Rich Chocolate Mousse

Ingredients

125g dark chocolate *

1tbs marsala, tia maria or kahlua **

4  egg yolks

4 egg whites

250ml thickened cream, whipped

1 tbs additional dark chocolate, fresh berries and 50-100ml whipped cream, for decoration

Method

1. Chop chocolate well
2. Melt chocolate until just liquid – use 10-15 sec bursts in the microwave or double-boiler method
3. Cool chocolate slightly
4. Beat in alcohol and egg yolks until mixture is smooth and thick
5. Add 2 tablespoons of cream to the mixture to thin it slightly
6. Fold remaining cream gently into mix
7. Whip egg whites to soft peaks
8. Fold into whites gently into chocolate mixture
9. Spoon mixture into individual serving dishes and refrigerate until firm
10. Decorate with grated/shaved chocolate, cream and berries, as desired

* Chocolate is the star of this dish. Don't use baking chocolate! Chose a good quality chocolate - I usually go for Lindt 70% or 78% or Cadbury Old Gold

**  The alcohol you chose here can have a big difference on the finished product. Marsala is a relatively mild flavour that will let the chocolate shine through and just impart sweetness. Tia Maria and kahlua will give a subtle coffee flavour - you can amp up the mocha quality by dissolving 1/4 tsp of espresso powder to the alcohol before adding it to the chocolate.

Choc Caramel Slice

Ingredients

Base:

1 cup self-raising flour, sifted

1 cup desiccated coconut

1 cup lightly packed brown sugar

125g butter, melted

Filling:

1 tin (440g) Sweetened condensed milk

2tbs golden syrup

30g butter

 

Topping:

125g dark chocolate

30g copha or coconut oil

 

Method

BASE:

1. Preheat oven to 200°C. Grease and line slice pan with non-stick baking paper
2. Combine all base ingredients. Mix well
3. Press base mixture into prepared tin
4. Bake for 10mins

FILLING:

1. Turn oven down to 180°C
2. Place all filling ingredients into a saucepan
3. Bring mixture to boil, stirring constantly.
4. Remove from heat and spread over base
5. Bake for an additional 10 mins

TOPPING:

1. Leave slice in tin and place on a wire rack to cool
2. Melt chocolate and oil together, stirring to combine well (*see note)
3. Spread chocolate mix evenly over the cooled base
4. Place slice into refrigerator to cool completely before cutting into small squares

NOTE: Chocolate topping can be melted together in a microwave in 15 second bursts, stirring between each heating, or in a heat-proof bowl over a pot of simmering water (double boiler technique – link to a step-by-step to come soon).

Lemon Coconut Slice

Ingredients

Base:

60g Butter, softened

2tbs caster sugar

1 egg, lightly beaten

¼ cup desiccated coconut + 1 tbs

2 tbs self-raising flour

1 cup plain flour

½ Lemon butter

Topping:

2 eggs

1/3 cup caster sugar

60g Butter, softened

¼ cup desiccated coconut

3 tbs thickened cream

2 tsp icing sugar

 

Method

1. For the base, beat butter and sugar until pale and creamy
2. Add egg and beat to combine
3. Sift in the 2 flours and mix by hand to combine
4. Cover the bowl in cling film and refrigerate dough for 30 mins
5. Preheat oven to 180°C. Grease and line slice pan with non-stick baking paper
6. Press dough into pan, prick with a fork
7. Spread with lemon butter
8. For the topping, beat eggs until light and fluffy
9. Gradually beat in caster sugar and butter
10. Fold in coconut and cream
11. Spread topping evenly over base and lemon butter
12. Bake for 30mins.
13. Cool and sprinkle with icing sugar.
14. Cut into squares

 

Raspberry Coconut Slice

Ingredients

BASE:

1 cup Self-raising flour, sifted

½ cup caster sugar

1 tbs butter, softened

1 egg, lightly beaten

TOPPING:

1/3 cup Raspberry jam

2 eggs

½ cup caster sugar

½ tsp vanilla essence

1 cup desiccated coconut + 1 tablespoon

 

