Remember dipping these classic biscuits into a hot cup of coffee? These addictive Venetian biscuits are the perfect addition to any afternoon tea. In fact, they're a lovely treat in lunchboxes, too!
A chewy coconut and weetbix base with delicious passionfruit icing.
This super easy baked slice is topped with a delicious lemon icing.
Homemade Kingston Biscuits... golden, crunchy oat biscuits sandwiched together with melted chocolate. An iconic Australian recipe!
An oat, coconut and golden syrup sandwich biscuit (cookie) full of chocolate cream. Reminiscent of an Anzac biscuit, it makes a quick, easy and satisfying snack. This is a scheduled post as I’…
Do you remember the taste of Arnott's Venetian Biscuits? Well here's a recipe for you to make in your Thermomix or food processor. Everyone will love them.
A classic Australian ginger fluff sponge cake is an absolute thing of beauty. Light as air, it is wedged with whipped cream and served in fat slices. It is perfect for morning or afternoon tea. I called her Ginger of course :)
These coffee scroll biscuits are a copy of the Arnott's brand biscuits. You have to try them, you won't believe the taste and how easy they are to make.
Traditional Vanilla Slice Recipe: An Exquisite Fusion of Crisp Pastry and Smooth Vanilla Custard Delight in the perfect balance of flaky puff pastry and luxurious vanilla bean custard with this timeless vanilla slice recipe. Ideal for a decadent treat! The Classic Vanilla Slice truly showcases the beauty of simplicity in desserts, proving that less can
Classic melt-in-your-mouth yo yo biscuits with a sweet creamy filling. These soft and crumbly custard cookies are inspired by the original CWA recipe.
Our town had a funeral this week. This is the sort of funeral I don’t mind – an old lady, well-loved, dying of old age after a full life. Country funerals are always well attended, and …
Welcome back! It’s been a while since we’ve had one of these Australian biscuit soirées. I do apologise for the hiatus. I don’t have any real excuse for it, but I brought biscuits…
An Australian classic you can make at home
Can you believe this vanilla slice only takes 15 minutes to prep and 10 minutes to cook? It's filled with custard, topped with croissants and perfect for afternoon tea.
This potiva, a Slovenian nut roll (or potivica in Croatia) is a traditional bread served for Easter, Christmas, and other celebrations such as weddings.
An easy vanilla custard slice recipe made with puff pastry and topped with a classic pink icing! This is just like a bakery-bought vanilla slice!
Classic never tasted so good! vanilla bean speckled custard sandwiched between two buttery puff pastry layers and dusted with powdered sugar!
With only 5 ingredients this lolly log recipe is super easy, a classic Kiwi party treat that we all love!
World famous in New Zealand, these biscuits come highly recommended by the GrownUps community as one of their favourite recipes from the Edmonds cookbook. Ingredients: 125 g butter 1⁄2 cup caster sugar 1 tablespoon golden syrup 1 tablespoon milk 11⁄2 cups Edmonds standard grade flour 1 teaspoon Edmonds baking soda Method: Preheat the oven to 180°C. Grease an oven tray. Place the butter, sugar, golden syrup and milk in a saucepan. Stir over a low heat until the butter has melted. Increase the heat and continue stirring until the mixture almost bubbles. Remove the saucepan from the heat and allow ...
Satisfy your sweet tooth with this passionfruit, vanilla slice.
Thin, delicate and crispy, these chocolate-dipped almond florentines are the perfect tiny cookies for any special occasion.
These homemade Biscoff biscuits (AKA Belgian Speculoos cookies) are gently spiced with a mix of aromatic warm spices, filling your home with the most amazing baking smells while they bake. Totally addictive and simple to make, you'll be wanting to bake them again and again!
Just like the ones from your childhood. Although it seems like Mum can always do it better, it's still worth a try!
Some of you might remember my Apple Slice photo that I shared a little while back After several requests . . . I thought I would share the recipe here on my blog - it's adapted from one from my...
Biscuit and honeycomb base with a layer of chocolate topping, this no-bake slice is the easiest cake stall solution around.
