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Prep 40min (+1.5hr chilling and 20min standing time)Bake 18-22min (per batch)Makes about 40
These delicious biscuits get their name from the pepper that, along with the ginger, gives them their "warming" flavour. I’ve made these as reindeer, but you can make them any shape you wish. Also, have fun experimenting with the icing decoration, giving them your own creative touch.
Ingredients
150g (5¼oz) unsalted butter, softened
150g (5¼oz/¾ cup, lightly packed) brown sugar
2 tablespoons golden syrup
2 tablespoons treacle
1 egg yolk, chilled
450g (3 cups/15¾oz) plain flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cloves
¼ teaspoon finely ground black pepper
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
60ml (¼ cup/2fl oz) milk
Icing
375g (3 cups/13¼oz) pure icing sugar
2-3 tablespoons (40-60ml/1⅓fl oz-2fl oz) water
Method
- Use an electric mixer to beat the butter and sugar until just pale and creamy. Add the golden syrup, treacle and egg yolk and beat to combine.
- Sift together the flour, ginger, cinnamon, cardamom, cloves, pepper, baking powder and bicarbonate of soda. Add half the flour to the butter mixture and beat on lowest possible speed until just combined. Mix in the milk and then the remaining flour until just combined and a soft dough forms.
- Divide the dough into 4 portions. Shape each into a disc, wrap in plastic wrap and place in the fridge for 1 hour or until firm enough to roll.
- Preheat the oven to 170°C/340°F (150°C/300°F fan-forced). Line 3 large oven trays with non-stick baking paper.
- Use a lightly floured rolling pin to roll out one portion of dough on a lightly floured surface until 3mm/⅛in thick.
- Use a cutter/s of your choice to cut out shapes from the rolled dough and use a palette knife to carefully transfer to a lined tray, leaving a little room between each. Repeat with the remaining dough portions, rerolling any leftover dough. Place the trays of biscuits in the fridge for 30 minutes to chill.
- Bake two trays of biscuits in preheated oven for 18-22 minutes, swapping the trays halfway through baking, or until they start to colour around the edges and are cooked through. Cool on the trays. Bake the remaining tray of biscuits as before.
- To make the icing, sift the icing sugar into a medium bowl. Gradually add 2 tablespoons (40ml/1⅓fl oz) of the water and mix until smooth. The icing should be a piping consistency (see Baker’s Tips). If it's too thick, stir in the remaining water ½ tsp at a time until the icing reaches the correct consistency. Divide the icing between two resealable plastic bags, seal and then cut a small hole in one of the corners of each to pipe through.
- Use the icing to decorate the cooled biscuits as desired. Set aside for about 20 minutes or until the icing sets before serving or storing.
Baker's Tips
- To test if the icing is the correct consistency for piping, drizzle a little on a plate and set aside for a few minutes. If it keeps its shape, it's ready.
- These biscuits are lovely iced with a lemon icing. Replace the water in the icing with strained fresh lemon juice.
- These biscuits will keep in an airtight container or jar at room temperature for up to 1 week.
Prep 30min (+2hr chilling and decorating time)Bake 20-25minMakes about 25 cookies
Use this recipe as the base for cookies decorated with either royal icing (like these gorgeous Iced Heart Cookies) or fondant. The sweetness of the icing complements the spicy gingerbread base perfectly and lays down a canvas for you to create something extra special for customers, friends and family.
Ingredients
125g salted butter, softened
90g (½ cup, lightly packed) brown sugar
235g (160ml/⅔ cup) golden syrup
1 teaspoon natural vanilla extract or essence
375g (2½ cups) plain flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
Method
- Use an electric mixer with a paddle beater attachment to beat the butter and sugar on medium speed for 2-3 minutes, or until pale and creamy. Add the golden syrup and vanilla and beat to combine evenly. Sift together the flour, ginger, cinnamon and bicarbonate of soda. Add to the butter mixture and beat on low speed until just combined evenly and a soft dough forms. Turn the dough onto a lightly floured surface and divide into 2 equal portions. Shape each portion into a disc about 2cm thick, wrap in plastic wrap and place in the fridge for 2 hours or until firm enough to roll easily.
- Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with baking paper.
- Use a lightly floured rolling pin to roll out one portion of the dough (leave the remaining portion in the fridge) on a lightly floured benchtop to 6mm thick. Use cutter/s of your choice, approximately 7.5cm across at the widest part, to cut out shapes and then use a palette knife to carefully transfer the shapes to the prepared oven trays, leaving a little room between each for
spreading. Reroll any dough scraps to make more shapes. Discard any offcuts from the second rolling. Repeat with the remaining gingerbread dough portion. - Bake in preheated oven for 20-25 minutes, swapping the trays halfway through baking, or until the cookies are just starting to colour and are cooked through. Stand the cookies on the trays for a few minutes before transferring to a wire rack to cool completely. Decorate as desired.
Baker's Tips
- Undecorated biscuits will keep in an airtight container at room temperature for up to 5 days.
Prep 1-2hr (+drying time)Makes about 25 biscuits
If you're keen to show your loved one/s just how much they mean to you by baking them something irresistibly sweet, then you really can't go past a batch of these gorgeous cookies! The style of decorating used to create them is called 'flood on flood' icing and is a really effective way to decorate gingerbread or sugar biscuits. The key is to be patient, try not to rush and remember your designs will improve with practice. You will need at least three small piping bags and three Wilton or Loyal #4 round piping nozzles for this style. This Royal Icing recipe makes about 3 cups of icing and is enough to decorate about 25 average-sized cookies.
Ingredients
Gel food colours of your choice (we have used shades of 'rose pink' and 'raspberry'), to tint
About 25 gingerbread cookies
Edible sprinkles, to decorate
Royal Icing
3 egg whites (from 59g eggs) or 90g pasteurized egg whites (see Baker’s Tips)
675g (1½ cups) pure icing sugar, sifted through a fine sifter
½-3 teaspoons strained fresh lemon juice
Room temperature water, to thin icing
Method
- To make the Royal Icing, place the egg whites then the icing sugar in the bowl of an electric mixer. Use the paddle beater to beat on low speed until combined. Increase speed to medium and beat for 5 minutes. The icing will be smooth and thick at this stage. Add the lemon juice, ¼ teaspoon at a time, beating well between each addition, until the icing reaches a good piping consistency. The icing should be the consistency of toothpaste - soft but will hold its shape and form a soft peak when the beater is lifted.
- Immediately cover the bowl with plastic wrap and then a damp tea towel or cloth to prevent it from drying out (see Baker’s Tips).
- Divide the icing evenly between 3-5 small bowls (depending on how many different coloured icings you would like to use - we used 4 for these cookies including the white) and cover each bowl well. Transfer one white icing portion to a small piping bag fitted with a Wilton or Loyal #4 round piping tip (this will be used to pipe the outlines). Working with one portion of the remaining icing at a time, tint to desired colours, then add a little water, a drop at a time, and use a small palette knife or metal spoon to stir until it reaches the right consistency for ‘flooding’ (see Baker’s Tips). As soon as each portion reaches the right consistency, spoon into a small piping bag fitted with a Wilton or Loyal #4 round piping tip. Twist the end of the piping bag and seal with a clip or elastic band (this will help prevent it from drying out). Cover the tip with plastic wrap and then a damp cloth or tea towel and set aside while tinting and thinning the remaining icing portions.
- Use the white icing to pipe an outline around the inside edge of a cookie to create a border so that the icing in the centre won’t flow over the edge. Set aside for 3-5 minutes or until firm but not set.
