Guide Biscuit Recipes


Cooking Challenge Recipes - 2016


We had a fabulous response to our Girl Guide biscuit cooking challenge and received so many amazing recipes.

Our Girl Guides Recipes 2016 is a compilation of all the recipes received.  We hope  you have as much fun cooking and tasting the recipes as we did.


To download your own copy please click HERE




Recipe Collection - 2013


Below are a few of our favourite recipes from 2013 which you can download as a pdf  2013 Recipe Sheet Available (PDF)





1 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

¼ cup (60ml) water

2 x 250g pkts cream cheese, softened

½ cup (110g) castor sugar

Grated chocolate, extra, for garnish




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) and refrigerate for at least 30 minutes.



  • Combine chocolate, cream and extra butter in bowl over saucepan 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.






125g butter

1/4cup sugar

2 Tbls cocoa

1 egg

1 tsp vanilla

1 300g packet Girl Guide Biscuits, crushed

Foil or greaseproof paper for lining tray

100g marshmallows

100g glace cherries

¼ cup desiccated coconut

125g dark chocolate, chopped roughly

60g copha




  • 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.



  • 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 unitl 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.







1 300g packet Girl Guide Biscuits, crushed

2 x 100g Cherry Ripe chocolate bars, chopped

1 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.







1 300g Girl Guide Biscuits

2 Tbls cocoa

1 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.