Biscuits

Jam Drop Biscuits

Preheat oven to 180C

Ingredients

80g unsalted butter

½ cup caster sugar

1 cup self raising flour

1/3 cup custard powder

1 teaspoon vanilla essence

2 tablespoon milk

Method

Cream butter and sugar in an electric mixer, add vanilla and milk.

Add sifted flour and custard powder, and mix to form a dough.

Line a baking sheet with baking paper and place teaspoons of the mixture onto the sheet allowing room for the biscuits to spread.

Make an indent in each biscuit with the back of a teaspoon and fill with jam.

Bake for 12 to 15 minutes.

Crunchy Biscuits

Ingredients

1 cup plain flour
1 cup coconut
½ teaspoon ground cinnamon
½ teaspoon mixed spice
85g butter
1 cut oats
1 cup sugar
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda

Method
Melt butter, sugar and syrup. Add the bicarb. Mix flour, oats, all spice and coconut with finger tips. Add the melted mixture and mix well. Press the dough flat into a well greased pan. Bake in a warm oven till brown at 175C. Once brown cut into squares and cool on a baking rack or plate.

Alternately, roll into balls and flatten with the back of a spatula.

Almond Cookies – Tuiles

Ingredients

1 egg yolk

¾ cup sugar

1/3 cup flour

1 pinch salt

1½ cup slivered almonds

3 egg whites

Butter (for the baking sheet)

Method

Preheat the oven to 200C (400F)

In a mixing bowl, beat the egg yolk and sugar until smooth and pale, then stir in the flour, salt, and almonds.

In another bowl, beat the egg whites until foamy and thick, but not stiff, then add them into the bowl with the almond mixture.  Cut and fold into the other ingredients.

Butter a baking sheet.  Place a large teaspoon of the batter on the sheet and flatten it out completely, spreading out the almonds with the back of the spoon to make a thin disc of about 2 inches wide.

Leave enough space between to cookies to spread. When the baking sheet is full, place in the oven and bake for 6 to 8 minutes.  When done, the edge of each cookie will be golden brown, but the centre will remain pale.  Remove the cookies three or four at a time and lay them onto a lightly floured rolling pin (leave the baking sheet with the remaining cookies in the oven with the door ajar).  Press the cookies against the rolling pin and hold them in
place for about 15 seconds so that when they cool they will be curved rather than flat. It is also acceptable to leave them flat as in the photo.

Note:  You will have to bake the cookies in several batches.  Don’t make them more than a few hours before you intend to serve them, because they don’t keep well.  Place into a tightly closed cookie container.

Yields about 24 cookies

Double Chocolate Mint Brownie Cookies

Ingredients

¼ cup plain flour

¼ teaspoon baking powder

pinch salt

150g 70% chocolate, chopped

60g cooking chocolate, chopped

2 tablespoons butter

2 large eggs

¾ cup sugar

1½ teaspoon peppermint essence

1 teaspoon vanilla

1 cup white chocolate morsels

Method

Preheat oven to 180C Line two baking sheets with baking paper.

In a small bowl, sift together the flour, baking powder, and salt. In a heatproof bowl set over a pan of simmering water, combine the chocolate and butter, and heat until melted; remove the bowl from the pan and stir ?until smooth. You can also melt chocolate in a microwave by using 30 second bursts at 50%. Set aside until cool to the touch.

Beat eggs, and add the sugar, peppermint, and ?vanilla and beat on high speed until tripled in volume, about 5 minutes. Fold the cooled chocolate mixture into the egg mixture until partially combined. Fold in flour until combined.  Fold in ?the white chocolate morsels.  Allow batter to stand for 3 to 5 minutes to allow it to thicken.

Drop tablespoonfuls onto the prepared baking sheets and bake until puffed and cracked, 7 to 8 minutes.  Cool on a wire rack ?before removing from the baking sheet.

Makes about 20.

Apricot Oatmeal Cookies

Ingredients

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2 cups plain flour

1 teaspoon bicarbonate of soda

1 teaspoon salt

1½ teaspoons ground cinnamon

3 cups quick oats

1 cup chopped dried apricots

1 cup chopped raw walnuts

Ingredients

In a medium bowl, cream together the butter and the sugars. Beat in eggs one at a time, and then stir in vanilla. Sift flour, baking ?soda, salt, and cinnamon together and stir into the creamed mixture. Fold in oats. Stir in walnuts and dried apricots.

