This recipe actually has quite a beautiful message behind it, these biscuits were made to send to ANZAC’s serving in Gallipoli, hence the name. Although it’s not April, ANZAC day is an important national occasion for Australia and New Zealand. It marks the anniversary where both countries joined forces during the First World War.
This recipe is perfect with a good combination of oats, coconut and flour that gives it the chewy consistency. Also, it’s fun to watch the bicarbonate soda fizz up in the butter mixture 🙂
Recipe: Anzac Biscuits (makes 17)
85g desiccated coconut
100g plain flour
100g caster sugar
1 tbsp golden syrup
1 tsp bicarbonate soda
Preheat the oven to gas mark 5 and line two trays with parchment paper.
Place the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup.
Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
Gently incorporate the syrup and butter mix into the dry ingredients.
Put dessertspoonfuls of the mixture on to the trays and bake in batches for 12-15 mins until golden. Transfer to a wire rack to cool.
I made these mini biscuits late one evening as I fancied a little treat. They taste so good and are not too sweet. These biscuits are light to the bite and you could bake them without the Smartie for a healthier version. These would make a nice gift for someone who like biscuits and great for a family gathering. Super simple to make!!
Recipe: Mini Smartie Biscuits (makes 33)
50g caster sugar
170g self-raising flour
Extra flour for dusting
Preheat the oven to gas mark 6 and line 2 trays with baking paper.
Mix the butter and sugar together and gradually mix in the flour using your hands to form a dough.
Roll the dough with a rolling pin to a little thicker than a 1 pound coin and use a curved cutter to make the biscuit shape and place each one on a tray.
Continue until all the dough is used and bake in the oven for 20 minutes.
At the beginning of lockdown I brought a few baking supplies thinking I would be baking loads but it turns out I’ve been cooking a lot more meals. Anyway, I’ve had this box of Smarties in the cupboard for a couple of months and I thought it was finally time to use them. Here goes my Chunky Smartie Cookies….
Recipe: Chunky Smartie Cookies (makes 18)
100g caster sugar
100g soft dark brown sugar
300g plain flour
1/3 tsp bicarbonate soda
Large handful of Smarties
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Melt the butter in a pan or microwave and leave to cool slightly before adding to a large bowl. Then add both sugars.
Crack the egg and whisk in a separate bowl, before slowly pouring into the butter mixture.
Next add the flour and bicarbonate soda slowly making sure the mixture is well combined then add the Smarties.
Use a tablespoon to evenly place 6 portions onto the oven trays and bake in the oven for 15 minutes.
Leave to cool down completely on a wire rack before eating.
Hello everyone. Thanks for stopping by my blog, I hope you’ve had a great day. I have a really nice and easy cupcake recipe with a slight zingy lemon icing that makes these cupcakes extra tasty with each bite. Cupcakes can be pretty basic but if you have jam, lemons or oranges, it’s a whole new concept. Also, I’ve used muffin cases as there were no cupcake cases in the shop but they did rise well.
Lemon Iced Cupcakes (makes 12)
125g caster sugar
Zest of 1 lemon
150g self-raising flour
2 tbsp lemon juice
30g icing sugar
1 tbsp lemon juice
Preheat the oven to gas mark 5 and put 12 cupcake cases onto a tray.
Cream the butter and sugar together until soft then mix in the lemon zest and the eggs, one at a time.
Next, add the flour and combine then finally mix in the lemon juice.
Use a tablespoon to put the cupcake mixture into each case and bake in the oven for 25 minutes until lightly golden.
Whilst the cupcakes are baking, make the icing by mixing the icing sugar and 1 tbsp of lemon juice together.
Once the cupcakes are baked, take out and leave to cool completely before adding the icing, I used a spoon to drizzle it on in little specks.
Hello everyone, I hope you’ve had a good day today. The recipe I have here is a Lemon Pound Cake, something I was trying to create and bake for a little while. I love the texture of the cake and the bright yellow colour, it also reminds me of the cake served with school dinners, fluffy and filling!! I really enjoyed making the cake because the ingredients and method were very different to a normal cake but it turned out amazing and tastes delicious. This cake would be perfect for any occasion and enjoyed by many people.
Recipe: Lemon Pound Cake (makes 1 loaf tin)
280g self-raising flour
2 tsp baking powder
195g caster sugar
1/4 tsp salt
Zest of 1/2 a lemon
1 tsp vanilla extract
3 tbsp lemon juice
First thing, preheat the oven to gas mark 5 and line a loaf tine with baking paper.
Then add the dry ingredients (flour,, baking powder, sugar, salt and zest) to a large bowl and mix well.
Next, add the butter, egg, milk, vanilla extract and lemon juice.
Mix everything together until you get a smooth cake batter, that’s still a little thick.
Pour into the loaf tin and bake in the oven for 1 hour, but after the first 30 minutes turn it up to gas mark 6.
Dust with a little icing sugar and leave to cool down completely before serving.