CHEWY OAT COOKIES WITH MAPLE FILLING
You will love these bikkies ... trust me!!
Makes 18
Ingredients
Makes 18
Ingredients
- 125gm butter
- 1/4 cup maple syrup
- 2 tbsp icing sugar
- ½ cup plain flour
- ½ cup rolled oats
- ½ cup shredded coconut
- ½ cup firmly packed brown sugar
- 1/4 tsp bicarbonate of soda
- Preheat oven to 160 degrees. Line two oven trays with baking paper.
- For the filling, beat half the butter, 3 tsp of the maple syrup and icing sugar until smith. Set aside.
- Combine flour, oats, coconut and brown sugar in a medium bowl. Place remaining butter and syrup in a small saucepan over medium heat and stir until butter melts. Stir in bicarb soda then add to oat mixture. Mix well.
- Roll slightly rounded teaspoons of oat mixture and place onto prepared trays, allowing a little room for spreading. You should get about 36 cookies. Bake, swapping trays around halfway through cooking, for about 15 minutes or until just starting to colour. Set aside to cool for 5 minutes then transfer to a wire rack to cool completely.
- When ready to serve, spread half of the cookies with prepared filling and sandwich together. Enjoy!!
Coconut lemon curd tarts
A lovely, tangy little tart
Makes 6 small or 12 mini tarts Ingredients:
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Ricciarelli (Tuscan Almond Biscuits)
These are just lovely with a good coffee. Recipe was taken from page 109 of the July edition of Delicious magazine. Note these biscuits need to be made in advance to allow the dough sufficient chilling time - minimum 2 hours)
Makes 30 to 40 biscuits (depending on how large you make them)
Ingredients
No need to space the biscuits out too much - they do not spread.
Be careful not to overcook the biscuits or they will go very hard. Remember that the biscuits will harden as they cool.
Makes 30 to 40 biscuits (depending on how large you make them)
Ingredients
- 1 + 1/3 cups (200gm) pure icing sugar, plus extra to dust
- ½ tsp baking powder
- Pinch salt
- 3 cups (300gm) almond meal
- Finely grated zest of 1 lemon
- 2 egg whites
- 1 tsp almond extract
- Sift icing sugar, baking powder and a pinch of salt into a bowl, then stir through the almond meal and lemon zest.
- In a separate bowl beat egg whites until soft peaks form. Add the almond extract, then fold in one third of the combined dry ingredients. Once mixed in, carefully fold in the remainder until combined. Divide the mixture in half and roll each half into a ball.
- Roll out each ball of dough on a lightly floured surface into a sausage shape about 20cm long. Enclose in plastic wrap and chill for at least 2 hours (preferably overnight).
- Preheat oven to 150 degrees. Line biscuit trays with baking paper and set aside.
- Remove dough from fridge and place on a floured surface. Sift a little icing sugar onto a plate. Slice the dough into 1cm thick pieces. Pinch the corners to form a diamond shape. Press one side of each biscuit in the icing sugar, then arrange (sugar side up) on baking trays.
- Bake on the middle shelf of the oven for about 15 to 20mins or until pale golden. Remove from oven, dust with a little icing sugar and cool on a wire rack. Enjoy with your coffee.
No need to space the biscuits out too much - they do not spread.
Be careful not to overcook the biscuits or they will go very hard. Remember that the biscuits will harden as they cool.
Jam Drops

Ingredients
- ½ cup caster sugar
- ½ tsp vanilla essence
- 230gm butter
- 1½ cups self raising flour
- ½ cup icing sugar
- ½ cup jam
- Preheat oven to 180 degrees. Line two trays with baking paper.
- Cream the butter and caster sugar until light and fluffy.
- Fold in flour and icing sugar until well combined.
- Roll teaspoons of mixture into balls. Place on prepared trays, about 5cm apart.
- Make an indentation in the centre of each ball. Spoon half a teaspoon of jam into centre of each biscuit.
- Bake for about 15 minutes until golden.
booby doos (a variation of Jam Drops)
Ingredients:
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coconut oat cookies
Makes 24 cookies
Ingredients
Ingredients
- 100gm butter
- 75gm caster sugar
- 75gm brown sugar
- 1 egg
- 100gm self raising flour
- 50gm oats
- 50gm desiccated coconut
- Preheat oven to 180 degrees (160 fan forced). Line 2 biscuit trays with baking paper.
