Cinnamon coffee buns with a twist...

Speaking of the Finns, let's talk coffee buns. And coffee.

Finns drinking the most amount of coffee per year per capita. Yep, more than Italians, more than the French. They drink it black, they drink it often. They drink it alone, they drink it when friends come to visit. First thing in the morning, until late into the night, Finns have a pot of liquid black gold on the boil. It is part of the nature of being a Finn.

My mother in law started drinking coffee before the age of 10. My sister in law who despised coffee learnt to love it on a five week adventure there. Previously I've always taken milk with my coffee, but after a visit there when I was repeatedly offered black coffee around four times daily I learnt that the stuff is not so bad. In fact, a black coffee is refreshing. And is perfect with a pastry.

Mmm, pastry. Finnish pastry. Filled with berries, or sugar, or cardamom. Sweet and oozing with syrup. A great off set to a strong, somewhat bitter black coffee. The pastry that I believe trumps them all also happens to be the most common. Pulla. But say it with a soft p sound, more like "bulla". Cinnamon, cardamon and sugar. Rolled into a log of dough, sliced into wedges and squeezed somewhat. So the lays of spices poke out. In Finland, you have it served on planes, it can be bought from a 7-11. Bakeries make dozens of them daily, and your neighbour will have a few stashed away in the freezer for when coffee and company needs to be had.

These are fiddly to make. And they take time. But you make so many. And they are so delicious. A little taste of Finland.

Pulla

Makes up to 3 dozen

250 mg milk

100 g caster sugar

2 small dsp dried yeast

1 egg, lightly beaten

125 g butter, softened

2 tsp cardamon seeds, ground (ideally in a mortar and pestle)

1 tsp salt

650 g flour

2 tsp ground cinnamon

50 g caster sugar, extra, plus a little more

80 g butter, softened

1 more egg, lightly beaten

Warm your milk gently in the microwave until tepid. Add the sugar and yeast, whisk to combine and set aside for 10 minutes to get the yeast going. It will get frothy and foamy. Add to this the egg, butter, cardamon and salt. Slowly add the flour, bit by bit. You can do this process in your mixer (as I do) if that's easier.

Kneed the dough until it is smooth and soft, for around 5 minutes. Place into a greased bowl, cover with gladwrap and leave to prove for around an hour in a warm place, until doubled in size.

Mix together the cinnamon, sugar and butter. Set aside. This will be your sticky filling between layers of dough. Yum!

Punch down the leaven dough, divide into quarters. Using a rolling pin, roll out quarter of the dough into rectangles a few millimetres thick. Spread a quarter of the cinnamon mix over the rectangle of dough, before rolling it up to a log. This will be a spiral that has cinnamon butter between each layer. Using a knife, cut the log into pieces. But cut on an angle, so you get a good surface area of layers revealed. Make your cuts so that each little pulla is shaped like a "v" or a triangle. Place the pulla larger surface down onto a lined baking tray, and push your thumb into the point of the bun. This will push your layers of dough out encouraging the ooze of filling. Repeat this process with remaining dough and cinnamon butter. Cover and leave to prove in a warm place for a further thirty minutes or so.

Mean while pre-heat the oven to 180* C.

Once your pulla have risen again, brush them with the remaining beaten egg and sprinkle with sugar. Bake in the oven for around 15-20 minutes, until golden and risen. Set aside to cool a little and enjoy with coffee. Store once cool in an air-tight container for a few days, or freeze for later.

From Tessa Kiros's Falling Cloudberries: A World of Family Recipes
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Choc chip cookies continued...

Previous posts have documented a quest for the choc chip cookie to be perfected. Perhaps my problem with this quest starts with the fact that in Aus, I should be searching for a choc chip bickie not cookie!

These are pretty good though. Initially whipped up by the fella when we went away for a weekend. Currently they are my go-to staples when it comes to choc chip biscuits. Are they that good though that experimenting with recipes will cease? I think not. The mix can be temperamental at times. With flat, fuzzy edged biscuits. Or hard as little frisbees if given a few minutes too long. But when they work, oh they are good!

I hope you have success with these.

Choc Chip Biscuits Take 2
Makes around 3 dozen small biscuits

125 g butter, softened
1 c brown sugar, gently but firmly packed
1 tsp vanilla
1 tbs milk
1 egg, lightly beaten
1 1/2 c flour
1 tsp baking powder
200 g choc chip bits
100 g nuts, diced (walnuts, hazelnuts, etc)

Pre-heat oven to 180* C fan-forced. Divide oven shelves into thirds. Line three baking trays with paper.

