Biscuit Cake Recipe In Sandwich Maker Recipes

CHOCOLATE BISCUIT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
• Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
• Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
• Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

THE QUEEN'S CHOCOLATE BISCUIT CAKE

Steps:

• 1. Butter and line a 15cm (6") loose bottom cake tin and set to one side. 2. Break the Rich Tea biscuits into small pieces, about 1 to 2 cm in size. Do not break them up too small, they should NOT be crumbs, but small pieces. 3. Cream the butter and sugar together until light and fluffy. 4. Melt the chocolate in the microwave, or in a pan set over boiling water. 5. Once the chocolate has melted, pour it over the butter and sugar mixture, and mix thoroughly. 6. Add the water the chocolate mixture, and the the broken biscuits, Mix them well, so all of the biscuits are covered and coated in the chocolate mixture. 7. Spoon the mixture into the prepared cake tin, and press down gently to create an even texture and surface. Place the cake into the fridge and allow it to chill for 30 minutes. 8. Meanwhile, make the chocolate ganache. Put the broken chocolate into a bowl. Pour the whipping cream into a pan and bring it to a simmer. 9. Pour the warm cream over the chocolate and mix well, stirring all the time until the chocolate has melted and you have a glossy and shiny ganache. 10. Remove the cake from the fridge and turn it out, placing it in a wire rack with a tray underneath. 11. Spoon the ganache over the cake, making sure it is all coated, including the sides of the cake. Allow to set and cool, before placing it on a serving platter. 12. Serve cut into slices.

BISCUIT CAKE RECIPE IN SANDWICH MAKER

Steps:

• 1. Soak Parle -G biscuits in milk for 10 min till the biscuits get soft. Mix well to for ma smooth batter.
• 2. Add sugar and chocolate sauce. Mix again and lastly add baking powder.
• 3. Pour the batter in preheated greased sandwich maker and cook for 5 minute.
• 5. Once baked, remove the sandwich cakes and let them cool completely.

CHEDDAR BISCUIT BREAKFAST SANDWICHES

Steps:

• For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
• Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
• Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
• For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
• Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
• Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
• Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.

BROKEN BISCUIT SQUARES

Steps:

• Heat the oven to 180C/160C fan/gas 5. Butter and line a 30 x 20cm tin. Put the butter and sugars in a mixing bowl and beat using an electric whisk until light and fluffy. Add the vanilla and almond extracts and orange zest. Mix to combine.
• Add the eggs one by one. After each egg, make sure to whisk fast to avoid any splitting. Add the flour and baking powder and whisk for 2 mins until you have smooth batter. Fold in the milk. Spoon the mixture into the prepared tin and bake on the middle shelf for 25-30 mins until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 10 mins, then transfer to a cooling rack until cooled completely.
• Meanwhile, make the ganache. Put the chopped white chocolate in a large heatproof bowl. Bring the cream to a boil in a small saucepan, then immediately pour it over the chocolate. Leave for 1 min to melt. Whisk the cream and melted chocolate until you have a smooth, ganache mixture. Set aside - it'll thicken as it cools.
• Spread the ganache on top of the cooled sponge in an even layer using a palette knife. Roughly break up the biscuits, then scatter them evenly over the cake. Cut into 12 squares.