Who says Anzac Day is the only time you can enjoy these scrumptious crumbling bickies?
Did you know, though, that tahini can be used in halawa? Also known as halva, halawa is a popular and special dessert in the Arab world.
Simple to make honey biscuits, even the kids can help make them!
Instead you'll find something a little more crunchy and cinnamony
A classic and easy recipe for pikelets, which are mini pancakes and an Australian tea-time treat. They are light and fluffy, and delicious served warm or cold.
Yield: 18 biscuits
Namoura (نمورة), is a delicious Lebanese cake/dessert that is super easy to make and widely known across the Middle East. It is topped with almonds, baked and then soaked with an aromatic sugar.
Remember dipping these classic biscuits into a hot cup of coffee? These addictive Venetian biscuits are the perfect addition to any afternoon tea. In fact, they're a lovely treat in lunchboxes, too!
Anzac cookies are chewy traditional biscuits baked with oats, coconut and golden syrup which were first created to send to Australia and New Zealand soldiers during World War I. This version is naturally nut-free and vegetarian, perfect for the lunchbox or a mid morning sweet treat.
So how long did you think that it would take for me to get back to baking?! After a couple of weeks of green smoothies, granola bars and hummus, my sweet tooth finally won out and I my oven came calling.
An Australian classic you can make at home
Homemade Kingston Biscuits... golden, crunchy oat biscuits sandwiched together with melted chocolate. An iconic Australian recipe!
Do you remember the taste of Arnott's Venetian Biscuits? Well here's a recipe for you to make in your Thermomix or food processor. Everyone will love them.
sicilian creams are best assembled close to serving. Any liqueur can be used to flavour these biscuits, e.g. Galliano, Grand Marnier, Cointreau or Amaretto. Note
The new, totally rad way to eat fruit? Skipping the “fruit” altogether and chowing down on some fruit-shaped desserts!
These flourless cardamom-coconut cookies are easy to make and perfect for the whole family.
It doesn't get much more Scottish than this! Granny's shortbread recipe is always a winner and so well practised that it's completely foolproof.
Eleven a.m. and I am longing for custard creams. I don't drink tea or coffee, but still partake of the wonderful British tradition of el...
Every now and again, I like to make a big batch of biscuits to have on hand in the biscuit tin… something nice to nibble on with my beloved cup of tea. These days there are many varieties of biscuit for sale in the shops and supermarkets, but ultimately, I prefer something homemade, if at all possible. Making your own biscuits/cookies is usually a very quick and easy thing to do and they really do taste so much better than their mass-produced cousins. When I was a child there wasn’t the choice that there is nowadays in the shops and the most decadent biscuits we ever bought were chocolate-covered digestives… and we only had those when guests were expected! Other than that it was plain Digestives or Rich Tea. Interestingly, my grandmother who played a huge role in influencing my love of cookery, never really baked biscuits… the only thing I can ever recall her making was shortbread or flapjacks, but nothing more adventurous than that, though both of these tasted wonderful. I thought my friend Sara who lived across the road was so lucky, because her mum used to make Millionaire’s Shortbread….which to me, at that age, seemed like the ultimate in hedonistic home-baking. To this day whenever I make Millionaire’s Shortbread, I always think of how envious I felt of Sara and her brother and sisters! See my recipe for Millionaire’s Shortbread here. Most home-baked biscuits can be stored quite successfully in an air-tight tin for a few days, unlike those that are commercially produced which seem to stay crisp and crunchy for a far longer time, courtesy of the preservatives and anti-humectants that tend to be included. Yes; biscuits are an indulgence, and by no stretch of the imagination could they be considered a dietary necessity, but if I’m going to treat myself, I’d far prefer to eat something that contains the best of ingredients and where I know exactly what has been used. On that basis, I don’t mind that homemade biscuits may not last long as store-bought versions, because they just taste far superior and usually far more delicious! This is a great recipe; really simple to make and results in a short and buttery biscuits. Rather than use caster or granulated sugar for sweetness, powdery icing sugar is used. This along with the inclusion of some cornflour makes a biscuit that just melts in the mouth. The baked biscuits can be sandwiched together with vanilla flavoured buttercream or a splodge of jam if desired, but I like them just dipped in some melted dark chocolate. The key thing when making these biscuits is to allow the butter to soften to room temperature so that all the other ingredients can be incorporated easily to create a soft dough that can be piped. I used a star nozzle fitted to a disposable piping bag to create ‘fingers’, but you could also pipe rosettes, about 5cms in diameter if preferred. Ingredients: 250g butter, very soft but not melted 60g icing sugar 225g plain flour 70g cornflour ½ tsp vanilla extract/paste To finish: 100g dark chocolate, melted Method: 1. Preheat the oven to 160C/Fan Oven 140C/Gas Mark 3. Line two large baking trays with non-stick baking parchment and set aside. 2. Place the butter and icing sugar into a large mixing bowl and cream together until light and fluffy (about 3 minutes) with a hand-held electric mixer. 3. Sift the plain flour and cornflour together and gradually mix into the butter mixture along with the vanilla extract/paste to create a soft dough. Do not over-mix as this will result in ‘tougher’ biscuits. 4. Spoon the dough into a disposable piping bag fitted with a 1cm star nozzle. Pipe out 6-7cm long fingers onto the line baking trays leaving about 2cms between each ‘finger’. You should get about 30 biscuits. Bake in the preheated oven for 15-17 minutes until barely coloured. Remove the trays from the oven and allow the biscuits to cool for about 10 minutes before transferring to a wire rack to finish cooling. To finish: 5. Dip one end of each biscuit into the melted chocolate and lay on baking parchment to harden. Makes approximately 30 biscuits.