Preheat the oven to 190 degrees C. Grease flat baking sheet. Roll the dough into walnut sized balls, and place 2 inches apart on baking ?sheet. Flatten each cookie with a large fork dipped in sugar.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes 24

Oatcakes

Ingredients

250g oatmeal

60g plain flour

60g wholemeal flour

½ teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

90g butter

Method

Combine dry ingredients and rub in butter until it resembles breadcrumbs. Add enough cold water to make a stiff dough. Knead the dough lightly on a floured board and roll out to 5cm thick. Cut shapes with a biscuit cutter and place on a greased tray lined with baking paper.

Bake for 20 to 30 minutes at 180C.

Scottish Oatcakes

Ingredients

250g oatmeal

125g plain flour

½ teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

90g butter

Method

Combine dry ingredients and rub in butter until it resembles breadcrumbs. Add enough cold water to make a stiff dough. Knead the dough lightly on a floured board and roll out to 5cm thick. Cut shapes with a biscuit cutter and place on a greased tray lined with baking paper.

Bake for 20 to 30 minutes at 180C.

Rye Biscuits

Ingredients

150g rye flour

1 teaspoon salt

1 teaspoon baking powder

90g butter

1 egg, beaten

2½ tablespoons water

Method

Sift together rye flour, salt and baking powder. Rub in butter until mixture resembles breadcrumbs. Add egg and water to form a firm dough, add extra water if dough is too dry.

Roll out thinly and cut desired shapes with a biscuit cutter. Grease an oven tray and bake for 10 to 15 minutes at 190C.

Fruit Cookies

Ingredients

1 cup cornflakes

1 cup self raising four

1 cup dried mixed fruit

1 teaspoon vanilla

½ cup sugar

1 tablespoon cocoa

150g butter

Method

Melt butter, then add remaining ingredients and mix well. Press into a greased 22cm x 15cm flat tray.

Cook 15 minutes at 180C. Ice with chocolate icing. Cut into 50cm squares and allow to cool.

Chocolate Chews

Ingredients

1 cup cornflakes

1 cup self raising four

1 cup desiccated coconut

1 teaspoon vanilla

½ cup sugar

1 tablespoon cocoa

150g butter

Method

Melt butter, then add remaining ingredients and mix well. Press into a greased 22cm x 15cm flat tray.

Cook 15 minutes at 180C. Ice with chocolate icing. Cut into 50cm squares and allow to cool.

Double Chocolate Cookies

Ingredients

1 cup butter, slightly soft

1 ½ cups raw sugar

2 eggs

1 teaspoon vanilla

2 cups plain flour

1 teaspoon baking soda

1 teaspoon salt

100g 70% chocolate, melted

100g milk chocolate chips

Method

Cream butter and sugar with an electric mixer until smooth. Add eggs and vanilla and beat until combined.

Melt chocolate in a double saucepan, or in a microwave at 50% in 20 second bursts.

Sift in the flour, baking soda, and salt. Mix with a wooden spoon until well mixed.

Stir in the melted chocolate and chocolate chips.

Grease a flat baking pan and line with baking paper. Roll mixture into teaspoon sized balls and place on tray.

Bake for 10 to 12 minutes at 180C. Allow to cool on a wire rack.

Store in an airtight container.

Sugar Cookies

3 cups plain flour

½ teaspoon salt

1 teaspoon baking soda

230g butter, slightly softened

1 cup sugar

2 eggs

2 teaspoons vanilla

Beat butter and sugar together with an electric mixer until light and fluffy. Add eggs and vanilla and beat until combined. Sieve flour, salt, and soda together and mix in with butter mixture. Mix by hand to a smooth dough. Refrigerate dough for 2 hours.

Roll dough to a thickness of about half a cm(¼ inch) Cut cookies to desired shape and place on baking paper on a flat baking sheet.

Bake for 10 to 12 minutes at 180C or until done.

Maple Shortbread

Ingredients

½ cup butter

2 tablespoons sugar

¼ cup maple syrup

1 cup plain flour

1 teaspoon cornflour

Method

Beat the butter, sugar, and maple syrup together with an electric mixer until smooth. Stir in the flour using a wooden spoon until just combined.

Spoon small amounts onto a greased baking tray and form into desired shape. Bake at 180C for about 10 to 12 minutes.

Sweet Pastry

Excellent for sweet dishes and deserts.

