Bran Butter Biscuits | Egg Free

The Women’s Weekly cookbooks graced our home in the 80’s and 90’s (last century) and some of them are still really good. I do regret handing a lot of them on to friends and family over the years, but I still have a couple. The Biscuit one is good for a few eggless biscuits, something hard to find these days.

These are Australian style biscuits, not the (strange?) US version of biscuits.

I made these Bran Butter Biscuits because one of the young ones in my life loved oat biscuits when he was really young, and these are close enough for him. They are buttery, but with so little moisture they can be a little dry. Best snacked alongside a cuppa tea with a friend and some good gossip stories. You will eat more than you anticipate – make a double batch if necessary. I have used oat bran in this recipe but you can just as well use wheat bran.

I make these in the food processor. If you prefer to make by hand, use the usual method – sift the flour, salt and baking powder, add bran and sugar and rub in butter. Add water till the dough comes together. Then continue as per the recipe.

You can see in the photo that I let the second batch bake a little longer than the first. It is nice to have the extra colour on the biscuits.

Similar dishes include Garlic, Rosemary and Parmesan Biscuits, Bran Butter Biscuits, Date Tahini Biscuits, Wholemeal Bran Biscuits, Oat Cakes, Tahini Biscuits, and ANZAC Biscuits.

Browse all of our Biscuits (not many), and our Baking efforts. Or explore our Late Spring dishes.

Continue reading “Bran Butter Biscuits | Egg Free”

Garlic, Rosemary and Parmesan Biscuits | Egg Free

These are great, quick biscuits when you need something in a rush. Visitors? A hoard of teenagers landing on you? Or on your own and needing something to spark up your day? These are the biscuits for you. They are a little salty, a lot parmesan-y, and incredibly morish.

Similar recipes include Bran Butter Biscuits, Tahini Biscuits, Aussie Scones, and Griddle Scones.

Browse all of our Biscuits, and take to time to explore our Early Summer recipes.

Continue reading “Garlic, Rosemary and Parmesan Biscuits | Egg Free”

Date Tahini Biscuits | Egg Free, Sugar Free

The Summer of 2019/2020 was a terrible hot Summer with temperatures up to 47C. The whole country was alight with bushfires. It was terrifying as loved ones were caught in the fires and some lost everything. The trauma of those fires lingers. It will take years to recover. As a country we don’t learn to manage our beautiful bush well, and our government will not act.

Later came COVID-19 and the trauma of those days. But before we had even though of that, on the cooler days, I wanted to bake. Anything to take my mind off the horror of the lives lost and the ongoing loss of property and animals in the fires. A need to feed people, to keep them safe and close to home. I am not a baker, but these became usual fare at our place for a while, along with scones, tahini biscuits, date loaf, ANZAC biscuits, and many other old fashioned but comforting foods.

Similar recipes include Semolina Butter Biscuits, Date Loaf, Tahini Biscuits, Scones, and ANZAC Biscuits.

Browse all of our Biscuits or explore our Early Summer dishes.

Continue reading “Date Tahini Biscuits | Egg Free, Sugar Free”

Semolina Butter Biscuits | Egg Free

Once you have tasted these feathery light biscuits, chances are you’ll never bake any other biscuit. They are tender and mouth-watering.

The recipe originated from Paula Wolfert’s The Cooking of the Eastern Mediterranean. It has been adapted a bit from the original, but not too much.

The thing about these biscuits is that they improve with age. And you really should wait for 1 day before eating. But I dare you to do that without tasting them straight out of the oven.

Similar recipes include Date Tahini Biscuits, Tahini Biscuits, and Buttery Anzac Biscuits.

Browse all of our Biscuit recipes, and Semolina dishes.

Continue reading “Semolina Butter Biscuits | Egg Free”

Wholemeal Bran Biscuits | Egg Free

This is a great way to get your daily intake of bran! They say we need at least 2 Tblspn of bran each day along with other forms of fibre, to keep us, uhuum, regular. Rather than mix bran with our cereal for breakfasts, this is a more palatable way of getting our allowance. Three of these crispy crunchy biscuits will provide what you need. Eat plain, or with some butter, honey or other spreads, with cheese, or with a large cuppa.

Biscuits like this normally include eggs. As you know I do not use eggs in my cooking. In this recipe we have replaced them with a mixture of chickpea flour, cashew powder, baking soda and water. It also makes the bickies more flavoursome!

Similar recipes include Garlic, Rosemary and Parmesan Biscuits, Bran Butter Biscuits, Oat Cakes, Tahini Biscuits, and ANZAC Biscuits.

Browse all of our Biscuits (not many), and our Baking efforts. Or explore our Late Spring dishes.

Continue reading “Wholemeal Bran Biscuits | Egg Free”

Lemony Pepper Crackers | Egg Free

Oh so many years ago now I first made these crackers from Christine Manfield‘s book Spice. It is a funny story. I used to sit in that fabulous cafe in Woollahra – Jones the Grocer I believe it was, in Moncur St. It closed long ago, but back then it was THE destination for ingredients, food, equipment and cook books.  It had the best Fromagerie. It also incorporated a cafe with one large, long table and great coffee. I’d sit for ages browsing through Spice which the cafe kept with a pile of cookbooks on the table to read while drinking coffee. I loved that book. (This is before I was vegetarian – it is heavily non-vegetarian, with a few fabulous exceptions.)

Some years later I bought Spice and over time cooked various things from it. Her Chilli Jam is particularly exceptional! One day I took a good look at the author’s picture and with a shock realised that I knew her a long time ago – when we were both at Uni. I think this is my one claim to fame. Anyway we have since crossed paths again and I’ve had the pleasure of eating at her restaurants – what a chef!