Beat butter with brown sugar. Using a mixer is ideal - give it around three minutes to be light and fluffy. Add vanilla, milk and egg, beat briefly to combine. Gently stir in the flour and baking powder. Turn off the mixer and add the choc chip bits and nuts. Stir to combine.

At this point, your biscuit mixture may benefit from a rest in the fridge to firm things up. Even 15 minutes could be good. But if it is not too soft, get on with the baking. Using a spoon, heap small rounds of mixture onto your prepared trays. They can be any size really, but I find balls around 3 cm in diameter or so work well - more than a mouthful but not a complete meal.

Cook in the oven for around 8 minutes. Check at this point and give the biscuits more time if needed. Remove and cool on the trays for 5 or so minutes before transferring to a wire rack to cool completely.

Enjoy with a cup of tea. Store in an air-tight container for up to a week. Alternatively, once the balls of dough have been formed and placed onto the trays, freeze. Once frozen, place in bags of around a dozen. Then when you need a snack, there are biscuits that only need to be cooked (or dough eaten from frozen).

Adapted from Michele Cranston's Marie Claire: Kitchen, the Ultimate Recipe Collection.

A healthy breakfast considered...

Quick and easy breakfast solutions. I have searched for them, have you? Toast on the run, done. Cereal when you arrive at work. Fruit smoothy with some muesli thrown in. Pancakes on weekends. Bacon and eggs. Bagels, etc, etc.

Muffins though, are just an excuse to eat cake first thing. And sometimes I feel guilty about this. Surely I should maintain and promote healthy eating. Surely I should make wise, considered choices about what I eat. I should look after myself now for the longer term. Maybe these muffins count towards this... maybe.

Made with breakfast cereal, these muffins could be considered healthy. Bran and sultanas, super healthy. With fresh fruit also! I try to convince myself... I originally considered making these when I found a recipe posted by Joy the Baker for a similar creation. She made up the batter at the beginning of the week and then cooked fresh muffins each morning. Would it work with this recipe? Perhaps the fresh pear would render it undesirable. Oh well, simply make up a dozen, refrigerate and heat each morning in the microwave to enjoy with coffee.

Sultana Bran & Pear Muffins

Makes 12

Around 1 3/4 c sultana bran, or similar cereal

1 1/2 c flour

3 tsp baking powder

1/2 c packed brown sugar

1 tsp cinnamon powder

1/2 tsp all spice

1 pear, cored and diced finely

3/4 c milk

1 tsp white vinegar

75 g butter, melted

2 eggs, beaten

Pre-heat oven to 180* C. Line a muffin tray with papers.

Combine dry ingredients with the diced pear in a bowl.

In a separate bowl, combine the milk and vinegar. Leave to sit for around 5 minutes. This will sour the milk and make it thicken. For some reason, muffins often call for buttermilk or this soured milk. The theory is that the end product is light due to this process. Add the butter and eggs, stir to combine.

Mix the wet ingredients gently into the dry ingredients until just combine. Scoop into the muffin tray.

Cook in the oven for around 15 minutes, until golden, risen and cooked. Enjoy either warm for breakfast or as they are.

Adapted from the Coles brand Sultana Bran equivalent cereal box.

Whole oranges for afternoon tea...

Afternoon tea just demands a little mouthful of goodness, doesn't it? Something that is light but sweet, that slips down with a cup of something hot. That gives you a little energy to get through to your evening meal. But does not send you off into a siesta.

In keeping with these ideas, I turned a cake into cupcakes recently. And I don't think I'll be heading back to cake world with this one. Cupcakes it is. Easy to snaffle down. Less mess than a whole cake. Very transportable, to work for afternoon tea say...

This recipe has come together from a variety of sources. It is intended to be a quick, whip up sort of cake. But no matter how much you process whole oranges I have found it still get chunks of peel. And peel puts people off. So I followed the Jewish/gluten free ideas of boiling your oranges first until sumptuous and soft. Until the whole house smells clean with citrus scent. This does extend the cooking process by a few hours. But it effectively uses up some sorry fruit you may have lying around. And I often boil the fruit the night before and leave them sitting in their water until I'm ready to cook. Or boil up a few oranges, stash them in the freezer and simply defrost whenever the need for cupcakes arises. Hurrah!

Whole Orange and Raspberry Cupcakes

Makes 28 or so

2 whole oranges

1 3/4 c plain flour

3 tsp baking powder

1 c sugar

3 eggs

150 g butter

3/4 c raspberries (frozen is fine)

A good few hours before you want to eat your cupcakes, place the oranges whole into a saucepan of water. Ensure the oranges can be fully submerged. Cover and bring to a gentle boil. Simmer for an hour or so, until soft but still holding their shape. Cool.

Pre-heat oven to 170* C. Place cupcake papers into an average sized cupcake/muffin tray.

