Ginger Anzac Biscuits with Ginger Glaze


Considering I missed Anzac day, here is a recipe to make up for it; a darker and richer version of Anzacs with less sugar and ginger spice. And icing 🙂 Traditionally Anzac biscuits are un-iced, save for a bit of chocolate coating from time to time.


The treacle is an alternative to golden syrup, but you can use either. As you can see on the un-baked cookies, it gives a rich dark colour.


And that there brown mass is actually coconut sugar; my nana had some in her cupboard and hadn’t used it so I thought I;d give it a try. It smells a lot like coffee but tastes like caramel. Yum 🙂


If you don’t ice them, I would recommend doubling the sugar in the recipe.


Anyway, please enjoy and have a nice week everyone 🙂


Ginger Anzac Biscuits
1/2 cup wheat flour
2 tsp ginger
1 Tbsp coconut sugar
1 Tbsp coconut threads
2 Tbsp rolled oats
35g butter
1 tbsp treacle
1/2 tsp baking soda
2-3 tsp water
1 tsp butter
1 tsp HOT water
1/4 tsp ginger
3 Tbsp icing sugar
To top:
1 Tbsp chopped pistachio nuts

Preheat the oven to 180 degrees Celsius and grease or line a cookie tray.

Mix together the flour, ginger, coconut threads and sugar and oats. Melt together the butter and treacle and cool sightly, then mix in the baking soda. Add to the dry ingredients along with the hot water and mix until combined. Roll into ten balls and flatten on the tray. Bake for 10 minutes until golden and the cookies move when slightly nudged. Cool on the tray.

Make the icing by melting the butter into the hot water and adding the ginger and icing sugar. Either spread onto the cookies or drizzle on top. Sprinkle with pistachios. Leave to set.

Lasts well for a few days 🙂



Crumbly Almond Sugar Cookies



My job involves a lot. Of scrambled eggs. And poached eggs. And sometimes I see them when I close my eyes; I’m sure you’ve all had a job where that happens to you, and you find it difficult to re adjust when you get home. Baking helps! Like these cookies! They are extra crumbly (I wouldn’t ice them… :S) and just sweet enough 🙂


Almond Sugar Cookies
100g butter
1/4 cup sugar
1 egg yolk
1/2 cup flour
1/2 cup ground almonds

Preheat the oven to 170 degrees celsius and line a baking tray.

Soften the butter and beat with the sugar until pale, then mix in the egg yolk.  Mix in the flour and almonds, finishing mixing by hand, and chill for 10 minutes until you can work with it and roll it out.

Roll out the dough until about 4mm thick, on a lightly floured surface, and place on the tray. Bake for 20 minutes until lightly golden, and cool on the tray. It made about 20 for me, using two size cookie cutters 🙂



Haaaave a good week everyone!

Nana’s Ginger Shortbreads





A guest recipe from my nana! Some of you may have already seen her amazing caramel slice I posted earlier, and this biscuit/cookie is a Christmas special for her. Shortbread is great anyway, but the addition of candied ginger gives it some more texture and a bit of a bite. They don’t have many ingredients, but they keep really well and I would recommend them as a pre-Christmas gift. Or just to make for the sake of it!



Ginger Shortbreads
300g flour
50g cornflour
250g butter
125g caster sugar
100g crystallized ginger (or dried apricots), chopped well
Zest of an orange and a lemon
Extra castor sugar for sprinkling (optional)

Preheat the oven to 180 degrees Celsius and line two baking trays.
Mix together the flour and cornflour. Soften the butter and rub into the flour mixture. Add the sugar, ginger and zests then mix well. Bring together into a dough.
On a floured surface, roll out the dough to about 7mm to 10mm thick. Cut into rounds using any cutter you like.
Transfer onto a tray and bake for about 15 minutes, until lightly golden and the cookies move when lightly touched. Put onto wire racks to cool and sprinkle with sugar (if using) when warm. Cool completely and store in an airtight container.
Makes about 30

Have a good weekend 🙂



Cute and easy and great with coffee/tea/chai 🙂 This recipe also makes a lot of them, so they are good to package up as gifts if you like!
I made them for a Christmas dessert which I will have to post the recipe for later; with limoncello gelato! They are great if you need cookie/graham cracker crumbs and want them home made.



