Girl Guide Biscuit Recipes 2016

Winning Recipe: Imogen Bloxham, Ashleigh Greenaway, Lexie O'Brien Three Rivers Girl Guides F o r e w o r d

2016 has been a big year for Girl Guides Australia, and the Biscuit Campaign is no exception.

This year marked the launch of a new and expanded range of biscuits, our inaugural biscuit competitions, and a comprehensive biscuit website. We were also fortunate enough to appear on Sunrise outside the Channel 7 studios!

On average, Guides sell 550,000 packets of biscuits to the community, with the money raised going towards activities and events and the purchase of supplies.

While the biscuit campaign is an important fundraiser, it teaches our 20,000 youth members financial literacy, teamwork, business ethics and goal setting. It has been my pleasure to see Girl Guides in their local communities across Australia developing these invaluable life skills.

I never cease to be amazed by our members. To all those who entered into our first ever Cooking Challenge, thank you and congratulations. Your creativity, teamwork and initiative is a testament to the Guiding spirit.

It was very hard to choose a favourite recipe, but there can only be one winner. The winning recipe for 2016 is the Famous Lemon Cheesecake by the Three Rivers Girl Guides. Robinette Emonson Chief-Commissioner I hope you enjoy our Girl Guide Biscuit Cookbook as much as I will.

Yours in Guiding, Our Biscuits

Traditional Triple Choc Gluten Free Shortbread

The Australian classic Girl Guides vanilla biscuit Meet the all new chocolate biscuit – a triple-choc New to the range this year is a melt-in-your-mouth is a long time favourite of Girl Guide biscuit biscuit filled with a soft choc centre! It’s crunchy, Gluten Free Shortbread. lovers. soft and indulgent all at the same time. This is a delicious butter shortbread with the A sweet – but not too sweet – biscuit; they won’t This is a perfect evening treat. Try warming it in added bonus of being gluten free. It is popular feel as guilty eating this one. They are ideal for the microwave for a few seconds to get the most with all Shortbread fans and ideal for the gluten morning and afternoon tea with a cup of tea. out of the chocolate centre. For a simple dessert, intolerant or wheat free in the family. Ideal for Plus, they are great to use in cooking and bake marshmallow between two biscuits and you morning and afternoon tea and great for sharing especially our Girl Guide recipes. will have the best s’more – YUM! with guests. Famous Lemon Cheesecake

Imogen Bloxham, Ashleigh Greenaway, Lexie O'Brien - Three Rivers Girl Guides

395g sweetened condensed milk 90g unsalted cooking butter • Line cake tin with baking paper.

250g cream cheese • Juice lemons to provide about 1/3 of a cup of juice. 3-4 lemons • Crush the biscuits. Lemon curd (half a jar) • Melt the butter, and mix it into biscuit crumbs.

1 packet Traditional Girl Guide Biscuits • Pack butter and biscuit mixing with a spoon into bottom of the lined cake tin. • Put in fridge for 30 minutes to set. • Whisk chopped cream cheese, lemon juice and condensed milk until combined. • Spoon mixture into cake tin on top of biscuit base.

• Put in fridge and leave to set for 24 hours. • Top with lemon curd and serve.

Commissioner’s Favourite Mini S’Mores Cheesecakes

Aspley Birrong Olaves

150g of your favorite Girl Guide biscuits 100g butter, melted • Line a 12 hole muffin pan with muffin papers. 500g cream cheese, softened • Crush biscuits until you have coarse crumbs. Place in a bowl and mix in the melted butter. ¼ cup thickened cream • Spread the crumbs evenly between the 12 muffin pan tray, flatten with a 2 tablespoons caster sugar teaspoon and place tray in the freezer for 10 minutes or so to set. 1 teaspoon vanilla essence • Using electric beaters, whip together the cream cheese, ¼ cup cream, caster 50g marshmallows, melted sugar and vanilla. 100g marshmallows, quartered (or 100g mini marshmallows) • Melt 50g marshmallows in the microwave in a separate bowl for approximately 30 seconds. Combined melted marshmallows with cream ½ cup thickened cream, extra cheese mixture and beat well. 200g chocolate (milk, dark or white!) • Spoon cream cheese mixture on top of the chilled biscuit bases and return to the fridge for 10-15 minutes. • Heat the remaining ½ cup cream in the microwave in short bursts until almost simmering.

