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 πŸ™‚ 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 πŸ™‚


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


Anyway, please enjoy and have a nice week everyone πŸ™‚


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 πŸ™‚



Banana-Blueberry Cakes with Avocado Frosting


Avocado is a superfood. Blueberries are a superfood. Banana and apple have always been drilled into us as part of a healthy diet. The result? Not so guilty pleasure! And it looks pretty too πŸ™‚


If you haven’t made many mini cakes, I would recommend you try it! It’s quite easy to get hooked, I already made some carrot and boysenberry ones previously. All you need to so is bake one sheet cake and cut afterwards. You end up with some off cuts but they never seem to go to waste πŸ˜‰


For once I went to town on the picture-taking. I hope they give a good idea of how I piped the frosting etc.


Some of you may have worked with stevia before and be quite familiar with it. If you haven’t, and don’t have any in your wonderful kitchen haven, then you can use some honey and/or icing sugar to sweeten the avocado frosting.






Aren’t edible flowers amazing, may I add……? Thumbs up nature. I also made some smaller ones without the flowers:


They were just as delicious but they just have another look.







Now that I have spammed you, I shall get onto the recipe!




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Blueberry-Banana Mini Cakes with Avocado Frosting
Banana-Apple Cake:
3/4 cup white flour
3/4 cup wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 small banana, mashed
1 apple, grated finely
3 Tbsp vegetable oil
1/2 cup water
Avocado frosting:
1 avocado
Dash lemon juice
1 tsp stevia (ground leaf), or to taste
To decorate:
1 small punnet blueberries (only a handful really)
Edible flowers
Desiccated coconut

Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

In a large bowl, mix together the flours, sugar, baking soda and baking powder. In another bowl, mix the egg, banana, apple and vegetable oil. Fold the wet ingredients into the dry and add the water a bit at a time until you have a thick but pourable batter. Pour into the tin and bake for about 20 minutes, until a skewer comes out pretty much clean when inserted into the middle. Leave the cake to cool.

Take out of the tin and cut into the desired shapes you have in mind. As you can see, I make three larger cakes (about 10cm diameter and four little ones (about 4cm diameter).

Make the frosting; either use a little blender to blend the avocado, lemon juice and stevia or pass the avocado through a sieve until there are no lumps, and then add the lemon juice and stevia. Mix until combined. Spoon the frosting into a piping bag or plastic bag and snip the corner (Note: I found it best to have all the pieces of cake arranged on a tray and to ice each one, then decorate and decide which to put as the top/bottom after).

Now arrange the blueberries as the filling (on the larger cakes) and on top, followed by the edible flowers and sprinkle with the coconut. Place the top layers on the bottom layers and plate up if you are serving to a group. Or maybe you just want to impress yourself, go ahead!

Enjoy. Please. The frosting isn’t as good the next day, but the cake lasts amazingly, it’s just as good on the 3rd day as the 1st. I blame the fruity goodness.

ave a good week everyone πŸ™‚



Chocolate Cupakes Two Ways; Chai and Berry/Coconut


As promised, more cupcakes πŸ™‚ I hope you have been having a nice day, whatever the weather. New Zealand is finally warming up, which means fresh fruit, more ice cream and hopefully some road trips. Everyone’s goal seems to be to get a tan, so if this is yours; good luck!


I baked cupcakes and sold them at my hall of residence to raise money for Syrian refugees. I got about $80, which is enough to buy both mats and blankets for a family according to the UN Charity. These coconut-berry ones (rather lamington-esque) sold the fastest, but I assure you the chai-frosted ones are just as delicious!


My exams will be over in a week, and I already have a list of things to bake over summer. I hope you enjoy, and I have some more cupcakes coming up! πŸ™‚



Chocolate Cupcakes Two Ways: with Chai or Berry Frosting
2 cups flour
2 tsp baking powder
1.5 tsp baking soda
1 cup sugar
3 Tbsp cocoa
1/2 cup oil
1/2 cup thick yogurt
2 eggs
1.5 cups hot-ish coffee

Icing (for the Chai):
5 Tbsp butter, softened
1 tsp cinnamon
Pinch nutmeg/allspice/black pepper/cayenne or paprika
3/4 tsp ginger
1/4 tsp cardamom
1.5 cups icing sugar
(+extra cocoa or cinnamon to dust)

Icing (for the berry):
5 Tbsp butter, softened
1 Tbsp seedless raspberry jam (can just pass normal stuff through a sieve)
1.5 cups icing sugar
+coconut to roll in

Preheat the oven to 180 degrees Celsius and line two cupcake tins with paper cases.