Light, buttery shortbread with a delicate lemon flavor.
These coffee scroll biscuits are a copy of the Arnott's brand biscuits. You have to try them, you won't believe the taste and how easy they are to make.
Melt-in-your-mouth shortbread with the nutty crunch of coconut and sweet tartness of jam. As pretty as they are delicious.
By mixing together the two cheeses and adding a bit of cream you are treating yourself to some of the smoothest savoury biscuits in the world.
This recipe for traditional South African crunchies is the best recipe you will ever find for them.
You must have already tried this Turkish Delight and fell in love instantly in its rich taste. Also, you probably thought it is something you couldn’t prepare by yourself because it seems like a complicated dish. You are wrong – baklava is made out of layers of phyllo pastry and filled with chopped nuts. You can always use supermarket bought phyllo pastry. The key to making a perfect baklava is the baking and of course – the syrup. This delicious recipes we are sharing today will make you the master of baklava! Just try the one you like best… Baklava
It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children—but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. —Sue Soderland, Elgin, Illinois
A chewy coconut and weetbix base with delicious passionfruit icing.
Moreish treat.
Infused with spices, these Coffee Scroll Biscuits are a remake of the classic cinnamon biscuits from our childhood. The iconic swirls and pink icing circles are back, along with the spicy cinnamon taste right down to the very last currant!
Thump. Thump. Thump. With every step I get closer. And with every step I go farther. Closer to home, farther from her. Thump. Thump. Thump. Just keep running. Keep your mind on your breathing, on the beautiful moon, on the vans delivering boxes and boxes of goods to stores. Thump. Thump. Thump. My watch reads 6.35am. If I run a little faster, I might just make it home before she gets into the taxi to leave. Maybe, but probably not. I know her well enough to be pretty certain that she is already downstairs with her luggage, waiting. As soon as the taxi arrives, she will get in and they will drive away. So just keep your rhythm, stay with the others, chit chat about your day. Get rid of your blues by keeping your body and mind busy. Thump. Thump. Thump. As I approach my street, I look over to see if the taxi is there. It isn't, as I suspected. It is 6.40am on the dot, the time the taxi was due, but I know they always come early hoping to make and extra buck or two. They left, she is on her way to catch her plane. I run on, no point going home right away anymore. I still have five minutes to spare. I watch the sky turn from pink to grey-blue. Then I say good bye to my running companions and sprint across the street. Thump, thump, thump. I enter the apartment. It is dark and quiet. The kids and F are sleeping behind closed doors but it feels empty. I smell her perfume, or something more subtle, perhaps her face cream? I glance into her room, see the tousled sheets. She has been gone for so little that her pillow might still be warm, but probably not. I smile remembering how much I had to insist last night for her to leave the bed undone... no bed making allowed before 7am when you have a flight to catch. I am sad I missed her on my way back from my morning run. I would have loved to have said goodbye again. I am glad I missed her on my way back from my morning run. Good byes are hard. It does not matter who you are or what you have achieved in your life, whether you have a career, whether you have won a Nobel prize, whether you are a mother, a father, a husband or a wife... when you are with your mother you are a daughter, you are a son, you are her child. It takes time to readjust, to go back to being an adult with responsibilities and a family of your own, to protecting others instead of feeling protected. We spent some lovely days together, the two of us alone and the two of us with my children and F. We spoke, we laughed, we remembered, we ate, we drank. We went to museums and shopping. We spent a decent amount of time in my kitchen chatting, looking through recipes and planning meals. I cooked, she watched and took note. She researched and suggested and I listened. I may have mentioned before that growing up my mother was not a woman to wear an apron and cook up a Sunday roast. Having lunch out and seeing an exhibit was a more normal way for us to spend a Sunday. That does not mean we do not have our share of family favorites or that she does not know how to cook up a feast. And even if I do not have childhood memories of tinkering in the kitchen with her, I have her to thank for my love of good food and cook books, my fearlessness of trying pretty much anything. We came up with this recipe together (and I created a new Pinterest addict in the process). This, in short, is how it went: 1. Mom tastes friend's failed (friend's words, not mine) delicious cookies and is reminded of her love of florentines. 