Arnott's has opened its biscuit vault and released its closely guarded secret recipe so Australians can create the iconic Monte Carlo at home.
A copycat Arnott's Spicy Fruit Roll recipe.
Milo biscuits are the perfect Australian treat. They're quick and easy to bake using good old Aussie Milo and they taste delicious.
These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favourite.
These coffee scroll biscuits are a copy of the Arnott's brand biscuits. You have to try them, you won't believe the taste and how easy they are to make.
A layer of currants squashed between two layers of dough, then baked, Garibaldi biscuits are buttery, fruity and easy to make. Also known as flies graveyard or squashed fly biscuits, these cookies have a crispy exterior and soft centre and are perfect with a cuppa.
This is Karpatka. Karpatka is like a polish version of vanilla slice, or millefeuille, only instead of the puff pastry, you have layers of choux pastry. Imagine one, big, rectangular profiterole fi…
Did you grow up with a family favourite bikkie*? I'm sure we all have at least one of these favourites. I grew up with a mother that made everything from scratch, including biscuits and cookies. Those packets of biscuits at the supermarket were a rare treat...making them that much more enticing! As I was grew up and spent more time at friends' homes and then after flying the nest, I became something of a bikkie aficionado. Arnotts were the reliable favourites - from the Butternut Snaps to the Monte Carlos, to the Lemon Crisps, to the Kingston Creams. And the Tim Tam. But there were also lesser known goodies to be discovered...particularly the perfect morsel that is "The Coffee Scroll". The coffee scroll was a crisp, round flat biscuit embossed with a scroll pattern, that contained cinnamon, allspice/cloves and maybe nutmeg, as well as tiny black currants. Each biscuit had a dollop of hard pink icing in the centre top. In fact, it was only after we were engaged that I discovered my husband also had an appreciation for this lovely bikkie. Legend has it that Arnotts once made these, but my memories are that they were made by Lanes or Nabisco. Whenever the husband and I would set off on a road trip, I would make sure that we had packed at least a couple packets of these pink-topped, scrolly delights! We even ate them up and down the east coast of Australia on our honeymoon in 1998. Whilst I had by that time (back in the Nabisco Coffee Scroll era) expressed my inevitable genetic tendencies to make everything from scratch, I was more than happy to buy them off the shelf and delight in their spicy, crunchy, currant-y goodness from time to time. You can imagine how unhappy I was when I found the 'Big Two' had stopped stocking them. For a while I could find them at the questionable discount stores (what I call the $2 shops), no doubt imported from Asia. Then, just like that, they were a thing of the past. Instead of lamenting the loss of this classic, I set about creating the same taste sensation from scratch. And because I know that there are other people who miss this bikkie, I am now sharing my tried and true recipe so that you too can recreate this perfect coffee accompaniment. Read on! *"Bikkie" is a typically Australian contraction of the word "biscuit", which is the thing that Americans may call a "cookie". They are usually crisper and smaller than a typical American-style cookie. RECIPE: Coffee Scrolls, Reincarnated Makes around 48 completed biscuits Ingredients: 3 cups plain/all purpose or cake flour, sifted 1 teaspoon baking powder 1 cup unsalted butter, softened to room temperature 1 cup brown sugar 1 large free-range egg (at room temperature) 1/4 cup small dried black currants^ 1 teaspoon vanilla extract 2-3 tsp ground cinnamon 1 tsp allspice or 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt (omit salt if using salted butter) Egg wash: 1 free-range egg whisked into 1/4 cup milk 375 grams (13.5oz) white chocolate Red/pink oil-based powdered food colouring (optional, available at cake decorating stores) (^note: it is tempting to add more than 1/4 cup of currants. I know. Trust me, you will cause your bikkies to break apart as the currants expand in the oven, so keep it to a maximum of 1/4 cup. If you must, eat a handful of currants as you're waiting for the bikkies to