• Pour heated cream over the broken chocolate and stir to make a thick ganache. Return ganache to the fridge for 5-10 minutes if needed.

• Spread the ganache on top of your cheesecake bases and return to the fridge for 10 minutes to set.

• Top cheesecakes with marshmallows and use a kitchen blow torch/cooking torch to brown the marshmallows. Leave to cool slightly and then enjoy! Choc Mint Slice

Jiaan Gattenhof & Taylor Webster

1 Pkt triple choc girl guide biscuits • Crush biscuits, but leave some bigger pieces. 200g Peppermint chocolate • Break chocolate into pieces and melt with the butter in microwave, in 30sec blasts. ¼ cup butter • Stir in condensed milk and crushed biscuits. ¼ tin condensed milk • Press into square tin that has been lined with baking paper.

• Place in fridge until set. Easy Fruit Trifle

Jiaan Gattenhof & Taylor Webster

1 Pkt Girl Guide Gluten Free Shortbread • Prepare jelly as per instructions and refrigerate until set. • Lightly crush biscuits and place in serving bowl. 410g tinned fruit salad • Cover with tinned fruit. 1 pkt any fruit flavoured jelly • Chop up set jelly and place on top of fruit. 1 small carton vanilla custard • Pour custard over biscuits, fruit and jelly.

• Refrigerate for at least 3 hrs before serving. Lemon Meringue Pie

Jiaan Gattenhof & Taylor Webster

1 Pkt Traditional Girl Guide Biscuits • Process biscuits to a crumb, add butter. Press mixture into a pie plate and refrigerate. 90g butter, melted • Combine condensed milk and lemon juice. Add lightly beaten egg yolks and 1 tin condensed milk mix well. ½ cup lemon juice • Pour mix into chilled crumb base. 3 eggs, separated • Beat egg whites until soft peaks form, gradually add caster sugar and beat ½ cup caster sugar until sugar is dissolved. • Spoon meringue onto filling. Bake in a preheated oven (180 ) for 10-15 mins or until meringue is golden. Let pie cool before serving. Girl Guide Jelly Slice

Jiaan Gattenhof & Taylor Webster

1Pkt Traditional Girl Guide Biscuits • Grease and line base of a slice pan. 175g butter, melted • Process biscuits in a food processor ( or in a snap lock bag, and crush with rolling pin) to a fine crumb. Add butter and cinnamon and process again. pinch of ground cinnamon • Press mixture into base of pan. Chill for 30 mins. 1 tin condensed milk • Combine condensed milk and lemon juice in a bowl. Combine water and ½ cup lemon juice gelatine in a bowl, stir until completely dissolved. Stir into condensed milk ¾ cup boiling water mixture. Pour over biscuit base and refrigerate for 1 hr.

2 t gelatine powder • Meanwhile prepare jelly according to directions on pack, using 100mls less of cold water. Allow to come to room temperature. Pour jelly mix over set Packet of red jelly crystals milk filling. Chill for a further hour or until jelly is set.

• Carefully remove slice from pan and slice. Choc Ripple Cake

Jiaan Gattenhof & Taylor Webster

1 Pkt Girl Guide triple choc cookies 1T caster sugar • Using electric beaters, beat the cream, sugar and essence in a bowl until soft peaks form. 1t Vanilla essence • Spread a little of the cream along a serving platter to make the base. 500mls thickened cream • Stand 1 biscuit upright on its edge and spread with cream mixture.

• Place another biscuit alongside and sandwich together. • Continue layering with cream mixture and biscuits to form a log. • Spread remaining cream over the biscuit log to cover.