Ingredients

200g caster sugar

500g of plain flour

pinch of salt

1 lemon grated zest

4 egg yolks

250g cold butter

Method

Mix dry ingredients together. Add chilled butter and rub until the mixture resembles breadcrumbs.Turn out onto work surface and form a mound with a well in the top. Add egg yolks and lemon zest. Knead until mixture comes together and don’t overwork. Flatten slightly and wrap in kitchen wrap and refrigerate for an hour.

Pastry can then be rolled out and used.

If you have a food processor or an electric food mixer you can do the whole process by machine. Place dry ingredients into mixer bowl and mix to combine 30 seconds or so. Add chilled butter and, using flat beater, mix to the consistency of breadcrumbs. Add remainder of ingredients and mix until a dough starts to form and finish by hand as above.

Quick Puff Pastry

Makes 500g

Ingredients

250g strong flour

250g unsalted butter, chopped, at room temperature

Method

Sift the flour into a large bowl with a good pinch of sea salt.

Add butter to the flour and rub in using your hands. You should still be able to see chunks of butter. Make a well in the centre, add 100ml cold water and combine, adding a little more water if necessary, until you have a firm rough dough.

Roll out on a lightly floured board into to a rectangle about 20cm x 50cm. You should be able to see streaks of butter in the pastry.

Fold a third of the pastry into the centre, then fold the bottom third up over that. Give dough a quarter turn and roll out again. Repeat folding, rolling and turning twice more.

Chill pastry for 30 minutes before using.

Easy Shortcrust Pastry

Ingredients

2 cups plain flour

140 g butter, chilled

1 egg

Method

Sift the ?our and salt into a mixing bowl, rub in the butter until the mixture resembles breadcrumbs.

Combine egg and 1tablespoon chilled water and add to flour mixture.

Knead to bring together on a work surface.

Wrap and chill the dough for an hour or overnight.

Sweet Shortcrust Pastry

Ingredients

200g caster sugar

500g of plain flour

pinch of salt

1 lemon grated zest

4 egg yolks

250g cold butter

Method

Mix dry ingredients together. Add chilled butter and rub until the mixture resembles breadcrumbs.Turn out onto work surface and form a mound with a well in the top. Add egg yolks and lemon zest,Knead until mixture comes together and don’t overwork. Flatten slightly and wrap in kitchen wrap and refrigerate for an hour.

Shortcrust Pastry

Ingredients

2 cups plain flour

140 g butter, chilled

1 egg

Method

Sift the ?our and salt into a mixing bowl, rub in the fats until the mixture resembles breadcrumbs.

Combine egg and 1tbs chilled water and add to flour mixture.

Knead to bring together on a pastry board or workbench. Wrap and chill the dough for an hour or overnight.

See also Sweet Shortcrust Pastry

Quick Short Crust Pastry

Ingredients

125g butter, melted

½ cup cold milk

250g self raising flour, sifted

Method

Add milk to melted butter and stir in the flour. Roll between two sheets of baking paper. Refrigerate until ready to use.

Foundation Biscuit Pastry

125g butter

4 tablespoons icing sugar

1 egg

125g flour, sifted

125g self raising flour, sifted

1 teaspoon vanilla

Cream butter and sugar, add egg and blend. Add sifted flours and vanilla. Mix to a smooth dough.

Press into two 18cm shallow cake pans.

Fill with your chosen filling

Whole Wheat Date Bars

Ingredients

1 cup brown sugar
1½ cups self raising flour
¼ cup wheatgerm
1 cup desiccated coconut
1 cup chopped dates
¼ teaspoon salt
180g butter, melted

Method

Combine all ingredients and mix well.

Spread mixture into a greased lamington tray and bake for 25 minutes or until golden brown.

Allow to cool and cut into squares

Spice Crinkles

Ingredients

200g plain flour
¼ teaspoon salt
½ teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon mixed spice
60g butter
60g brown sugar
1 tablespoon molasses
1 egg

Method

Cream butter, sugar, and molasses, and beat in egg. Mix in dry ingredients. Refrigerate 30 minutes.

Roll into balls and dip one side of each ball into sugar. Place on a greased baking tray with the sugared side up leaving room for spreading.

Bake for 10 to 15 minutes at 180C

Shortbread

Ingredients

370g plain flour
60g cornflour
250g butter
125g caster sugar
pinch of salt

Method

Rub butter into flour until it resembles breadcrumbs. Add other ingredients. And mix well

Roll out flat about 5mm thick and cut shapes with a pastry cutter.

Preheat oven to 180C. Bake for 5 minutes then reduce temperature to 150C and bake a further 25 minutes.

