bFeedme

Cooking, Recipe and Food Blog

Anzac Biscuits

By

Anzac biscuits are sweet and delicious snacks that are popular in Australia and New Zealand. It is not said that Anzac biscuits were sent by wives to their husbands during the war because the biscuits do not spoil easily. Nowadays, it is prepared as a snack or during national holidays.

 

Ingredients:

1 cup plain flour

1 cup rolled oats

1 cup desiccated coconut

3/4 cup caster sugar

1 teaspoon finely grated lemon rind

125g butter

2 tablespoons golden syrup

1 teaspoon baking soda

1 tablespoon boiling water

 

Preheat the oven at 180C and line the baking trays with baking paper.

Sift the flour into a bowl and add the oats, coconut, lemon rind, and sugar. Mix the ingredients together and then make a well at the center.

Microwave the butter and the golden syrup for 30 seconds or until the butter melts. Stir to combine.

In a separate bowl, combine the baking soda and boiling water. Add it to the butter and mix well.

Pour the butter and baking soda mixture into the flour mixture. Mix to form dough like mixture.

Take 1 tablespoon of dough and roll it into a ball. Repeat this with the remaining dough. Place the dough balls on the baking tray. Flatten them a little and make sure that they are 3cm apart. Bake the cookies for 13-15 minutes or until they are golden brown. Remove from the oven and let it stand for 5 minutes. After, transfer the cookies to a wire rack to let them cool completely.

 

Photo Courtesy Of:  tristanf

 

Spiced Butter Biscuits

By

A similar consistency to Shortbread, but that’s where the similarities end really. This recipe goes great with some home-made Ice Cream, or with some fresh fruit.

Butter Biscuits

Store these in an air-tight container, and try to use within a week of making them – hence the small quantity that these are made in. They’ll still be edible after two or three weeks, but just won’t taste as nice.

To make 12 Biscuits
125g Butter, softened
60g Sugar, plus extra for dusting
180g Plain Flour, plus extra for rolling
1/2tsp Ground Cinnamon
1/2tsp Ground Ginger
1/2tsp Ground Allspice

1. Pre-heat an oven to 180C, and line a baking tray with some baking parchment, unless you have one which is non-stick.
2. Mix the Butter and Sugar in a bowl until well combined and light and fluffy.
3. Sift the Flour, Cinnamon, Ginger and Allspice together, then beat them evenly into the Creamed mixture.
4. Spread some Flour lightly over a work surface, before turning the mixture out onto it. Knead slightly, then bring into a ball. Leave to harden slightly in a fridge for twenty minutes.
5. Flour the surface again, and flour a rolling pin. Roll the dough out to a thickness of one centimetre across.
6. Cut into fingers, or rounds with pastry cutters or knives. Lay out evenly on the greased Baking Tray then dust with Caster Sugar before leaving to rest in the fridge for ten minutes.
7. Remove from the fridge, and straight away place in the Oven for fifteen to twenty minutes, or until golden and cooked through, before leaving to cool completely.

Photo Courtesy of: Ambernectar 13

Savoury Oat Crackers

By

Great as part of a picnic, or to use as a snack for a day at home – these crackers are very easy to make, and very tasty. You can easily add some flavouring to them to make each batch a bit different, and of course, you can shape them however you want!

Savoury Oat Crackers

To Make 12
100g Unsalted Butter, plus extra for greasing
90g Rolled Oats
25g Wholemeal Flour
1/2tsp Coarse Sea Salt
1tsp Dried Thyme
40g Walnuts, finely chopped
1 Egg, beaten
40g Sesame Seeds

1. Heat an oven to 180C, and lightly grease two medium sized baking trays
2. In a large dry bowl, rub the Butter into the Rolled Oats and the Flour using just your fingertips, until it begins to cling together and then start to stir in the Walnuts, Salt and Thyme.
3. Add the Egg and mix to form a soft dough. Spread the sesame Seeds out on a large shallow dish (it can be a plate or tray). Break off small pieces of the Dough (around Walnut Sized would be good), and roll into balls, before covering in the Sesame Seeds.
4. Place the balls into the greased baking trays, then flatten them using a Rolling Pin of the palm of your hand, to get them as thin and as flat as possible.
5. Bake in the oven for around twelve to fifteen minutes, or until firm and light gold.
6. Remove from the oven, then cool on the baking tray for three to four minutes, before placing on a wire rack to finish cooling.

Serve with various Pates and dips to get a good snack.

Photo Courtesy of: papertygre

Almond Biscotti

By

A classic treat to have with your Coffee – these biscuits are a little taste of Italy!

Almond Biscotti

Try to keep them quite firm and light, and make sure that they’re quite thin –about a two or three centimetres in height to make sure that they cook evenly throughout.

To Make 24
250g Plain Flour, plus extra for dusting
1tsp Baking Powder
Pinch Salt
150g Golden Caster Sugar
2 Eggs, beaten
Rind of 1 Orange, finely grated
100g Whole Blanched Almonds, lightly toasted

1. Heat the oven to 180C, and lightly dust a baking tray with some Plain Flour to prevent the Biscotti from sticking
2. Sift the Flour, Baking Powder and Salt into a large bowl, before adding in the Sugar, Eggs and Orange Rind. Mix into a dough, before kneading in the Almonds – try to avoid having a large amount of Almonds all in one place, so check that they are evenly spread out through the mixture.
3. Roll the Dough into a ball, then cut in half. Roll each portion into a long log, about four centimetres around. Place on the baking tray, and bake in the oven for ten minutes, before taking out of the oven and leaving to cool for five minutes.
4. Use a serrated knife, and cut the log into centimetre wide, diagonal slices, and re-arrange on the baking tray. Return for the Oven for fifteen more minutes, or until slightly golden brown and then remove from the oven, and place on a wire rack to cool and go crisp.

Photo Courtesy of: mccun934