The Not So Mythical Lemon Cheesecake

As long as I have known Mr B he has been obsessed with my Mum's lemon cheesecake.

Not bad seeing as he had never tried it.

I'm not sure how it came up in conversation, but one night Mum mentioned her Famous Lemon Cheesecake and I have to say it was met with lots of puzzled looks around the table. I'm now 27 and I don't remember ever trying it.....Dad has a vague memory of it.....but for Mum it's still there at the forefront of her mind, she included it in a book she made for me of all of her favourite and most popular recipes and even still knows the recipe off by heart!

Needless to say, over the years Mum has copped a lot of flack about the 'mythical' cheesecake. Mr B is not one to let up on anything....especially when it comes to cheesecake.

So last night when we went to Mum and Dad's for tea....our very first dinner cooked in their brand new kitchen...and after a little bit more furniture moving and a delicious frittata made in Mum's brand new oven-proof fry pan...Mum presented Mr B with her homemade (and non-mythical) lemon cheesecake! Mr B is actually lucky he didn't end up wearing it because Mum banned him from looking in the fridge all night, to the point where Dad stood guard in front of it to stop any sneaky looks, not that it stopped him from trying...or from stirring Mum up about what was actually in there.

I love this series of photos, look how excited Mr B is and how proud my Mum is....

All that was left to do now was top it the cheesecake with whipped cream and a light sprinkling of nutmeg and dig in!

Is there anything better than a big slice of cheesecake with a gorgeous buttery biscuit base, light as air filling and fluffy whipped cream?? Oh that's right there is....sharing it with your nearest and dearest. And I think it was the perfect way to christen Mum and Dad's new kitchen.

Here is a sneak peek at the kitchen in Mum and Dad's new house (and my Mum pottering around in it!).....isn't it amazing? It's so bright and there's so much space to move around and don't even get me started on the storage space. I just love it.

Now back to the Famous Lemon Cheesecake

You will need:

375g plain sweet biscuits
115g butter
1 tspn mixed spice
225g cream cheese
1/2 cup caster sugar
1 pkt of lemon jelly crystals
1 cup boiling water
Juice and ring of 2 lemons
1 tin (375ml) of Carnation evaporated milk
Whipped cream and nutmeg to serve

Place the biscuits in the bowl of a food processor and process until fine crumbs.

Add the butter and mix spice. Process to combine.

Lightly grease a round 25cm diameter springform tin with butter. Press the biscuit mixture firmly into the base and up the sides of the tin. Try and get as close to the top as you can around the sides. Place in the fridge to chill.

In the bowl of an electric mixer combine the cream cheese and sugar. Beat well.

Meanwhile, combine the jelly crystals and boiling water with the lemon juice and lemon rind. Set aside to cool.

In a clean bowl, beat the evaporated milk until stiff.

Gently fold the evaporated milk into the cream cheese mixture.

Add the jelly mixture to the cream cheese mixture and beat on low speed until all ingredients are combined and mixture is smooth.

Pour the filling into the prepared biscuit case. Place in the fridge for at least 3-4 hours to set.

Serve topped with freshly whipped cream and a sprinkling of nutmeg.

Enjoy!

Mrs B xx

Surprise Centre Chocolate Truffles

Over the weekend I did a whole heap of baking and am really pleased with the way it all come out - sending Mr B to work today with a lunch box full of Christmas goodies just made me happy and really makes me feel like Christmas is here.

Mr B's Mum's chocolate truffles were on my Must-Bake list this year, with just a few small tweaks......

Surprise Centre Chocolate Truffles

You will need:
375g tin of Condensed Milk
2 cups of crushed biscuits (I used 2 pkts of Malt Biscuits and put them through the food processor to get a fine crumb)
1 cup of dessicated coconut (plus extra for rolling)
2 tbspns of cocoa
1 bag of marshmallows

Combine the condensed milk, crushed biscuits, coconut and cocoa in a large bowl. Mix until well combined - you may need to get your hands in there!

Place the mixture in the fridge for 5-10 mins to firm up a little.

Remove from the fridge and set yourself up with a baking tray, the marshmallows, a bowl with the extra coconut in it, and a bowl of warm water - I find that having the bowl of water handy is great because the more mixture you get on your hands, the more the truffles stick to you.

Take a tablespoon of the truffle mixture and flatten it out in the palm of your hand. Place a marshmallow in the centre of the mixture and then work the mixture into a ball so that the marshmallow is sealed inside. Roll in the extra coconut and place on the baking tray.

