Coconut Biscuits

Looking through Mum’s tattered old recipe book, I came across a few recipes I can clearly remember from my childhood.  These biscuits were one of my favourites growing up. Nan would often send some back home with us after we had been up visiting her for the weekend.  Like a lot of Nan’s recipes, there are just a few ingredients and they are super easy.  They are incredibly light and it’s really hard to stop at one!  This batch made around 18 biscuits – and between 6 of us, there are only 3 left.

Tiff and Liam enjoyed the biscuits

Tiff and Liam enjoyed the biscuits

Click here for metric conversion table

4 oz butter

4 oz castor sugar

2 eggs

2 oz coconut

6 oz self raising flour

  • Preheat oven to 190 degrees
  • Cream butter and sugar
  • Add eggs one at a time and beat in
  • Add dry ingredients and beat on low speed until combined
  • Drop dessertspoons of mixture onto trays lined with baking paper (mixture will be quite runny)
  • Bake for 15 minutes or until a golden colour.  Cool on trays for 5 minutes and then transfer to wire racks.
  • Makes approx 18 biscuits
Yummy!

Yummy!

Throwback Thursday – Coffee Milk Cookies

One of the main things I am enjoying as I work through the McAlpins Recipe book, is the memories a lot of the recipes are bringing back.  Whilst I didn’t know the names of a lot of the treats my Nan used to bake, when I bite into some of the biscuits and cakes I have been making from her book, they take me straight back 20+ years ago to when we would spend every weekend at her place.

Honestly, I only made this recipe because I had a half full tin of condensed milk that I wanted to use up!

These cookies bought back a lot of memories which I loved, but I thought they needed a stronger coffee flavour – this may have something to do with my slight coffee addiction though.

Do you have any family recipes that bring back memories of your childhood?

Click here for metric conversion table

4 oz (1 teacup) self raising flour

pinch of salt

2 oz butter

1 oz castor sugar

1/4 teaspoon vanilla essence

2 tablespoons sweetened condensed milk

1 oz walnuts

1 dessertspoon coffee essence

* Preheat oven to 180 degrees

* Sift flour and salt

* Grind or chop walnuts finely.

* Melt butter, sugar and condensed milk, add coffee and vanilla essence.

* Mix in sifted ingredients and walnuts.

* Roll mixture into small balls, place on greased tray, allowing space for spreading

* Mark the top of each cookie with a knife

* Bake for 15 – 20 minutes

Coffee Milk Cookies

Quick and Easy – Vanilla Snap Biscuits

Another favourite from the Donna Hay Modern Classic 2 book – these yummy biscuits are super easy and a great gift idea (low cost & from the heart… apologies to anyone I may have offended who have received these as a gift!).

The dough can also be frozen so you can have biscuits ready to cook at any time. If you need to bake them super fast, just pop the dough in the microwave on the defrost setting and check it every minute or so.  To jazz them up, I sometimes add hundreds and thousands on the top. You could also drizzle melted chocolate over the baked biscuits to make them look even more special.

185g butter

1 cup castor sugar

1 1/2 teaspoons vanilla extract

2 1/2 cups plain flour

1 egg

1 egg yolk – extra

icing sugar to serve

  • Preheat oven to 180 degrees.
  • Beat butter, sugar and vanilla together (I use my kitchenaid mixer, however the recipe suggests using a food processor)
  • Add the flour, egg and extra egg yolk and beat together to form a smooth dough (if using a mixer, use dough hook attachment, otherwise keep it on a slow setting if you don’t have one)
  • Lightly knead the dough and wrap in glad wrap and pop in the fridge for 30 minutes – or if freezing, wrap in glad wrap and pop into the freezer.
  • Roll out dough (thickness of 5mm) between two sheets of baking paper and using your choice of a cookie cutter, cut out shapes and put onto baking trays lined with baking paper (add hundreds and thousands at this point if you wish).
  • Bake in oven for 10-12 minutes or until golden.  Cool on wire racks
  • Decorate as desired

vanilla snap biscuits

Caramel Chip Cookies

While I was at the local Woolies the other day (replacing the ingredients I have been using from Mum’s cupboard!), I came across ‘Caramel Bits’ by Nestle.  I have seen them a couple of times before, but usually when I’m doing the grocery shopping I don’t have the luxury of spending time looking different products.

Impulse buy

Impulse buy

On an impulse I grabbed a bag, thinking I could substitute them for chocolate chips in another recipe – admittedly I was thinking of adding them to brownies since they are my latest obsession.  Normally I don’t pay attention to the recipes on the back of bags/containers etc, for some reason I am a snob and think they will be rubbish – this time I thought I would give it a go.

It’s a very straightforward recipe and method, trying a couple of the caramel chips on their own, I found them to be very sweet and was concerned how the cookies were going to turn out.  In the end the cookies were pretty good. Quite plain, and if I was to make them again I would add some nuts to them – maybe pecans or walnuts? Even coconut would be a good addition.  The family thought they were good, and as always my little helper Liam tried one and liked it.

Overall, I was happy with them and will try not to be such a recipe snob in the future!

125g butter softened

3/4 cup brown sugar

1 egg

1 3/4 cups self raising flour – sifted

250g caramel bits

  • Preheat oven to 170 degrees and grease and line 2 baking trays with baking paper
  • Place butter, brown sugar, and egg in bowl of an electric mixer, beat until mixture is pale and creamy
  • Stir in flour, add caramel bits and mix until well combined
  • Roll level tablespoons of mixture into balls, place on prepared trays about 4cm apart and flatten slightly.
  • Bake in oven for 15 minutes or until golden.
  • Set aside on trays for 5 minutes to cool and then transfer onto wire rack to cool completely

caramel chip cookies