Girl Guide Biscuit Recipes

Ingredients

12 Guide biscuits finely crushed
2 cups desiccated coconut
1 cup finely chopped dried apricots
400g tin condensed milk
Extra coconut

• In a bowl, combine all ingredients and mix together.
• Roll into small balls and then roll in extra coconut.
• Put in fridge to set for an hour.

Ingredients

1 packet Guide biscuits, crushed
400g condensed milk
1 cup coconut
1/2 tablespoon cocoa
Extra coconut for rolling

• Combine all ingredients and mix well
• Roll into small balls and roll in coconut.
• Put in fridge to set.

Ingredients

1 x 300g packet Girl Guide Biscuits, crushed
2 x 100g Cherry Ripe chocolate bars, chopped
1 x 400g tin condensed milk
1 Tbls cocoa
2 cups coconut (or choc sprinkles, chopped nuts, more crushed biscuits)

• Mix Girl Guide biscuit crumbs, Cherry Ripe, condensed milk and cocoa in a medium bowl and refrigerate for an hour or two, if possible.
• Divide mixture into rounded teaspoonfuls and roll into balls 2cm across with palms.
• Roll balls in coconut and return to refrigerator to set, and for storage.

Ingredients

1 x 300g packet Girl Guide Choc Biscuits
150g butter, melted
2 tbls brown sugar
50g milk chocolate, chopped roughly
300ml thickened cream
20g butter, extra
3 tsp gelatine
1/4 cup (60ml) water
2 x 250g pkts cream cheese, softened
1/2 cup (110g) castor sugar
Grated chocolate, extra, for garnish

Base

• Crush Girl Guide Biscuits and mix in butter and sugar until combined.
• Press evenly over base and halfway up side of spring tin (or similar)
• Refrigerate for at least 30 minutes.

Filling

• Combine chocolate, cream and extra butter in bowl over saucepan of simmering water. Stir till chocolate melts.
• Sprinkle gelatine over water in a bowl or jug and stir over a saucepan of simmering water until gelatine dissolves then cool for a few minutes.
• Beat cream cheese and sugar in large bowl with electric mixer until soft peaks form.
• Stir gelatine liquid and chocolate-cream mixture into cream cheese mixture then pour the filling into the crumb crust.
• Cover cheesecake and refrigerate for several hours or overnight until set.
• Garnish with grated chocolate.

Ingredients

300g Girl Guide Biscuits
2 Tbls cocoa
1 x 400g tin condensed milk
1 cup coconut
Extra coconut for outsides

• Place biscuits in a bag and crush with a rolling pin, or similar.
• Place in a medium bowl with cocoa, condensed milk and coconut and mix well.
• Divide into rounded teaspoonfuls and roll in coconut.
• Refrigerate to set and store.

Ingredients

1 packet Guide biscuits
125g butter
1 teaspoon lemon juice
125g philly cheese
1 teaspoon vanilla essence
1/2 cup castor sugar

• Beat together butter, lemon juice, philly cheese, vanilla and sugar until smooth.
• Make sandwiches by spreading filling between 2 biscuits.

Ingredients

3 Mars Bars
2 cups CocoPops

• Break the Mars Bars in a heatproof basin and stir over simmering water until chocolate has melted (or use the microwave).
• Remove from heat, add CocoPops and mix well.
• Roll teaspoons of mixture into balls. Leave on tray to set.
• Drizzle with white chocolate (optional).

Ingredients

250g philly cheese
300g sour cream
1/2 x 35g packet French Onion soup mix
130g can corn kernels, drained
200g packet corn chips
2 black olives

• Beat philly until smooth, beat in sour cream and soup mix, stir in corn.
• Place mixture onto centre of round plate, shape into a mound.
• Push corn chips into dip, use olives for eyes of monster.

It is meant to look like an echidna

We used three packets of corn chips to use up all the dip.

Ingredients

125g butter
1/4cup sugar
2 Tbls cocoa
1 egg
1 tsp vanilla
1 x 300g packet Girl Guide biscuits, crushed
Foil or greaseproof paper for lining tray
100g marshmallows
100g glace cherries
1/4 cup desiccated coconut
125g dark chocolate, chopped roughly
60g copha

Base

• Place butter, sugar and cocoa in a pan. Stir over a gentle heat just until sugar dissolves. Remove from heat and allow to cool a few minutes.
• Whisk egg and vanilla.  Add sugar liquid and Girl Guide biscuit crumbs. Mix well then press evenly over the base of a greased and lined shallow baking tray.
• Bake at 180C for 10-15 minutes, until evenly cooked. Cool a few minutes then chill.

Filling

• Chop marshmallows and cherries. Place in a large bowl. Add coconut, mix well, then spread over cooled base.
• Place chocolate and Copha in a bowl and stir over simmering water, until just melted.
• Drizzle chocolate evenly over the slice and refrigerate until set – about 1 hour.
• While still in the tin, use a large, sharp knife to slice it into squares or fingers to serve. Use lining to help remove from tin. Store in the fridge