In a food processor, blitz the oranges until they are smoosh. Add the flour, baking powder, sugar and eggs. Pulse until combine. Melt the butter and then add it to the batter with the motor running. Turn off the processor and fold in the raspberries.

Spoon mixture into the cupcake papers, until 3/4 full. Bake in your oven for around 15-18 minutes, until golden and lovely looking. Cooked through helps too. Leave to cool in the tray for 5 minutes before turning out onto a wire rack to cool completely. Repeat the baking process until all the mixture is transformed into cupcakes.

Serve dusted with icing sugar, or with a touch of cream along side. Or simply as they are.

Crackers for crackers...

Some times you just need a snack, a little bit of something to see you though. Right? But what if your fridge has only a scrap of cheese? Or if your bread is stale? Or if there is no fruit? Or if someone bought the wrong crackers from the shops on their last shopping adventure? What do you do?

Given that we love a pre-dinner snack, with a drink too, I've come up with these babies. Home made crackers. Am I crackers? Cause they are cheap to buy from the supermarket and come in so many varieties. Recently I found some fig and seed crackers, that's how diverse the range is. So why make them? Cause they come together in a pinch, and are out of the oven after 10 minutes. Cause they are great to whip up when someone unexpected arrives. Cause they are great warm with cheese. But also great a few days old with dip. And indeed they do keep in a biscuit tin for at least a week, if you can stop eating them that is.

That's why I'm crackers for these crackers. And the fella is too.

Home Made Crackers.

Makes a tray full - maybe 24 or so

1 c plain flour, sifted

1/2 tsp baking powder

30 g butter, softened

up to a tbs flavours of your choice - dried herbs, salt and pepper, sesame seeds, etc!

chilled water

small amount of milk

Pre-heat oven to 180* C. Line a baking tray with paper.

In a bowl, combine the flour and baking powder. Add the butter, mixing it in until the butter is combined with the flour. I recommend using your finger tips. When combine, you will have no lumps, rather more textured flour than you started off with. Add the flavourings.

Slowly add a little cold water, until the mixure comes together into a soft dough. Don't add too much water, as you don't want a sticky mess. Once combine, kneed briefly to form a smooth dough. Roll mixture out onto a floured surface, until a few millimetres thick. Cut into shapes as you please - uniform squares, rough bits, anything really. Place crackers onto prepared tray. Using a pastry brush, lightly brush the crackers with milk. This will help them to brown. If you want, sprinkle some salt on the top.

Bake in oven for around 8 minutes, giving a few minutes more as needed. Cool on a wire rack before devouring with your chosen additions - cheese, dip, pate, olives, etc, etc.

Inspired by a few recipes, including one from Joy the Baker and also the Preserve It cookbook

The fella whipping up some savoury crackery goodness.

Breakie on the run...

We are often running late in our house, particularly in the mornings. The alarm goes off and the snooze button is pressed half a dozen times. Some one gets motivated the get up then the other person rolls over and squashes any plans for getting out of bed. So we run late. We've tried the alarm on the other side of the room. We've tried putting catchy music on to dance to upon wakening. We've tried having the smells of coffee wafting from the kitchen to entice us in. The promise of bought breakfast even. Doesn't work. We sleep in. We run late.

In my latest efforts I've focused on compensating for being late. Why resist what cannot change? So I bring my toothbrush to work. My make up is done on the road. Toast slides off plates in the car when driving around corners. Or we go hungry until lunch.

So when I found a recipe for home-made breakfast bars it simply had to be made. Nutrition, on the go, sustaining tummies so they won't rumble during a morning meeting yet again. Sounds like a winner. Baked on the weekend in preparation for yet again hitting snooze.

Breakfast Bars

Makes 16 decent sized slices

1 tin sweetened condensed milk

35 g pepitas

75 g sunflower seeds

75 g walnuts, roughly chopped

125 g apricots, diced

125 g sultanas

50 g dessicated coconut

250 g oats

2 tbs cinnamon sugar

Pre-heat oven to 130* C. Line a lamington tin with paper, or any other shallow dish with a large surface area.

Gently heat the milk over a low heat in a large saucepan. Combine the remaining ingredients (except cinnamon sugar) and gently stir them into the hot milk until all is combine. There should be no dry bits anywhere.

Spread into the prepare tin, pushing into the corners. Sprinkle cinnamon sugar over before baking in the oven for around 50 minutes.

Once cooked and delicious, remove from oven and slice into 16 pieces. Then leave to cool before storing in an air-tight container. Delicious with a cup of hot coffee for people on the go.

Adapted from Nigella Express by Nigella Lawson

If only I had time for that cup of tea too.

Who am I - flavours with a twist...

What are they?