2. Mom starts obsessing about florentines. 3. We decide to dedicate an afternoon to baking together. 4. We make florentines, love them, but both agree they should have baked a little darker. 5. I want to show off my ice cream making skills and machine to her. 6. I decide to crumble the florentines and use them in said ice cream. The florentines were truly delicious on their own, but the ice cream was sublime: each custardy, rich spoonful studded with crunchy morsels of caramelized nuttines. I am sorry I did not get a better picture of it, just to get your taste buds going, but there was none left the next day to photograph in day light. Recipe for cookies adapted from here. Florentine cookies (makes about 20) Ingredients 1¼ cup sliced almonds ¼ cup flour 2½ tsp finely grated orange zest ⅓ cup sugar ¼ cup butter ¼ cup light corn syrup 1 tbsp milk or heavy cream ¼ tsp salt Heat oven to 350°F/175°C and line 2 baking sheets with parchment paper. In a small bowl mix almond slices, flour and orange zest. Place sugar, butter, corn syrup, milk and salt in a saucepan over medium heat. Stir to combine and bring to a boil. As soon as it starts boiling remove the pan from heat and add in the almond mixture, stirring to coat evenly. Drop heaping teaspoonfuls of the batter on the prepared baking sheets, leaving a lot of room between one mound and another because they spread a lot during baking. Pat the batter out into a single layer, into approximately 2-inch/4-cm wide circles. Place both sheets in the oven and bake for 5 minutes. Rotate the baking sheets back to front and top to bottom and bake until the florentines are golden brown around the edges, about 3-4 minutes more. The recipe I followed suggested taking them out when they were light golden brown, which I did knowing they would continue baking out of the oven and fearing they would overbake and turn bitter. However, both my mother and I agreed that they could have used a couple more minutes in the oven: the center was more chewy than crackly and the darker edges had a more complex, caramel flavor. Remove from the oven and let cookies cool on the baking sheets for a couple of minutes, then carefully remove with a spatula and transfer to wire racks. Traditionally you add melted chocolate at this point, either spreading some on the base of the cookie, or drizzling some on top. Candied fruit is also traditional for a Florentine, but we skipped that step too as we are not big fans. Store the florentines in an airtight container. Mother's little tip: do not leave out the orange zest. F and I are not fans of citrus zest in desserts and I had my heart on skipping this ingredients. I only added it on my mother's insistence and am grateful I did. You barely notice it is there but it cuts through the sweetness of the caramel and brings out the nuttiness. Also, it looks pretty! Florentine brittle ice cream Follow these instructions to make the custard. A few changes: 1) you may want to add more sugar. The custard was very sweet at room temperature but not so sweet once it froze. The cheerio powder in the other recipe contributed sweetness. My mother liked it the way it was, but F would have liked it a touch sweeter. 2) you obviously omit the cheerio powder step. 3) you break up the florentine cookies into little shards and mix them in AFTER you have churned the ice cream, BEFORE putting it into the freezer. Quick shot! In the making
Are you looking for a quick and easy traditional gingernut recipe? Check out my Grandma's Gingernut Biscuits recipe here. Tastes like a warm hug!
Celebrate Australia with these iconic bickies like the traditional ANZAC or Tim Tams, that are guaranteed to be a winner with your family and friends.
Easy Viennese fingers biscuit recipe from Baking with Granny. Buttery biscuits, dipped in chocolate and filled with buttercream.
