!

Christmas pudding truffles (original recipe by Kiriel)

Left over Christmas pudding
Grand Marnier (a couple of tablespoons will usually do)
Cocoa powder
Icing sugar

To cover:
Dark chocolate
Green & red royal icing

Method:
Note: If you are using christmas pudding which has not yet been steamed, you should steam or microwave it to soften up the dried fruits before making this.

Place the cake/pudding and liqeuer in a mixer. Mix briefly - just enough to get the liquid and solid to combine. Sprinkle over 2 parts cocoa to 1 part icing sugar (try 2 spoons of cocoa & 1 part icing sugar to start) and mix until blended - its fine to keep the texture of the fruit, but the mix does need to be at the point of sticking together.

Now comes the messy part! Roll tablespoons of this mixture into small balls - dusting your hands with icing sugar may help to keep it from sticking to them, and place on a baking tray lined with greaseproof paper. Cool to firm up.

Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Using a fork, dip the truffles in melted chocolate - you will figure out the best method for you, but I found that the stickiness of the truffles meant that it was somewhat easier to bring the truffle to the bowl of melted chocolate on a fork, and then use a spoon to pour an initial coat of chocolate on top.

Let the excess drip off then place them on your lined baking tray. Cool in the fridge or freezer for a few minutes to set.

To decorate, pipe green royal icing holly leaves on to a sheet of baking paper and allow to set overnight (I advise doing heaps of them, as you will discard some as rejects and accidently break some - the more you do, the better they get too!). The next day, take a tiny batch of royal icing in dark red and use it to glue the holly leaves on to the truffles.

Don't they look darling?

Grown-up chocolate crackles

This is a new twist on a classic recipe, an idea that has been bubbling away in my mind for a while. Being away from my home country inspires me to cook classic Australian dishes, to introduce others to the little things that make up the Aussie psyche. One of those foods for me is chocolate crackles. The idea that has been fermenting in my brain is how to adjust chocolate crackles to make a version for 'grown ups'. Tonight the idea came to fruitition with the invention of Baileys chocolate crackles!

Give these luscious sweets a try - you don't have to limit yourself to Baileys Irish Cream - creme de menthe for example would be a spectacular addition to this recipe, producing a sort of after-dinner-mint-crackle.

Grown up Chocolate Crackles (original recipe by Kiriel, with a nod to my childhood)

4 cups of rice bubbles
2/3 cup icing sugar
2/3 cup desiccated coconut
3 tblspns cocoa
125g copha / coconut oil
125g dark chocolate
3 tblspns Baileys Irish Cream

Melt chocolate and copha in a saucepan on a low heat, stirring occasionally to blend. While it is melting, mix the dry ingredients in a large bowl.

Once the chocolate and copha have gone liquid, remove from the heat and stir in the Baileys Irish Cream. Once well mixed and slightly cooled, pour over the dry ingredients and stir to combine. Spoon into small patty cases and refrigerate to set.

Honey Snaps

I still have that lovely big jar of leatherwood honey, so I thought while I was in the baking mood I should make something using it, as gifts for local friends to share that very distinctive Australian taste. The friends of mine who tried my spiced pavlovas said that leatherwood honey was "Winnie the Pooh honey" and like the ultimate essence of honey in flavour. I can't agree more, and what better way to show it off than to make Honey snaps? Unfortunately my good Aussie cookbooks are back at home in Australia, but thanks to the joy of the internet I found a recipe which worked perfectly for me.

Honey Snaps (recipe found on the blog of Augustus Gloop)

50 g butter
2 tablespoons sugar
3 tablespoons leatherwood honey

1/2 cup plain flour
1 tsp baking powder
1/2 tsp ground ginger

Preheat an oven to 180 degrees. In a small saucepan melt the butter, sugar and honey together stirring regularly until the sugar is dissolved. Remove from the heat, and add the dry ingredients.

Place teaspoon fulls of the soft dough on to a lined baking tray, allowing quite a lot of room for spread.

As you can see, the dough looks pretty ordinary when uncooked!