Repeat with remaining mixture and marshmallows. Place in the fridge for an hour to firm up and then enjoy!!!

I know Mr B really enjoyed these. He loves the traditional chocolate truffle balls but sometimes they can get a bit chocolat-ey and biscuit-ey for him so the addition of the surprise centre was a great idea and you don't have to use marshmallows, you could use jubes or brownies or cookie dough - just about anything you want!!

And have a look at what else we made recently.....Ninja-Bread Men!!! These came out about recently when I told Mr B I was on my way inside to make some Gingerbread Men for his lunch, to which Mr B replied 'I don't want Gingerbread Men.....I want Ninja-Bread Men!!!

Mrs B xx

Choc-Chip Nutella Cookies

For some unknown reason we have had 1/2 a jar of nutella sitting in the cupboard for AGES now. Mr B has stopped taking sandwiches to work and started taking salads so the only way that jar was going to disappear was if I kept eating it or if I cooked something with it. I asked Mr B if he would like some Nutella Stuffed Pikelets in his lunches this week and his eyes lit up with excitement. So needless to say he gave me 'the look' when he came inside on Sunday after working his butt off and found these Choc-Chip Nutella Cookies sitting on the bench.....

BUT in my defence, I had intended to make these long before I found the stuffed pikelet recipe and then I lost this recipe and found the pikelet one and then I found this one again....the universe was obviously telling me to make the cookies like right now, but to make the pikelets next weekend! I can totally do that.

Mr B is not a biscuit person unless they are chewy....these are a touch on the cakey side, but apparently, so my chief taste tester tells me, they are still nice and chewy and the chocolate chips break all that evil cakey-ness up.

You will need:

125g butter, melted
1/2 cup brown sugar
1 egg
1/2 cup hazelnut spread (like Nutella)
1 3/4 cups plain flour
1 tspn baking powder
3/4 cup milk and white chocolate chips

Pre-heat oven to 160C

Line 2 large baking trays with baking paper.

Cream butter and sugar together using an electric mixer. Add egg and nutella and beat well.

Add flour and baking powder. Mix well.

Stir through the chocolate chips.

Roll tbspns of the mixture into balls and place on the trays 3cm apart . Use a fork to flatten slightly.

Bake for 12 mins. Allow to cool on trays - they will firm up as they cool, but remain chewy and soft on the inside.

Enjoy!

Mrs B xx

Bavarian-on-a-Biscuit

Hello out there!! 

We are back into baking with a vengeance in our house!! It has been a long weekend here so not only did 3 whole days off provide for extra sleep in time, but it also provided for extra baking time!! 

Friday evening / Saturday morning resulted in these Bavarian-on-a-biscuits....Sunday evening resulted in a carrot and vanilla cake, some cheese and vegemite twists, cheese and chutney scrolls and some lemon muffins with strawberry cheesecake filling!! Did I mention I missed my lil kitchen while we were away? I just feel at home pottering in there, with the electric mixer going, trays lined up waiting for the oven, ingredients scattered across every bench top.....it makes me happy and I feel content there. We do have our disagreements from time to time....the appliances and the ingredients conspire and recipes don't turn out how they are supposed to, but then we have our moments when things just work - like these Bavarian-On-A-Biscuits! 

What could be better then chocolate chip cookies, topped with creamy bavarian and smothered in a fudgey chocolate ganache? Not much really, but I am about to jump into a hot bubble bath with my bavarian, a book I haven't been able to put down, House of Night No. III - totally better then the Twilight books, and a large glass of Captain Morgan's spiced rum, totally became addicted to it and Jameson's while we were away. I'm thinking between the bath, the dessert, the book and the rum, I could be onto a winning combination! 

Anyway, if you want to make these sweet little treats to indulge yourself either in a hot bath, snuggled up on the couch, hiding in the wardrobe, whatever takes your fancy, this is how it's done.....

You will need:

100g cream cheese at room temperature

1 cup thickened cream

2 tbspn cocoa

1 cup icing suger

20 chocolate chip cookies - 12 to be crushed and used in the bavarian and 8 to be kept whole for the assembly

300g chocolate melts

2 tbspn butter

In the bowl of an electric mixer, combine the cream cheese, cream, cocoa and icing sugar. Beat until smooth. 

Fold in the crushed chocolate chip cookies. Place mixture in the freezer for 4-6 hours or overnight.

When the bavarian mixture is chilled, place the chocolate melts and butter in a microwave safe bowl and heat in 30 second bursts, stirring in between until smooth.