- Pipe a tinted icing into the centre of a cookie to 'flood' it (making sure there will be enough to cover it comfortably but not too much so that the icing flows over the piped border). Use a toothpick to carefully spread the icing to cover fully, if needed, and then let the icing settle and become smooth. To achieve a ‘flood on flood’ effect (so that the pattern sinks into the base icing), while the icing is still wet, use contrasting tinted icing/s to pipe the stripes, dots or patterns onto the flooded icing (see Baker’s Tips). We created the heart pattern by piping dots and then dragging a toothpick through the dot from top to bottom and a little beyond. Sprinkle with edible sprinkles to decorate, if desired.
- Set iced cookies aside to dry completely overnight before storing (see Baker’s Tips).
Baker's Tips
- If you are concerned that these cookies will be served to pregnant women or people with compromised immune systems, use pasteurised egg whites. They are available in a carton from the refrigerated section of the supermarket.
- Royal Icing will dry out and start to set very quickly if not covered well. Cover bowls and the tips of filled icing bags with plastic wrap and then a damp tea towel while you are not using them to prevent the icing from drying out.
- To test if the icing is at the right consistency for ‘flooding’, drop a teaspoonful of the icing back into the bowl. If it melts back into the icing and the surface becomes flat in 5-6 seconds it is ready. If not, add a little more water to thin or a little more icing sugar to thicken it.
- If using the ‘flood on flood’ technique, to prevent the icing from spilling over the piped border, it is important not to over-flood the centre of the cookie with icing.
- It is best to have all the tinted icing consistencies the same for the best results for the 'flood on flood' technique. However, if two icing portions are slightly different consistencies, use the thinner one first to cover the cookie first and then use the slightly thicker one on top to create the decoration.
- If your royal icing becomes too thick during decorating, remove it from the piping bag and stir in a drop or two of water or enough to reach the desired consistency. A dropper is ideal for adding this small amount of water.
- The time it will take for the icing to dry/set will depend greatly on the weather (temperature and humidity). If humid, to assist in the drying, place the cookies on a lined tray in an oven preheated to 50°C for 30-60 minutes. Also if it is really humid, it is best to put the cookies straight into an airtight container lined with absorbent paper as soon as they cool from drying in the oven.
- These decorated cookies will keep in a single layer in a sealed airtight container lined with paper towel for up to 5 days.
- The Royal Icing will keep in a well-sealed container in the fridge for up to 3 days. Bring to room temperature to use. You may need to add a little more water to bring it to the correct consistency.
Prep 20min (+20min cooling time)Bake 18-20minMakes about 40
These crackers have a lovely nuttiness (thanks to both the wholemeal flour and walnuts) to them, perfect to serve with a creamy blue-vein cheese. They would also make a great gift, sealed in an airtight jar and accompanied by some cheese and a good bottle of red.
Ingredients
225g (1½ cups) plain wholemeal flour, plus extra for dusting100g walnuts, coarsely ground
2 teaspoons finely chopped rosemary, plus 2 teaspoons extra leaves, to sprinkle
1 teaspoon sea salt flakes, crushed
½ teaspoon baking powder
125ml (½ cup) water
2 tablespoons olive oil
1 tablespoon honey, warmed slightly
Method
- Preheat oven to 180°C (160°C fan-forced). Line 2 large oven trays with non-stick baking paper.
- Combine the flour, walnuts, rosemary, salt and baking powder in a large mixing bowl. Combine the water, olive oil and honey and use a fork to mix. Add the water mixture to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.
- Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide the dough in half and use a lightly floured rolling pin to roll out one portion until 5mm thick. Use a 6cm round cutter to cut out discs and place on the lined trays about 2cm apart. Repeat with the remaining dough portion and any offcuts. Sprinkle the crackers with the extra rosemary leaves to garnish, and press lightly so they stick.
- Bake in preheated oven for 18-20 minutes, swapping the trays around halfway through baking, or until golden and cooked through. Cool on the trays.
Baker's Tips
- These crackers will keep in an airtight container or jar at room temperature for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Savoury Crackers.
CLICK HERE for more Bakeproof recipes.
Photography by Benito Martin.
