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Published April 13th 2020
Family favourites to bake this weekend
There is nothing better than the smell of biscuits cooking in the oven. It is warm, comforting and familiar, so it is easy to see why many people cook a batch when selling their home. It instantly makes you feel homely. The smell also seems to attract kids into the kitchen, as they peer into the oven and ask (over and over!) when they will be ready.
These 3 biscuit recipes are the favourites in our household, with requests to make them time and time again. Enjoy!
Ingredients: 2 cups self-raising flour, 1 cup desiccated coconut, 1 cup caster sugar, 1/2 cup olive oil, 1/4 cup milk and 1/3 cup strawberry jam.
Preheat oven to 180 degrees. Combine flour, coconut and sugar in a mixing bowl. Stir in oil and milk and mix well. Roll level tablespoons of mixture into mounds and arrange on two lined baking trays, leaving large gaps between each one to spread. Push a hole into the top of each one with the bottom of a teaspoon and spoon 1/2 a teaspoon of jam into the hole. Bake for 15 - 20 minutes until browned on the edges. Allow to cool on tray. Makes 25 - 30.
2/ Rice Bubble & Date Biscuits
Ingredients 1 cup self-raising flour, 1 cup Rice Bubbles, 1 cup desiccated coconut, 1/2 cup chopped dates (or sultanas), 3/4 cup caster sugar, 2/3 cup vegetable oil and 1 egg.
Preheat oven to 160 degrees. Line a baking trays with baking paper. In a bowl combine all the ingredients. Roll mixture into tablespoon sized balls and place them on the baking trays, leaving space for them to spread. Bake for 10 - 15 minutes or until golden and crispy. Makes 10 - 15, depending on the size.
Ingredients: 350g plain flour, 125g butter, diced, 150g soft dark brown sugar, 4 Tablespoons golden syrup, 1 egg (beaten), 2 teaspoons ground ginger, 1 teaspoon bicarbonate of soda and choc pieces for decoration
Preheat oven to 180 degrees. Line two baking trays with baking paper. Weigh the ingredients and then place the flour, ginger and bicarb soda in a large bowl. Stir. Rub the butter into the mixture with your fingers until it resembles breadcrumbs. Stir in the sugar. Stir in golden syrup and egg until mixture comes together as a dough. Tip the dough onto a floured surface and knead until smooth. Roll out the dough until 5mm thick and cut out gingerbread shapes with cutters. Place on baking trays and decorate with choc pieces for eyes and buttons. Bake for 10 minutes until golden. Allow to cool on trays.
You don't need to wait for Christmas to have Gingerbread Biscuits - we enjoy ours all year around! Why don't you bake a batch this weekend?