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 isĀ  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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Sweet Barley with Ginger Poached Rhubarb

We’ve never had barley as a sweet dish before (apart from this mixed grain/lentil congee), so when I saw this Barley Pudding recipe from The Guardian, I was intrigued. It also hit the spot with rhubarb which is shaping up to be the fruit of the season in our kitchen.

I made some adjustments to the original, as is my want. The original used A LOT of sugar, and I cut it by almost a third. That is plenty for our tastes, but feel free to add more if you prefer. Also I used far less water than indicated, and it was enough, but do keep a careful eye on the barley and the rhubarb as they cook, to make sure there is enough liquid.

Similar recipes include Char Grilled Stone Fruit with Scented Yoghurt, Strawberry and Rhubarb Jam, Beetroot and Rhubarb Salad, and Black Pepper Rhubarb with Gin Soaked Cumquats.

Browse all of our Barley recipes and all of our Rhubarb dishes.

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