All posts tagged biscuit

ANZAC style Kingston Biscuits

By On 24/04/2013 In baking, Food With 3 Comments Permanent Link to ANZAC style Kingston BiscuitsPermalink

It’s getting quite late so I thought I’d keep it short and sweet – much like these biscuits! This week we remember the ANZACS, so I thought (as I do each year) I’d make a batch of the famous ANZAC bikkies… but this time with a twist. Last year I baked the traditional recipe for the blog (found over here) but these, I have to say, take it to a whole new level. I’ve tweaked the recipe a little bit to make them softer and much smaller – bite size pieces. They’re almost like a homemade Kingston biscuit, sandwiched with some good quality chocolate in between (and a few hazelnuts for good measure). These were absolutely DIVINE and I highly recommend you bake these tomorrow. I know most of you would have all the ingredients just sitting in the cupboard. They’re probably the best biscuits ever. Fact.

Now cook! Enjoy!

x e.

 

 

 

ANZAC style Kingston Biscuits

1 cup rolled oats
1 1/2 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 baking powder

100g good quality cooking chocolate
80ml cream
100g roasted and crushed hazelnuts

 

1.  Preheat oven to 160°C.

2.  Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a bowl and microwave until all butter has melted. Stir in bicarbonate of soda and baking powder and pour into the oat mixture.

3.  Roll level tablespoons of mixture into balls and place on lined baking trays. Give them a bit of room and flatten slightly with a fork. Bake for 10 to 12 minutes or until light golden. Like them crunchier? Just bake them for a little longer – 15 mins should do it. Let cool slightly then transfer to a wire rack to cool completely.

4. Meanwhile place chocolate and cream into a heatproof bowl and melt chocolate either in the microwave or in a double boiler. Once all chocolate has melted, place the bowl in the fridge so the mixture becomes a thicker consistency. Once it’s thick enough spoon onto one side of a biscuit and sprinkle hazelnuts over the top. Spoon a little extra on the other side and sandwich the two together.

Spiced Shortbread

By On 08/01/2013 In baking, Christmas, Food With 2 Comments Permanent Link to Spiced ShortbreadPermalink

Hello again! Long time no hear! I ran out of time just before Christmas to wish everyone a safe and happy holiday break. I hope you all had a great time off; it can be a pretty manic and busy time of year. We flew down to Tassie on the Saturday before Christmas and had the pleasure of enjoying family and friend’s company 24-7 over the past two weeks. Needless to say I’m exhausted.

We spent New Years Eve on the beautiful east coast of Tasmania, in Swansea. It was amazing. We went fishing, caught squid, went bike riding and most importantly, ate lots and lots of delicious food. I have to give a special shout-out to Rob’s famous ‘Haroomi’ wraps – yep, halloumi cheese, kangaroo and his special sauce all in a tasty wrap. Good one Robby!

It’s scary to think that now, only a few towns further north of Swansea, people have lost their homes and businesses to the devastating fires that have ripped through the east coast of Tasmania. Friday was a stinking hot day with strong winds; I met up with a friend to go swimming in Dodges Ferry, which is close to one of the affected areas. I didn’t realise at the time just how close the fires were. Within just two hours the smoke, haze and severity of the fires had increased rapidly. Thousands of people from the Tasman Peninsula and east coast have lost so much over the last few days I can’t comprehend how they must be feeling. As we’re now back in Melbourne I wasn’t exactly sure how we could help out. I’ve called on people and businesses I know to donate simple goods that we all take for granted. Please, if you can, donate to help these poor people in need here via the Red Cross 2013 Tasmanian Bush Fires Appeal.

 

 

Back to the usual business – shortbread and gingerbread men are my two favourite Christmas biscuits. In the lead up to Christmas I had a lightbulb moment – why not combine them and make spiced shortbread? I couldn’t find a good recipe so I made this one up and for me, it ticks all the boxes. Again, they’re perfect as little homemade presents – any time of year.

I’ve been meaning to share this recipe since I launched the Adeline & Lumiere Christmas book but time just slipped away. I hope you all enjoyed the Christmas book!?! I had initially anticipated to print 30 books, mainly for family, friends, send some off to media people and 10 to sell. However, after I mentioned I’d be printing some I had all sorts of people interested in a copy. In the end I sold 60 but could have easily have sold double that again! I was astonished to see it so well received. Thank you so, so much! It was the best Christmas present ever.

x e.