Prep 20minBake 20minMakes about 30
Reminiscent of the traditional and timeless Anzac biscuits, these morish treats have the addition of almond and sesame (for extra crunch) and mandarin (for a surprising flavour twist). This variation is not intended to be disrespectful of the ANZAC spirit – just a modern variation to enjoy with a cuppa and to reflect on the legacy left and sacrifice made by our service men and women.
Ingredients
95g (1 cup/3¼oz) rolled oats
150g (1 cup/5¼oz) plain flour
90g (1 cup/3oz) desiccated coconut
220g (1 cup, firmly packed/7¾oz) brown sugar
95g (¾ cup/3¼oz) slivered almonds
40g (¼ cup/1½oz) sesame seeds
Finely grated rind 1 mandarin
125g (4½oz) salted butter, cubed
2 tablespoons treacle
2 tablespoons water
½ teaspoon bicarbonate of soda
Method
- Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Line 2 large oven trays with baking paper.
- Put the rolled oats, flour, coconut, brown sugar, almonds, sesame seeds and mandarin rind in a large mixing bowl and stir to combine.
- Put the butter, treacle and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts and the mixture is hot. Remove from the heat, add the bicarbonate of soda and stir to combine – the mixture will foam. Add to the dry ingredients and stir with the wooden spoon until evenly combined.
- Roll tablespoonfuls of the mixture into balls and place about 5cm/2in apart on the lined trays. Use your fingers or the bottom of a glass to flatten the balls until about 1cm/½in thick.
- Bake in preheated oven for 20 minutes, swapping the trays after 10 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays. Repeat with any remaining biscuit mixture.
Baker's Tip
- These biscuits will keep in an airtight container at room temperature for up to 2 weeks (if they last that long!)
Prep 30min (+15min cooling and 1hr standing time)Bake 15minMakes 20
The German word spritzen means to squirt and reflects the way these cookies are shaped – by pushing them through a piping nozzle. The almond meal in the dough gives a lovely soft, almost cakey, texture to these chocolate-dipped cookies that can be piped in various designs, including mini wreaths.
Ingredients
- 250g butter, softened
- 220g (1 cup) caster sugar
- 1½ teaspoon natural vanilla essence or extract
- 3 eggs
- 450g (3 cups) plain flour
- 60g almond meal
- 300g good-quality dark chocolate (45-54% cocoa), chopped
Method
- Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.
- Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well between each addition. Combine the flour and almond meal. Add to the butter mixture and beat on the lowest possible speed until just combined.
- Spoon half the mixture into a large piping bag fitted with a 13 mm (#13) star nozzle. Pipe 6–7 cm circles onto the lined trays (see Baker’s tips). Repeat with the remaining mixture.
- Bake for 15-18 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.
- Place the chocolate in a heatproof bowl over a saucepan of simmering water and heat, stirring occasionally, until melted. Turn off the heat but leave the bowl sitting on top. Dip a cooled cookie into the chocolate to coat half of the cookie. Place back on the lined tray and repeat with the remaining cookies. Tap the trays on the benchtop lightly to settle the chocolate into the grooves of the cookies, then set aside for about 1 hour or until the chocolate sets.
Baker's tips
- You can use a 6–7 cm round cutter as a guide to draw circles onto the underside of the baking paper to help keep your cookies uniform in size.
- These cookies will keep in an airtight container at room temperature for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Festive Cookies.
CLICK HERE for more Bakeproof columns and recipes.
Photography by China Squirrel.
Prep 30min (+ 1hr chilling time)Bake 15-20min (per batch)Makes about 80
Along with lemon, these melt-in-the-mouth biscuits are scented with rosemary’s distinct, yet subtle, earthy and slightly sweet flavour. The clever imprinting of rosemary sprigs of the dough gives a gorgeous finish to these sweet, buttery mouthfuls.
Ingredients
250g (9oz) salted butter, cubed and softened slightly
165g (¾ cup/5¾oz) granulated white sugar, plus 2 tablespoons extra to sprinkle
1 egg yolk
335g (2¼ cups/8¼oz) plain flour
1½ tablespoons finely chopped fresh rosemary (see Baker’s Tips)
1 lemon, rind finely grated
Small rosemary sprigs, to imprint biscuits
Method
- Line 3 large oven trays with baking paper.
