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
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
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 🙂
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
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!
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!
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 white sugar
¼ tsp fresh grated ginger
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!
It has been a very difficult week. It is times like these, however, when baking becomes more than just a task. It becomes a way to relax and think things through, and most importantly to ‘spread the love’ when times are tough.
These cookies came from a time like this. Recently I discovered that someone very close and very special to me was now gone, It was tragic and unexpected.
Thus, it was straight to the kitchen to create whatever came to mind first; these cookies. A peanut butter cookie with creamy peanut filling and chocolate frosting. A hug, essentially, in edible form. You can use whatever peanut butter you have on hand (we only have extra crunchy) and go for it. They were a gift, and I always love making sandwich cookies to give as a present as they package beautifully.
I hope you have a restful week!
Peanut Butter Sandwich Cookies with Chocolate Filling
100g butter, softened
80g crunchy peanut butter
50g brown sugar
50g white sugar
Peanut Butter Filling:
20g cream cheese
20g peanut butter
10g butter, softened
35g icing sugar
150g icing sugar
Preheat the oven to 180 degrees Celsius and line or grease two cookie trays.
Cream the butter, peanut butter and sugars together until light and fluffy. Mix in the egg, followed by the flour (one spoonful at a time) until a thick and smooth dough is formed. You may not have to add all of the flour, so don’t get too enthusiastic and add it all at once! I used electric beaters to mix the dough but had to finish it off by kneading it lightly. On a floured surface, roll out the dough to 4mm thick and cut into 5cm diameter rounds. Arrange on the baking trays and bake for about 15 minutes, until the cookies shift around the tray when pressed lightly. Mine didn’t turn out super golden, but they harden a lot as they cool, so were cooked properly in the end. Cool on wire racks.
For the peanut butter filling, mix the filling ingredients together until smooth. Pair up the cookies (you should have about 22 pairs). Place a scant teaspoonful of the filling in the centre of the underside of one cookie in each pair. Chill for 5 minutes. While chilling, make the frosting. Soften the butter and mix in the cocoa and icing sugar, with a bit of milk if needed until a thick and smooth consistency is achieved. It has to be soft enough to pipe however, you don’t want to have any disasters with a split piping bag! Fill a piping bag with a small (about 4mm) round tip with the frosting. Take the cookies out of the fridge and pipe the frosting around the peanut butter filling (I did mine in a spiral motion) then press the other half of each cookie pair on top and squish down firmly. Chill the cookies for about 10 minutes to set the frosting, then store in a cool place in an airtight container.
Makes 22 cookies
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
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.
Fun fact: you are all capable of making and decorating adorable cookies. I used to think it was just for the professionals like Peggy Porschen but fear not, for those with a kitchen;can. It’s been a while since I’ve made these, so I’ll have to get back into them, but there is a recipe from a few years ago (5 actually, time flies….!) for cookies I have as a present for a new mother. If this is not a suitable theme for your cookies, simply change the colours 🙂 Remember that the colours sometimes fade slightly when the icing dries, so make it a little darker than you intend. I just used vanilla butter cookies for the base but you could add some lemon zest or substitute some flour for cocoa if you want to alter the flavour.
For some reason that photo is slightly blurry…. but you get the idea. Anyway, have a go at them, even if they’re not for a gift and are just for fun!
Pastel Iced Sugar Cookies
½ cup sugar
¼ cup icing sugar
2 tsp vanilla essence
1 egg yolk
1&1/2 cups flour
1tsp baking powder
Pinch of salt
1 egg white
1&1/2 cups icing sugar
Preheat the oven to 180°C and grease 2 cookie trays.
Soften the butter and beat with the sugars and vanilla essence until light and fluffy. Beat in the egg yolk. Sift together the flour, baking powder and salt. Slowly add to the creamed butter mixture until the dough forms clumps. Pour the extra flour and dough onto a floured surface and knead until the mixture forms a smooth dough. Roll the dough until it is 6mm thick. Cut out shaped with a small heart and a small star cookie cutter. Transfer the shapes onto the cookie tray. Gather up the remaining dough and roll into a ball. Roll out until 6mm thin. Repeat the cutting process until there is no or a small amount of dough left. Bake the cookies for 10 minutes, until lightly browned. Remove from the oven and cool for 5 minutes. Unstick the cookies from the tray and place on a cooling rack to cool completely. Store in an airtight container until ready to ice.
Beat the egg white until stiff peaks form. Add the sugar a bit at a time, beating well after each addition. When combined, divide into 3 even portions. Colour one portion baby pink, one baby blue and one lemon yellow. Spoon about 1 tablespoon of each colour into a separate baking paper piping bag. Snip the ends of the piping bags and pipe outlines around the cookies. When the outlines have dried, add a bit of hot water to the royal icing to make it a bit runnier. Spoon into more paper piping bags and pipe the icing inside of the outlines, using the flooding technique. If necessary, use a toothpick to drag the icing into the corners. Then decorate with different colour icings, making different patterns such as dots and stripes. Leave the cookies until the icing has dried. Store in an airtight container.
Here are some slightly less professional ones used as a birthday gift a few years ago:
The flowers are ones that I had actually made before hand, I piped them onto greaseproof paper to store them, and them stuck them on top of the dried flooded icing, which is an option too. Not very spectacular this batch but it’s just to give you an idea 🙂
You know the feeling….when something goes wrong in the otherwise calming haven that is the kitchen…… trouble in paradise. I’m sure we’ve all overbaked a cake, underbaked cookies or pastry, burnt something…. Well this time, it was cream cheese frosting that gave me grief. Having made it successfully before, and taking perhaps a too carefree approach to whipping it up, I was almost reduced to tears as it curdled and split. Beyond return 😦 Also I have used up all of the cream cheese, so that was the end of that. SO, what to do? Shove it in the fridge and sleep on it. The result?
I think you’ll find that these baking failures let you discover your inner baker’s initiative 🙂 I hope it does anyway! I knew that a biscuit would be the most likely answer to the problem, and I remembered seeing countless recipes for rugelach online, so put two and two together and…it actually worked!
I’ve included two recipes for the dough here; one is using my measurements, the other is for those of you who have had an unfortunate experience like me and want to resurrect some failed frosting (I feel your pain, really.).
150g cream cheese
3/4 cup icing sugar
Juice and zest of one lemon
1&1/2 cups flour
Dough using up frosting:
Whatever amount of failed frosting you have
1 to 2 eggs, depending on your judgement
Enough flour to make a dough
Maybe some cinnamon (I forgot it!)
Preheat the oven to 180 degrees Celsius and line two baking trays.
For my recipe, soften the butter and mix it with the cream cheese, icing sugar and lemon juice and zest, not worrying if it curdles. Add the egg, and then the flour bit by bit, taking it out of the electric beaters and finishing it by hand.
Using frosting: add the egg(s) and mix, then add the flour bit by bit until you have a soft but rollable dough.
Roll the dough on a floured surface into a big rectangle. Sprinkle the sugar, nuts, raisins and spices on top, and cut into isosceles triangles. Roll them up like croissants! Place them on the trays and bake for about 15 minutes, until the edges are golden and the bottom is golden too. Leave to cool. My recipe makes about 30.
(I made some with raisins and some without. I’m glad I forgot the spice and it would have clashed with the lemon flavour, but you can do what you like!)