 

 

 

Spiced Shortbread

200g softened butter
1⁄2 cup caster sugar
2 cups plain flour
1⁄4 cup rice flour 
1 1⁄2 tsp cinnamon
1⁄2 tsp mixed spice
1⁄2 tsp nutmeg

 

1. Preheat oven to 160ºC and line a tray with grease proof paper.

2.  Beat butter and sugar until pale and creamy. Sift flour, rice flour and spices into the mixture and be careful not to over mix.

3.  Press the mixture onto the prepared tray. Place a piece of grease proof paper over the top and roll out with a rolling pin. Use a butter knife to mark out biscuits and prick each one 3 times with a fork.

4.  Bake in the oven for 50-60 minutes or until slightly browned. Cool on the tray for 10 minutes and then turn out onto a board and cut into pieces. Cool on a rack and wrap up for the perfect little gift.

Lemon Coconut Biscotti Ice-Cream Sandwiches

By On 18/09/2012 In baking, Desserts, Food With 2 Comments Permanent Link to Lemon Coconut Biscotti Ice-Cream SandwichesPermalink

I have had the BEST weekend – ever!  On Friday I drove up to the beautiful snow capped Mt Hotham (5.5hrs drive out of Melbourne) where I learnt to ski for the very first time. Why hasn’t anybody ever told me how much fun this is?? It was a big group trip, organised by one of our friends. Everyone in our group had varying experience skiing/snowboarding, and there were a few of us that were complete beginners like myself.  Saturday was a perfect ‘blue bird’ day (a bit of ski lingo I picked up, meaning blue skies and no clouds – perfect for learning! Yessssss! ; )  We started off with the beginners class which included how to stop (very important!!!) and turning. Shortly after our lesson we decided to venture up to the summit on the ski-lift (another nerve wracking first) and try skiing down the summit run. SOOO MUCH FUN! I was amazed how much you can pick up in just a day. I was also surprised how many tiny fearless kids there were skiing all by themselves – they were really showing us up!

 

I love the fresh alpine air and the immaculate grounds first thing of a morning!

 

The next morning, after a big nights sleep, our confidence had dropped a little – but we pushed through and kept practicing down the other beginners ‘green’ runs. It was near the end of the day and I was making my last run down ‘the summit’ when I bumped into Seb at the top of the ‘Sun Run’ (this run was ‘blue’, the next level of difficulty). Now, I can’t even remember how the conversation went but SOMEHOW Seb talked me into going down it! I hadn’t even seen a pair of skis 48 hours before! To say I was ‘packing it’ was an absolutely understatement. I have never been so petrified in all my life. I remember sitting down halfway and telling Seb there was no way I could finish it. I was convinced I’d have to walk BUT… I stuck with it. I did have a little slip or two but I actually made it down in one piece! I’ve now found myself in a position where I may be addicted to skiing. If you’ve never been, and nobody has told you how much fun it is, well I’m telling you now. Try it for yourself if you can! It’s fuuuuuuuun!

x e.

 

Delicious lemon coconut biscotti with vanilla ice-cream…mmmm.

 

 

Lemon Coconut Biscotti

Recipe by Emma Braz

3 eggwhites
1/2 cup caster sugar
1 cup plain flour, sifted
2 tsp finely grated lemon rind
1/2 cup shredded coconut
Preheat oven to 160°C before grease and lining a bread pan.

Beat egg whites in a spotlessly clean and dry bowl with an electric mixer. When soft peaks form, gradually add the sugar while continuously beating.

Add flour a little at a time to the edge of the mixture and fold in. This helps prevent losing all the air in the eggs. Once all flour has been folded in, add the lemon rind and coconut. Put the mixture into the prepared pan. Bake in a preheated oven for 35 minutes or golden brown. Let cool on a wire rack.

Once cool, use a serrated knife to cut as thin as you can. Place in an oven at 150°C. Bake for 5 minutes on one side and then flip them and cook on the other side. Remove from the oven and let cool. Once cool add a scoop of your favourite vanilla ice-cream and eat straight away!

Anzac biscuits

By On 24/04/2012 In baking, Food With 4 Comments Permanent Link to Anzac biscuitsPermalink

With Anzac Day tomorrow, this weeks post just HAD to be the one and only Anzac biscuit (mmm, don’t mind me, I’m just chomping on one as I type). This is (yet again) one of those recipes that features the magic ingredient… golden syrup. I’ve said it before, but I’ll say it again – anything containing golden syrup is just so-so-so good. I learnt recently through a blog in the US that golden syrup isn’t that common over there!?! Really? Tragedy!