One of the very easy things to make from the book are these wafer thin biscuits. They are divine with cheese – aged Cheddar, Gruyere, washed rind and blue cheeses. Add quince paste to complete the picture. They are also great with dips and soft spreads – apply with a knife or spoon to the cracker rather than use them spoon-like, or you might find pieces of cracker in with the dip.

Similar recipes include Garlic, Rosemary and Parmesan Biscuits, Sri Lankan Crackers, and Oatmeal Crackers.

Browse all of our Crackers and all of Chris Manfield‘s recipes that we’ve made. Or explore our Mid Summer dishes.

Continue reading “Lemony Pepper Crackers | Egg Free”

Bannock | Scottish Girdle/ Griddle Oatcakes

Bannock, or Scottish Girdle (aka Griddle) Bread, is cooked in on a griddle or in a skillet from a simple dough. They can be cooked on the stove, on the BBQ or on a campfire! It is similar to a griddle baked scone – it has a fluffy centre that is slightly crumbly – and is best eaten with lashings of butter and jam. It can be cooked cut into circles, squares, wedges or left as a whole “bread”.

The word bannock comes from a Latin word that means “baked dough”. It originated in Scotland, where it was first made as a quite heavy and dense loaf with a barley or oatmeal dough and no leavening. As leavening agents were introduced, they began to be added to these skillet breads, making them fluffier. We keep somewhat traditional and make them with oatmeal and a little plain flour, but you will find modern recipes that use only flour.

So easy to make, so delicious, good weekend food.

Similar recipes include Griddle Scones, Singin’ Hinny, and Home Made Crumpets.

Browse all of our Oat recipes and all of our Griddle cooking recipes . Or explore our Late Winter recipes.

This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series.

Continue reading “Bannock | Scottish Girdle/ Griddle Oatcakes”

Galletti | Maltese Water Crackers | Egg Free

Also known as hard crackers or water crackers, savoury Galletti biscuits are thin, hard, brittle Maltese biscuits made from flour, salt, semolina, yeast and warm water. A little sugar and either olive oil or butter can be added. They are quite different to the biscuits we might think of as water crackers, and are often flavoured with caraway, oregano, black pepper or sesame seeds.

Galletti are baked until golden-brown and served before or after a meal, paired with dips or cheese, spreads, avocado and other equally fashionable toppings. Or they can be consumed just on their own. These biscuits are found in almost every home kitchen on the island, even in bars and restaurants. Few homes in Malta make their own these days, but they are easy to make if you can’t get them locally.

The history of Galletti goes back at least 150 years to the naval bakeries in the rich maritime legacy of Malta’s seafaring past. Crisp and crunchy,  you can imagine they made the ideal ship’s biscuit.

Similar recipes include Lemony Pepper Crackers, and Oatmeal Crackers.

Browse our Maltese recipes and our Crackers. Or explore our Early Summer dishes.

Continue reading “Galletti | Maltese Water Crackers | Egg Free”

Tahini Biscuits | Egg Free

Tahini is an oily paste made from crushed sesame seeds that is a pillar of any hummus recipe. It is also gorgeous with yoghurt, with green herbs, or with miso as a dressing on vegetables or drizzled on ice-cream. There is a sauce with garlic and lemon that rivals mayonnaise. Mix it with pomegranate or quince molasses and you have a dessert worth dying for.  In the Middle East, tahini is viewed in much the same way as Italians view olive oil. It sometimes referred to as white gold – like Italians and olive oil, it is woven into the fabric of the culture and cuisine. It has been made across the Mediterranean, Middle East and North African countries for centuries.

Plain tahini is made with hulled, roasted sesame kernels. Whole tahini is darker in colour, and is made without removing the hull. It is richer but can also be a bit bitter or gritty. The best sesame seeds for tahini are said to be the Ethiopian humera variety, thanks to their richness of flavour. Try to purchase your tahini from Middle Eastern shops – they have some of the best brands.

These cookies are like a hybrid between a short biscuit and halwa, with the typical melting texture of the former and the nutty, unctuousness flavour of the latter. For us who grew up spreading halwa over white bread to gulp it down for breakfast, they are a real throwback to childhood.

With all of the sweet and savoury uses of tahini, perhaps one of the most well known (apart from hummus) is to make cookies, or as we call them in Australia, biscuits. This recipe, one of Ottolenghi’s from his book Jerusalem, is very short (in terms of dough mixtures).

Because of that, the biscuits are divine with a cuppa. They are absolutely gorgeous in flavour, but like all really short biscuits, a cuppa complements them perfectly.

This is an Ottolenghi dish from Jerusalem. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Semolina Butter Biscuits, ANZAC Biscuits and Oatmeal Crackers.

Our Ottolenghi dishes from Jerusalem are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Winter recipes.

Continue reading “Tahini Biscuits | Egg Free”

Australian Quick and Easy Date or Raisin Slice | Egg Free

When we think of Australian food, I am talking the vegetarian kind, the sort of food commonly found on home dining tables, we think immediately of sweet, baked dishes. Biscuits, cakes and slices. They were certainly routine in the kitchens of my Mother, Grandmothers and Aunties as I was growing up, and every communal meal contained more varieties of these sweet delights than they did main courses or vegetable dishes.

In our house, my Mother who was the Queen of bulk cooking and making things that lasted forever, would spend DAYS baking in a wood fired oven in our back enclosed verandah. Honey biscuits and Ginger biscuits were her favourites. They would start soft and yielding and delicious, and end up, some many months later, hard as bitumen and only suitable for dipping in your cuppa. Not that we complained, they were still delicious.

Continue reading “Australian Quick and Easy Date or Raisin Slice | Egg Free”