For the cakes: In a large bowl, mix the flour, baking powder, baking soda, sugar and cocoa until combined. In another smaller bowl, mix the oil, yogurt and eggs. Make a well in the dry mixture and pour in the oil-batter and most of the coffee. Mix well, and add the rest of the coffee a bit at a time. The mixture will be quite runny, not like a butter cake or pound cake! Fill up the cupcake cases until 2/3 full and bake for 20 minutes, until a skewer comes out clean when inserted. Cool on a wire rack.

If you should decide to make CHAI frosting, simply mix all the frosting ingredients together until smooth and light. You can add the spices to taste, as yours could be stronger than mine! Spread the frosting onto the cupcakes. Dust with cinnamon, through a stencil if you have one!

For the BERRY frosting, again mix all the frosting ingredients until smooth and light. Frost the cupcakes and then dip the top in the coconut. All done!

You could make the cupcakes up to 2 days before, makes about 24!


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Summer is here! Lime and Coconut Banana Cake

It is the first day of December, and here in New Zealand, the first day of Summer! Many months have been spent in anticipation of this day, and now winter (almost) seems worth it! To celebrate, I tried to put summer into a cake. Banana cake, being so darn versatile, was my go to as a last minute idea, especially thanks to the ripe bananas in our fruit bowl. And next to that, finally, was home grown limes. Then the song “Lime in the Coconut” came into my head, and this where I ended up.
This cake is delicious. Try it, I beg you! Even if you are not yet reaping the sunshine and fruits of summer at your home, it will still be just as good. In fact, you have even more motivation, so you can bring a bit of the warmer months into the house.
Being a banana cake, this is a spectacularly easy recipe to make, and even more so to eat. If you aren’t the biggest fan of coconut, then leave out the coconut for the topping and sprinkle on some lime zest instead.
For those of you embracing summer now, I look forward to sharing it with you! Cherries are ripening, flowers blooming; it’s almost berry season!
Nothing is better than baking to music and mild breeze sweeping through the house…. bring it on!

Lime and Coconut Banana Cake
200g flour
25g desiccated coconut
100g sugar
1&1/2 tsp baking powder
1 tsp baking soda
Zest of two limes
Juice of two limes
2 eggs
210g mashed banana (about 3)
125ml neutral oil
To ice and decorate:
50g threaded coconut
100g icing sugar
5g butter
Zest and juice of one lime

Preheat the oven to 180 degrees Celsius and grease a ring cake tin.
In a large bowl, mix together the flour, coconut, sugar, baking powder and baking soda, and lime zest until combined. In another bowl, mix the lime juice, eggs, banana and oil, then fold the wet ingredients into the dry until there are no lumps and it is all nicely mixed together. Pour into the cake tin and even out the top, then bake for about 45 minutes, until golden and a skewer comes out clean when inserted. Remove from the oven and cool, either in the tin or on a wire rack.
Before icing, heat a fry pan and toast the coconut until golden brown and fragrant (you could do this in the oven too, perhaps while the cake is cooking; I didn’t think of that!). Cool.
To ice, mix together the icing sugar, butter, lime zest and lime juice (with a bit of hot water to melt the butter) until smooth. Pour or drizzle over the cake. Sprinkle the toasted coconut on top and serve.
Store in an airtight container.
The cake lasts quite well, so you could bake the cake a day ahead and ice on the day you need it

More recipes to come!
Sami x

Easy Chocolate Raisin Truffles

Just a quick recipe before I go to bed πŸ™‚
These made a great Christmas present and dessert a few years back, and are super simple as they have no chocolate in it’s pure form in them, so you don’t have to make a special trip to the supermarket if it is not a staple for baking purposes in your household. Just five ingredients (and one is just used to coat the truffles!) and there you have it!

Easy Chocolate Raisin Truffles
2 cups icing sugar

4 Tbsp cocoa

125g butter

1 cup raisins

Desiccated coconut


Cream the butter until light and fluffy. Sift together the icing sugar and cocoa, and mix slowly into the butter. Mix in the raisins. Roll into teaspoon sized balls and then coatΒ  in coconut. Chill until firm. Store in an airtight container in the fridge.

Makes about 30

Bam, just like that! And they’re delicious too.