- Use an electric mixer with a paddle attachment to beat the butter and sugar for about 1 minute or until starting to become pale and creamy but not too aerated (do not over beat). Beat in the egg yolk, rosemary and lemon until just combined.
- Add the flour to the butter mixture and beat on low speed until just combined and a soft dough forms.
- Divide the dough in half and shape each portion into a disc about 2cm/¾in thick. Wrap separately in plastic wrap and place in the fridge for 30 minutes to chill.
- Use a lightly floured rolling pin to roll a portion of dough out on a lightly floured bench top until 4mm/⅛in thick. Arrange the rosemary sprigs over the dough and lightly roll over with the rolling pin to imprint. Remove the rosemary sprigs and reserve. Use a 4.5cm/1¾in fluted round biscuit cutter to cut the dough into rounds and place on the lined trays, re-rolling, imprinting and cutting out any off cuts. Repeat with the remaining portion of dough. Sprinkle the biscuits liberally with the extra sugar.
- Place the trays in the fridge for 30 minutes to chill.
- Preheat oven to 170°C/340°F (150°C/300°F fan-forced)
- Bake 2 trays of the biscuits in preheated oven for 15-20 minutes, swapping the trays around half way through baking, or until pale golden and cooked through. Cool on the trays. Repeat with the remaining tray of biscuits, baking in the centre of the oven.
Baker's Tips
- Chopping the rosemary with a pinch of sugar will help bring out its aromatic flavours.
- These biscuits will store in an airtight container at room temperature for up to week.
This recipe is from Anneka's SBS Food online column Bakeproof: Christmas Baking with Fresh Herbs. Click here for more Bakeproof columns and recipes.
Photography by Alan Benson.
Prep 15min (+ 30min cooling time)Bake 20minMakes about 30
These good old-fashioned cookies are simple to make and even easier to devour! Either dark or milk chocolate (or a combination of the two) will work well – just take your pick. Eat them with a glass of cold milk.
Ingredients
125g butter, at room temperature, cubed
220g (1 cup, firmly packed) brown sugar
1 teaspoon natural vanilla extract or essence
2 eggs, at room temperature
300g (2 cups) plain (all-purpose) flour
1 teaspoon baking powder
200g good-quality dark or milk chocolate, chopped, or chocolate chips
Method
- Preheat the oven to 180°C or (160°C fan-forced). Line two large baking trays with baking paper.
- Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder, add to the butter mixture and use a wooden spoon or spatula to mix until well combined. Mix in the chocolate.
- Roll tablespoonfuls of the mixture into balls and place on the oven trays, leaving about 5cm between each for spreading. Flatten each ball to about 5 cm in diameter.
- Bake in the preheated oven for 20 minutes, swapping the trays around halfway through baking, or until light golden and cooked through. Leave the cookies on the trays until cool (about 30 minutes).
Baker's Tips
- These cookies will keep in an airtight container at room temperature for up to 1 week.
Prep 30min (+ 15min cooling and 30min chilling time)Bake 25-30minMakes about 15
These jammy, Linzer-like, buttery mouthfuls are a popular inclusion in the German Weihnachtsplätzchen (collection of traditional festive cookies) but are often claimed by the Swiss. Feel free to switch up the type of jam you use – red currant is also very traditional.
Ingredients
185g (6½oz) salted butter, at room temperature
110g (½ cup/4oz) caster sugar
1 teaspoon natural vanilla essence or extract
1 egg yolk
300g (2 cups/11¾oz) plain flour
¼ teaspoon fine salt
110g (⅓ cup/4oz) raspberry jam, warmed slightly
Icing sugar, to dust
Method
- Preheat oven to 160°C/315°F (140°C/285°F fan-forced). Line two large oven trays with non-stick baking paper.