Let's celebrate Persian New Year with these beautiful chickpea cookies!🌸 "Nokhodchi" is a traditional Persian cookie baked mostly around the new year (which is the 1st day of spring)🍃 They're made with fine chickpea flour and have a hint of cardamom & pistachio.♥
Can't wait to destroy an Australian icon this weekend.
These crescent almond cookies are quick and super easy to make. Filled with sweet nutty flavor. Crumbly and crunchy on the outside. No school today for the kids, so we spent the morning at the beach with lots of our friends. With the last effects of Hurricane Marie, even today, the waves were amazingly big and a bit scary. Probably not 15 feet high as the other day, but definitely not safe enough for the kids (or me) to boogie board. Anyways, with this perfect warm and sunny weather, a nice ocean breeze and great company, we all had a blast. I'm now a bit exhausted, ready to relax and cook something delicious. Yes! Baking is a great form of relaxation for me! I had some leftover almond flour from a couple of weeks ago, when I made some delicious, chewy and sticky almond cookies. I really love those cookies, and I was almost tempted to bake the same today. My kids have also been begging for more! But I decided to change recipes and try something new. These cookies are quick and super easy, filled with sweet almond flavor, crumbly and crunchy on the outside. Perfect for a nutritious breakfast with cappuccino or milk. Great for your kids' snack - they will love you even more! And a delicious idea for your afternoon tea. Enjoy! Ingredients: to make about 18 cookies Printable Recipe 2 oz (half stick - 55 gr) of unsalted butter, at room temperature 1/3 cup (60 gr) of sugar 1 egg 1/4 of teaspoon of almond extract 1 pinch of salt 1.5 cups (150 gr) of almond meal/flour 1 cup (120 gr) all-purpose flour 3/4 cup (75 gr) sliced almonds to decorate powder sugar to decorate (optional) Preparation time: 40 minutes Directions: Step 1: In a large bowl, cream the butter with the sugar, salt, almond extract and the egg, until smooth. Step 2: Add the almond meal and all-purpose flour and mix well. Step 3: Preheat the oven to 350 degrees. Roll pieces of dough into the sliced almonds, and shape in crescent shapes, as shown in my picture. Step 4: Place the cookies on a silicone baking mat or parchment paper over baking sheet. Bake the cookies for about 20-25 minutes until slightly golden on top. Let the cookies cool down and decorate with powder sugar if you like. Enjoy! And have a great weekend :-)
Making pikelets is one of my favourite childhood memories. My sisters and I would hover around while Mum dropped judicious amounts of batter into the electric frying pan. Soon bubbles would appear, which meant it was time to carefully flip them over to reveal their golden bases. A few more minutes and then they were ready to be buttered and drizzled with honey or golden syrup or maybe just eaten plain before they hit the plate. This is the classic pikelet recipe of my youth. It all comes back, the aroma of the pikelets as they sizzle in the buttered pan, to making batch upon batch, more than you could possibly eat, but eat we did. Why is this our best pikelet recipe? All you need is a handful of staple ingredients and twenty minutes to take you from a craving to a plateful of light, fluffy and irresistibly cute pikelets ready to be devoured morning, noon or night! For a savoury version, try our corn and chive pikelets, and if you need a gluten-free pikelet recipe, we have you covered too. Key ingredients in this pikelet recipe Milk: this unassuming ingredient adds moisture to the pikelets, ensuring there's no rubbery result! Egg: this clever little binding ingredient contributes to the structural integrity of your pikelets. Flour: self-raising flour helps to give your pikelets a little height, plus a soft and airy texture, without needing to add baking powder. It also provides structure to the batter, so the pikelets hold their shape while cooking. Sugar: while enhancing the flavour of your pikelets, sugar also helps to caramelise the outside of your pikelets in the pan, giving them a golden hue. Melted butter: this nifty ingredient helps to prevent sticking and provides a beautiful golden crust when brushed onto the cooking surface. It also adds to the flavour of your pikelets. Honey: Adding natural sweetness and a hint of floral flavour when drizzled over the warm pikelets, honey is a perfect match for pikelets. We also have a winning fluffy pancake recipe, and a fabulous crepe recipe you can try this weekend. Additional recipe notes by Alison Adams - Food Writer and Recipe Tester How to make pikelets: full recipe below
A copycat Arnott's Spicy Fruit Roll recipe.