Peanut and Coconut Biscuits

Ingredients

200ml sweetened condensed milk
1 cup peanut butter
5 cups cornflakes
2 teaspoons vanilla
½ cup desiccated coconut

Method

Mix condensed milk and peanut butter, add cornflakes and mix well.

Place teaspoonfuls on a greased baking tray and bake at 180C for about 10 to 12 minutes

Orange Cornflake Crunchies

Ingredients

80 g butter
240g brown sugar
2 teaspoons grated orange rind
1 egg, beaten
1 tablespoon orange juice
1 ¼ cups plain flour
1 teaspoon baking powder
pinch of salt
2 cups cornflakes
1 cup mixed dried fruit

Method

Cream butter and sugar. Add egg, orange juice, and rind. Sift flour, salt, and baking powder and add to butter mixture. Stir in cornflakes and mixed fruit.

Grease a baking tray and drop spoonfuls of mixture and bake at 180C for 12 to 15 minutes

Old English Matrimonial

Ingredients

1½ cups self raising flour
185g butter
½ cup rolled oats
1 cup coconut
1 cup brown sugar
¾ cup strawberry jam

Method

Sift flour, rub in butter until it resembles breadcrumbs, add rolled oats, coconut, and brown sugar.

Divide mixture into two. Press one half into a greased 26cm x 20cm lamington tin. Heat the jam and spread evenly over bottom half. Sprinkle remaining mixture over the jam to cover it.

Bake at 190C for 30 minutes. Allow to cool in tin.

Dog Biscuits (3)

Suitable for animal use only

Ingredients

2 ½ cups fresh parsley, chopped
1 carrot grated
2 tablespoons olive oil
3 cups wholemeal flour
2 tablespoons unprocessed bran
½ cup milk powder
2 tsp baking powder
1 cup water

Method

Combine dry ingredients and gradually add water to form a heavy dough. Roll onto a floured surface and knead until dough is reasonably firm.

Roll to about 1cm and cut into desired shape. As dogs are rarely gourmets, the presentation is less important. We use a plastic rule to press into dough to create deep impressions, and when biscuits are baked they will easily break into portions.

The thicker the biscuits are, the longer they need to be baked. When rolled to 1cm thick, the baking time is about 1 hour at 160C. Thin biscuits cook a lot quicker.

Biscuits need to be baked until there is no moisture left otherwise they will become mouldy.

Honeycomb Slice

Ingredients

Topping

125g butter

125g sugar

45g almond slithers

2 tablespoons milk

2 teaspoons vanilla

Place ingredients in a saucepan and boil until sugar dissolves

Method

Take a quantity of biscuit pastry and press into large baking dish. Pour topping over pastry and bake 25 to 30 minutes at 180C

Honey Crackles

The easiest recipe to make and one of the tastiest.

Ingredients

1 tablespoon honey

2 tablespoons sugar

3 tablespoons butter

4 to 5 cups cornflakes

Method

Place butter, honey, and sugar in a saucepan. Boil and cook for 1 minute

Roll in cornflakes and place spoonfuls in paper patty cups.

Bake at 180C for 8 to 10 minutes.

Gingerbread Men

Ingredients

25g butter
2 tablespoons golden syrup
185g brown sugar
1 egg, beaten
315g self raising flour, sifted
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon mixed spice

Method

Melt butter and golden syrup in a saucepan, then add sugar and egg. Add sifted flour, salt, mixed spice, and ginger. Mix well

Roll out to desired thickness and cut out shapes with a biscuit cutter. Decorate with chocolate chips for eyes and mouth, or other sugar decorations.

Bake at 160C for 10 to 12 minutes

Gingernuts

Ingredients

125g butter
2 tablespoons golden syrup
185g brown sugar
1 egg, beaten
315g self raising flour, sifted
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon mixed spice

Method

Melt butter and golden syrup in a saucepan, then add sugar and egg. Add sifted flour, salt, mixed spice, and ginger. Mix well

Drop spoonfuls of mixture onto a greased tray.

Bake at 160C for 10 to 12 minutes

Foundation Biscuits

Ingredients

125g butter
4 tablespoons icing sugar
1 egg
125g flour, sifted
125g self raising flour, sifted
1 teaspoon vanilla

Method

Cream butter and sugar, add egg and blend. Add sifted flours and vanilla. Mix to a smooth dough.Roll dough thinly and cut to desired shape and size with a biscuit cutter

Bake at 180C for 15 to 20 minutes

Dog Biscuits (2)

These biscuits are designed for animal use.