Bake for 10 minutes until they turn deliciously golden (they will spread and puff up - the puff will fall when they come out of the oven). Allow to cool on the tray until solid enough to lift, then transfer to a wire rack. Keep an eye out as they tend to turn quite quickly, and will continue to cook a little bit on the tray.

The final biscuits looking totally delicious, hot from the oven.

Finnish Spice Biscuits

More biscuits for the Christmas season! This time a recipe that is supposedly from Finland - I am not convinced because the ingredients include golden syrup, which I suspect is not a particularly Finnish thing.
Finnish Spice Biscuits

1 cup caster sugar
1 egg
2 tablespoons golden syrup
2 teaspoons ground cardamon
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon bicarb soda
250 melted butter
3 and a half cups of plain flour

Beat sugar, egg, golden syrup, bicarb and spices. Slowly add the butter, beating until just combined. Sift the flour over it, and stir until the dough comes together. Transfer to a lightly floured surface and knead until smooth. Wrap in greaseproof paper. Refrigerate for 30 minutes until firm.

Heat an oven to 180 degrees. Roll out dough between sheets of baking paper until 5mm thick. Cut out shapes. Bake 10-12 minutes. Allow the biscuits to cool on the tray before transferring to a wire rack to cool.

Chocolate music

On Monday night my choir is singing in a concert, and as usual as well as delighting people with our music we also offer what is known as an 'apero', being a bit of a party, to which each of the choir members bring a dish. What could be better than musical treats.

Chocolate notes

250g butter
300g sugar
2 eggs
4 cups flour
3 tablepoons cocoa powder

Beat the butter sugar and egg in a bowl until light and fluffy. Stir in the flour and cocoa. Knead the dough on a floured surface until smooth.

Roll out to 3mm. Use cookie cutters to cut out shapes. Bake in a moderate oven for about 12 minutes until lightly browned. Cool on wire racks and store in an airtight container.

ANZAC biscuits - step by step

Let me quickly start by saying to my American readers that ANZAC biscuits are NO relation to the scones that you call biscuits. They are, to you, cookies. I have always wondered what strange twist took place in the universe to have scones renamed biscuits and biscuits renamed cookies in the US. Anyone out there have a clue?

Anyway, I have gotten diverted from my goal, which was to introduce you all to an Australian (and New Zealand) speciality, the ANZAC biscuit. This crisp edged, chewy centred delight has to be experienced to be believed. Unbelievably addictive, I recommend making a double batch of these so that you can give 1 batch away but still have a batch to munch on.

The history of the ANZAC biscuit is sadly not a peaceful one. Named after the Australian and New Zealand Army Corp, these biscuits were made by the wives of soldiers, who sent them to their men. The lack of eggs and milk in the recipe means that these biscuits stay fresh for ages and could be sent through the mail to the men in the trenches.

Whatever the history, I am glad that these exist. Today I will share with you the step by step recipe of how to make them.

Ingredients

• 1 cup plain flour
• 1 cup rolled oats (regular oatmeal) uncooked
• 1 cup desiccated coconut
• 1 cup brown sugar
• 1/2 cup butter
• 2 tbsp golden syrup (or honey)
• 1 tsp bicarbonate of soda
• 2 tbsp boiling water

Combine flour, oats, coconut and brown sugar in a bowl.


In a small saucepan, melt the butter and golden syrup

Boil some water, and put two tablespoons of water in a cup. Gently stir in the bicarb soda. Once the bicarb is dissolved, pour into the saucepan of melted butter and golden syrup and give it a gentle stir to combine. The mixture will foam up into a froth.

Pour into the dry ingredients:


and stir until well combined:
Put tablespoons of the mixture on to a baking tray (I use silicone paper underneath). Make sure you leave room for the mix to spread. You can roll balls of mix and press down with a spoon for more perfect looking biscuits.


Bake in a moderate oven (180degrees C/350 F) for 15 minutes, until the biscuits start going golden around the edges (if you like your biscuits completely crisp allow to brown lightly all over). Remember that the biscuits will continue to cook after they come out of the oven! Allow to cool for a while on the tray until the biscuits set enough to move, then move to a wire rack to cool.

Enjoy!