• Place in the fridge for a minimum of 6 hrs to set. Choc Shortbread Balls

Jiaan Gattenhof & Taylor Webster

1 packet Girl Guide Gluten Free Shortbread • Process biscuits in a food processor (or in a snap lock bag, and bash with a rolling pin). 2 ½ T cocoa • Mix biscuit crumbs with cocoa and condensed milk. Roll small amounts into ½ can condensed milk balls and roll in coconut. Chill before serving. ¼ cup coconut Triple Choc Biscuit Milkshakes

Katherine English - Bathurst Girl Guides

1 packet of Triple Choc Milkshakes • Crumble eight of the biscuits into a blender. Reserve the remaining two for later. • Add the milk and ice-cream and blend until everything is fully incorporated. This will take 2 cups of whole milk a minute or two. ½ cup of vanilla ice-cream • Pour into glasses. Crumble the remaining biscuits on top of the milkshakes to serve – about half a biscuit each if you’re making four serves. Enjoy! Gluten Free Hedgehog Slice

Katherine English - Bathurst Girl Guides

2 packets of Girl Guide Shortbread biscuits, coarsely chopped 125gm chopped walnuts • Grease a 20cm x 30cm lamington pan or line with baking paper.

½ cup desiccated coconut • Combine biscuits, nuts and coconut in large bowl. 250g butter, chopped • Place butter, sugar and cocoa in a pan; stir over heat until the butter is melted and sugar is dissolved. Remove from heat and cool a little before 1 ¼ cups caster sugar whisking in the egg. 1/3 cup cocoa powder • Pour chocolate mixture over biscuit mixture; mix well. Press into the 1 egg, lightly beaten prepared pan. 200g chocolate, melted • Combine melted chocolate and oil and spread evenly over the mixture. Cover and refrigerate overnight. ½ teaspoon vegetable oil • Once set, turn slice onto a chopping board. Cut into 16 slices (or more if desired) and enjoy! Chocolate Cheesecake

Teagan Williams - Second Capalaba Brownies

3 Packets of Triple Choc Guide Biscuits • Crush the chocolate biscuits until they become crumbs. 2 tablespoons of butter • Melt the butter and add to the biscuits

500gr of Cream Cheese • Pour into spring form pan and squeeze the biscuits around the edge and then fill in the bottom. Then place in fridge. 3 teaspoons of gelatine • In a food processor, processor the cream cheese until smooth. water • In a microwave safe bowl add a small layer of water then add the gelatine. 1 block of chocolate. Put in the microwave for 30 seconds 600ml Cream • Add gelatine to the cream cheese.

• Melt chocolate in microwave (1 minute at a time). Pour into cream cheese mixture.

• In a electric mixer whip cream until peaks.

• Add cream cheese mixture to the whip cream and fold in. • Pour mixture into the spring form pan

• Leave in fridge to set for about 4hrs Amazing Guide Apple Crumble

Emily Domotor – Ormeau Narang Girl Guides

10 small apples • Preheat oven to 180°C ½ packet of traditional Girl Guide biscuits • Peel and cut apples into slices

1 cup rolled oats • Layer in a greased baking dish ½ cup brown sugar • Sprinkle chai spice sugar over the apples and mix through to coat them 50 g butter • TOPPING

Chai spice sugar to taste • Blend traditional biscuits until crumbed.

• Mix in oats, brown sugar and melted butter until crumbly. • Sprinkle over the top until the apples are covered.

• Cook for 30mins or until apples are cooked. Choc Snowballs

Gabriella Meltzer – Baulkham Hills

1 packet (230g) traditional Girl Guide biscuits • Crush the biscuits and place into a mixing bowl. • Add cocoa and coconut, stir together 1/3 cup (40g) cocoa powder • Once all mixed make a hole in the middle and then add condensed milk this makes it 1/2 cup (45g) desiccated coconut (plus a little extra for easier to mix. rolling the balls in) • Take small amount of mixture and roll into a ball, then roll through extra coconut.