Ginger Snap Cookies

100g butter
100g white sugar
¼ tsp fresh grated ginger
1 egg
210g flour
2 tsp ground ginger
¼ tsp baking powder

Soften the butter and beat the sugar and grated ginger until light and fluffy. Mix in the egg gently until combined. In another bowl, mix together the flour, ginger and baking powder. Add a spoonful at a time into the butter mixture. If you are using an electric mixer, you may have to finish this off my hand. Form a dough a chill for about half an hour.
When ready to bake, preheat the oven to 180 degrees Celsius. Line few baking trays, but don’t fret if you don’t have many; just do it in batches like me!  Roll out the dough on a floured surface until it is about 4mm thick. Cut with your desired cookie cutter and transfer to the trays, leaving a bit of a gap between each one. Bake for about 20 minutes, until nice and golden and the cookies shift when nudged. Cool in wire racks and store in an airtight container. You could dust with icing sugar or ice then if desired.
Makes a good 70 odd, if you are using a small cookie cutter. Lasts (when untouched) a few days.

Have a wonderful week everyone!


Peanut Butter Kiss Cookies

These cookies are from a while back, and from what I remember they were meant to look different… We all have those days where we imagine one thing and reality presents us another. Especially in the kitchen. All you need to do is forget to check if you have eggs and you will have drastic plan-changes.
I digress (again)! If you are in New Zealand or Australia then you may be fond of the Mint Slice biscuits; a blissful combination of a chocolate cookie base, mint filling and dark chocolate coating. That is essentially what I have tried to do here, but with a peanut filling. It’s peanut butter cup-esque.
If that sounds like your jam then I have the recipe for you! Give these a shot, they really aren’t that complicated and there is no special ingredients; just some love, time and chocolate. I packaged them up to give as gifts but learn from my mistake! If you do this, make sure they are stored in a cool place, not in your bag as you walk around school on a sunny day……

Peanut Butter Kiss Cookies
120g cream cheese
100g butter, very soft
125g whole wheat flour
60g plain flour
60g cocoa
40g cream cheese
40g peanut butter
40g icing sugar
200g dark chocolate
10g butter

Preheat the oven to 180 degrees Celsius. Line or grease two baking trays.
Beat the cream cheese until smooth (I did this by hand) and creamy, then add the butter and continue beating until combined and the mixture is pale. Mix together the whole wheat flour, plain flour and cocoa, and add to the butter and cream cheese bit by bit, until a soft dough forms. Roll out on a floured surface until about 4mm thick, then cut out lots of little fluted circles (I actually used a mini tart tin to do this) and arrange on the baking trays. Bake for about 20 minutes, or until the cookies move when nudged slightly. Careful, as because they are chocolate, you can’t tell if they get overcooked very easily! Cool on wire racks.
When ready to decorate, mix together the cream cheese, peanut butter and icing sugar, then spoon or pipe a little bit onto each cookie. Chill in the fridge on plates.
Spread out a greaseproof mat or line some plates with baking paper. Chop up the chocolate and melt, then mix in the butter. Using your fingers or dipping fork, dip each cookie (filling side down) into the chocolate, working quickly so that the filling doesn’t melt or slide off. Place the cookie on to the mat or plate and then repeat. Note that I did not actually cover the bottoms of the cookies with chocolate, and if you would like to do this then remember to melt more chocolate than I have listed (about 300g?)! Chill the cookies until the chocolate has hardened and then store in the fridge.
Makes 36 cookies.

Have a lovely week everyone! 😀


Little Lemon Sables

Yes, more tiny cookies….
These ones are buttery, lemony and delightful, I’m sure a French person out there somewhere is very pleased with me. They weren’t mean to be this small (they’re coin-size but delicious enough to act as currency) so you can make them any size you like 🙂
I’ve never made sables before these ones but they have a great texture and would be a great accompaniment to a cup of coffee, or nice on their own. You could of course omit the lemon or replace it with another citrus, or perhaps a smidgen of vanilla would go well to. Who knows, have play 🙂

Little Lemon Sables

125g flour
60g icing sugar
80g butter, softened,
zest of two lemons, plus the juice
1 egg yolk
1 Tbsp milk


Preheat the oven to 170 degrees Celsius. Mix the flour, icing sugar and zest together in a bowl and make a well. Place the butter, egg yolk, lemon juice and milk in the well and work the wet ingredients together until thoroughly combined, then mix into the dry ingredients, making sure not to overwork the dough or melt the butter too much. If the dough is too sticky, chill for 15 minutes. When a dough is formed, tip out onto a floured surface and roll to 5mm thick. Cut out any shape cookie you like and place on a lined baking tray. Bake for 15 minutes or until lightly golden. Cool on the tray and store in an airtight container. Makes 50 little dots.