Place the remaining cookies on a baking tray. 

       



                       

Using a small ice cream scoop, scoop bavarian onto each cookie - be sure to press the bavarian gently onto the cookie to ensure it sticks.




Working quickly, dip each cookie, bavarian side first, into the chocolate. Don't be scared to push it right down into the chocolate to ensure your bavarian is totally covered. I find the best thing to do is have your chocolate in a deep jug and just push the biscuit straight in and pull it straight out. Place the biscuit on your tray and move onto the next one. Place the tray in the freezer for 4-6 hours to set before transferring to an airtight container. Now just remember it is a ganache on the top, so they won't be set set, but they will firm up. And do I even need to mention how the biscuit goes all soft and chewy and delicious!?

How has your weekend been? 

We have had a busy, but productive weekend. Alongside all that cooking, we managed to get in a bike ride to see Mr B's Pop - which involved us being fed a lovely roast lunch and getting to show off all our holiday snaps....and my first night time ride on the way back....which also led to my first 'night time run out of fuel on the side of the highway', but hey, that's what reserve tanks are for!! On Sunday we went to visit Mum and Dad at their new favourite local B&B - aptly named Emily's cottage - then on the way home we treated ourselves to Photoshop Elements 10 - first a new camera and now this....we are becoming quite the lil photographers!!! And that brings us to today...sleep in.....brekkie in bed.....groceries....walk around the paddock to check for lambs - 5 of our sheep are ready to have their lambs any day now which is all new and exciting for me - and we finished the day off with a visit from our friends - Ali is 6 months pregnant and she is just one of those people who looks stunningly beautiful the whole way through her pregnancy and really brings to life the definition of 'glowing' and her partner Matt just gets along so well with Mr B...they are scarily alike...they are the sort of friends you just love to see, doesn't matter if you are having a crisis or a bad day or a celebration, you know that if they are there, there will be smiles and laughter and good times so it was lovely to see them and catch up on all the travel stories and photos. Mr B also did some serious showing off in the kitchen tonight by cooking chicken involtini for dinner - totally worth it's own post later in the week....and that brings us to right now...my bath is run, my rum is cold and my bavarian is waiting so I hope you all had a lovely weekend and enjoy the week to come! 

Mrs B xxx

Christmas Chocolate Cups

I love these!! OH and I made some of these yesterday and I'm going to make some more later in the week for the Christmas Day lunch my work holds every year. They are so quick and easy and they just look adorable!!

All you will need for the tartlets is:

250g packet Arnott's Butternut Snap Cookies
1/3 cup cream
200g milk or dark chocolate melts
65g unsalted butter, chopped
(If you don't have unsalted butter, use the salted and add 1/2 cup caster sugar)

Pre-heat oven to 180C.
Place butter, cream and chocolate in a microwave safe bowl and microwave on medium high in 40 second bursts, stirring inbetween until melted and smooth.

Pour into clean and dry bowl and refrigerate until cool but not set - approx 20 minutes.

Place 12 biscuits over each hole of a twelve hole patty pan tin.

Bake for 2-3 minutes or until soft.

Remove from oven then carefully press softened biscuits into tin with the back of a spoon to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

Fill biscuit cases with 1 heaped teaspoon of chocolate mixture then place in refrigerator for about 20mins or until set.

Now here is where it's good to get the kids...or OH involved! Line up your jaffas, marshmallows (big and small), spearmint leaves, star shaped pretzels (found in the bags of mini pretzels) and 1/2 cup chocolate frosting on the bench like so...


To make the little reindeers....
Cut a regular marshmallow in half and place cut side down for the snout.
Stick a jaffa to the marshmallow using some chocolate frosting.
Place two mini marshmallows onto the tart for the eyes. Add a small drop of black food writing gel or chocolate frosting to the eye whites.
Cut mini star shaped pretzels in half and gently push into chocolate filling to make ears.

To make the little holly leaves....
Place a jaffa in the middle of the tart.
Place two spear mint leaves on either side to make the leaves.

These really are very easy and something great to get the kids involved in this Christmas :) even if you don't have little kids, I recommend making these with a friend, is there anything better then sitting in your kitchen with someone you love creating something yummy and adorable!

Hope you all have a fantastic week :)

Em x
Em x

C is for Cookie......

....and C is also for chocolate and custard....and what do you get when you combine these three things??? Chocolate Custard Creams of course!!


