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Category Archives: Biscuits and Slices

Raspberry Blondies

Brownies? Blondies? Both excellent sweet treats in a fudgy, gooey kind of way. This one is a sweet version of a brownie, made with white chocolate, so technically definitely a blondie!

I got the inspiration a few years back from a post on the internet, no longer around. The general idea is that raspberries and white chocolate are a match made in heaven, so I ran with that idea!

The blondies are made with plain flour only, no baking powder, but they seem to rise all the same.

Ingredients

115g unsalted butter

180g white chocolate chopped

115g caster sugar

2 free-range eggs

1 teaspoon of vanilla paste

125g plain flour +1tablespoon flour

1 cup frozen raspberries

Method

Preheat the oven to to 180 degrees C or 170 degrees fan forced.

Grease and line a square 20 cm x 20 cm baking tin with baking paper. You could use a 18cm x 27cm baking tin instead.

Melt the butter and 100g of the white chocolate in a small saucepan over low heat and stir until smooth.

Beat the sugar, free-range eggs and vanilla paste in a bowl until the mixture is thick and pale.

Gently combine the the butter and white chocolate mixture into the egg and sugar mixture.

Gently fold 1/3 of the flour into the batter and repeat twice until all the flour is all incorporated.

Put half the raspberries into the tablespoon of flour then gently fold the raspberries/flour into the mixture.

Pour the mixture into the tin and place the remaining white chocolate pieces and raspberries over the top of the mixture.

Bake for 30- 35 minutes. The blondies will have risen but will still be slightly soft in the middle.

Cool in the tin before cutting into squares.

2022 ANZAC Biscuits

Yesterday, Saturday, I made my annual batch of ANZAC biscuits, that delicious treat associated with Australian and New Zealand soldiers of the First World War, in preparation for ANZAC Day 2022 on 25 April.

The wonderful blog “The Cook and the Curator”, from the team at Sydney Living Museums, has done some research into the origin of ANZAC biscuits.

“There has been much debate as to the origins of the iconic Anzac biscuit, and whether they were sent in care packages to soldiers at war, or if they were made by soldiers at ‘the front’. They were certainly enjoyed by Australians long before the First World War, but under different names.”

Here is the link the the article:https://blogs.sydneylivingmuseums.com.au/cook/anzac-cookery/ if you would like to know more.

The Cook and the Curator also note that coconut is an optional ingredient and it wasn’t added till the 1930s. By all means add some to to your biscuits, but personally I’m not a fan.

My recipe is based on this authentic recipe, with a small tweak or two.

I add golden syrup, as I love the toffee flavour it imparts. Most recipes do include golden syrup.

Somewhere I read in a recipe that browning the butter after melting it gives a greater depth of flavour. It really does! To compensate for the fact that you lose a little bit of the butter by browning it, I have added another 15g of butter to the recipe.

It really is a straightforward ANZAC biscuit recipe – very easy to put together and quick to bake.

Eat the biscuits on the day they are baked but they will keep well too, if there are any left!

Ingredients

165g salted butter

180g rolled oats

120g plain flour

125g brown sugar

2 tablespoons golden syrup

bicarbonate of soda

2 tablespoons boiling water

Method

Preheat oven to 150 degrees C. Line 2 oven trays with baking paper. 

Place the butter in a small saucepan and heat until melted. Once the butter is melted, cook for about 3-4 minutes, swirling the pan often. The butter will foam and turn a golden brown. Remove from the heat and put into a bowl to cool slightly.

Mix the rolled oats, flour and sugar in a large bowl.

Combine the melted butter and golden syrup in the same saucepan. Add the bicarbonate of soda and boiling water and whisk to combine. Remove from heat.

Add the butter/golden syrup mixture and stir until well combined.

Take tablespoons of mixture and make into balls. Place the balls onto the baking trays, allowing space for spreading. Don’t flatten the balls!

Bake for 15 minutes or until biscuits are dark golden brown. Remove the biscuits from the oven and cool on the trays. The biscuits will firm up as they cool. Now remove to a wire rack to cool completely.

Store in an airtight tin. They keep well for a few days.

Blueberry Oat Scones

I’m a big fan of Claire Ptak and her bakery in London. It was a delight to visit last time I was able to travel to the UK, pre Covid! I love her book “The Violet Bakery Cookbook”, and some of the recipes in it have inspired this one.