1 tin (395g) condensed milk • Place the chocolate balls on a plate and chill in the fridge for 30 mins. Very Berry Cheesecake Glass

Nisani Gunawardhana – Bull Creek Nutty Potty Guides

Base • Crumble Triple Choc biscuits into crumbs and combine with margarine 2 triple choc Girl Guide biscuits • Press crumbs into the base of the serving glass

1 tsp margarine • Combine cream cheese and icing sugar in a ziplock bag until mixture is smooth Cheesecake • Add vanilla essence and combine 50g Cream Cheese • Beat cream and add to zip lock bag. Add mixed berries 2 tbs icing sugar • Cut corner of the zip-lock bag and pipe into serving glass ¾ cup frozen berries • Slice strawberries amd decorate. Drizzle with strawberry sauce. 1 tsp vanilla essense

¼ cup cream

Topping

8 fresh strawberries Strawberry topping sauce ¼ cup milk chocolate melts Garden İn A Cup

Lucie Stirk-Wasley – Darlington Dibbler Guides

4 Girl guide biscuits triple choc • Put jelly into glass, mix it so it looks like crystals. 1 girl guide biscuit traditional • Crush up triple choc’s with rolling pin.

Jelly • Break up traditional so they look like pebbles. Lolly snakes (as many as you want) • Mix the triple choc and traditional together. 1 marshmallow • Put the jelly in, that will be your crystals.

• Put the marshmallow on the jelly that will be a rock. • Put the dirt and rock mixture on the marshmallow. • Finally, cut the snakes in halve and stick them into the dirt, that will be the worms. • Dig in! Girl Guide Biscuit Cupcakes

Rachael Stratford – Armadale Active Guides

230g packet of original Girl Guide biscuits • Put all the biscuits in between two tea towels on a counter and crush them into a fine crumb. Melt the butter in the microwave and then mix all 2t butter + 1C butter for icing ingredients in a big bowl until well combined. 2T golden syrup • Line cupcake trays and scoop 1T of mixture into each paper case. Compact 2C SR flour the mixture so its covering the bottom of each paper case evenly. 6T cocoa powder + 2T for icing • Sieve your flour, cocoa and sugar into a big bowl. Add the rest of your ingredients and beat together with an electric mixer for 1 minute. 500g softened unsalted butter • Scoop the batter into the cupcake cases that group 1 has prepared, making 1C white sugar sure you leave enough room for the cupcakes to rise in the oven. 2t vanilla essence • Bake at 170 degrees Celsius for 20 minutes. 4 eggs • Beat the butter with an electric mixer for 2 minutes, until pale and fluffy 1/2C milk + 1T milk for icing • Sieve your icing sugar and cocoa together, add half of it to your butter and 2C icing sugar beat for another two minutes. Add the rest and beat for another 2 minutes or until it’s nice and fluffy. Finally, add your milk and beat until well combined. • Scoop the mixture into a piping bag and once the cupcakes have cooled, pipe the icing onto them.

• Finish them off with a Girl Guide Bush Buddy on top of each cupcake Triple Chocolate Slice

Lauren Hansen – Ku-Ring-Gai Olave

1/2 Pack Traditional Girl Guide Biscuits (Crushed) • Place butter, drinking chocolate, caster sugar and honey into a large saucepan and using a wooden spoon, stir over a low heat until ingredients are melted. 1/2 Pack Triple Chocolate Girl Guide Biscuits (Crushed) • Meanwhile have someone else smash the biscuits into pieces - this is lots of fun 115g butter • Tip all the biscuits into the saucepan at once and mix until biscuits are coated with the melted mixture 3 Tbs Drinking Chocolate Powder • Spoon mixture into a lightly greased tin and press down. 2 Tbs Caster Sugar • Pour melted chocolate over the biscuit base and refrigerate, remove from fridge and cut into slices after 20 minutes then return to fridge until firm 1 Tbs Honey • Cut and serve. 180g Milk Chocolate Triple Choc Cookies And Cream Cupcakes

Lucy Jakob-Boyle & Natasha Savidis - Three Rivers Girl Guides

1 cup flour • Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners. 1/3 cup unsweetened cocoa powder • In a medium bowl or on a large square of waxed paper, sift together the ¾ teaspoon baking soda flour, cocoa powder, baking soda, baking powder and salt and set aside. ½ teaspoon baking powder • In a large bowl, whisk together the milk and vinegar; set aside for a few ¼ teaspoon salt minutes to curdle. 1 cup milk • Add the sugar, oil and vanilla extract and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain. 1 tsp apple cider vinegar • Add the crushed biscuits to the batter, stirring just to combine. Spoon the ¾ cup sugar batter into the liner cups, filling them three-quarters full. 1/3 cup canola oil • Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. 1 tsp vanilla extract • Transfer to a wire rack to cool completely. 1 packet Triple Choc Girl Guide Biscuits • While cupcakes cook, in the bowl, beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy. • Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes. • Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add some additional biscuit crumbs, mixing well. • Ice the cupcakes and serve! Triple Choc Truffles

