Anzac biscuits are the recipe that every good Aussie or Kiwi should have. In honor of our lost soldiers I love to make them at this time of year. Every year I vow they are that good I will make more often and I should! They last for ages because of the lack of eggs, and because they are egg free a super easy bring a plate for people with allergies!
1 cup rolled oats
1 cup raw sugar
¾ cup dessicated coconut
1 cup plain flour
125 g butter
2 tablespoons Golden Syrup
½ tsp bicarb soda
3 tablespoons boiling water
Preheat the oven to 180 degrees.
In a bowl put the oats, coconut, flour and sugar, stir to combine.
Melt the butter and golden syrup in a bowl. (I did it in the microwave). Add the bicarb and boiling, it will foam up.
Add the butter mix into the dry mix and stir until combined.
Roll into golfball sized balls, or, using a spoon, drop mixture onto trays, spacing them about 6cm apart.
Bake for 15-18 minutes or until golden brown.
Enjoy! These are full of buttery oaty goodness. In an airtight container these biscuits will last weeks! (If they last that long)
I love this Chocolate Flake Cheesecake is THE BEST. Perfect to use up all the left over Easter Chocolate (if that’s a thing?) It’s a no bake dessert so it’s quick and easy to prepare. And delicious!
This is normally our Easter dessert and we had it for dinner this Easter Sunday but really this is a great dessert for many occasions!
2 pks of chocolate ripple biscuits (or see note)
200 g butter
1 large lemon
500 g cream cheese
400 ml condensed milk
250 ml thickened cream 1 teaspoon of chocolate essence or vanilla essence
5 flake chocolate bars
1 Crush biscuits in a food processor or blender until fine crumbs
2. Melt butter, and mix into the crushed biscuits, press into spring form tin. Fill bottom first and around the edges of tin as well
3. Put into fridge to set while making filling
4. Beat the cream until forms soft peaks
5. In a separate bowl beat together cream cheese and condensed milk until it becomes thick and smooth
6. Juice lemon and stir through the mixture
7. Carefully fold through the cream and essence into the cream cheese
8. Carefully crumble 4 flake bars into the mixture and stir to even distribute
9. Pour over crust, sprinkle last flake on top and allow to set for 3-4 hours.
If you don’t have chocolate ripple biscuits on hand or like our family have allergies. This is a great substitute. 1 cup plain flour, 1/2 cup sugar, 1/2 cup coconut & 1/4 cup cocoa. Mix together and add 125 g melted butter. Prepare base as above. (This mix will only cover base not sides).
I hope you love this recipe as much as we do. It’s an impressive dessert that is cost effective.
This is a great basic brownie recipe, but do not misunderstand there is nothing basic about the taste of this recipe! It’s just a great stand by recipe – easy to make and easy to mix up flavours. It’s a great recipe to have for all occasions easy for school lunches but fancy enough for a bring a plate. Even better there is no need to ice the brownie – it’s that good all by itself.
Pour into lined 20 x 20 cm tin. (I use a pyrex dish)
Bake 50-60 mins at 160 c
Dust with icing sugar! EAT quickly before someone else does!
In step 4 your imagination can run wild, you can add nuts, seeds, chunks of chocolate, a trickle of peanut butter! Honestly I have tried a lot of different flavours and with this basic recipe there is so many different options and they always taste great.
I hope you love this recipe as much as my family does.
This oat breakfast slice is a firm favourite for me! Easy to make and store and then just eat in the morning. The perfect grab and go breakfast!
It’s no secret that my eating habits were some what questionable before I fell pregnant. Considering I am a cooking and nutrition teacher I should know better. But I had myself convinced that eating an egg muffin everyday was fine. And it probably is fine but also eating a hash brown and a large coke isn’t. Because I lack self control I needed to completely avoid the drive through and have something that I could literally grab out of the fridge and eat on the way to work. Thats why I started making this oat breakfast slice.
120 grams butter
1/2 cup honey
1/2 cup peanut butter
3 cups oats
1 cup choc chips/nuts/seeds
Melt butter and peanut butter.
Add honey and stir.
Pour over oats and mix until all coated.
Add extras in. (If you would like your choc chips to stay whole, sprinkle on top otherwise they will melt). Stir and combine.
Spoon into 20 cm square cake tin, press down to smooth top.
Refrigerate until set (1-2 hours)
Cut into pieces – I find it makes around 8 – 10 pieces.
Store in air tight container or in fridge in summer.
