Salty Macadamia and Golden Syrup Biscuits | Egg Free

We don’t eat many sweet things around here, especially sweet baked goods – perhaps a little more in Winter than Summer. It is not that we don’t like them (we LOVE them), but biscuits and cakes are basically sugar and butter held together with flour, right? Also, we don’t cook with eggs, so that limits our range as well.

But it is the one of the coldest weeks of Winter as I write, and we are looking for a few more sweet things – rice pudding, apple crumble, golden syrup dumplings, and some biscuits for our cuppa.

I was alerted to this recipe by @CallisClan – she made them one day from a book called Winter on a Farm. The original recipe is here. I have made a slight variation, adding coconut and a little bicarb soda (which adds a little more colour and chewiness to the biscuits). I’ve also sprinkled a little salt over the top before cooking for a delicious sweet-salty taste.

The biscuits are not unlike ANZAC biccies, starting from a base of oats, flour, golden syrup and butter. This combination is so Australian. But the technique and other ingredients differs a little. In ANZAC biscuits, when cooked well, the flour is  partially cooked by the hot butter mix and boiling water. This changes the texture considerably. But in this recipe, the mixture is cooled before adding to the oats and flour. It makes a remarkable difference.

The salt sprinkled over the top of these biscuits is not compulsory and can be omitted.

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

Or browse all of our Biscuit Recipes.

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Spelt and Cider Loaf

Coronavirus lockdown time had everyone baking bread. I was a bit of a laggard – we don’t eat a lot of bread so it was not my first thought. But, 4 months later than everyone else, I saw a recipe that had me visiting my secret supplier of bakers flour and fresh yeast (everywhere else was out of good quality product), and this beautiful loaf was born.

The recipe that excited my bread-baking genes was one from Nigel Slater that includes spelt flour and dry cider! The cider gives it a lovely, almost sour dough, tang. It is mixed with milk for a beautiful soft crust. This is Good Bread!

Similar recipes include Pita Bread, Sweet Potato Bread, Olive Oil Bread with Parsley, and Pane de Prato.

Browse all of our Bread recipes and all of our dishes from Nigel Slater.

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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.

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Pita Bread

Although the precise and detailed science of bread making has never been adopted in this household, there was a time that I baked bread every day. We had everything from brioche to focaccia. Honestly, any yeasted dough that I could mix in the morning so that it could prove during the day, and be cooked in the evening as the rest of the meal was prepared was fare game in our Kitchen in the mid to late ’90s. We would have never won prizes for our bread making but we loved it, and it was much cheaper than buying bread in those days (these days it is better than the horrid cheap breads that are available – I can hardly recognise them as bread).

I loved cooking Pita Bread and watching it puff up in the oven as it met the heat. It was a magic that I never tired of. The recipe we used was from the much loved cookbook of those times, Moosewood Cookbook.

It is easy to make bread if you have a machine with a dough hook, or if you are used to making bread by hand.

Other alternatives are -Use a food processor. Mine comes with a dough blade, but many people say that using a metal blade is just as effective (if not more so). Mix your dry ingredients with the food processor first, then add the wet ingredients and pulse about 12 pulses to combine the wet with the dry. Then process for 15 seconds 3-4 times. In between, stop the processor, lift out the dough and turn over. After 3 or 4 times, the dough will have come together nicely. It will also be warm from the heat of the processor. Hand knead the dough for 3 – 5 mins until smooth and elastic.

You can also use your Vitamix blender to make the dough. It comes with a “Dry” container with a special blade, with which the dough is pulsed and scraped. It mixes the dough nicely and reduces kneading time. Use a similar process to the one mentioned above for the food processor. If the blender seems to be labouring, turn it off immediately, turn the dough and try again.

Similar recipes include Spelt and Cider Loaf, Pol Roti, Quick Roti, and No Knead Focaccia.

Feel free to browse our Retro Recipes series. You might also liked our other Bread recipes. Or explore our Late Autumn dishes.

This recipe is part of the Retro Recipes series of recipes that contains some of our vegetarian recipes from our first blog in the 1990’s.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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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.

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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.

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Sweet Potato Bread with Raisins and Walnuts

We don’t bake bread very much any more, mostly because we don’t eat very much of it. But this loaf is special. Full of walnuts and raisins, flavoured with sweet potato, it is a tempting loaf. We love it for breakfast, slightly toasted with real butter. Enjoy!