When I was a little girl I used to cook out of my older sister’s cook book ‘Junior Cook‘ by Mary Pat Fergus. It’s super retro with step by step instructions and features really cute illustrations (check out my instagram for a peek at the cover). It’s falling apart from much loved over-use, but I managed to inherit it from her. I’d say 80% of its’ cake recipes include golden syrup and they’re all delicious! Because the book was written mainly for children, the recipes are always easy and always work – guaranteed success!

 

 

I popped down to the Fitzroy market on Saturday with my friend Amy (head Picklet of Pickle Club), and managed to find a few little props and nik-naks that will no doubt feature on the blog at some point in time. After the market I poked my head into Parts & Crafts – my friend Robby C’s zine shop. After a good old chin-wag and a flick through some colourful zines, I wandered up to another fantastic market, Finders Keepers. I couldn’t believe just how many incredibly talented people they squeezed into one space! The stunning ceramic work of locals The Mod Collective was particularly impressive – I could have spent a fortune at their stall! I can’t wait to photograph the two small bowls I purchased but I’ll save that for a future post. :)

 

 

After the double market mission I was delighted to return home to find my new internet purchase waiting at the door… a Bokashi bucket. Yes, our household is going green (or perhaps just a tad greener). I was totally inspired by The Little Veggie Patch Co. book that I had won a few weeks back, and have been desperately trying to plant a healthier looking garden. Bokashi to the rescue!

To all Aussie readers I hope you have a relaxing Anzac day tomorrow. Remember to take a minute and think of those brave men and women who sacrificed their lives for us.  Enjoy your Anzac bikkies. ;)

x e.

 

 

ANZAC Biscuits

Recipe by Cathie Lonnie

1 cup rolled oats
1 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda

 

1.  Preheat oven to 160°C.

2.  Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a bowl and microwave until all butter has melted. Stir in bicarbonate of soda and pour into the oat mixture.

3.  Roll level tablespoons of mixture into balls and place on lined baking trays. Give them a bit of room and flatten slightly with a fork. Bake for 10 to 12 minutes or until light golden. Like crunchy anzacs? Just bake them for a little longer – 15 mins should do it. Let cool slightly then transfer to a wire rack to cool completely.

Koulouria (Greek Easter Biscuits)

By On 17/04/2012 In baking, Food With 4 Comments Permanent Link to Koulouria (Greek Easter Biscuits)Permalink

Goodness me, I’m all over the place at the moment. I know Easter was over a week ago but I just HAD to share this with you. This weekend just gone was the  Greek Orthodox time to celebrate Easter… so I’ll say it again… HAPPY EASTER (or… Kalo Pashcha)!

My good friend Eirini asked me if I’d like to join her in the kitchen to bake some traditional Greek Easter treats. Needless to say I JUMPED at the chance… I love learning new recipes! It was great to learn about all the Greek Easter traditions whilst she baked.  In all Greek households, the week leading up to Easter is all about baking, therefore we made Koulouria. These are traditional orange/vanilla biscuits.  They’re all twisted around and baked with a glaze. Deeeeeeelish.

 

 

One thing I learned from this cooking experience is that Greeks don’t do things by halves. Eirini brought out the BIGGEST mixing bowl I have ever seen and we made enough dough to feed an army! This is what I love about the Greeks, it’s all about giving. They need to make enough for an army because these are handed out to friends and family who visit over the holiday period. Easter truly is a time for giving… and baking – yessss!

Just so that you know, I’ve halved the recipe for you – which should still be more than enough! Double the quantities if you’re truly baking this Greek style! The recipe is nice and easy but the most time consuming part is rolling them into shape. See if you can coax someone to help you out… tell them it’s quite therapeutic :) and they get to eat biscuits at the end… win win?

 

 

Next we dyed the eggs – I haven’t done this for years! It’s a Greek tradition to dye hard boiled eggs red to symbolize Christ’s blood. We got a little bit fancy with ours and picked some parsley out of the garden. This was pressed against the egg and put inside a (clean) stocking with a knot at the end and dipped in the dye for 2-3 minutes. What was left was a delicate little pattern where the parsley was. Cuuuuute! We used Anatoli branded red dye, which is made especially for eggs at Easter. Follow the directions on the packet and then once completed, rub a little olive oil on them to bring out the lovely deep red colour.