Abby Greer, Hana Lont & Kate Miller - Three Rivers Girl Guides

395g sweetened condensed milk • Combine 1 cup of coconut and condensed milk in a bowl. 2 packets Triple Choc Girl Guide Biscuits • Crush biscuits with a rolling pin in a zip-lock bag and add it to the bowl.

2 cups desiccated coconut • Mix thoroughly. • Roll into small balls. • Roll balls into the rest of the coconut on a plate.

• Place in fridge for 2 hours. Little Frozen Lemon Cheesecakes

Dorami & Margie – Nostalgia Singers Trefoil Guild

12 Traditional Girl Guide Biscuits • Place a Girl Guide biscuit upside down into silicone muffin trays. • Blend together the Lemon Butter, Cream Cheese & Vanilla Ice Cream and spoon onto the 1 cup Lemon Butter (Home made is best) biscuits in the muffin trays 1 x 250 g. Tub of Light Spreadable Cream Cheese • Freeze for 2 hours

2 cups Fat Reduced Vanilla Ice Cream No Bake Ginger Slice

Dorami & Margie – Nostalgia Singers Trefoil Guild

250g. Pkt. Gluten Free Shortbread Girl Guide biscuits (crumbed) • Mix together the condensed milk and butter in a sauce pan until butter melts and combines with the condensed milk. 100g. Unsalted butter • Mix all other ingredients together into biscuit crumbs, then pour in melted 1/3 tin Sweetened Skim Condensed Milk butter and milk mixture. 1 teasp. Ground ginger • Mix well then spread in a lined lamington tray and chill. 1/3 cup Brown Sugar • Cut into squares or fingers when firm. Keep in the refrigerator ½ cup chopped walnuts

½ cup chopped Naked Ginger AO Girl Guide Rum Truffles

Dorami & Margie – Nostalgia Singers Trefoil Guild

200 g. Traditional or Gluten free Girl • Place all ingredients in a bowl, except the condensed milk. Guide Biscuits, crumbed • Add the milk gradually till the mixture is stiff enough to roll into balls.

1 cup coconut • Roll the balls in extra coconut and place in patty cases and chill. (Add less rum if the kids are getting into them). 2 teasp. Cocoa ½ cup Choc Bits

2 tbsp. Rum ½ can Condensed Skim Milk Brownie’s Delight

Dorami & Margie – Nostalgia Singers Trefoil Guild

1 cup Crumbled Triple Choc Guide Biscuits • Mix biscuit crumbs and melted butter and spread in a lined lamington tray. Sprinkle over choc bits, coconut and nuts. 75 g. Melted Unsalted butter • Pour condensed milk over all and bake in oven for 30 mins. 1 can sweetened condensed • Allow to cool before cutting into squares skim milk 1 cup coconut

¾ cup crumbed walnuts ¾ cup dark choc bits Yummy Tart Shell

Dorami & Margie – Nostalgia Singers Trefoil Guild

1 Pkt. Traditional Girl Guide Biscuits, crumbed • Mix together and press into a foil lined pie dish. • Bake in a slow oven (100 deg. C) for 20 mins. 100 g. Unsalted butter, melted • FILLING: Custard, Baked cheese cake mixture, etc. Three Cream Delight

Hannah & Esther Patullo-Chapman

2 cups of double cream Ice cream method: 1 can of sweetened condensed milk • In a bowl put 2 cups of double cream and beat till stiff. 8 triple choc girl guide biscuits • Fold in 1 can of sweetened condensed milk. 1 banana • Crumble in 8 triple choc Girl Guide biscuits and fold into mixture. 300ml of thicken cream • Pour into a loaf tray. Freeze until firm or overnight. 3/4 of a packet of traditional Girl Guide biscuits Banana biscuit cream method: Bush buddies biscuits • Whip 300ml of thicken cream till thicken. • Crumble 6 traditional girl guide biscuits and cut 1 banana into the cream then fold the biscuits and banana into it. Plating method: • Scoop some ice cream into the bottom of a glass. • Spoon some banana biscuit cream on top of the ice cream. • Crumble some traditional Girl Guide biscuits on top of the banana biscuit cream. • Place 6 bush buddies on top of the traditional Girl Guide biscuit crumble. Triple Treats