These tasty morsels are a cross between scones and biscuits. They are quite dense, with ground rolled oats and blueberries.

The mixture is very crumbly and will be difficult to bring together into a dough, particularly with the frozen blueberries. But don’t worry, just pat the mixture into shape and by resting it, you can cut the rounds from the mixture.

Here’s my recipe. This makes 12 smallish scones. You could double the quantities for larger, more substantial scones.

Ingredients 
100g rolled oats
150g plain flour
3/4 tsp bicarbonate of soda 
1/2 baking powder 
1/2 tsp salt 
50g raw sugar or brown sugar
Zest of half an orange
125g cold unsalted butter cut into 1 cm chunks
150g creme fraiche
125g frozen blueberries 

Method
Preheat the oven to 170 degrees C fan forced. Line a baking sheet with baking paper.

Blitz the rolled oats in a food processor until finely ground. Mix all the dry ingredients plus the orange zest in a bowl or in a food processor. Cut in the cold butter by hand until the mixture resembles large breadcrumbs, or you can continue to use a food processor on pulse, but be careful not to overwork the dough.

Quickly stir in the creme fraiche until just mixed in. Stir in the frozen blueberries.

Turn the mixture out onto a floured board, and pat into a square about 3 or 4cms thick. Rest for 5 minutes at least, even 10 minutes.

Using a 6cm cutter, cut out rounds and place onto the baking sheet. You will probably get 8 or 9 from the dough, then you will need to gather up the remains of the dough and pat together (don’t re-roll) before cutting out the last few rounds.

Bake for 25-30 minutes until the rounds are brown on top. You could check after 20 minutes to see how they are coming along. Take out of the oven and wait until the oat scones are cool before serving.

Serve on their own – they are sweet enough – or with homemade berry jam and Greek yoghurt.

Orange Zest Shortbread

I made this shortbread for New Year’s Day yesterday. I think shortbread is one of the best things to come out of Scotland, not forgetting whisky!

It’s based on a Jamie Oliver recipe for chocolate orange shortbread, original recipe here. I left out the chocolate for simplicity’s sake, but by all means add this in. I think the orange is the star of this recipe!

It’s super simple. I made it in the food processor. After baking just leave in the tin before cutting into fingers.

Great for New Year – but don’t wait till then – a very nice tea time or coffee time treat any time of the year!

Ingredients

150g butter at room temperature

200g plain flour

50g golden caster sugar or raw sugar, plus extra to sprinkle

Zest of an orange

Method

Preheat the oven to 180 degrees C.

Grease a 20cm square baking tin and line with baking paper.

Put the butter, flour, sugar and the finely grated zest of half the orange into the bowl of a food processor.

Gently pulse the ingredients until they just come together- don’t overmix.

Tip the mixture into the lined baking tin. With your hands pat the dough into the tin, being careful not to knead it. You will end up with a layer about 1cm thick. Don’t worry if it’s looks a bit messy, it will look fine after baking.

Prick the dough all over with a fork.

Place in the oven and bake for 20 minutes, or until lightly golden brown.

Take out of the oven, and leaving in the tin, mark fingers using a sharp knife. There’s no need to cut through – it’s just to help cut the fingers once the shortbread is cold.

Sprinkle over a little more sugar, and grate over the zest of the other half of the orange.

Leave to cool completely, and then cut the shortbread into fingers along the marked lines.

Remove the fingers from the tin.

The shortbread will keep well in an airtight tin for a few days!

Speculaas Biscuits

St Ncholas Day was 6 December – so I’m a little late in posting this recipe for these delicious spicy biscuits, traditionally made for that day. But they are also eaten anytime during the Christmas season.

They are so fragrant with Christmas spice, and they make perfect edible gifts. Making them really puts you in the Christmas mood too!

This recipe is based on one I found from the brilliant people at SBS television here in Australia. You really need to stamp designs on them, and I have a couple of heavy duty Nordic ware stamps. I also have a fabulous maamoul mold, a traditional Middle Eastern pastry and biscuit mold. You put biscuit dough inside the maamoul, then turn the dough out with a lovely imprint.

But you could just as easily use any biscuit cutters.