I hope that you enjoy this oat slice as much as I do, I rarely mix up the choc chip and peanut butter combination because it’s a favourite. However I regularly throw in some sultanas or nut as well. Do what ever you like, I also have used 2 cups oats and 1 cup rice bubbles. The combinations are endless as long as you keep the basic ration of dry ingredients to wet ingredients. I would love to hear some of your combinations for the oat breakfast slice!
Rum balls the essential Christmas treat. This recipe has been made by our family for generations. Constantly on our Christmas Table! We love them and I hope you love this recipe as much as we do!
1 packet crushed biscuits (scotch finger, milk arrowroot, or if your feeling adventurous chocolate ripple or ginger nut!)
1 tin condensed milk
2 tablespoons cocoa
1/2 cup coconut + extra to roll
1 cup mixed fruit
2 tablespoons of rum
Crush the biscuits in either a food processor or by hand – place in large zip lock bag and bash with a rolling pin.
Mix in all other ingredients.
Roll into balls and roll in coconut.
Store in fridge or freezer for as long as they last! Haha in the freezer at least 3 months, but no matter how good you hide them, they will be found and will be eaten!
Makes about 24
Thanks for checking these out, I really do hope you enjoy these as much as my family does!
Sausage rolls – the perfect rainy day lunch, lazy dinner or bring a plate. It’s a versatile sausage roll recipe with being able to use any vegetables or mince you have – super budget friendly and one the whole family will enjoy! I
This sausage roll recipe is easy to make and versatile too, really good to use up anything lingering in the fridge!
500 grams sausage or chicken mince
1 diced onion
1 grated small zucchini
1 grated small carrot (Any grated vegetable is fine. If you grate very finely it is hardly noticeable!)
1/3 cup sauce (sweet chilli, BBQ, tomato chutney, salsa -anything!)
3 sheets of pastry
Separate pastry sheets, so they defrost a little.
Mix mince, vegetables and sauce.
2.Slice pastry in half, spoon mix into a log shape up the middle of the pastry, roll half of pastry over.
3.Using the back of the spoon, pack the mince against the pastry – add or remove mince as needed. Fold over again so the seam of pastry is facing down.
4. Place on baking tray, seam side down, glaze with milk.
5. Cut each roll into four pieces. Bake at 180 c for 20-25 mins until golden brown. Serve with sauce!
I hope you love this sausage roll recipe as much as our family does!
This is the perfect boiled chocolate cake recipe – simple ingredients but wonderful moist, delicious results. It makes a large cake so perfect for church, school or family events – always a winner!
2 1/2 cups sugar
2 cups water
1 teaspoon bi-carb soda
4 tablespoons cocoa
250 grams butter
3 cups self raising flour
Preheat oven to 180
In a large saucepan add sugar, water, bi-carb soda, cocoa and butter (ingredients above line)
Bring to boil
Allow the cake mix to cool completely, beat in eggs and flour until completely smooth
Pour into greased and lined cake tin – makes a large cake. I use a large rectangle pyrex dish or two round cake tins. (I also have used one round cake tin and cut it in half myself – it works fine but it will take a long time to bake allll the way through.)
Bake for 35-40 mins or 60-70 mins for 1 round.
Ice with your favourite chocolate icing and devour and never look for another chocolate cake recipe again because you have nailed it!
This makes a large cake – what the USA would call a sheet cake (if baked in a rectangle tin or pyrex dish.) Perfect for birthday parties & school things. But equally great round when you can cut in half and ice and the end result is an impressive large cake. Saucepan choice is important, this is a large cake and it all goes in here and is boiled so make sure it is a large saucepan! Do not over boil – i did this the first 847 times I made this cake – don’t get distracted! Boiled sugar is not easy to clean up. Make sure the mixture is cooled before you add the eggs you don’t want scrambled half cooked eggs in your cake.
This is my favourite rocky road recipe – and undisputedly the most asked for food to bring (anywhere). Kids love it, adults love it, I love it and you will to. It’s not a normal rocky road, it was crafted for my nut anaphylactic niece. And she loves it! If you follow me on instagram you will see I recently made it for my babe’s 1st birthday as always it was a hit with the young and old!
500 g cooking chocolate
200 g snakes (chopped into 1cm pieces)
100 g marsh mellows (I brought mini’s so I didn’t need to cut them up)
1 cup rice bubbles
1. Melt 100g chocolate – spread a very thin layer onto bottom of the baking tray
2. Melt 300g chocolate – mix in snakes, marsh mellows and rice bubbles – layer on top of the baking tray chocolate.
3. Melt final 100g of chocolate and drizzle on top to join together.
4. Refrigerate for at least an hour.
5. Chop into rough pieces.
Let me know when you give it a go – I hope you love it as much as my family does!