Category: Cookies & Biscuits

Bisquick Recipe


My good friend, Bess Mercado, cooked Red Lobster Cheddar Bay biscuits which has bisquick as the main ingredient.

By all account this Red Lobster Cheddar bay biscuit is rather delicious.  It is therefore worth finding out how it is cooked especially as I have never heard of a bakery selling them in London.

I am not familiar with bisquick to be honest. But I want to know what is it.

Thank goodness, I found and easy recipe for it which as follows.

Bisquick Recipe



  • 3 cups plain flour (all purpose flour)
  • 1 tbsp baking powder
  • 1 tsp salt
  • ¹/3 cup butter or margarine

Method of Preparation:

  • To correctly mix the baking powder and salt with the flour, they must be sift three times into a mixing bowl.
  • Cut the butter or margarine into small cubes and rub them in to the sifted flour until they resemble bread crumbs.
  • Now it is ready to go; it can be cooked immediately or keep in the fridge for a few weeks until needed.


Chocolate Pinwheel Cookies

These cookies were made by Stacey. She was so patient following the recipe to the letter. The end product, the cookies, were delicious – they did not last long.

Chocolate pinwheel cookies, photo by PH Morton

Chocolate pinwheel cookies, photo by PH Morton

Chocolate pinwheel cookies, photo by PH Morton

Chocolate pinwheel cookies, photo by PH Morton

Chocolate pinwheel cookies, photo by PH Morton

Chocolate Pinwheel Cookies


  • 190g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 110g butter, softened
  • 100g caster sugar
  • 1 egg yolk
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 170g plain chocolate chips, melted
  1. Sift together the flour, baking powder and salt.  Repeat sifting at least three times, this will enable the baking powder and salt to be completely incorporated to the flour.
  2. Cream together the butter and the sugar, then beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
  3. Divide dough into two parts. Leave one to the side (this is the vanilla part).
  4. Meanwhile, melt the chocolate in the microwave or by simmering water in double boiler.
  5. Add the melted chocolate to the other half, and stir well till combined.
  6. Chill both halves of the dough for at least 30 minutes for easier rolling.
  7. Roll out the black and white sections separately, each between two sheets of greaseproof paper.
  8. Roll into rectangles 5mm thick.
  9. Place the layers on top of each other, with one sheet of greaseproof paper still at the bottom. Using the paper to help you, firmly roll together lengthways, as you would a swiss roll.
  10. Wrap in cling film and chill dough for up to one hour.
  11. Preheat oven to 200 C / Gas 6.
  12. Unwrap and slice chilled dough to about 3mm thick rounds. Place on an ungreased baking tray.
  13. Bake for 5 to 7 minutes. Remove and cool on a wire rack.

Rolo Pretzel Bites

The pretzel was apparently invented by a very frugal monk 1400 years ago in a monastery in Southern France.

The monk started by twisting the scraps of leftover dough into shapes like a folded arms in prayer. At first, they were called pretiola, Latin, meaning little rewards as they are given to children who learned their prayers. It was also called brachiola, meaning little arms. When this little arms reached Germany and Austria, it became known as bretzel or pretzel, as they are more popularly known today.
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Rolo Pretzel Bites

Bless Mercado says, this Rolo pretzel bites are meant to be shared with friends and family.  Make a lot and throw a smashing rolo pretzel bites party.  Make someone’s day unforgetable.  😉

1 packet of Small pretzels
2 packets of  ROLO® Chewy Caramels in Milk Chocolate
16 Pecan halves


Heat oven to 350°F.

Line cookie sheet with greaseproof paper or foil.

Place the pretzel on the greaseproof paper and top each pretzel with one unwrapped ROLO® Chewy Caramel in Milk Chocolate.

Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half.

Cool completely.


Microwave directions:

Line microwave-safe plate with wax paper. (DON’T USE FOIL IN THE MICROWAVE!)

Place up to 6 pretzels on plate and top each pretzel with one unwrapped ROLO® Chewy Caramel in Milk Chocolate.

Microwave at MEDIUM (50%) 30 seconds or until caramel has softened slightly. If necessary, microwave at MEDIUM an additional 10 seconds.

