Category: Baking

Source: https://caroha.com/chewy-anzac-biscuits/#recipe

Ingredients

High level

• Butter – Unsalted butter works best for this recipe but you can use salted if that’s what you have on hand.
• Sugar – Brown sugar gives the biscuits a delicious deep flavor and golden color. You can use white sugar if needed.
• Golden syrup – The syrup not only adds golden color and chewiness to the Anzacs but it also helps to bind the ingredients in the absence of eggs. You can substitute it with agave syrup, maple syrup or a mild runny honey if you can’t find golden syrup.
• Oats – Rolled oats give the biscuits a nutty flavor and texture. You can use Scotch oats if needed.
• Coconut – Desiccated coconut add a distinct flavor and add extra texture to the nourishing biscuits.
• Flour – All-purpose flour works well but you can also use wholemeal flour to create healthier Anzac biscuits.
• Baking soda – Make sure to fully dissolve the baking soda in boiling water before adding it to the melted butter and golden syrup. It works as a leavening agent and creates a chewy texture.

Ingredients Details

• 1/2 cup butter unsalted
• ▢2 tbsp golden syrup
• ▢2 tbsp filtered water boiling
• ▢1 tsp baking soda
• ▢1 cup all-purpose flour
• ▢3/4 cup brown sugar
• ▢3/4 cup desiccated coconut
• ▢1 cup rolled oats
• Optional: dried fruit
• Optional: chocolate

Method

1. Melt butter with golden syrup.
2. Combine boiling water with baking soda.
3. Add baking soda mixture to the melted butter syrup mix. It will bubbles up – be careful!
4. Add flour, oats, baking powder, brown sugar, and desiccated coconut to a large bowl.
5. Combine dry ingredients.
6. Add bubbled butter mixture.
7. Combine everything into a sticky dough. Chill dough for 10 minutes.
8. Shape balls and bake the biscuits.

Source: https://www.bestrecipes.com.au/recipes/cafe-choc-chip-cookies-recipe/12xrvsm0

Ingredients

• 180 g butter softened
• 1/3 cup caster sugar
• 125 ml sweetened condensed milk
• 1 1/2 cups self-raising flour
• 250 g dark choc bits

Method

• Preheat oven to 180C. Using an electric mixer, beat the butter and sugar together until light and creamy. Beat in condensed milk.
• Add the flour and mix on low speed until smooth. Stir in the choc bits until well combined.
• Roll about 2 teaspoonfuls of the mixture into balls and place on baking paper lined trays. Press each ball with a floured fork.
• Bake for 12 – 15 minutes or until lightly golden. Remove from oven and allow to cool on the trays. Store in airtight containers.

Ingredients

• 2 to 3 medium (20 cm), very ripe bananas peeled (about 1 1/4 to 1 1/2 cups mashed)
• 75g butter, unsalted or salted, melted
• 1/2 teaspoon baking soda (not baking powder)
• 1 pinch salt
• 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups (200g) all-purpose flour

Method

1. Preheat the oven and prepare the pan:Preheat the oven to 175°C, and butter an 20cm x 10cm loaf pan.
2. Mash the bananas and add the butter:In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the remaining ingredients:Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Bake the bread:Pour the batter into your prepared loaf pan.

5. Bake for 55 to 65 minutes at 175°C, or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
6. Cool and serve:Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Lemon square with a custard-ish topping

A bit too sickly sweet really!

Don’t try this without a food processor
For 16-20 pieces

Ingredients

Base

• 2 cups of flour (a little bit less)
• 1/2 cup of icing sugar
• 170g cold butter

Topping

• 1 1/2 cups sugar
• rind of 1/2 a lemon
• 3 large eggs
• 1/4 cup lemon juice (2 lemons)
• 1/4 cup self-raising flour

Method

1. Turn oven to 160 degrees celcius
2. Press a large piece of baking paper into a 23cm baking pan, folding the paper so that it totally covers the base of the pan and the sides (fold rather than cut so that the filling cannot run under the paper
3. Measure the flour icing sugar and cold cubed butter into a food processor fitted with its chopping blade. Blend until the butter is chopped finely through the ingredients.
4. Tip the mixture into the tin lined with baking paper and press down smoothly with the back of a large spoon or a fish slice/spatula
5. Bake for 15-20 minutes until firm and straw-coloured. While the base is cooking, prepare the topping.
6. Put the sugar in the (unwashed) food processor bowl with the lemon rind. Blend until the lemon rind is very finely chopped through the sugar.
7. Turn oven down to 150 degrees.
8. Add the eggs, lemon juice, flour. Blend until smooth.
9. Pour onto the partly cooked base. Bake for a further 30 minutes until top is lightly browned and centre does not wobble if jiggled.
10. Let it cool completely.
11. Cut into squares. Keeps for 3-4 days.
12. Optionally sift icing sugar over the squares just before serving.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon lemon zest (1 lemon)
• 120g unsalted butter softened
• 1 1/4 cup caster sugar
• 3 eggs room temperature
• 1/2 cup lemon juice
• 1/2 cup milk room temperature

Lemon Glaze:

• 1/2 cup icing sugar sifted
• 1/4 cup lemon juice
• zest of one lemon

Instructions

1. Grease and flour (or use non-stick spray) a 21cm cake tin.
2. Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
3. About now is a good time to set the oven to 175°C .
4. In a large mixing bowl beat butter with a hand blender on medium speed for 2-3 minutes.
5. Gradually add the sugar and continue beating for another 2-3 minutes.
6. Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
7. Add lemon juice (the batter will curdle).
8. Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
9. If using add-ins, combine gently at this point.
10. Bake in preheated oven for 60 minutes until golden and cake tester comes out clean.
11. Lemon glaze: whisk together the icing sugar lemon zest, and lemon juice
12. While the cake is still in the tin, poke holes all over it.
13. Slowly pour the lemon juice glaze over the cake
14. Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.
15. Lemon Glaze: Whisk together icing sugar and lemon juice. With a cake tester, poke some holes in the loaf. Brush glaze over warm loaf.

0:10 Prep
0:35 Cook

Ingredients

• 1 cup self-raising flour
• 1 cup caster sugar
• 50g butter, melted
• 1 egg, lightly beaten
• 1 tsp vanilla essence
• 1/4 cup (60ml) milk
• 3 mashed bananas
• Cinammon & nutmeg / mixed spice

Method

1. Preheat oven to 180c/160c fan-forced. Spray a 7cm deep cake tin with oil. Line base and sides with baking paper, extending 3cm above the rim
2. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add butter, egg, vanilla, milk, banana, spice.
3. Stir until just combined
4. Pour into prepared pan. Bake for 30-35 mins or until a skewer inserted inte the centre comes out clean. Set aside in pan for 10 minutes to cool slightly. Serve warm or transfer to wire rack to cool completely.