The recipe called for a mixture of Christmas spices but I used a St Nicholas Spekulaas spice mix from Gewürzhaus Spice House in Sydney. I have included the ingredients for the individual spices as well as the pre-prepared mix.

Ingredients

250g plain flour

1 teaspoon baking powder

150g firmly packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon each of ground nutmeg, ginger and cardamom

(Or 1 tablespoon St Nicholas Spekulaas spice mix)

1/4 teaspoon salt

150g cold butter

Method

Put the flour, baking powder, sugar, spices, salt and butter in a food processor and whiz until you have a mixture that resembles breadcrumbs.

Add a tablespoon of iced water and pulse until mixture just comes together. Do this carefully – don’t overmix!

The dough will be quite loose. Turn it out onto a board or bench top and bring together into a large ball. Wrap the ball in cling film and refrigerate for 30 minutes to firm the dough and make it easier to work with.

Preheat the oven to 170 degrees C. Line 2 baking trays with baking paper.

Remove the dough from the fridge. Roll the dough out – don’t go too thin or it will be hard to cut – and use any kind of biscuit cutter to stamp out shapes. Or if you have biscuit stamps or a maamoul mold use those!

Place the biscuits on the baking trays. Roll out any scraps of dough again and stamp out more shapes. Refrigerate the trays for 20 minutes to help the biscuits keep their shape.

Bake for about 20 minutes or until golden brown. These biscuits are quite soft in the middle so they won’t bake hard.

Once cool enough to handle, remove to a wire rack to cool completely. Store biscuits in an airtight container for a week, or you can freeze the biscuits too!

Halloween Soul Cakes

This year I baked my Soul Cakes early to be ready for Halloween, All Saints’ Day and All Souls’ Day. They were traditionally made to be handed out on these special days.

“The cakes, often simply referred to as souls, are given out to soulers who go from door to door, singing and saying prayers for the souls of the givers and their friends.”

The musician Sting has a version of the traditional song “Soul Cake” on his album “If on a Winter’s Night”. Here are some lyrics.

“A soul cake, a soul cake, 

Please, good missus, a soul cake.

An apple, a pear, a plum or a cherry, 

Any good thing to make us all merry,

A soul cake, a soul cake, 

Please, good missus, a soul cake.

One for Peter, two for Paul, 

And three for Him that made us all.”

The little cakes are actually more like biscuits, and are delicious as they are full of spice and sultanas. They have a cross marked on the top too.

This batch of Soul Cakes are a little rough and ready! But taste great because of the spices.

Ingredients

100 g butter, softened 

100g caster sugar 

2 free-range egg yolks 

250g plain flour

1/2 teaspoon cinnamon 

1/4 teaspoon ginger

1/4 -1/2 teaspoon nutmeg

1/8 teaspoon saffron (or more if necessary)

Zest of an orange

2 tbs milk 

100g sultanas

Method

Put the softened butter, caster sugar and egg yolks in the bowl of a food processor and blitz until everything is combined and the mixture is creamy.

Sift the flour and spices, including the saffron. Put the mixture with the orange zest into the processor, blitzing for a couple of seconds only, then blitz in the milk a little at a time until the dough just comes together. Don’t over-mix! If the dough isn’t yellow enough, add a pinch more of saffron.

Stir in the sultanas by hand.

Form the dough into a rough ball, them roll into a sausage shape, with a rough diameter of about 50cm or 2 inches, or whatever size you want your soul cakes to be.

Preheat the oven to 170 degrees C fan forced or 180 degrees C non fan forced.

Wrap in grease proof paper and chill in the fridge for a couple of hours or until you want to bake the cakes.

Bake for 15 minutes or until firm and just brown. Cool on a wire rack.

Line a baking tray with baking paper. Take the sausage from the fridge and cut into thick wedges. Place each wedge on the baking tray. At this stage you should cut a cross on the top of each soul cake.

Great eaten warm straight from the oven. The soul cakes can be frozen too, but eat on the traditional days if possible!

ANZAC Biscuits 2021

I love seasonal baking, and 25 April is ANZAC Day. ANZAC biscuits are traditionally baked and eaten around this date.

This day commemorates the contribution of Australian and New Zealand soldiers to World War One.