bake). Special equipment: Egg whisk - spiral style (while not great for whisking eggs, this tool remains in my tool drawer only for making these biscuits) Silicon (non-stick) baking paper - use each sheet more than once with successive trays going into the oven. 2 1/4" (57mm) or thereabouts cutter Method: Step 1: Using a mixer, beat (with paddle) the butter, brown sugar, vanilla and spices until light and fluffy. Use a hand whisk or wooden spoon if you do not own a mixer. Step 2: Mix in egg on low speed. Step 3: Add in flour and baking powder, mix on low until blended. Scrape down bowl, mix again. Step 4: Add currants, fold or knead in. Dough will be soft. Let rest for 30 minutes in fridge, covered in cling film in a flattened round shape. Step 5: Preheat oven to 160 deg C/320 deg F. Roll out around 1/3 of the dough between two sheets of baking paper until around 4-5mm thick. Step 6: Cut out 2 1/4" (57mm) rounds, place on silicon-papered biscuit/cookie baking sheets. Each unbaked biscuit should weigh about 20 grams maximum (0.7 oz) Press spiral egg whisk into top to emboss your spiral. Dip the flat spiral end into flour before pressing into the top of each cookie. Don't worry about the "e" shape in the middle of the bikkie; it will be covered up later. Step 7:Continue rolling out dough and cutting rounds, and embossing scrolls. Optional: glaze top of biscuit with egg wash. (NB: I did not glaze this batch). Step 8: Bake at 160 deg C (320 deg F) for approximately 15 minutes until golden brown. Let sit on trays a few minutes before cooling on racks completely. These biscuits should be crunchy when cooled. The Icing Clearly the iconic part of the biscuit, but also an essential part of the Coffee Scroll experience when eaten all together. It took me a while to work out the best way to replicate this hard pink icing, and this is what I came up with. Method: Step 1: Melt your chocolate. Microwave method: Place your 375g of white chocolate (chopped or buttons) into a large pyrex bowl or microwave-safe jug. Heat at 100% for 30 seconds, stir. Repeat until chocolate completely melted and smooth. Double boiler method: Place white chocolate into a pyrex bowl, a metal bowl or the top saucepan of a double boiler. Place over a saucepan containing 1cm of simmering water, ensuring complete seal around edges of your top bowl/pan. Don't let bottom of your bowl/pan touch the water. Do NOT let steam condense and run into chocolate; it will seize. Stir occasionally until melted. Step 2: Add in a smidge of red or pink oil-based powdered food colouring. Truly, just about 1/8 teaspoon. Mix thoroughly. If you only have water- or alcohol-based liquid or gel food colouring, leave it out. Step 3: Using a teaspoon or disposable piping bag, place a blob of pink-tinted white chocolate in the centre of each bikkie. Do not go to the edges. Actually, to be authentic you don't even have to put as much as I have shown in the photo below (what can I say? I like chocolate). Step 4: Allow to cool completely until icing has set hard. Enjoy with your favourite hot bevvie beverage! Do you have a long lost favourite? Have you ever tried recreating it from scratch? Please feel free to comment, or ask any questions about my Coffee Scroll recipe!
A quick and easy gingernut biscuit recipe that is quite simply, THE BEST. Crunchy on the outside, soft and chewy in the centre with a delicious hit of ginger.
This no-bake coconut apricot slice is the perfect pick-me-up for a work lunch-box.
The traditional lamington is a staple in bakery windows across Australia. This dessert incorporates sponge cake with a cocoa 'icing', covered in a dusting of coconut. It's sure to satisfy any sweet tooth.
Melt-in-your-mouth shortbread with the nutty crunch of coconut and sweet tartness of jam. As pretty as they are delicious.
Ginger can be used in a variety of ways, either to compliment other flavours or as the dominant flavour in an array of sweet and savory recipes.
Citizens, it is a stated fact that the Hungarians have taught both the French and the Austrians virtually everything there is to know about baking killer desserts. I've covered many Hungarian desserts here on TFD
Deliciously crunchy Afghan cookies are a rich chocolate cookie coated in satiny set icing and topped with a walnut half. A New Zealand classic favourite biscuit.