- Use an electric mixer with a paddle attachment to beat the butter, sugar and vanilla until pale and creamy. Add the egg yolk and beat well. Sift together the flour and salt. Add to the butter mixture and beat on lowest possible speed until just combined and a soft dough forms.
- Divide the dough in half. Use a rolling pin to roll out one portion of dough between two sheets of non-stick baking paper to 5mm/¼in thick. Use a 6cm/2¼in fluted round cutter to cut out rounds of dough. Use a palette knife to transfer the rounds to the lined trays, leaving about 2cm/¾i between each to allow for spreading. Repeat with the remaining dough portion, re-rolling off-cuts, to make about 30 rounds in total. Place the trays in the fridge for 30 minutes to chill.
- Use a 2cm/¾in heart, fluted round or star-shaped cutter to cut the centre from half of the chilled cookie rounds.
- Bake for 25-30 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.
- Spoon 1 teaspoon of the warm jam onto each of the cookie bases and spread to about 1cm/½in from the edge. Dust the cookie tops (with the cut-outs) generously with icing sugar. Carefully sandwich the cookies together, pressing gently to join.
Baker's Tip
- These cookies will keep in an airtight container, layered with baking paper, at room temperature for up to 1 week. Dust with icing sugar again if desired before serving.
This recipe is part of Anneka's SBS Food Bakeproof: Festive Cookies online column. For more Bakeproof columns and recipes, click here.
Photography by China Squirrel.
Prep 20min (+4hr freezing and 20min cooling time)Bake 12-15minMakes 8 serves
A blissful combination of truly Aussie flavours — Anzac biscuits, macadamias and honeycomb — these ice-cream sandwiches are the ultimate summer indulgence.
Ingredients
Anzac Biscuits
75g (½ cup/2¾oz) plain flour
70g (¾ cup/2¾oz) rolled oats
45g (½ cup/1½oz) desiccated coconut
75g (⅓ cup/2¾oz) caster sugar
60g (⅓ cup/2oz) unsalted macadamia nuts, toasted and chopped
75g (2¾oz) salted butter, cubed
2 tablespoons golden syrup
2 teaspoons water
½ teaspoon bicarbonate of soda
Honeycomb Ice Cream
2 litres (3½pt) good-quality vanilla ice cream
2 x 50g (1¾oz) Violet Crumble bars or chocolate-coated honeycomb, coarsely chopped
Method
- To make the Honeycomb ice cream, line a freezer-proof tray with non-stick baking paper. Scoop the ice cream into a large bowl and set aside for 5 minutes or until softened slightly. Working quickly, sprinkle with the crushed Violet Crumble over the ice cream and use a large metal spoon or spatula to fold together until just combined, being careful not to overwork as the ice cream may start to melt. Spread the ice-cream evenly over the lined freezer proof tray until about 2cm/¾in thick. Cover with another piece of baking paper and quickly smooth the surface. Place in the freezer for at least 4 hours or until set.
- To make the Anzac biscuits, preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Line 2 large oven trays with non-stick baking paper.
- Put the flour, rolled oats, coconut, sugar and macadamia in a medium mixing bowl and stir to combine.
- Put the butter, golden syrup and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts and the mixture is hot. Remove from the heat, add the bicarbonate of soda and stir to combine; the mixture will foam up. Add to the dry ingredients and stir with the wooden spoon until evenly combined.
- Roll tablespoonfuls of the mixture into balls and place about 7cm/2¾in apart on the lined trays. Use your fingers to flatten the balls until they are about 1cm/½in thick and about 6.5cm/2½in in diameter.
- Bake in preheated oven for 12-15 minutes, swapping the trays after 6 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays (this will take about 20 minutes).
- To assemble the sandwiches, line a metal tray with baking paper and place in the freezer. Use a 6-7cm/2¼in-2¾in round cutter to cut out rounds from the firm ice-cream. Sandwich the ice-cream between two biscuits, pressing firmly together. Place on the tray in the freezer. Repeat with the remaining ice-cream and biscuits to make 8 sandwiches in total. Serve straight away or leave in the freezer until ready to serve.