I’m quite pleased with this year’s biscuits. I have tweaked my normal recipe, which is based on the “original” ANZAC recipe from The Cook and the Curator, the cooking blog of Sydney Living Museums. I picked up a few good tips from Cloudy Kitchen’s ANZAC biscuit recipe.

The first of these tips was to brown the butter, to give more depth of flavour. To make the brown butter, you need to start of with a slightly bigger quantity of butter, to make up for the loss of volume when browning. I therefore adjusted the butter up in the ingredients section.

The second tip was to cook the biscuits at a lower temperature than I would normally use – this stops the biscuits spreading too much. The result is a plump biscuit, crisp around the edges and squidgy in the middle!

The third tip was to cook both trays at the same time in the oven, as the mixture changes consistency when left for a while before cooking.

So here are my “revised” 2021 ANZAC biscuits!

Ingredients

165g salted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
2 cups rolled oats
1 cup plain flour
1 cup brown sugar

Method

Preheat oven to 150 degrees C. Line 2 oven trays with baking paper.

Place the butter in a small saucepan and heat until melted. Once the butter is melted, cook for about 3-4 minutes, swirling the pan often. The butter will foam and turn a golden brown. Remove from the heat and put into a bowl to cool slightly.

Combine the melted butter and golden syrup in the same saucepan. Add the bicarbonate of soda and boiling water and whisk to combine. Remove from heat.

Mix the rolled oats, flour and sugar in a large bowl. Add the butter/golden syrup mixture and stir until well combined.

Take tablespoons of mixture and make into balls. Place the balls onto the baking trays, allowing space for spreading. Don’t flatten the balls!

Bake for 15 minutes or until biscuits are dark golden brown. Remove the biscuits from the oven and cool on the trays. The biscuits will firm up as they cool. Now remove to a wire rack to cool completely.

Store in an airtight tin. They keep well for a few days.

Fruit Mince Crumble Slice


This is a recipe for an Aussie crumble slice, or traybake if you’re making it in the UK!  The filling is fruit mince, from a jar of beautiful dried fruit and spices preserved in brandy that I was using over Christmas.

If you don’t have any on hand – and I guess if it’s not Christmas you may not – just soak 150g of sultanas and raisins in two tablespoons of brandy for a few hours or over night, with a 1/2 teaspoon each of cinnamon and nutmeg. 

The basic slice is pretty versatile, so you could even substitute some berries for the fruit mince too.

Ingredients 

Shortbread base

250g softened butter

100g raw sugar or golden caster sugar

100g self raising flour

50g plain flour

1 teaspoon vanilla extract

Filling

150g or to taste of homemade or good quality bought fruit mince

Crumble topping

1/4 of the shortbread mix

50g plain flour

Method

Preheat oven to 160 degrees C fan forced, 180 degrees C non fan forced.

In a food processor, cream the butter and sugar and vanilla extract, just until well mixed. You’re not looking for a fluffy creamed mixture. Pulse in the flour and mix until incorporated into the butter/sugar mixture.

Spread 3/4 of the shortbread mix in a rectangular baking tin. I used 9” x 13” tin. I   Leave the remaining 1/4 in the food processor. Place in the preheated oven and bake for 10 minutes until the base has risen slightly and is a pale golden colour. It will still be very soft.

Remove from the oven and place spoonfuls of the fruit mince on top, spreading evenly and being careful not to squash the base too much.

For the crumble, to the remaining 1/4 shortbread mix in the food processor, add 50g plain flour. Pulse a few times to just incorporate the flour. Use your judgement about the flour. You may need to add a little more after you’ve done pulsing in order to get a good crumble consistency.

Scatter the crumble in lumps over the top of the fruit mince.

Return to the oven and bake for 20-25 minutes or until the crumble topping is golden brown.

Remove from the oven and leave to cool in the tin completely before cutting into slices.

Chocolate Chip Sandwich Stack Cookies


I have always been a fan of chocolate chip cookies, and bake quite a few different recipes. This is my go-to chic chip cookie recipe, and the cookies are chewy and chocolate-y, very more-ish.

However, they often end up a bit flat, which is fine by me – who’s going to tell a cookie that it’s too thin?  But way back in 2016 when I blogged this recipe, I came up with a great way to eat these cookies  – make them into cookie and ice cream sandwiches! Or make a cookie stack with lots of layers!