Ingredients

4 cups wholemeal flour

6 cups instant rolled oats (quick oats)

1 tablespoon baking powder

3 cups grated carrots

1 tablespoon garlic granules

½ cup milk powder

1 cup finely chopped parsley

2 tablespoons olive oil

water

Method

Combine dry ingredients and gradually add water to form a heavy dough. Roll onto a floured surface and knead until dough is reasonably firm.

Roll to about 1cm and cut into desired shape. As dogs are rarely gourmets, the presentation is less important. We use a plastic rule to press into dough to create deep impressions, and when biscuits are baked they will easily break into portions.

The thicker the biscuits are, the longer they need to be baked. When rolled to 1cm thick, the baking time is about 1 hour at 160C. Thin biscuits cook a lot quicker.

Biscuits need to be baked until there is no moisture left otherwise they will become mouldy.

Date Bars

Ingredients

1 cup brown sugar
2 cups self raising flour
1 cup desiccated coconut
1 cup chopped dates
¼ teaspoon salt1
80g butter, melted

Method

Combine all ingredients and mix well.

Spread mixture into a greased lamington tray and bake for 25 minutes or until golden brown.

Allow to cool and cut into squares

Dog Biscuits

These biscuits are designed for animal use only

Ingredients

2 cups plain flour
2 cups wholemeal flour
1 cup wheat germ
½ cup milk powder
2 cups chicken Stock
6 tablespoons olive oil
4 tablespoons chopped parsley
1 teaspoon salt
½ cup wheat germ

Method

Combine dry ingredients and gradually add water to form a heavy dough. Roll onto a floured surface and knead until dough is reasonably firm.

Roll to about 1cm and cut into desired shape. As dogs are rarely gourmets, the presentation is less important. We use a plastic rule to press into dough to create deep impressions, and when biscuits are baked they will easily break into portions.

The thicker the biscuits are, the longer they need to be baked. When rolled to 1cm thick, the baking time is about 1 hour at 160C. Thin biscuits cook a lot quicker.

Biscuits need to be baked until there is no moisture left otherwise they will become mouldy.

Cornflake Biscuits

Ingredients

125 g margarine
1?2 cup sugar
1?2 cup sultanas
1 egg
Pinch salt
1 cup self-raising flour
1 tablespoon milk

Method

Cornflakes

Beat margarine and sugar until creamy. Add egg, salt and milk. Mix. Add sifted flour and sultanas. Stir to combine. Drop 1 teaspoon of mixture into crushed cornflakes and roll. Place on greased tray and bake in a moderate oven for 15 minutes.

Almond Fingers

Ingredients

biscuit pastry
apricot jam
60g almond slithers

Icing:

1 egg white
125g icing sugar

Method

Line a flat baking tray with biscuit pastry and sprtead with apricot jam. Beat egg white until it is quite stiff and stir in icing sugar. Spread thickly over jam and sprinkle with almond slithers.

Bake for 25 minutes at 180C or until golden brown.

Cornflake Crunchies

Ingredients

80g butter
240g brown sugar
1 egg, beaten
1¼ cups plain flour
1 teaspoon baking powder
pinch of salt
2 cups cornflakes
1 cup mixed dried fruit

Method

Cream butter and sugar. Add egg. Sift flour, salt, and baking powder and add to butter mixture. Stir in cornflakes and mixed fruit.

Grease a baking tray and drop spoonfuls of mixture and bake at 180C for 12 to 15 minutes

Coconut Macaroons

Ingredients

4 egg whites, at room temperature
250g caster sugar
125g desiccated coconut
1 teaspoon lemon juice

Method

Whip eggwhites until frothy, add sugar, add coconut, add lemon juice. Drop a teaspoonful at a time onto baking paper. Or, use a piping bag with large nozzle.

Bake at 160C for 30 to 40 minutes.

Cinnamon Foundation Biscuits

Ingredients

125g butter
4 tablespoons icing sugar
1 egg
2 teaspoons cinnamon
125g self raising flour, sifted

Method

Cream butter and sugar, add egg and blend. Add sifted flours and bran, mix to a smooth dough.

Roll dough thinly and cut to desired shape and size with a biscuit cutter

Bake at 180C for 15 to 20 minutes

Bran Foundation Biscuits

Ingredients

Bran gives these wonderful biscuits a nutty flavour

125g butter
4 tablespoons icing sugar
1 egg
125g bran
125g self raising flour, sifted

Method

Cream butter and sugar, add egg and blend. Add sifted flours and bran, mix to a smooth dough.