Baker's Tips
- The unfilled biscuits will keep in an airtight container at room temperature for up to 2 weeks.
- The assembled ice-cream sandwiches will keep in an airtight container in the freezer for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Aussie Day Favourites. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 25min (+30min chilling and 30min cooling time)Bake 25minMakes about 40
Sipping on malted milk milkshakes and playing dominos is a vivid childhood memory. These biscuits combine the two and kids will love not only creating them, but also playing with them as they snack — all you need is a glass of milk!
Ingredients
250g butter, softened slightly
110g (½ cup) caster sugar
1 egg yolk
375g (2½ cups) plain flour
60g (½ cup) malted milk powder
Dark or milk Choc Bits (chocolate chips), to decorate
Method
- Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
- Use an electric mixer to beat the butter and sugar until smooth and just combined. Add the egg and beat until well combined.
- Add the flour and malted milk powder to the butter mixture and beat on low speed until just combined evenly and a dough forms.
- Turn the dough onto a lightly floured surface and knead lightly and briefly until it just comes together. Divide the dough into two portion. Use a lightly floured rolling pin to roll out one portion to 5mm thick. Use a large sharp knife and a ruler to cut the dough into 4cm x 8cm rectangles; re-rolling any off cuts as necessary. Use the knife to make a shallow indent across the middle of each biscuit. Place on the lined oven trays, leaving about 2cm between each. Press the Choc Bits into the biscuits to resemble dominos. Repeat with the remaining dough portion and Choc Bits. Place in the fridge to chill for 30 minutes.
- Bake in preheated oven for 25 minutes, swapping the trays around after 10 minutes, or until pale golden and cooked through. Cool on the trays.
Baker's Tips
- These biscuits will keep in an airtight container at room temperature for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Kids in the Kitchen.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 30min (+20min cooling time)Bake 15minMakes about 50
Often associated with Christmas in Germany, these bite-sized mouthfuls of gingerbread deliciousness actually originated in Scandinavia. The combination of a soft, highly spiced centre hidden beneath a crisp, sugar-powdered outer coat is pure, festive heaven.
Ingredients
125g (4½oz) unsalted butter, softened slightly
110g (½ cup, firmly packed/4oz) dark brown sugar
1 lemon, zest finely grated
1 orange, zest finely grated
90g (¼ cup/3oz) honey
1 egg, at room temperature
40g (¼ cup/1½oz) finely chopped candied citrus rind / mixed peel
350g (2⅓ cups/12¼oz) plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
2 teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground ginger
¼ teaspoon crushed aniseed
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
125g (1 cup/4½oz) pure icing sugar, to dust
Method
- Preheat oven to 160°C/315°F (140°C/285°F fan-forced). Line two large oven trays with non-stick baking paper.
- Use an electric mixer with a paddle beater to beat the butter, sugar and citrus zest until just creamy. Add the honey and beat until just combined. Add the egg and beat until evenly combine. Mix in the candied citrus rind / mixed peel.
- Sift together the flour, baking powder, bicarbonate of soda and spices. Add the flour mixture to the butter mixture and beat on lowest possible speed until just combined and a soft dough forms.
- Roll heaped teaspoonfuls of the mixture into balls and place 5cm/2in apart on the lined trays. Bake in preheated oven for 10-12 minutes, swapping the trays halfway through baking, or until they start to crack and are just cooked through.
- Sift the icing sugar into a medium bowl. Add about 6 warm biscuits to the icing sugar and toss to coat generously. Place on a wire rack to cool and repeat with the remaining biscuits.
Baker's Tips
- The uncooked dough will keep covered in the fridge for up to 2 days. Roll and bake straight from the fridge.
- These biscuits will keep in an airtight container at room temperature for up to 1 month.
- Dust with icing sugar again just before serving if desired.
This recipe is from Anneka's SBS Food online column, Bakeproof: Festive Cookies.