I had such a great time cooking these yummy biscuits; I think they’re perfect for any time of year! Thank you to my dear old friend Eirini for showing me the ropes in a traditional Greek kitchen!

x e.

 

Koulouria

Recipe: Eirini :)

175g butter
1.5 cups sugar
4 eggs
1/4 cup orange juice
1 orange rind
1/2 tsp vanilla extract
50ml cream
1/2 cup milk
1kg self raising flour
egg wash
1 egg
tbsp water

 

1.  Cream butter and sugar until pale and fluffy.

2.  Add eggs one at a time stirring continuously

3.  Mix in orange juice, orange rind, milk, cream and vanilla extract slowly until incorporated.

4.  Sift flour into the mixture a bit at a time mixing slowly and continuously.

5.  Once the mixture has been made turn the oven on to 180ºC to preheat the oven.  Next you’ll have to shape the dough. Take a small piece and roll it in well floured hands until it looks like a snake. Then twist it around itself so it looks like a rope. This is the traditional shape you’d see in Greek bakeries.

Strawberry & Ouzo Sorbet with Biscotti

By On 07/03/2012 In baking, Desserts, Food, Other With 2 Comments Permanent Link to Strawberry & Ouzo Sorbet with BiscottiPermalink

Well how was everybodys’ weekend? I don’t know about you but mine was great! First of all I had two pieces of good news on Friday afternoon…

1. I found out I got a new job (wooohoooo!) It was a three month process from the first interview, but it was worth the wait. Good things really do come to those who… well, you know ; )

2. The second bit of good news was that I won a competition from The Design Files blog! The new book by ‘The Little Veggie Patch Co.’ (who were guest bloggers on TDF last week) will be cherished dearly. This book will come in handy as Seb just made me a new planter box out of old floorboards. I look forward to seeing what else we can grow in our minuscule courtyard… I’ll keep you updated.

…

 

On Friday afternoon, to congratulate me on these two wins, Seb came home with a bottle of amazing French Champagne and flowers – sheesh what a guy! Happiness = Champagne and flowers :) What a lovely surprise.

After all the exciting news I still had a weekend getaway to look forward to. A group of us drove down the rainy coast to Fairhaven and rented a shack. Although it was dark, gloomy and rainy, it meant we could light the open fire and play lots of card games in the warmth. Now that’s proper shack entertainment. My friend Rob hit the nail on the head when he said, “When you go to a shack you either want it to be really sunny and beautiful, or cold and rainy – anything in between is just meh”. It was quite fitting that we had the best of both…

…

 

 

The next day the weather completely flipped. We had blue skies and glorious sunshine, so it was straight to the beach for a dunk in the the waves. From the beach we hiked up to a nearby lighthouse, which was apparently the location of the kids show ‘Round the Twist’ – for all you Aussie readers out there.

The Great Ocean Road is such a beautiful part of the country, I can’t wait to get back there for another adventure!

x e.

 

Strawberry & Ouzo Sorbet

Recipe by Lisa Featherby

750g hulled strawberries
130g icing sugar
120ml ouzo
1 tbsp lemon juice

1. Purée all ingredients in a blender. If you don’t like the seeds, strain through a fine sieve and discard. Otherwise leave them in.

2. Place in a suitable sized bowl in the freezer until its set hard. Once completely frozen, place it back in the blender or food processor and blitz it again. Return it to the freezer for an hour or so more. This will soften up the sorbet so it’s easier to serve. Alternatively, freeze in an ice-cream machine according to manufacturers’ instructions. Makes about 500ml.

 

Almond Biscotti

Recipe by Chrissy Freer

1 cup (220g) caster sugar
2 eggs
Finely grated rind of 1 lemon
2 cups (300g) plain flour, sifted
1/2 tsp baking powder
150g whole almonds (skin on)

1. Preheat oven to 170°C and line a large baking tray with baking paper.

2. Place sugar, eggs and grated lemon rind in a large bowl and beat well until pale and creamy.

3. Fold in sifted flour, baking powder and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.

4. Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).

5. Preheat the oven to 140°C. Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.
Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.