Similar recipes include Spelt and Cider Loaf, Pita Bread, The Life Changing Loaf of BreadOlive Oil Bread with Herbs, No Knead Focaccia, and a Tuscan Bread.

Or browse all of our Bread recipes, all of our Sweet Potato dishes, and our Late Winter collection of dishes.

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What are ANZAC Biscuits?

ANZAC Biscuits are classic, traditional Australian biscuits made on ANZAC Day (and any other day of the year). They were commonly sent to the troops in the First World War and are named after the soldiers. ANZAC stands for Australian and New Zealand Army Corps.

The ANZAC biscuit was called a variety of other names before 1915, and the current name came in to use after the battle on Gallipoli Beach in Turkey. The first version of this rolled-oat based biscuit reportedly appeared around 1823, and over the next century took on various names such as Surprise Biscuits, Rolled Oat Biscuits, Munchies, Nutties and Crispies. Then around the early WWI years the name changed to Red Cross Biscuits and Soldier’s Biscuits. They were used as a form of fundraising, so they gave them a war connected name which helped sell them. The biscuits quickly became a popular food to send to Australia’s overseas forces, due to their accessible ingredients, easy cooking method, and lack of eggs that meant the biscuits kept well.

It is said that they were also known as Army Biscuit, ANZAC Wafer and ANZAC Tile, and were essentially a long shelf-life, hard tack biscuit which was eaten as a substitute for bread. The biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge. They were made commercially from flour, sugar, milk powder and sugar.

Early on there was a home version of the ANZAC Biscuit that included eggs and that were sandwiched together with jam.

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Buttery Australian ANZAC Biscuits | Egg Free

Generally I use my Grandmother’s recipe for ANZAC Biscuits, but was curious about a recipe that increases the amount of coconut and butter. Other than that, the recipe is the same – a traditional one without the additions that the US variety of these “cookies” include. Good grief, USA, leave our beloved ANZAC biscuits alone.

The result of the slight alterations is a blonder biscuit, but otherwise a delightful one, perfect for a cuppa for afternoon tea on any day of the year. The biscuit is quite buttery with a definite coconut flavour.

It is the day after New Year, and it is likely to be one of my 2 or 3 baking efforts per year. I don’t have a sweet tooth, thankfully, and also do not use eggs in my recipes. Thus, the options for baking are limited on both accounts!

Originally, ANZAC Biscuits were made for the troops in the World Wars, and did not contain coconut (as it deteriorates rapidly, and possibly it was not readily available). The biscuits were “flat packed” for transport to the troops. Then, it seems, a little coconut was added to the recipe, and as times became easier, the amount of butter and coconut increased. Thus we have the buttery biscuits of today.

See this post for some notes about the use of bicarb soda in the recipes for ANZAC Biscuits. Don’t substitute the use of bicarbonate of soda with Self Raising Flour or Baking Powder, as its use is essential to the biscuit. The other essential element is Golden Syrup. There is no substitute, and this Australian ingredient gives these biscuits their beautiful caramelised taste.

You can read more about the history of ANZAC Biscuits here.

Similar recipes include Lemony Pepper Crackers, Tahini Biscuits, Australian Quick and Easy Date Slice, Scones, Oatmeal Crackers, and Traditional ANZAC Biscuits.

Browse all of our Biscuits, and explore our Mid Summer recipes.

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Schiacciata with Cheese Topping

If Focaccia is half way between pizza and bread, then Schiacciata is half way between Focaccia and Pizza. It is flat and usually infused beautifully with olive oil.

Originally cooked in the ashes of the hearth, schiacciata, meaning squashed, is flat and 2 – 3 cm thick (but can be thinner). Variations of the bread are made throughout Italy. In Tuscany, it is simply brushed with olive oil and sprinkled with salt. Herbs such as rosemary can be added. A sweet version with grapes and sugar is also made.

This recipe with onion and cheese is great weekday lunch-at-home fare, even for Sunday night supper. It is great with a hearty soup. Maybe Onion Soup would be fabulous. In late Summer, pair it with ripe, bursting figs and celebrate the end of summer.

Similar recipes include Pita Bread, The Life Changing Loaf of Bread, Potato and Garlic Pizza, and Sweet Potato Bread with Raisins and Walnuts.

You might also liked our Focaccia recipes. Our pizza recipes are here. If you need pizza dough, the recipes are here. Feel free to browse other recipes from our Retro Recipes series. Or explore our Late Spring dishes.

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