Welcome to the Celtnet Biscuit / Cookie Recipes Home Page

Welcome to Celtnet's Biscuit / Cookie Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the biscuit / cookie recipes added to this site. In British English they are called 'biscuits' a name derived from the French for 'baked twice' and recipes for them go back at least to Elizabethan times, if not earlier. Originally they were a way for bakers to use-up spare flour and dough and invariably they included yeast. But later they became little round hard mixtures of flour, water and flavourings. They became essential ships' rations and were exported around the world. British biscuits tend to be hard and dry or crumbly. Americans call them 'cookies' and American cookies tend to be soft on the outside and slightly chewy in the middle though there is considerable overlap. On this site I have collected cookie and biscuit recipes from all over the world and thourhgout many periods of history. Enjoy...

You can also browse the following types of baking recipes:

Recipes for Baking Biscuit/Cookie Recipes Breads Cake Recipes
Cheesecakes Recipes for Pastry and Pie Dough Pie and Tart Recipes Pizza Recipes

Alphabetical list of biscuit / cookie recipes follow (limited to 100 recipes per page). There are 392 recipes in total:


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Pumpkin Flour Biscuits
(Pumpkin Flour Biscuits)
     Origin: American
Autumn Cheesecake
     Origin: British
Braune Zucker Platzchen
(Brown Sugar Biscuits)
     Origin: German
Rice Flour Chocolate Chip Cookies
(Rice Flour Chocolate Chip Cookies)
     Origin: American
Baked Millet Biscuits
     Origin: Kenya
Breakfast Biscuits and Gravy
     Origin: American
2-Minute Lemon Cheesecake
     Origin: British
Baked Vanilla Cheesecake
     Origin: British
Broken Biscuit Cake
     Origin: British
A Masterpiece Cheesecake
     Origin: American
Baker's Chocolate Chip Cookies
     Origin: America
Brown Sugar Cookies
     Origin: American
Abernathy Biscuits
     Origin: Scottish
Banana and Oatmeal Power Cookies
     Origin: America
Brownie Crinkles
     Origin: American
Absolutely Delicious Cheesecake
     Origin: American
Banana Fudge Cookies
     Origin: America
Bunny Biscuits
     Origin: British
Acorn Flour Biscuits
(Acorn Flour Biscuits)
     Origin: American
Banana, Oatmeal and Chocolate Cookies
     Origin: America
Burnt Sugar Cookies
     Origin: America
Afghan Biscuits
     Origin: British
Beacon Hill Cookies
     Origin: America
Burrebrede
     Origin: Scottish
African Corn Meal Biscuits
     Origin: South Africa
Bean Biscuits
     Origin: American
Butter Biscuits
     Origin: American
After-eight Mint Oatmeal Biscuits
     Origin: British
Beer Cakes
     Origin: Ancient
Butter Biscuits with Orange Butter
     Origin: British
Almirah Boscotakia
(Salty Biscuits)
     Origin: Greece
Beju
(Coconut and Cassava Biscuits)
     Origin: Nigeria
Butter Coconut Biscuits
     Origin: Australia
Almond and Lavender Biscuits
     Origin: British
Benne-seed Wafers
     Origin: West Africa
Butter Crisps
     Origin: American
Almond Biscotti
     Origin: Italian
Big Banana Oatmeal Cookie
     Origin: America
Buttermilk Baking Mix Biscuits
     Origin: American
Almond Cookies
     Origin: America
Big Chocolate Chip Cookies
     Origin: American
Buttermilk Breakfast Biscuits
     Origin: American
Almond Crescent Biscuits
     Origin: German
Bilberry Cookies
     Origin: British
Buttermilk Chive Biscuits
     Origin: British
Almond Spice Biscuits
     Origin: British
Bird Nests II
     Origin: American
Buttermilk Drop Biscuits
     Origin: British
Almond Thins
     Origin: British
Birthday Biscuits
     Origin: British
Butterscotch and White Chocolate Biscotti
     Origin: British
Almond Thumbprint Cookies
     Origin: American
Biscotti di Consuolo
(Consolation Biscuits)
     Origin: Italy
Butterscotch Biscuits
     Origin: Scottish
Amaretti Orestano
     Origin: Italian
Biscotti di Regina
(Queen's Biscuits)
     Origin: British
Bysedd Melys
(Sweet Fingers)
     Origin: Welsh
Amaretto Cheesecake
     Origin: American
Biscuit Banoffee Pie
     Origin: British
Candied Fruit Christmas Cookies
     Origin: America
Amerikaner Biscuits
     Origin: American
Biscuit Base Mississippi Mud Pie
     Origin: American
Cape Cod Oatmeal Cookies
(Candied Fruit Christmas Cookies)
     Origin: America
Amish Biscuits
     Origin: American
Biscuit Pizza
     Origin: American
Caramel Shortbread
     Origin: British
Amish Chocolate Chip Cookies
     Origin: Amish
Biscuit-topped Lamb Casserole
     Origin: British
Caraway Biscuits
     Origin: British
Amish Drop Cookies
     Origin: Amish
Bisgedi Brynog
(Brynog Biscuits)
     Origin: Welsh
Carob Chip Spice Biscuits
     Origin: America
Amish Oatmeal Cookies
     Origin: Amish
Bisgedi Ceirch
(Oat Biscuits)
     Origin: Welsh
Château
(Aruban Chocolate Trifle)
     Origin: Aruba
Amish Puff Cookies
     Origin: Amish
Bisgedi Euraidd
(Golden Biscuits)
     Origin: Welsh
Cheddar Cheesecake with Strawberries
     Origin: British
Amish Snackerdoodles
     Origin: Amish
Bisgedi Gele
(Gele Biscuits)
     Origin: Welsh
Cherry Biscuits
     Origin: British
Angel Biscuits
     Origin: British
Bisquick Copycat Mix
     Origin: American
Cherry Cheesecake II
     Origin: American
Anise Drops
     Origin: British
Blue Ribbon Chocolate Chip Cookies
     Origin: American
Cherry Chesecake
     Origin: British
Anise Seed Biscuits
     Origin: German
Blueberry Cookies
     Origin: America
Chewy Peanut Butter Cookies
     Origin: American
ANZAC Biscuits
     Origin: New Zealand
Boston Cookies
     Origin: America
Chilli Cream Cracker
     Origin: British
Apple Sauce and Raisin Cookies
     Origin: America
Brandy Snaps
     Origin: English
Chin-Chin 3
     Origin: Niger
Aprikosen-Marzipan-Shnecken
(Apricot Frangipane Swirls)
     Origin: Germany
Brandy-snap Baskets with Summer Fruit
     Origin: British
Arrowroot Biscuits
     Origin: British
Braune Kuchen
(Brown Biscuits)
     Origin: Germany

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The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...


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