Roll dough thinly and cut to desired shape and size with a biscuit cutter

Bake at 180C for 15 to 20 minutes

chocolate peanut butter crunchies

Ingredients

1½ cups flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
½ cup peanut butter
½ cup butter
1 cup brown sugar
1 egg
½ cup milk
90g chocolate chips

Method

Sift flour, sodas, and salt. Cream butter and peanut butter. Slowly blend in sugar and egg. Stir in flour mixture and milk. Fold in chocolate chips.

Grease and line a baking tray and drop teaspoons of the mixture.

Bake for 12 minutes at 180C

Chocolate Foundation Biscuits

Ingredients

125g butter
4 tablespoons icing sugar
1 egg
115g flour, sifted
125g self raising flour, sifted
1 tablespoon cocoa, sift with flour
1 tablespoon chocolate chips

Method

Cream butter and sugar, add egg and blend. Add sifted flours, cocoa and chocolate chips. Mix to a smooth dough.

Roll dough thinly and cut to desired shape and size with a biscuit cutter. Bake at 180C for 15 to 20 minutes

Burnt Butter Biscuits

Ingredients

125g butter
125g caster sugar
1 egg
1 teaspoon vanilla
155g self raising flour
½ cup almonds

Method

Melt butter in saucepan and allow it to become golden brown. Cool a little, add sugar and beat well. Add the egg and vanilla and beat again. Add flour and mix well.

Place a teaspoon size ball on a greased baking tray and allow room for spreading. Place an almond on each one.

Bake for 10 minutes at 180C

Biscuit Pastry

Ingredients

3 eggs, beaten

1½ cups flour

1½ cups self raising flour

¾ cups sugar

1 teaspoon vanilla

Method

Place all ingredients in a large bowl and stir with a wooden spoon and finishing off by hand. Mixture will keep in the fridge

Apricot Date Bars

Ingredients

125g dried apricots, chopped
hot water
1 cup brown sugar
2 cups self raising flour
1 cup desiccated coconut
½ cup chopped dates
¼ teaspoon salt
180g butter, melted

Method

Soak apricots in hot water for 1 hour then drain. Add all other ingredients and mix well.

Spread mixture into a greased lamington tray and bake at 180C for 25 minutes or until golden brown.

Allow to cool and cut into squares

Anzacs (biscuits)

Ingredients

½ cup of plain flour
½ cup self raising flour
1 cup of rolled oats
¾ cup desiccated coconut
¾ cup brown sugar
125g butter, melted
2 teaspoons golden syrup
2 tablespoons boiling water
½ teaspoon baking soda

Method

Preheat oven to a slow 150°C

Mix dry ingredients. Dissolve soda in boiling water. Add melted butter and golden syrup. Combine butter mixture with dry ingredients and mix well.

Place teaspoonfuls on a greased tray and press down with the back of a fork to flatten slightly. Mixture should look reasonably stiff.

Bake for 15 minutes at 160C. Biscuits will harden when they have cooled.

Anzacs will keep for weeks in a sealed jar or tin.

Anzac Biscuits

Ingredients

1 cup of plain flour
1 cup of rolled oats
¾ cup desiccated coconut
¾ cup caster sugar
140g butter
3 teaspoons golden syrup
3 tablespoons boiling water
1 teaspoon baking soda
Preheat oven to a slow 150C

Method

Sift the flour into a bowl. Add the rolled oats, sugar and coconut. In a saucepan melt the butter, then add golden syrup and water. Take off the heat and add baking soda, allow to foam and pour over the dry ingredients in the bowl. Mix well.

Take teaspoonfuls of the mixture, roll into a ball and place on a greased baking tray. Leave about 5cm space between each one, for spreading. Press them down slightly with a fork. Bake in a slow oven until golden, approximately 12-15 mins. Keep an eye on them as they burn easily.

Allow the Anzac biscuits to cool for a few minutes on the tray (they will be slightly ‘sticky’ when hot) and then transfer to a rack to completely cool and harden. Store them in an airtight container.

Almond Foundation Biscuits – Cookies

Ingredients

125g butter
4 tablespoons icing sugar
1 egg
100g flour, sifted
125g self raising flour, sifted
1 teaspoon vanilla
100g almond meal

Method

Cream butter and sugar, add egg and blend. Add sifted flours and vanilla. Fold in almond meal Mix to a smooth dough.

Roll dough thinly and cut to desired shape and size with a biscuit cutter. Bake at 180C for 15 to 20 minutes

Almond Fingers