* Carefully slide parchment paper and pretzels onto countertop. Top with a pecan half.

Cool completely.

Sylvanas (Silvanas) Recipe

Making silvanas, let us be honest, is quite laborious endeavor. It can take up to 3 hours or more to make, including assembly. But the thing is that, it is very much worth all the effort and the wait.  They are so delicious, it is a taste of heaven! 😉

Probably this recipe should be done when you have a lot of time on your hands, during the weekend perhaps? Or when the kitchen is all yours!!!

Silvanas Photo by Arnold Gamboa

Photo by Arnold Gamboa

Sylvanas (Silvanas) Recipe

8 egg whites
1 tsp cream of tartar
1 cup unsalted butter
1 cup sifted caster sugar
1 cup granulated sugar
1/2 cup milk
2 cups cashew nuts
Digestive biscuit crumbs

1. Preheat the oven to 300 degrees Fahrenheit.
1. Place the cashew nuts in the food processor and finely grind, then set aside.
2. Beat egg whites adding the cream of tartar using the mixer.
3. Gradually add the granulated sugar while beating continuously until it forms a stiff peak.
4. Gently fold in the ground cashew nuts.
5. Carefully transfer the meringue in a piping bag.
6. In a non-stick baking sheet (cover with greaseproof paper the baking tray if it is not non-stick) pipe out the meringue into oval shape.
7. Place these in the preheated oven and let it cook for 25 to 30 minutes or until golden brown.
8. Take it out from the oven and let it cool before taking it out from the baking tray.

To Make the Buttercream
1. Beat the softened butter.
2. Add the caster sugar a little at a time.
3. Then gradually add the milk.

How to Assemble
1. Spread the buttercream on the meringue wafers.
2. Put two meringue wafers together by “gluing” them with buttercream.
3. Cover all sides with buttercream.
3. Roll the wafers in biscuit crumbs.
4. Refrigerate before serving.

Peanut Butter Cookies Recipe

My friend, Marivic, posted a link in her timeline at Facebook of peanut butter cookies. I love peanut butter so I followed the link and was pleasantly surprised to note that the recipe only involves 3 ingredients: peanut butter, sugar and egg. As I have them in my food cupboard, I am now trying out the recipe.

The biscuits are still baking for another minute and then they will be done. They now start to smell divine!

Peanut Butter Cookies Recipe


1 cup sugar
1 cup creamy peanut butter
1 egg

Preheat oven to 350 degrees F or 175 degrees centigrade.

Prepare a baking sheet by lining it with parchment or with a silicone baking mat. My baking sheet is a lovely non-stick one so hopefully it will work without the addition of parchment, wax paper or grease-proof paper.

In a bowl, mix the sugar, peanut butter and egg together until well incorporated. I did beat the egg birth before I added it into the mix.

Roll little balls between your palms and put them straight into the baking sheet.

Using the back of a fork, make a criss-cross pattern on each cookie. This action will not only give lovely geometric design to your cookies, it would also flatten the little balls of dough into a more biscuit-like shapes.  Apparently an inch in between the biscuit doughs is enough as they won’t spread.  (we will see!)

Bake for 12 minutes.

Allow to cool on the baking sheet for a minute or two before transferring to a wire rack. I did try to pick one up immediately after I took them off the oven. The cookie just crumbled in my hand. So lesson learnt: wait for it to cool down to give it a chance to toughen up into solid biscuits. 😉

Here they are!!!

My peanut butter cookies - Jmorton

My peanut butter cookies
– Jmorton

Peanut butter cookies By JMorton

Peanut butter cookies
By JMorton

Medal Cookies Recipe

Our adorable grandson, Nathan, is a very competitive boy. He expects to win in everything. Credit to him though, as at only five years old, he is a very able boy. Probably it has something to do with knowing what he wants. He can be very single-minded. He is like a sponge. He takes in everything and remembers.

He can also be very passionate with things that he likes. He is good at computer games, which he beats me all the time. He uses big words, which is so adorable, I just watch him and admire him and forget my game. 😉 He is brilliant!

If he continues on with his tunnel vision for wins, he will have a very rosy and bright future ahead of him.

