I am indebted to my mate Joe for sharing his recipe for pecan pie that uses maple syrup rather than the devil’s work, corn syrup. And this. This recipe changed my life. No really. My life is better knowing this recipe exists and these biscuits can be made. In my weekly radio spot on ABC Mid North Coast this morning I shared the love so here it is for you too. You know what you have to do. Get that oven on.
try to eat just one
Oat and raisin biscuits
- 1 cup of nuts and fruits – a mix of whatever you like, eg raisins, craisins, dried apple, dried apricots, sultanas, pecans, walnuts etc
- 3/4 cup water
- 80g (6tblsp) butter
- 1 3/4 cups oats
- 1 1/2 tsp cinnamon
- 1 cup flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups brown sugar
- 1 egg
- 2 tsp vanilla
- Preheat oven to 180C
- In a small saucepan combine the fruit, nuts and water. Bring to the boil then simmer until all the water has been absorbed
- In a frypan melt the butter and cook the oats, turning constantly, for 5 minutes
- In a bowl combine the cinnamon, flour, baking powder and baking soda
- In another bowl mix the brown sugar and vanilla with the egg
- Combine the wet ingredients with the dry until well combined. The mixture will be quite stiff so don’t be afraid to get your hands in there
- Wet your hands and roll heaped teaspoons of the mixture into balls and place on a baking tray
- Bake for 10-12 minutes.
- Try not to eat about 10 of them in one go.
One of the five food groups
There are some absolute mainstays in this house, dishes I MUST make for the wheels to keep turning and the boys to know they’re in the right house. Apple crumble, chocolate sludge, Nan’s vanilla biscuits, apple slice, ginger sesame chicken and rice and these.
I, like nearly every other biscuit maker in Australia simply used to Women’s Weekly recipe for choc chip biscuits. Fail proof, reliable and tasty that recipe really does tick all the boxes. But a few years back now a friend of mine gave me her recipe. It’s pretty similar to the WW one but somehow better. If you like a soft chewy biscuit this is your gal. If you don’t mind them flat then bake them straight-away, otherwise fridge (or freeze) the dough.
Choc chip biscuits
- 250g butter
- 3/4 cup sugar
- 3/4 cup brown sugar (heaped)
- 1 tsp vanilla
- 2 large eggs
- 2 1/2 cups plain flour
- 1 tsp baking powder
- pinch of salt
- 2 cups choc chips
- 1/2-1 cup of chopped nuts (if you so wish)
- Preheat oven to 180 and get your baking trays ready
- Cream the butter, sugars and vanilla until pale then add the eggs and beat until well incorporated
- Lower the speed on your mixed and add the dry ingredients
- Tip in the choc chips and turn the speed up to incorporate (if you’re using chunks this breaks it up into various sizes which makes for an extra special biscuit)
- Now, you can make the biscuits straight away by spooning heaped teaspoons onto your tray or make logs of the dough (get some cling film, spoon dough in a log shape) wrap and fridge or freeze. (if you’re using from the freezer just cut into chunks/slices and bake straightaway – no need to let it defrost)
- Bake for 12 or so minutes depending on if you like super soft biscuits or darker and more crunchy.
- Try not to eat until your head falls off.
Just an aside, I bought these out of curiousity:
crack in a packet
It’s that time of year, Anzac Day is just around the corner (25 April). This is a trusty Women’s Weekly recipe, yep, the one I’ve been making since 1985 or some such nonsense. There’d be photos but I’ve made two batches in the last two days and the boys scarf them before I can get the shot.
Women’s Weekly Beautiful Biscuits cookbook
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup sugar
- 3/4 cup dessicated coconut
- 125g butter
- 2 tbsp golden syrup
- 1/2 tsp bicarb soda
- 1 tbsp boiling water
- Preheat oven to 150C
- Melt butter with golden syrup
- Dissolve bicarb in boiling water then add to the butter mixture
- Combine dry ingredients
- Pour wet into dry then roll into balls the size of small walnuts. Press down slightly when placing on the tray.
- Bake for 20 minutes in the slow oven.
- Hold back the crowds.
I adore shortbread. Far more than standard biscuits. Something to do with the mealy buttery nature of them I suspect. This is in the current issue of Donna Hay magazine and as soon as I saw them I knew I must bake them.
Donna Hay Magazine
- 150g butter
- 1/3 cup icing sugar
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla
- 1 3/4 cups plain flour
- 2 tbsp cornflour
- 2/3 cup icing sugar
- Beat the butter and sugar for 8-10 minutes until pale and creamy
- Add lemon juice, zest and vanilla
- Add the flour and cornflour and beat until a smooth dough forms
- Turn out onto a lightly floured surface and divide into 2 pieces
- Roll into 2x20cm logs, wrap in cling film and freeze for 30 minutes
- Preheat oven to 180C
- Cut dough into 1cm thick rounds
- Bake for 10-15 minutes until lightly golden
- Gently toss the warm shortbreads in the extra icing sugar, cool on wire racks and store in an airtight container.
I’ve already told you of my love of Matthew Evans. This is another one of his recipes from Good Weekend. They are sensational. A luscious light texture and the spices add complexity. Next time I might even add a little lemon zest.
(Sorry, no pics, camera batteries are dead and I think the camera is still in the car and it’s freezing so there’s no way I’m going out there now. Just so you know.)
Matthew Evans, Good Weekend
- 125g butter, softened
- 2/3 cup caster sugar
- 1 egg
- 1 1/3 cups plain flour
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- pinch of salt
- 125g whole, unblanched almonds
- 35-40 (about 50g) whole unblanched almonds, for garnish
- Preheat the oven to 180C
- In a food processor blitz the almonds until they’re fine but still crumbly – you don’t want it as fine as commercial almond meal – and set aside
- Cream the butter and sugar together until pale*
- Add the egg
- Fold in the flour, spices, baking powder and salt
- Add the almonds
- Line two trays with baking paper and dot with about 1 tablespoon of mixture at regular intervals, leaving space for them to spread a little**
- Press an almond into the top of each one
- Bake for 8-10 minutes or until they start to tan up nicely (in my oven this took more like 12 minutes)
- Remove from the oven, cool well before storing.
* Because I’ve got a fancy pants processor with different sized bowls, I did the almonds in the small bowl then continued making the recipe using the processor in the bigger bowl
** Mine didn’t spread very much at all, but that could well be because I’d run out of baking powder and Mum’s was out of date…