Gingerbread Men

By On 14/12/2011 In baking, Christmas, Food With No Comments Permanent Link to Gingerbread MenPermalink

Awww… Christmas isn’t Christmas until you bake a batch of gingerbread men. My cute little niece loves baking gingerbread men (even when it’s not Christmas) but I think she loves making it so she can eat the dough. She must get that from our side of the family! Seb doesn’t like to eat cookie dough (which I think is abnormal). I think I prefer it to the end cooked result! Is that abnormal?

I baked these and brought them to work last week (my colleagues love me) and out of all the biscuits I’ve baked, these all went in record time. I bought a cute baby cutter the week before so there were even little baby ginger…er…babies! Just itty bitty mouthfuls! The baby gingerbread men are so cute but I discovered that you have to watch them a bit closer in the oven as they tend to cook a little quicker than the larger ones – little example below.

x e.

 

Mmmm… milk and gingerbread cookies!

 

Gingerbread Men

Melted butter, to grease
125g butter, at room temperature
1/2 cup, firmly packed brown sugar
1/2 cup golden syrup
1 egg, separated
2 1/2 cups self raising flour
1 tbs ground ginger
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted

1. Preheat oven to 180°C.

2. Beat butter & sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined.

3. Stir in the flour & ginger until completely incorporated. Wrap in cling film and place in the fridge for 30 minutes to rest.

4. Meanwhile, to make the icing, place egg white in a clean, dry bowl and beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Cover the bowl with plastic wrap and place in the fridge.

5. Once the dough has chilled roll out on a floured surface until about 4mm thick & use a gingerbread (or any other shape!) to cut out shapes. Place on the tray and repeat with any excess dough.

6. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

7. Once cooled, decorate the gingerbread with the icing in a piping bag.

Gingerbread House

By On 01/12/2011 In baking, Christmas, Food With 5 Comments Permanent Link to Gingerbread HousePermalink

O-M-G! It’s the first of December! Where has this year gone? Someone told me the other day that the older you get, the faster each year goes because it’s a smaller percentage of life – *gasp*. So anyway, 24 days until Christmas day – my favourite day of the year where I spend the day with everyone I love.

This time last year I was making all sorts of lovely goodies in the kitchen for Christmas and this year is no different, although this year I have learnt from my past mistakes! Last year I’d decided to bake some gingerbread men but half way through the process I changed my mind and thought I’d make a gingerbread house. What I didn’t realise then was that the recipe for a gingerbread house is different to gingerbread men. Needless to say, the house was a flop – literally.

This year I ensured I followed a gingerbread house recipe and alas – success! Yessssssssssss – although there were some sketchy moments there when placing the roof on top but thanks to my hunky assistant Sebby it all came together smoothly. I wasn’t too sure if the roof’s chocolate buttoned shingled roof would stay together but as it turns out royal icing is like baker’s cement. It also held the ‘tee vee snacks’ timber side walls together perfectly! I think my favourite part of making this was the cute little snowmen. I struggled to think of what I could use for their carrot noses but tooth-picks and an orange pencil come in very handy in times of need.

You also might have noticed the totally awesome wrapping paper? How amazingly cool will my presents look under the tree this year? This is a range of wrapping paper my friend Sophie Curtain + RMIT school buds (aka the Full Drop Collective) have created. This clever lot have fused their creative brains together and come up with some pretty spunky wrapping paper to help raise funds for their 2012 Grad show. Early I know, but these talented folks plan to put on one hell of a show (and I look forward to drinking a beer or two there with them!)

“So where do I get my paws on them?” I hear you say. Why don’t you drop them a line at fulldropco@gmail.com and they may be able to pull some strings for you.  A small fee of $12 will get you 4 x sheets of A1 screenprinted wrapping paper (that’s loads!), delivered right to your doorstep – and you’ll also be helping out some budding artists. They’ve got some other goodies on the market soon so keep an eye out and an ear to the ground. If you’re in the Melbourne area you may see some of their products at various up and coming Christmas markets.

I feel Christmas cheer coming on… let the count down begin!

x e.

 

 

Gingerbread House

3 1/2 cups self-raising flour
1 cup plain flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 cup firmly packed brown sugar
185g butter, chopped
1/2 cup golden syrup
2 eggs, lightly beaten

2 egg whites
3 cups icing sugar

Templates: Roof – 20cm x 20cm (x2), Side – 18cm x 5cm (x2), Front – 20cm wide, 5cm high & 18cm angles (x2).