I have been promising OH I would make him shortbread creams for a long time now...but there was an incident involving some very thin sugar cookies, which despite being delicious, were not filling friendly....so I decided to try these chocolate biscuits instead....and while I was there I also made some of our old favourites.As a result our fridge is a little bit like cookie central right now and I may have had issues finding room for the groceries this week...but it was all in the name of good cookies I tell you!!

For the biscuits you will need:
185g butter
3/4 cup caster sugar
1 egg
2 cups plain flour
1/4 cup cocoa powder

And for the custard filling:
.5 cups icing sugar
.5 cups caster sugar
125g butter
1 tbspn milk

Preheat your oven to 160C fan forced and grease 3 baking trays.

Cream the butter and sugar in the bowl of an electric mixer.

Add egg and beat well.

Gradually add the flour and cocoa and beat until mixture is smooth.

Roll tablespoons of the dough into balls and place on trays. Make sure they are evenly spaced as they will spread during baking - I usually go with 8 per tray. Press the dough down with the back of a fork.

Bake for 10 mins. Allow to cool on trays before removing and wait until they are completely cooled before attempting to frost.

While the biscuits cool you can make the frosting!

In the bowl of your electric mixer combine all the ingredients and beat until smooth. If the mixture is too runny, add more custard powder and / or icing sugar to taste and to reach desired consistency. If the mixture is too thick add a splash of milk and if it's just not fluffy enough, add more butter!

Place the mixture in the fridge to firm up a bit while you are waiting for the biscuits to cool.

Once the biscuits have cooled, spread half of them with the custard mixture. Sandwich together with the remaining biscuits.


I got 14 biscuits out of this recipe and they will keep in the fridge for at least a week....that is if they last that long!!

Ohhh and let me show you the mega yummy, mega filling and just all round MEGA omelette, cheese and chutney rolls we had for breakfast on the weekend!


I have been busy making some changes to the layout of the blog, I think I'm just about happy with it, although I still need to figure out how to jazz up the banner abit, but I'll get there! What do you think so far??

Em x

Gingernut Snaps

I am just starting to realise something, something I'm not sure I'm happy about...

I used to leave work on Friday nights with a spring in my step, eager to get home and doll myself up and head to the pub for a few drinks, some dancing and a late night which would evidently result in an empty wallet and a sore head. It would appear that sometime in the last few years I have started to leave work, tired, eager to get home and put my pyjamas on, my mind wanders...not to the drinks I will have or the people I will meet, but what I can cook when I get home. Kind of like a celebration that the week has ended and the weekend has begun...but I am still not sure when baking rather then drinking became my relaxation technique.....although I must say it's not all bad, I much prefer to come home, put my pjs on, cook something delicious and spend the evening curled up on the couch with OH then come home, dress up, go out, get drunk, come home, put my deep fryer on and wake up with a ridiculous hangover!

Anyway, last night when I got home I decided to make some biscuits for OH's lunches. I had a flick through the AWW Sweet Old-fashioned Favourites cook book and found the perfect recipe!


Gingernut Snap Biscuits

90g butter
1/3 cup brown sugar
1/3 cup golden syrup
1 1/3 cups plain flour
3/4 tspn bicarb
1 tspn ground cinnamon
1 tbspn ground ginger

Pre-heat oven to 150C. Grease 3 baking trays.

Combine the butter, sugar and syrup together in a bowl. Microwave for 40-60 seconds or until everything is melted together.

Add the remaining ingredients and stir well to combine.

Roll tbspns of the mixture into balls and place on the trays 2-3 cms apart. Push the balls down with the back of a fork....this is not only effective, but it makes them look pretty too!

Bake for 10-12 mins and then let the biscuits cool on the trays for 15 mins.

Ohhhhhh is there anything better then a biscuit that is crispy on the outside and soft and chewy on the inside?? These biscuits are sort of like a hybrid between a crisp gingernut snap and soft and chewy gingerbread men....and let me tell you...it's the perfect combination!

While these were in the oven I also made some pikelets and some beef and mushroom sausage rolls...but the fun doesn't end there - currently we have hard pretzels baking in the oven....I can't wait to try them because they smell delicious! Stay tuned later in the week for the recipe!

And guess what I did today!! I took my lil bike out all on my own, I got up early this morning while OH was in bed, put a liberty bell in each pocket and got the bike ready to go! I only went maybe 10 mins up the road and back but it was my first ride on the actual road with noone watching me or following me, it was just lil ol me! It felt great, all the stress and the panic whilst I was learning finally paid off...I mean I'm not quite ready to hit the highway and head for Sturgis just yet...but I'm getting closer!

