Happy Easter to all those out there. I find holidays a difficult time of year. This one even more so as it would have been my Mum's birthday today. I usually don't deal with these days well at all. Tend to just hide away a bit. Today, while hiding out, I decided that I would just do some baking. What better way than this to get through some of the multitude of sweet recipes in Bill's Sydney Food. So today I made half recipes of Chocolate Chip Cookies, Granny Mac's Shortbread, Chocolate-dipped Shortbread and Anzac Biscuits.
Anzac Biscuits
- 1 cup plain all-purpose flour
- 1 cup desiccated coconut (I only had shredded)
- 2/3 cup brown sugar
- 1 cup rolled oats (I used a combination of oats, barley & rye)
- 125g unsalted butter
- 1 tbsp golden syrup
- 1/2 tsp bicarb soda
- 2 tbsp boiling water
Method:
- Preheat oven to 170C.
- Place flour, coconut, sugar and oats in a bowl. Mix well.
- Place butter and golden syrup in a saucepan over medium heat and melt.
- Place bicarb soda in a small bowl and add hot water. Stir to combine. Add bicarb mixture to saucepan and stir. Pour over oat mixture and stir all ingredients together.
- Roll teaspoon of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for spreading. Flatten each ball gently with your palm.
- Bake biscuits for 15 - 20 minutes or until biscuits are golden brown at the edges.
Chocolate-Dipped Shortbread - 1/3 c (60 g) icing sugar
- 250 g unsalted butter, softened
- 1 tsp vanilla
- 1 1/2 c plain flour
- 1/2 c cornflour
- 125 g dark chocolate, in small pieces (I only has some choc chips which didn't work well)
Method:
- Beat butter & icing sugar in a bowl until combined.
- Add vanilla, flours & a pinch of salt and mix until a dough forms.
- Form dough into a log with a 6 cm diameter and wrap in gladwrap.
- Chill for 30 minutes.
- Pre-heat oven to 180C
- Slice dough into 1 cm rounds and place on lined trays.
- Bake 20 - 25 minutes or until golden.
- Cool completely.
- Melt chocolate in a small pot and dip shortbread in so half of the biscuit is coated.
- Leave to set.
- 125g unsalted butter, softened
- 1 1/4 cup tightly packed brown sugar (I would use less, they are very sweet)
- 1 tsp vanilla
- 1 egg, lightly beaten
- 1 1/2 c plain flour
- 1/2 tsp baking powder
- a pinch of salt
- 1/2 c chocolate bits
- Preheat oven to 180C.
- Beat butter and sugar until light and creamy.
- Add vanilla and egg and stir to combine.
- Stir in the sifted flour, baking powder and salt until just combined.
- Fold through chocoate chips.
- Place spoonfuls of cookie mixture on a lined baking tray.
- Bake 15-20 minutes or until they turn pale gold.
- Allow to cool on the tray for 15 minutes before placing biscuits on a wire rack to cool further. Makes 16 (I got 12 from half the recipe)
Granny Mac's Shortbread- 2 c plain flour
- 1 tsp baking powder
- 1/2 c caster sugar
- 125 g butter, softened
- 1 egg, lightly beaten
- 1/3 c jam (I used homemade strawberry)
- 2 tsp cinnamon
Method:
- Combine flour, baking powder & sugar.
- Rub in butter until mixture resembles breadcrumbs.
- Add 1 - 2 tbsp cold water and mix in, it should start to form a dough
- Add egg and mix until you have a firm dough.
- Roll out on a sheet of baking paper to for a 20 x 30 rectangle.
- Spread with jam and sprinkle with cinnamon.
- Roll up starting with the long side.
- Wrap in gladwrap and chill for 30 minutes.
- Preheat oven to 180C.
- Slice dough into 1cm slices and bake for 15 - 20 minutes or until lightly browned.
- Cool on wire rack.
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