1. Preheat oven to 180°C. Combine flours, ginger, cinnamon, sugar and butter. Mix until it resembles breadcrumbs. Whisk golden syrup and eggs together in a jug and add to the dough mixture until it just comes together. Turn onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 4 hours or until well chilled.

2. Roll dough, 1 portion at a time, between 2 sheets baking paper until 5mm thick. Remove top layer baking paper. Using cardboard cut-outs as a guide, cut shapes from dough.

3. Line 4 baking trays with baking paper. Place gingerbread on trays. Bake, 2 trays at a time, for 15 minutes or until firm. Cool on trays.

3. Make royal icing: Using an electric mixer, beat eggwhites until soft peaks form. Gradually add icing sugar, beating constantly until thick.

4. Once gingerbread has cooled pipe and decorate the walls and roof. Once decorated, use icing to join the walls to the plate & the walls together (you may need an extra hand or cans of food to hold until icing dries). Use icing to attach roof to walls, using cans to support roof (to prevent it from slipping off walls) until icing dries completely. Use any sweets to finish decorating! Have fun!

Kourabiedes

By On 08/11/2011 In baking, Food With No Comments Permanent Link to KourabiedesPermalink

Ooo ahh! How good is this warm weather at the moment!?  Last night was the first time I had played touch football (or had done any reasonable exercise) in a long loooong time and boy was it good to get moving! Our game finished up just as the sun was setting over the Melbourne skyline.  All those beautiful colours, augh… it was truly one of those moments where you think ‘dagnammit this is amazing! Could it get any better than this?’ It was such a good feeling to get out and get active again. With all the cooking and baking shenanigans I think it’s something I should be fitting into my busy schedule more often. I actually don’t feel as sore has I had anticipated, so happy days!

This week I also caught up with a dear old school friend whom I hadn’t seen in years (I’m talking almost a decade!). She was my very best friend all the way through school and for one reason or another we lost touch, until now.  It was so lovely to catch up again after all these years. You know you’ve got a real friend when you can pick up right from where you left off. Anyway, the reason why I’m telling you all this is because she is a true Grecian goddess and was very proud of the traditional Greek biscuits I made. She wasn’t however, very happy with the fact that a few posts ago I mentioned that ‘I hadn’t eaten much Greek food in the past’.  So she’s promised to rectify that situation! Whoo hooo! She even taught me how to pronounce the name of these biscuits properly (by the way it’s “Kour-a-bie-th-es”).

In short, they’re just like an almond shortbread, but they’re nothing short of nom!

x e.

 

Kourabiedes

110g blanches almonds
250g softened butter
1/2 cup sieved icing sugar, plus extra to serve
1 egg
20 ml ouzo
2 1/2 cups plain flour
1tsp baking powder
2 tbsp rosewater

1. Preheat oven to 180ºC and roast almonds in the oven for 4-5 minutes or until golden. Once cooled finely chop and set aside.

2. Beat butter and sugar in an electric mixer until pale. Add egg and ouzo and beat to combine.

3. Add flour, baking powder and chopped almonds and mix until it just comes together. Roll walnut sized pieces of mixture into balls and shape into crescents. Place on lined baking trays and bake until light golden (15-20 mins). Let cool.

4.  Sprinkle biscuits with rosewater and dust heavily with icing sugar and serve.

Oat biscuits

By On 30/07/2011 In baking, Food With No Comments Permanent Link to Oat biscuitsPermalink

These are essentially anzac biscuits but with less butter to make them a little less naughty. I’ve now found Seb’s biscuit weakness…I swear, any recipe with golden syrup in it is always a winner. Mark my words.

 

Oat Biscuits

1.5 cup flour
1.5 cup oats
1 cup of shredded coconut
1/2 cup sugar
175g butter
2 tablespoons golden syrup
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
2 tablespoons boiling water

 

1. Place flour, oats, coconut and sugar into a bowl and mix until combined. Make a well in the middle ready for the butter mixture.

2. In a saucepan melt butter and golden syrup together and add vanilla extract. In a small bowl mix the bicarbonate of soda and water together until it starts foaming. Add to the butter mixture and stir.

3. Add butter mixture into the dry ingredients and stir well. Take teaspoons of mixture and roll into balls and place on non stick trays. Squash balls of mixture with fork and pop trays into the oven for 10-15 minutes or until golden brown.

 

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