Method

1. Preheat oven to 180°C. Grease and line slice pan with non-stick baking paper
2. For the base, combine flour and sugar
3. Rub in butter using finger tips until it resembles bread crumbs
4. Mix in egg until combined
5. Press base mixture into tin
6. Top with jam
7. For the topping, Beat eggs until thick and creamy
8. Gradually add sugar until thick and glossy.
9. Fold in 1 cup of coconut and vanilla
10. Spread topping mixture over jam
11. Sprinkle remaining coconut evenly over the top
12. Bake for 30-35mins or until top is golden brown
13. Allow to cool in the pan for 10mins before cutting into squares

Skywalker Scrunchies

Ingredients

250g butter

1 cup caster sugar

1 tsp vanilla essence

2 eggs, lightly beaten

2 cups self-raising flour

3 cups corn flakes

Method

1. Preheat oven to 180°C. Line sheet pans with either non-stick baking paper or silicon mats
2. Cream butter with caster sugar
3. Add eggs and vanilla. Beat until well combined
4. Add flour and mix in by hand until a fairly stiff dough forms and all the flour is well incorporated
5. Gently fold cornflakes into the mixture
6. Place teaspoon-sized mounds of dough onto lined trays.
7. Bake 10-15mins or until golden brown
8. Transfer onto a wire rack to cool

This recipe originally appeared on the side of a Kelloggs cornflakes box.

Butter Coconut Crisps

Ingredients

125g Butter, melted

1 cup caster sugar

1 egg, lightly beaten

1¼ cups self-raising flour, sifted

1 cup desiccated coconut

 

Method

1.  Preheat oven to 180°C
2. Combine flour, sugar and coconut in a large bowl
3. Add butter and egg
4. Mix to combine
5. Roll into small balls – approx. 1 tsp in volume
6. Place on a lined tray, allowing space for the biscuits to spread
7. Bake for 10-15mins or until golden
8. Let biscuits cool on the tray for approx. 5-10 minutes before transferring to a wire rack to cool completely

 

Note: Leave plenty of space between the balls as they expand A LOT! These biscuits are very soft when they come out of the oven. Give them time to cool on the tray because if you attempt to move them before they have firmed up, they will break apart.

ANZAC Biscuits

Ingredients

1 cup rolled oats

1 cup plain flour

1 cup caster sugar

¾ cup desiccated coconut

150g butter

2 tbs golden syrup

2 tbs boiling water

1½ tsp bicarb soda

 

Method

1. Preheat oven to 150°C
2. Combine oats, flour, sugar and coconut in a large bowl. Mix to combine
3. Melt golden syrup and butter together in a saucepan over medium heat
4. In a small bowl, mix together the soda and boiling water
5. Add the soda mix to the butter/syrup mix. Stir to combine. The mixture should froth up.
6. Add the wet mixture to the dry ingredients and stir to combine
7. Using a teaspoon as a size gauge, spoon mounds of dough onto lined trays, allowing space for the biscuits to spread.
8. Bake for 15-20 minutes.  
9. Let biscuits cool on the tray for approx. 5-10 minutes before transferring to a wire rack to cool completely

These bikkies are the more traditional chewy version and quite different from the “anzac cookies” (what a bloody abomination!) that you can find in supermarket bakery sections. They will spread into disks of sweetness with a crisp edge. Any oats that poke out of the mix will get a darker brown hue. This is just as ANZAC biscuits should be – and sturdy enough to be sent in care packages to the diggers on the war front.

Mrs Thomas Biscuits

Ingredients

125g Butter

½ cup caster sugar

2 eggs, lightly beaten

½ tsp vanilla essence

1½ cups self-raising flour

½ cup cornflour

Cinnamon and sugar mixture

Method

1. Cream butter and sugars in a large mixing bowl
2. Add eggs and vanilla. Beat until well combined
3. Sift in dry ingredients. Mix by hand until combined and formed into a stiff dough
4. Roll dough out to approx. ½cm thickness.
5. Cut into shapes using a lightly floured biscuit cutters
6. Place shapes onto a lined baking sheet. Sprinkle with cinnamon sugar
7. Place in refrigerator for 20-30minutes.
8. Preheat oven to 180°C
9. Bake for approx. 10mins or until golden
10. Let biscuits cool on the tray for approx. 5-10 minutes before transferring to a wire rack to cool completely

