ANZAC Biscuits

INGREDIENTS
1 cup rolled oats
¾ cup coconut
1 cup plain flour
1 cup sugar
2 tbsp water
1½ tsp baking soda
125g butter
1 tbsp golden syrup

METHOD
- Sift flour into a bowl.
- Add rolled oats, sugar and coconut.
- Combine golden syrup, butter and water in a saucepan.
- Heat over medium heat until butter melts.
- Add soda to mixture, allow to foam and pour immediately into dry ingredients.
- Bake in a slow oven for 20 minutes.
- Loosen and allow to cool on baking trays.

SERVINGS
30

COMMENTS
Serve on ANZAC Day in memory of the Australian and New Zealand troops

SOURCE
Soubirous

Granny's Shortbread

INGREDIENTS
½ pound butter
¼ pound ground rice (rice flour)
¼ pound castor sugar
¾ pound plain flour

METHOD
- Cream butter and sugar.
- Add sifted flours.
- Mix well in food processor.
- Turn onto a floured board and roll out to desired thickness.
- Cut and prick with a fork.
- Bake in a moderate oven until just cooked.

COMMENTS
The BEST shortbread!!!

SOURCE
Granny

Chocolate Cornflake Biscuits

INGREDIENTS
200g butter
½ cup sugar
1¼ cups plain flour
¼ cup cocoa (Cadburys)
2 cups cornflakes

METHOD
- Cream butter and sugar until light and fluffy.
- Sift flour and cocoa.
- Stir into creamed mixture.
- Fold in cornflakes.
- Spoon mounds of mixture onto a greased oven tray.
- Bake at 180C for 15 minutes, or until set.

SERVINGS
30

COMMENTS
Previously known by the Un-PC name Afghans

SOURCE
Edmonds

Cardamom Biscuits

INGREDIENTS
BISCUITS
1/2 cup slivered almonds
125g cubed butter at room temp
1/2 cup firmly packed dark brown sugar
1/2 tsp vanilla essense
3/4 cup SR flour
2/3 cup plain flour
2 tsp ground cardamom
2 tsp milk
icing sugar to dust

CARAMEL FILLING
125g butter
1 cup brown sugar
1/4 cup thin cream
1 Tblspn golden syrup

METHOD
BISCUITS
- Preheat oven to 160C
- Spray 2 trays
- Brown almonds
- Beat sugar, butter and essense till fluffy
- Mix in flour, cardamom with wooden spoon
- Add milk and almonds, knead into consistent dough
- Roll out and cut with biscuit shapes or glass
- Bake for 16 mins swapping trays halfway
- Make filling, sandwich together and enjoy!

CARAMEL FILLING
- Melt all ingredients together slowly, until boiling and slightly thickened, cool.

COMMENTS
Delicious!

SOURCE
AGT Mag

Jytte's Pebernoedder

INGREDIENTS
250g flour
100g butter
175g sugar
1 egg
2 tbsp cream or milk
½ tsp pepper
½ tsp cloves
½ tsp cinnamon
½ tsp ginger

METHOD
- Mix flour and spices.
- Add butter and mix to resemble fine breadcrumbs.
- Add rest of ingredients.
- Keep dough cold for ease of handling.
- Roll out to little balls the size of a ten cent coin and bake at 180C for approximately 10 minutes.
- The dough can be frozen before baking, and biscuits are best kept in an airtight container.

SOURCE
Jytte

Chocolate Chip Cookies

INGREDIENTS
185g butter, softened
1 tsp vanilla essence
¼ cup castor sugar
1/3 cup firmly packed brown sugar
1 egg, lightly beaten
1½ cups self-raising flour
1 cup dark choc chips

METHOD
- Beat butter, essence and sugars in a bowl with electric mixer until light and fluffy.
- Add egg, beat until combined.
- Combine butter mixture, self-raising flour and choc chips.
- Cover and refrigerate for one hour.
- Roll heaped teaspoonfuls of mixture into balls, place on lightly greased oven trays.
- Bake in moderate oven for about 15 minutes, or until lightly browned.
- Allow to stand for five minutes, then place on wire racks to cool.

SERVINGS
35

Belgium Biscuits

INGREDIENTS
125g butter
1/4 cup brown sugar
1 egg
2 cups plain flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
Icing
3/4 -1 cup icing sugar
1/4 tsp raspberry or vanilla essence
few drops red food colouring
water
Filling
1/2 cup raspberry jam

METHOD
- Cream butter and sugar until light and fluffy.
- Add egg and beat well.- Sift flour, baking powder, cinnamon, ginger and mixed spice together.
- Mix into creamed mixture to make a firm dough.
- On a lightly floured board, roll out to a 3mm thickness.
- Cut out rounds using a 6.5cm scone or biscuit cutter.
- Bake at 180C for 15 minutes or until golden.
- When cold, ice half the biscuits.
- Spread the un-iced biscuits with raspberry jam and place iced biscuits on top.
Icing
- Mix icing sugar with flavouring and colouring.
- Add sufficient water to make pink icing of spreading consistency.

SERVINGS
18

SOURCE
Edmonds

Ginger Nuts

INGREDIENTS
125g butter
1/4 cup brown sugar
3 tbsp golden syrup
1 tsp baking soda
1 tbsp boiling water
2 cups plain flour
pinch salt
2 tsp ground ginger

METHOD
- Cream butter, sugar, and golden syrup until light and fluffy.
- Dissolve baking soda in the boiling water.
- Add to creamed mixture.
- Sift flour, salt and ginger together.
- Add to creamed mixture, mixing well.
- Roll tablespoons of mixture into balls and place on a greased oven tray.
- Flatten with a fork.
- Bake at 180C for 20-30 minutes or until golden.

SERVINGS
25

SOURCE
Edmonds

Monster Fudge Nut Cookies

INGREDIENTS
360g good quality dark chocolate
90g unsalted butter, cubed
100g plain flour
10g baking powder
pinch sea salt
3 eggs
200g castor sugar
1/2 vanilla pod, split and seeds removed
150g walnuts, coarsely chopped
360g milk-chocolate buttons

METHOD
Preheat oven to 175C.
Roughly break chocolate into pieces and place with butter in a bowl suspended over a pan of barely simmering water.
Stir constantly until the mixture is smooth.
Remove bowl from the bain-marie and allow to cool.
Sift together the flour, baking powder and salt.
Whisk eggs in a blender and gradually add sugar until mixture thickens and increases in volume.
Stir vanilla seeds into the egg mix, add this to melted chocolate, then fold in the flour mix.
Beat only until well combined.
Now fold in the buttons.
Cover with clingfilm and refrigerate for 10 minutes.
Using a 1/4 cup (65g) ice cream scoop (or similar), drop the mixture in blobs onto a greased nonstick baking sheet.
Bake for 10-12 minutes.

SERVINGS
12

SOURCE
Sunday Times Style Mag