Ingredients

125g butter

1/2 cup brown sugar

1/2 cup caster sugar

1 free-range egg

1 tsp vanilla extract

1 cup flour

1 tsp baking powder

50g chocolate chips (milk or dark)

50g good quality dark chocolate chopped into little and bigger shards

Method

Note: This is a food processor cookie. It would definitely be great to make it with an electric mixer – and for the purists, you will get really nicely creamed butter and sugar. But the food processor method is super quick – and your cookies are ready in no time.

Preheat the oven to 180 degrees C. Line 2 large baking trays with baking paper.

Cream the butter and sugar in the food processor until light and well, creamy! Add the vanilla extract and egg and process well. Add the flour and baking powder. You can sift them first, I never do. Gently pulse until the mixture is smooth. Stir in the chocolate chips and the chopped chocolate.

Drop in dessert spoonfuls for large cookies or teaspoonfuls for smaller cookies on to the baking paper. You need to leave a gap of at least the size of 2 cookies between each (about 3 or 4 cms). Bake until the cookies are lovey and golden brown. This is usually between 12 and 15 minutes. I have found that watching the cookies is a better guide to when they are cooked than simply cooking for a certain number of minutes.

Cool for a few minutes on the baking trays, then finish on a wire rack. Store in an airtight container.

T o make an icecream sandwich, put two cookies together with your favourite icecream! I used choc-peanut-salted caramel swirl. Good old vanilla would be fab. Drizzle with chocolate.

To make a cookie stack, pile up cookies with any filling you like – cream, chocolate, or buttercream icing. I made a passionfruit buttercream for this stack.

Soul Cakes for All Souls’ Day



It’s 2 November, All Souls’ Day, and today I baked Soul  Cakes, the traditional fare for this special day.

 “The cakes, often simply referred to as souls, are given out to soulers who go from door to door, singing and saying prayers for the souls of the givers and their friends.”

The musician Sting has a version of the traditional song “Soul Cake” on his album “If on a Winter’s Night”. Here are some lyrics.

“A soul cake, a soul cake,

Please, good missus, a soul cake.

An apple, a pear, a plum or a cherry,

Any good thing to make us all merry,

A soul cake, a soul cake,

Please, good missus, a soul cake.

One for Peter, two for Paul,

And three for Him that made us all.”

These souls cakes are half biscuit, half cake. They are heavily spiced, and coloured yellow with a little saffron. I added the zest of a mandarin, an orange is just as good. I made mine quite thick, to be more cake like, and less like a biscuit. I think this works well.

My soul cakes are a little rustic, ie not very pretty, but taste really spicy and are quite more-ish.

While a traditional treat for this day, you could make them anytime as they are super delicious!

Ingredients

100 g butter, softened

100g caster sugar

2 free-range egg yolks

250g plain flour

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 -1/2 teaspoon nutmeg

1/8 teaspoon saffron

Zest of an orange or mandarin

2 tbs milk

75g sultanas

Method

Put the softened butter, caster sugar and egg yolks in the bowl of a food processor and blitz until everything is combined and the mixture is creamy. Don’t worry if it looks split – the addition of the flour will fix that!

Sift the flour and spices,including the saffron. Put the mixture with the orange/mandarin zest into the processor, blitzing for a couple of seconds only, then blitz in the milk a little at a time until the dough just comes together. Don’t over-mix! If the dough isn’t yellow enough, add a pinch more of saffron.

Stir in the sultanas by hand.

Form the dough into a rough ball, them roll into a sausage shape, with a rough diameter of about 50cm or 2 inches, or whatever size you want your soul cakes to be.

Wrap in grease proof paper and chill in the fridge for a couple oh hours or until you want to bake.

Preheat the oven to 170 degrees C fan forced or 180 degrees C non fan forced.

Line a baking tray with baking paper. Take the sausage from the fridge and cut into thick wedges. Place each wedge on the baking tray. At this stage you should cut a cross on the top of each soul cake. I have to admit I forgot to do this today! But I  have included a photo of a prototype batch with crosses. Incidentally these ones looked nicer but didn’t have the lovely rich spicy taste of the version in this post.


Bake for 15 minutes or until firm and just brown. Cool on a wire rack.

Delicious eaten warm! If not eaten on the day they will harden up a bit. The soul cakes can  be frozen too, but eat on the day if possible – All Souls’ Day!

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