Hope you are all having a fantastic weekend

Em xx

The Great Choc Chip Cookie Debate

I am not perfect.

I am aware of this.

I have some small quirks...some might even say I'm slightly odd...

For example...

I like the top halves of muffins, not the bottom half....

But I prefer the bottom half of hot cross buns, not the tops....

I have my heater on even in summer and I will guarantee that when you're sweating and stripping off, I'm adding layers and complaining about the cold...
I have savoury food like brown rice and vegetables for breakfast...

After years and years of swimming lessons when I was younger, I still can't swim...

And if I bake something and it fails or doens't come out how I wanted, I have to make it again as soon as humanly possible until I get it right, I literally find it hard to sleep until this is done.

So yesterday when I wanted to make some chewy chocolate chip cookies to use up our leftover easter eggs (I know, I told you I was odd) I found a recipe on the net and went for it. The result was not the thin chewy cookies I was after, don't get me wrong, they are still delicious, but they are kinda cakey...chewy, but cakey.

Last night I tossed and turned. I got up this morning, I looked in the container, they hadn't changed...I poked at a few of them, I broke a piece off and tried it (at 7am mind you) but nope, still the same. It crossed my mind to have the day off so I could get started on the next batch straight away...but no that would be silly...wouldn't it? I did some research on the net and when I got home from work I dropped my bags and got straight into it.

And when they came out of the oven...ohhhh like little rays of sunshine breaking through the cold and miserable day...they were thin and golden and after 10-15 mins when they had cooled down, they were soft and chewy and perfect!

But don't let my opinion cloud your judgement...what do you think...soft cakey ones on the left, thin chewy goodness on the right...


Now some recipes...

The Soft Cakey Choc Chip Cookies
125g butter
1/2 cup brown sugar
1/4 cup caster sugar
2 large eggs
1 tspn vanilla extract
1.5 cups plain flour
1/2 tspn baking soda
250g chocolate chips

Beat the butter and sugars until creamy. Add in eggs one at a time and beat until well combined. Add vanilla.

Sift in flour and baking soda. Mix until well combined. Stir in chocolate chips.

Roll tablespoons of the mixture into balls and place on a greased baking tray. Flatten slightly with the back of a fork. You will get about 7-8 per tray. I think I ended up with 21 all up. Bake for 10-12 mins or until just golden.


And The Thin and Chewy Choc Chip Cookies
125g butter
1 cup brown sugar
1 cup plain flour
1/2 cup dessicated coconut
1/2 tspn bicarb soda
1/4 cup honey
2 tbspn maple syrup
200g choc chips

Melt the butter, honey, maple syrup and brown sugar together.

Stir in flour, bicarb, coconut and 100g of the chocolate chips (they should melt through your mixture).

Let the mixture cool for 15 mins in the fridge. Stir through remaining choc chips.

Roll tbspns of the mixture into balls and place on a greased baking tray. Flatten with the back of a fork. These ones will spread so only 6 per tray. I got 18 out of this recipe.

Bake at 150C for 10 mins, they will be very soft when you get out of the oven, but they will firm up once you get them out.


But let's be honest, any choc chip cookie is a good choc chip cookie! I just prefer mine thin and chewy, how do you like yours?

Happy Baking!

Em x

Happy Mothers Day!

So we all have Mothers yes?

We all love them to pieces and want to spoil them yes?

Stuck for ideas on the best way to spoil your Mum tomorrow?

How about these Monte Carlo Biscuits?


Look impressive don't they?

Here's how it's done :)

You need:

125g butter
1/3 cup brown sugar
1 tspn vanilla
1 egg
3/4 cup of self raising flour
1/2 cup plain flour
1/3 cup coconut
1/2 cup strawberry jam
And for the buttercream you will need:
60g butter
3/4 cup icing sugar
1/2 tspn vanilla essence

Preheat the oven to 160C fan forced and line 3 trays with baking paper.

Beat together the butter, sugar and vanilla essence until light and fluffy. Add egg and beat until combined.

Sift flours over the butter mixture and beat well. Stir in coconut.

Roll heaped teaspoons of mixture into balls and place on trays 3cms apart. Using a fork lightly flatten each ball to 1cm thick.

Bake for 12-15 mins or until lightly golden. Stand on trays to cool for 10-15 mins.

While the biscuits are cooling you can make the buttercream - Beat butter, sugar and vanilla until light and fluffy.