Natalie Schmitzer - North Pacific Coast Olave

1pkt Triple Choc Girl Guide Biscuits Make your marshmallow

1/2pkt Traditional Girl Guide Biscuits • Grease and line a 16.5 x 26cm lamington tin.

Marshmallow: • Combine sugar and 2/3C hot water in a saucepan over medium heat. Cook, stirring, until sugar dissolves and syrup is clear (approx. 3 minutes). 1/2C caster sugar • Combine gelatine and 2/3C cold water in a jug. Pour into hot syrup. 3 tsp gelatine • Cook, stirring, until gelatine has dissolved and mixture is clear (approx. 2 to 3 minutes). 1/4 tsp vanilla extract Pour into bowl of an electric mixer and set aside to cool to room temperature (approx. 3 drops Pink food colouring 30 minutes).

1/4C desiccated coconut • Using an electric mixer, beat sugar and gelatine mixture on high for 6 to 10 minutes or until very thick. Add vanilla and colouring and beat for 1 minute. 100g Milk chocolate (optional) • Spread into prepared pan ensuring the marshmallow is no more than 2cm thick. Sprinkles/crushed traditional biscuit to decorate Smooth top.

• Set aside for 1 hour or until set.

Put your Triple Treats together

• Place coconut in a small sandwich bag with 3 drops of colouring. Shake the bag to color coconut.

• Once marshmallow is set, use a 6cm round cookie cutter to cut 10 marshmallows, dipping the cutter in hot water often to stop the marshmallow from sticking.

• Assemble the triple treats by placing 1 marshmallow between 1 Triple Choc and 1 Traditional Girl Guide biscuits and roll the edges of marshmallow in coconut.

Optional

• Heat 2C of water in a small saucepan and bring to a simmer. In a heatproof bowl over saucepan, stir chocolate until melted.

• Half coat Triple Treats in chocolate, decorate with sprinkles or crushed Traditional Girl Guide biscuits and place on a sheet of baking paper until chocolate sets. Carine Guide Biscuit Burger

Amy Finlay – Carine Guides Biscuit Burger

• Packet of Girl Guide biscuits • 1 Vanilla cake mix (packet or use your own recipe), • Follow the instructions to prepare and bake your vanilla cup cakes.

• 1 tub of vanilla frosting (approx. 450g), • Set cupcakes aside to cool completely. • Liquid food colouring (red, yellow, and green), • Mix half the vanilla frosting with yellow food colouring until it is the colour of cheese. Scoop the yellow frosting into a piping bag. • 2/3 cup of desiccated coconut & White spinkles to decorate • Colour the other half of the frosting with red food colouring (to look like tomato sauce) then scoop the red frosting into a separate piping bag. • Mix the desiccated coconut with green food colouring until it is light green, to resemble lettuce. Girl Guides Australia would like to thank the following for their recipes:

Aspley Birrong Olaves Jiaan Gattenhof & Taylor Webster- Tamworth Katherine English- Bathurst Girl Guides Teagan Williams- Second Capalaba Brownies Emily Domotor - Ormeau Nanang Girl Guides Gabriella Meltzer – Baulkham Hills Nisani Gunawardhana – Bull Creek Nutty Potty Guides Lucie Stirk-Wasley – Darlington Dibbler Guides Rachael Stratford – Armadale Active Guides Three Rivers Girl Guides Lauren Hansen – Ku-ring-gai Olaves Dorami & Margie – Nostalgia Singers Trefoil Guild Hannah & Esther Patullo-Chapman Natalie Schmitzer - North Pacific Coast Olaves Amy Finlay – Carine Girl Guides

Compiled by Charlie Regan, 2016