Biscuits
These biscuits are based on a recipe I obtained many years ago at a course on Italian cooking. It was coming up to Christmas and all of the recipes had a festive fare which for these biscuits meant they included rum! It does make them more decadent but is purely optional and they are as moreish without it! The original …
Biscuits
Last year, I got into the habit of buying a packet of Griffin’s Cameo Cremes each time I went to the supermarket. I’m not sure why as I hadn’t bought biscuits for ages! After a while, I decided to try making a similar biscuit myself. The only real similarity is that these are two chocolate biscuits sandwiched together with a …
Biscuits
There was an item on the television news the other night suggesting that the original Anzac Biscuits were in fact gingernuts! It would seem that the biscuits that were made in homes and sent to the soldiers overseas were gingernuts, while the biscuits we know as Anzac Biscuits were “commonly eaten at galas, fetes and other public events such as parades, …
Biscuits
Chocolate was the flavour I started with when first creating biscuits. The recipe became the base for the biscuits created since. Over time, I have tweaked this recipe for chocolate biscuits to get it just right. As with my other biscuit recipes, the raw mixture tends to be slightly sticky but should roll in the hand easily to make balls (although …
Biscuits
Macarons – those delicious meringue-based biscuits with a ganache filling – seem to have gained in popularity over recent years. (At least in New Zealand anyway!) Many bakeries and cafes now include them in their repertoire. Even McDonald’s McCafe have been known to sell them! As a lover of all things meringue, and having tasted the sumptuous macarons at Bordeaux Bakery …
Biscuits
For these hazelnut biscuits, I use ground hazelnuts. The hazelnuts should be toasted and skinned before being ground. Sometimes I have managed to buy packets of hazelnuts that are already toasted and skinned. This is a life-saver when in a hurry! To toast and skin the hazelnuts do the following. Heat the oven to 180°C. Spread the hazelnuts in a single …
Biscuits
These chocolate chip biscuits are always light and crisp. It is tempting to add more than the specified measure of chocolate chips but I find adding too much more results in the mixture falling apart when trying to roll it into balls! The raw mixture tends to border on being slightly sticky, although it still rolls easily in the hand …
Biscuits
These almond biscuits are usually crisp and melt-in the mouth but sometimes I seem to do something different and they turn out crisp on the outside but softer on the inside. Either way, they have a lovely almond flavour and one usually isn’t enough! Although I use ground almonds in this recipe, I also use almond essence to provide the flavour …
