When a trip into town for a taste of these biscuits was the highlight of my week, I just knew I had to get the recipe. It took some begging!
- 1 egg
- 2 cups plain flour
- ½ tsp baking soda
- 1 cup sugar
- 1 tsp cinnamon
- 3 heaped tsp powdered ginger
- A little salt
- 125g butter or margarine
- 2 Tbs golden syrup
- Line 2 biscuit trays with baking paper. Pre-heat oven to 180 degrees C.
- Combine dry ingredients in a bowl. Rub butter through dry ingredients until mixture resembles breadcrumbs
- In a separate bowl, beat together egg and golden syrup. Tip eggs into flour mixture and combine using a cutting action rather than stirring.
- Once the mixture comes together, take a teaspoon a time and roll into a ball. Place on biscuit trays with enough room to allow for spreading, and use three fingers to depress the top and flatten the balls a little.
- Bake for 15 minutes or until golden. Cool on a wire rack.
A delicious lunch box treat or perfect for a picnic … as well as something to use up the left-over ham after Christmas.
- 1 egg
- 80g butter
- 1 cup milk
- 2 cups self-raising flour
- 100g feta cheese
- 100g diced ham
- 1/3 cup semi-dried tomatoes
- 1 Tbs chopped fresh rosemary leaves
- 1/3 cup shredded cheese
- Preheat oven to 180 degrees C. Grease a 12-hole muffin tray.
- Melt butter in a pyrex jug. Add milk and egg and whisk to combine.
- Sift flour into a large bowl and make a well in the centre. Pour the butter, milk and egg mixture into the well and stir until almost combined.
- Finely chop the semi-dried tomatoes and crumble the fetta cheese. Add the semi-dried tomatoes, fetta, ham and rosemary leaves to the dough, folding through until the mixture just comes together.
- Distribute the mixture evenly among the holes in the muffin tray and top with a little shredded cheese. Bake for 20 to 25 minutes, or until the muffins spring back when lightly pressed. Cool on a wire rack. Most delicious served warm with butter.
These more-ish biscuits are a delicious alternative to gingerbread.
- 1 egg
- 1 ½ cups brown sugar
- 250g softened butter
- 2 ½ tsp mixed spice
- 1 ½ tsp cinnamon
- 2 ¾ cups plain flour
- 1 Tbs baking powder
- 2 Tbs castor sugar
- 1 ½ cups icing sugar
- 125g butter
- ¼ cup honey
- Cream 250g butter and brown sugar. Add egg and combine. Add flour a cup at a time, and finally the baking powder, mixed spice and cinnamon. Mixture should come together to form a dough – remove from bowl, wrap in plastic and refrigerate for 30 mins.
- Preheat oven to 180 degrees C and line four biscuit trays with baking paper.
- Remove dough from fridge and pull into four parts. Roll out each part in turn on a lightly floured bench and use a cookie cutter to cut shapes from the dough. Transfer to baking tray and sprinkle with castor sugar. Bake in batches for 10 to 15 minutes or until golden brown.
- Allow biscuits to cool on the tray for five minutes, then remove to wire rack to cool completely.
- Beat the remaining butter and the honey, adding icing sugar half a cup at a time. Spread icing over half the biscuits, then place un-iced biscuits on top, matching for size. Store in an air-tight container.
This recipe is perfectly suited to using up left-over vegetables after a roast or barbeque, lending itself well to chargrilled capsicum, zucchini, mushrooms, etc. Add sundried tomatoes or olives for more intense flavours. When I don’t have left-over veggies, I tend to use a jar of char-grilled marinated vegetables, which goes like a treat! Macaroni lunch slice packs well for mid-week lunches or a weekend picnic.
- 2 eggs, lightly beaten
- 1 cup macaroni (uncooked)
- 1 cup (250g tub) cottage cheese
- ½ cup roughly chopped flat leaf parsley
- 1 cup cooked vegetables
- 1 tsp mixed dried herbs
- 2/3 cup shredded tasty cheese
- Salt and pepper to taste
- Preheat oven to 200 degrees C. Grease and line a 20cm x 20cm cake tin.
- Cook the macaroni in a large saucepan of boiling salted water for ten minutes. Drain and place in a bowl.
- Add the parsley, cottage cheese, eggs, vegetables and herbs to the pasta and combine. Season to taste.
- Press into the baking tin, using the back of a spoon to smooth over the top. Spread shredded cheese over top.
- Bake for 30 minutes. Allow to cool for a while in the pan before removing and cutting into squares. Serve warm or cold.