Another one of those recipes that ended up without a name. When my dad was a young boy, he lived in a small country town. Mrs Thomas was the sweet older lady that lived across the street. Her family had all moved away and she absolutely doted on dad. Watching him after school while my Gran was working or busy and baking him special treats. When Mrs Thomas became too old and frail to stay in her own home, she passed along her recipe for biscuits. When I was little, I would make this with dad and he’d take teddy bear biscuits to work with him. When the guys at work would try to pick on him for having stolen his kids’ little lunch, dad would just beam proudly and refuse to share!

Bull Biscuits

Ingredients

250g butter, softened

1 cup raw sugar

1 cup soft brown sugar

2 eggs, lightly beaten

3 cups plain flour

2 tsp cream of tartar

1 tsp bicarb soda

½ tsp salt

1 dessert spoon vanilla essence

Method

1. Cream butter and sugars in a large mixing bowl
2. Add eggs and vanilla. Beat until well combined
3. Sift in dry ingredients. Mix by hand until combined
4. Roll dough into logs approx. 4cm diameter and 20-30cm long. Wrap logs in plastic wrap and freeze until firm
5. Preheat oven to 180°C
6. Slice into ½cm rounds and place onto a lined baking sheet
7. Bake for approx. 10mins or until golden.
8. Let biscuits cool on the tray for approx. 5-10 minutes before transferring to a wire rack to cool completely

Bull biscuits are not the original name. It is an old family recipe that was handed down through multiple generations – this is reflected in the recipes use of plain flour and separate leavening agents instead of self-raising flour, which was not widely available at the time. The original recipe actually referenced an icebox! As the recipe moved through time, its name was lost, and our family surname was attached to it. That’s how we have Bull Biscuits!

Jam Drops

Ingredients

125g Butter
1 ½ cups caster sugar
2 eggs, lightly beaten
½ tsp vanilla essence
2 cups self-raising flour, sifted
½ cup white sugar
Jam or preserves of your choice -approx ½ cup. (See note)

Method

1. Preheat oven to 180°C. Line sheet pans with either non-stick baking paper or silicon mats
2. Cream 125g butter with 1 ½ cups caster sugar
3. Add eggs and vanilla. Beat until well combined
4. Add flour and mix in by hand until a fairly stiff dough forms and all the flour is well incorporated
5. Roll mixture into balls approximately 2cm in diameter. Roll balls in white sugar.
6. Place balls on pan, leaving space between them for the biscuits to expand.
7. Press a small indent – about one third the depth of the ball – with your finger
8. Spoon a small amount (approx ¼ tsp) of jam into each indent
9. (OPTIONAL STEP) Place tray of prepared dough balls into the freezer for 30mins or refrigerator for 2 hours. This step stops the dough balls expanding. You end up with a more domed shaped cookie instead of a flat crisp disk-shaped biscuit. I prefer the disks so I never refrigerate my dough balls
10. Place trays in oven and bake for 10-15mins or until golden
11. Let biscuits cool on the tray for approx. 5-10 minutes before transferring to a wire rack to cool completely before eating.

Be warned! If you can’t resist the lure of freshly baked, still warm from the oven bikkies and choose not to wait before tasting, the jam is like lava! Hot, melty and will burn the hell out of your mouth. Sweet, oozy, delicious lava but definitely not worth scorching off your tastebuds or blistering the roof of your mouth.

 

A word on Jam: As the base of these bikkies is simply flavoured, you can get creative with the fillings. I’ve tried just about every jam, preserve and marmalade commercially available, and a few specialty jams I’ve made or found at market stalls. They all have turned out beautifully. My personal favourite variation is adding a small sprinkle of powdered ginger to the dough and filling with marmalade. YUM! My kids prefer berry jams like strawberry or blackberry. Dad likes his with fig or apricot jam. My husband loves raspberry jam. Low sugar jams work just as well as standard recipes. I usually do a few different flavours in each batch, depending on what jams I have on hand. Experiment and let me know the results!