When I saw this medal biscuits, I immediately thought of our Nathan. It is just perfect for him.

I was thinking, it would be good to have at hand during the Christmas season, which is not really far off. We could award this lovely edible cookies to the winner, I know too who it would be! 😉

recipe-image-legacy-id--1047512_10Medal Cookies Recipe


  • 140g butter
  • 100g light soft brown sugar
  • 3 tbsp golden syrup
  • ½ tsp vanilla extract
  • 350g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 1 large egg

To decorate

  • 1kg pack ready-to-roll icing
  • icing sugar
  • food colouring paste, edible glitter and icing pens (optional)
  • 15 long colourful ribbons


  1. Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
  2. Sieve the flour and bicarbonate of soda into a bowl. Pour in the melted butter mixture and the egg, and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up.
  3. Roll the dough out on a floured surface to 5mm thick, then stamp out 15 circles using a 7.5cm round cookie cutter; you may need to re-roll the trimmings to get 15 cookies. Make a hole at the top of each circle with the end of a pencil.
  4. Place on the baking trays and bake for 12 mins until golden, swapping the trays around halfway through. Cool on a wire rack. Decorate the cookies (see below), making sure the hole is at the top of each one. Will keep for 3 days in an airtight container.

Recipe from Good Food magazine, August 2012



1/2 cup butter
1/2 cup sugar, plus 2 tablespoons sugar for rolling
1 egg white
1 egg, whole
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon vanilla

1 Cream butter and sugar.
2 Add egg whites then whole eggs gradually, vanilla.
3 Add combined dry ingr (flour, salt).
4.Beat until smooth.
5 Place mixture into a piping bag with plain tip. Pipe unto greased then floured baking sheet about 2″ long. Leave around 1 1/2″ spaces in between for they will flatten when baked.
6 325ºF 20-25min until edges are brown. Remove immediately from the baking sheet after baking (because they will stick real bad on the sheet if you left the cookies on the sheet to cool).
7 Cool at room temp and store in airtight container.

Strawberry Shortcake

Something for the weekend?

This recipe is easy to follow for a scruptious dessert. Just the thing to serve in a garden party this weekend.


A recipe with a decadent layer of home-made condensed milk custard; Impossible to resist!

 Strawberry Shortcake


 3 ounces strawberry gelatine
 ½ cup hot water (not boiling)
 ½ cup ice cold water
 1 can (14 ounces) sweetened condensed milk
 1 cup whole milk
 4 egg yolks, lightly beaten
 4 egg whites
 8 tablespoons sugar
 1 can (7.6 ounces) Media Crema (or double cream)
 ¾ of a store-bought Angel Food cake, sliced into ½-inch thick slices (about 15 slices) or you can use biscuits called Sponge/Lady Fingers
 2 cups strawberries, hulled and quartered, plus more for decoration
1. In a medium bowl, whisk together strawberry gelatine and hot water until dissolved. Mix ice cold water, cover and transfer to refrigerator. Let it chill for 1 to 1 ½ hours, or until it is nearly firm (it should be half way in between liquid and firm). Set aside.
2. In a medium sauce pan over medium heat, add sweetened condensed milk, whole milk and egg yolks, cook, stirring constantly, until mixture is boiling lightly. Reduce heat to medium-low and whisk vigorously until mixture thickens, 3 to 4 minutes. Remove from heat and allow to cool.
3. Add egg whites to a medium, clean bowl. Using a hand mixer beat egg whites until soft peaks form, 3 to 4 minutes. Slowly add sugar, 1 tablespoon at a time, constantly beating. Turn off hand mixer and gently fold in table cream. Set aside.
4. Lay sliced cake on the bottom of a large deep dish (at least 3-inches deep, 10×15). Cake slices should be slightly overlapping. Pour condensed milk mixture over cake and cover with quartered strawberries. Carefully tip nearly firm gelatine over strawberries. Carefully spread egg whites mixture over gelatine. Decorate top with a few strawberries. Cover and refrigerate for at least 2 hours before serving.
NOTE: Cook’s Note: Media Crema is Latin American style table cream. It can be found at the Latin section of major grocery stores or at international markets. You can use double cream instead.
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