- Cream butter, caster sugar and brown sugar until light and fluffy. Beat in egg then fold in flour. If mixture is dry, add a little milk. Fold in oats and coconut.
- Place teaspoons of mixture onto trays, leaving 5cm for spreading.
- Bake for 7 to 8 mins until golden.
- Remove from oven and cool biscuits on wire racks.
chocolate bark
Ingredients
- 85gm unsalted pistachios, shelled
- 400gm dark cooking chocolate
- 200gm white cooking chocolate
- 1/3 cup dried cranberries (craisins), finely chopped
- Preheat oven to 180 degrees. Toast pistachios on a lined baking tray for about 3 to 4 minutes. Melt both chocolates in separate bowls.
- Line a biscuit tray with foil. Spread dark chocolate over base. Drizzle with white chocolate. Swirl with a butter knife to create a marbled effect. Sprinkle with pistachios and cranberries.
- Refrigerate until set then break into shards. Serve or package as desired.
Chocolate Crackles
Ingredients
- 250gm Copha
- 4 cups Rice Bubbles
- 1½ cups icing sugar
- 3 tbsp cocoa
- 1 cup coconut
- Melt copha in saucepan over low heat.
- Mix Rice Bubbles, icing sugar, cocoa, coconut and melted copha in a large bowl until combined.
- Spoon mixture evenly into 24 patty papers and set in fridge. Enjoy!
ANZAC SLICE
This is one of our family's favourites. Here is a link to the recipe www.taste.com.au/recipes/22346/anzac+slice
Chocolate Fridge Slice
Ingredients
- 250gm choc-chip cookies, cut into 2cm pieces
- ½ cup roasted unsalted peanuts, chopped
- ½ cup sultanas, chopped
- 1/4 cup cocoa powder, sifted
- 100g unsalted butter, chopped
- 180g dark chocolate, chopped
- 395gm can sweetened condensed milk
- Cocoa powder, for dusting
- Chocolate ganache:
- 120g dark chocolate, chopped
- 50g unsalted butter, chopped
- Grease and line base and sides of a 6cm-deep, 19cm (base) square cake pan with baking paper, allowing paper to extend 2cm above edges of pan. Combine cookies, peanuts, sultanas and cocoa in a bowl.
- Place butter, chocolate and condensed milk in a medium saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Pour over cookie mixture. Stir well to combine. Spoon mixture into prepared pan, pressing with the back of the spoon. Cover and refrigerate for 2 hours or until set.
- Make chocolate ganache: Place chocolate and butter in a small saucepan over low heat. Cook, stirring, for 1 to 2 minutes or until smooth. Remove from heat. Stand for 5 minutes. Spread ganache over slice. Refrigerate for 2 hours or until set. Lift slice from pan. Dust with cocoa powder. Cut into 24 squares. Serve.
Hot Cross Bun Truffles
An indulgent Easter treat which makes about 30 truffles.
Ingredients
Use this recipe for Christmas truffles by drizzling over a little white chocolate then top with red and green glace cherries formed into the shape of holly.
Ingredients
- 200gm milk cooking chocolate, melted
- ½ cup condensed milk
- ½ cup unsalted toasted cashews, chopped
- 1 cup plain sweet biscuits, roughly chopped
- ½ cup red glace cherries, chopped
- ½ tsp cinnamon
- 1 + 1/4 cups milk chocolate melts
- 30gm copha
- 100gm while chocolate, melted
- Combine melted milk cooking chocolate, condensed milk, cashews, biscuits, cherries and cinnamon. Mix well and refrigerate until firm.
- Combine milk chocolate melts and copha in a small bowl over a saucepan of simmering water. Stir until smooth.
- Roll heaped teaspoonfuls of mixture into balls. Coat with chocolate copha mixture. Refrigerate until set.
- Pipe crosses over truffles using the melted white chocolate.
Use this recipe for Christmas truffles by drizzling over a little white chocolate then top with red and green glace cherries formed into the shape of holly.