Walnut butter biscuits

IMG_2106copyAs you all know, this month’s feature cookbook by The Cookbook Guru is: The Complete Margaret Fulton Cookbook.  My last post from this cookbook featured the old favourites Burnt Butter Biscuits.  In that post, I mentioned I thought the sweet section of the book had stood the test of time better than the savoury.  Not to be a defeatist, I made the Spiced Beef on page 153 of the 1974 edition.  It tasted pretty good but it was supposed to be eaten as a cold meat and Maus and I had it hot with vegies.  And, even though I used the ingredients as listed, I didn’t follow the instruction too closely,  All in all, not post worthy.

So, back to the biscuit chapter I went.  There are lots of opportunities there.  I showed it to Maus and told her to choose a biscuit recipe she would like me to make but …. she got the answer wrong so I chose one myself. :)

I have mentioned before, I love walnuts and I had already noted two possibilities flavoured with walnuts.  I chose the walnut butter biscuits and I am glad I did, they are so good.  Good, old fashioned home made biscuits are the best.  (I may make Maus’ choice but, then again, I may not.)


  •  250g butter (at room temperature)
  • 1½ cups icing sugar, sifted
  • 1 egg
  • 1 tsp vanilla essence
  • 2½ cups plain flour
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1½ cups finely chopped walnuts*
  •  walnut halves, to decorate

*  All up, you will need about 300g of walnuts.

We made 40 biscuits using a 20 mil tablespoon of batter for each biscuit.


  1. Preheat the oven to 180°C. Line baking trays with baking paper.
  2. Using an electric mixer, cream the butter with the icing sugar until light and fluffy.
  3. Add the egg and vanilla and beat well.
  4. Sift the flour with the bicarbonate of soda, baking powder and salt.
  5. Fold the flour into the creamed mixture.
  6. Add the chopped nuts.
  7. Form the mixture into balls, place on the prepared baking trays, flatten slightly with your fingers and then top each with a walnut half.
  8. Bake for 10–12 minutes or until lightly browned. Transfer to wire racks to cool.

Tips when soaping with lilac fragrance oil

IMG_2080copyThis post was going to be about how smart I am but then I had to change the theme because, it turns out, I am not that smart, after all.  I thought I had conquered this fragrance but it tricked me, again.  Oh, well, next time.

Those who read this blog will remember I have had a bit of trouble with Bramble Berry’s Lilac Fragrance Oil.  It smells divine but … The first time I used it, my batter both seized and riced. Continue reading

Burnt butter biscuits


This month, The Cookbook Guru’s feature cookbook is The Complete Margaret Fulton Cookbook.

The Margaret Fulton Cookbook was first published in 1968.  The version I have was published in 1974.  A revised and updated edition was published in 2010.  That is over 40 years!! Continue reading



 After a cry for help regarding the abundance of tomatoes in my vegie patch, I received the following comment from a reader named Jenny:

What about some kasundi with the next batch? We love it, and eat lots of it – with curries, as a marinade for meat, as a cooking sauce (thinned with bottled tomatoes), stirred into stews etc, with sour cream as a dip or topping, with cheese …

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Cylinder Pour Soap


If I say so myself, I am getting quite good at this soap-making business.  Well, sometimes I am.  I really love making soap so I am determined to learn from my mistakes.  This was my second try at making cylinder pour soap.  The first time, I let the batter get too thick, therefore, when I tried to pour it into the mould, it wouldn’t pour.  I had to spoon it in.  The colours were a bit yuk, too.  It ended up with white, grey and green.  The grey was a bit weird and the green was a bit “out there”.  To make things worse, I used Bramble Berry green tea fragrance oil which I didn’t particularly like.  Damn it! I bought a big bottle, too.  I will have to mix it with something else.

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In my kitchen – May 2015


In my kitchen:

Are ANZACs.  ANZACs are a significant biscuit in the Australian psyche.  It became a practice during WWI for the family of soldiers to make this simple biscuit for their loved ones serving in the conflict.  The biscuits are so sturdy they were able to withstand the three month sea voyage from Australia to Europe to arrive at the battle field in one piece.  These days, many add all sorts of yummy things to their ANZACs but I like to stick to the original recipe as a token of respect to their origins.   My ANZACs are sitting in a little Turkish dish, a nod to all those young men who perished in Gallipoli 100 years ago. Continue reading

Lamb tagine with prunes and almonds


As you all know, The Cookbook Guru is featuring Paula Wolfert’s The Food of Morocco for March and April and, I must say, I love the book.  Paula Wolfert’s recipes usually take a bit of time to prepare but they are absolutely worth it.  Today’s recipe is no exception.  It was to die for.

I find many of the recipes in the book are perfect for dinner parties as they can easily be, and arguably are best, made a day ahead.

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