Spread half of the biscuits with the butter cream and spread the other half with the jam. Sandwich together and serve :)

I made a big batch of these last night and will be giving them to all the Mum's at the family lunch today.

So I hope all you Mum's out there are thoroughly spoilt today, brekkie in bed, a nice sleep in, champagne in the bath and at the very least, a plate of home made Monte Carlo biscuits :)

And to my Mum.... we may have our differences, but you are always there for me when I need you, you listen to my ramblings, you go along with my phases, you look after me, you made me who I am today and I love you dearly xx

HAPPY MOTHERS DAY!!

Em xx

The last of the Xmas Baking!!

Honestly it has to be because my fridge just cannot hold anymore!!

Today I made some Chewy Maple Oat Cookies and some White Xmas (minus the white!)

I had been telling Mum how much I enjoyed making the white xmas and how yummy it was, but that it was a shame OH doesn't like white chocolate and Mum suggested I make it with normal milk chocolate (duh Emily....) so I thought I would give it a go.

Not So White Xmas
You will need:

375g milk chocolate melts
125g cooking butter
1/2 cup milk powder
1/2 cup icing sugar
1 1/2 cups rice bubbles
1/2 cup coconut
1 cup glace cherries

Combine milk powder, icing sugar, rice bubbles, coconut and cherries in a bowl.
Melt the chocolate and butter over low heat and pour over dry ingredients.
Stir to combine and press into a lined slice tin. Refrigerate until set :)

Very easy and OH loved it which is always a bonus!!

Now onto the next one - Chewy Maple Oat Cookies


For these cute lil babies you will need

200g cooking butter
1/2 cup maple syrup
1/2 cup rolled oats
1/2 cup coconut
1/2 cup plain flour
1/2 cup brown sugar + 1tbspn extra
1/2 tspn bicarb soda

Pre-heat oven to 160C and line 2 baking trays.
In an electric mixer combine 80g of the butter (softened), 2 tbspns of maple syrup and extra brown sugar. Leave it on low speed to make the frosting while you are making the biscuits.
Combine oats, coconut, flour and brown sugar in a bowl.
Melt remaining butter and maple syrup and add bicarb. Pour over dry ingredients and combine.
Place rolled tspsns of the mixture onto the tray, you should get around 36. You may also want to turn your electric mixer off now!
Bake for 7-10 mins, just keep an eye on them, when they look golden on top, take them out.
Once the biscuits have cooled you can place a tspn of the filling on half of them. Sandwich together with an un-iced biscuit. You may want to put them back in the fridge so that the filling goes harder or you may want to lick it all off straight away!!

I only made these yesterday and I have already had to make a second batch coz the first one disappeared so quick!

My kitchen still smells like maple syrup and it's just giving me the greatest urge for pancakes!

But alas there is literally no room what so ever in my fridge now due to the marshmallow puddings and marshmallow candy canes and christmas bark and christmas chocolates and maple biscuits and not so white xmas....not to mention the food we live on! So that is the xmas baking for the year and I am quite pleased with it all!!

I hope you got some great ideas and enjoyed it as much as I did :)

Em x

The chewiest ANZAC recipe

As long as I can remember I have been making ANZACS. My Dad loves them and now OH does too. My parents even brought me an antique ANZAC mixing bowl with the recipe printed around the rim, but this recipe is my tried and true and my favourite. It makes the best biscuits, even after 3 or 4 weeks in the cupboard they are still chewy and delicious and will keep for ages. I think I got it off the back of an oats packet many many years ago....

ANZAC Biscuits

1 cup rolled oats
1 cup plain flour
1 cup caster sugar
3/4 cup dessicated coconut
125g butter
2 tbspn golden syrup
1 1/2 tspn bicarb soda
2 tbspn boiling water

Combine dry ingredients in a bowl.
Melt butter and golden syrup
Mix bicarb and boiling water, add to butter mixture and then add to dry ingredients. Combine well.
Drop tspns of mixture onto a greased oven tray.
Bake at 150C for 15 mins or until golden. They will spread alot and sometimes you end up with one giant biscuit (which isn't a bad thing!) if this happens just let them cool and then cut into squares.
If some of them do break when you try and remove them from the tray (if you are impatient like me and don't always wait for them to cool) simply roll them into balls and hey presto...chewy ANZAC balls!

OH has an aversion to coconut...something about it getting stuck in his teeth so these days I make the recipe without it and they are just as good!

Enjoy!!



Em xx