On ANZAC day, I decided against making Anzacs in favour of a biscuit with rolled oats and fruit. I know I should have been making Anzacs but I do like a bit of fruit in my biscuits.
I made Merle’s (Merle Parrish, Merle’s Kitchen) Oatmeal Cookies which were all right but a little too cakey for my liking. The next day, I thought I would try again. This time I searched ‘rolled oats’ on Eat Your Books and came up with this recipe from the Australian Women’s Weekly Cookbook (1979 edition). Continue reading
Regular readers will recall my adventures making glacé cumquats. Here is the link for the not-so-diligent. I love all things cumquat but, sometimes, I need a little imagination to come up with ways to utilise them. Consider my excitement when I found this recipe, a perfect use for my glacé cumquats. The recipe calls for glacé orange but I instantly recognised that I could substitute the orange with cumquats.
The biscotti was a triumph! It tasted absolutely fabulous. Continue reading
I don’t know why these biscuits are called lace crisps: no explanation was given with the recipe. Maybe lace has something to do with the crackled appearance but crisp I do not get. They are more like chocolate fudge or brownies than crisps. In any event, they are lovely. Crispy on the outside (maybe that is it!) and a little chewy/gooey in the middle. Continue reading
About a year ago, Maus asked me whether I wanted a tamar. I had no idea what a tamar was but, if Maus was suggesting I might want one, I sure as hell wasn’t saying “No”. She went on to explain that she had been looking at Whispers from a Lebanese Kitchen, by Nouha Taouk, and that you needed a tamar if you wanted to make Ma’mools. I was still none the wiser but my interest had been aroused. Continue reading
After my foray into macaron making and Maus’ response to my comment that I would try again to the effect, ‘Don’t bother. I thought they had coconut in them”, I thought I would make some old fashioned coconut macaroons for her.
Herewith is a photo of the best macaron from my first attempt at making them. Not a pretty picture, I know, but when you are the best of a large batch, you deserve a bit of respect (If you look closely, it even has a faint aura, indicative of its status).
I know, I know, it is enough to make any macaron aficionado shudder in their boots. Clearly, the batter was too thick and it has a lot of other issues… Continue reading
It is Christmas and I want to share my two favourite Christmas songs with you. As it happens, both are by local Perth boys. Continue reading
It’s time to start baking. Even if you never bake for the rest of the year, it is obligatory to bake this week. It’s that special time when you make biscuits that you only have at Christmas. That is what makes them so special. Continue reading
Tell me… Who would be so stupid as to make a very large batch of biscuit dough (one they haven’t made before and, therefore, don’t know what it is going to taste like) one evening and then next morning spend two hours pressing the dough into a rag doll mould and then continue moulding the dough that evening (there was a lot of dough and it was bloody boring) and then put the biscuits in the fridge until the next morning so they keep their impression and then bake them and then, when they were cold, TRY to ice faces onto them? Continue reading
I was browsing the cookbook shelves of a large department store not so long ago and I came across The Australian Women’s Weekly’s latest contribution - The Country Collection. It is a beautifully photographed book with a lovely baking section. There are lots of recipes for the types of biscuits and cakes I remember eating as a child. It wasn’t particularly expensive and, before I knew it, I was at the cash register: cha-ching and it was mine. Continue reading