They are versatile and are a perfectly legitimate excuse to eat cake for breakfast.

They freeze well.

They don't mind being warmed in the microwave.

They can be made with just about everything or anything in the cupboard.

They work well with coffee.

Muffins! So tasty! So easy to prepare. So readily transformed by whatever ingredients take your fancy. Like today. I had some sour cream in the fridge that needed to be used. There were also some stalks of rhubarb floating around. And surely there was some chocolate tucked away somewhere. Twenty minutes later I had made a delectable snack that would feed us both for the next few days. And what a combination. Bitter depth of dark chocolate, tang of the rhubarb. And the combination of colours won me over too - pink and brown, so irresistible. I must confess, I've eaten more than my fair share today...

Rhubarb and Chocolate Muffins

Makes 12

1 3/4 c plain flour

1 1/2 tsp baking powder

1 c sugar

1 stalk rhubarb, diced finely

3/4 c chocolate, in bits

30 g butter, softened

1 c sour cream

2 eggs

Pre-heat oven to 180* C. Line a muffin tray with paper cases.

Sift the flour and baking powder into a large bowl. Stir in the sugar and mix to combine. Stir in the rhubarb and chocolate.

In a separate bowl combine the butter, sour cream and eggs. Mix this mixture into the dry ingredients, stirring minimally to combine. Scoop generously into the muffin trays, close to full really.

Bake in the oven for around 15 minutes, checking and turning in the oven after 8 minutes. Remove from oven, leave to cool slightly in their tray for 5 minutes before turning onto a rack to cool.

Eat within 2 days, or else store muffins in the freezer for a rainy day.

Inspired by a recipe from the Trinity Church Cookbook.

Hotties for Easter...

Seasonal baking, great in theory but challenging to implement in practice. Whenever Christmas comes around I'm too exhausted from the year to prepare those puddings in advance, to make the fruit mince and then the pies, to roll and cut out Christmas tree cookie decorations, to lovingly prepare jars of jam as gifts. I always want to, but struggle in the end. Similarly with Valentine's Day or St Patrick's. Not that Aussies are really in to these "holidays".

But with Easter I try to make the effort. We have traditions for Thursday night, with fish pie and the Passion of the Christ dvd. I get home and poach fish in stock, layer it in a dish, make a milky sauce, boil potatoes and place the lucious pie into the oven. By this time it is almost 9 p.m. and who is keen on eating anyway. But the pie and any leftover peas get us through the weekend, between visits to families where we are stuffed full of lamb.

And the best culinary delight of Easter? Has to be the hottie. Yum oh! How I love hot cross buns. Light morsels, speckled with fruit, flavoured with spices, that white cross on the top which is beging to be picked off and eaten first. This is one thing I make yearly, and indeed weekly in the month leading up to Easter. Just whipping up our second batch for the season now.

Hot Cross Buns

Makes up to 20 or so

1/4 c water

4 tsp dried yeast

2 tbs sugar

4 c flour

1/2 c sugar

3 tsp spices

At least 1 c dried fruit

2 eggs, lightly beaten

3/4 c milk

1/4 c butter

1/4 c flour, extra

2 tsp sugar, extra

more water

1/4 c sugar, again extra

1/8 c water, heated

Combine 1/4 c water, yeast and 2 tbs sugar in a bowl. Whisk to combine and set aside for around 10 minutes to get started. This kicks the yeast process along, but is not entirely necessary. Feel free to simply tip the yeast (forget the water and sugar) in with the flour at the next step.

Combine flour, 1/2 c sugar, spices and dried fruit in a bowl. The spices should be ground if dried. They can include any flavours you like. Most recently I've been using cinnamon, dried ginger and the zest of an orange. Cardamom or nutmeg is also nice. With the dried fruit, chop it up finely and use tasty combinations. Nothing beats currents and sultanas, but dried apricots, pears and figs are great too.

Add the yeasty mix, the eggs along with the milk and butter. But first combine the milk and butter in a microwave safe container and heat gently for 30 seconds. This will soften your butter and again help with the yeast process of things being warm and at the optimal temperature to rise! Kneed until the dough is soft and elastic, either on the bench by hand or in a mixer with a dough hook (I use the mixer).

Lightly grease a bowl, place dough in it, cover and leave in a warm spot to prove for around an hour. The mixture will double in size.

Punch down the dough, divide the mixture in half and then form from this into small balls of around 7 cm diameter. This is not absolutely required, but easy to achieve if you keep on dividing the dough in half until you have nice little bun-sized balls. Place on a lined baking tray, cover and leave to prove for a further 30-40 minutes. Turn on the oven at this time to 180* C.

Mix together the extra flour, sugar and water to form a paste. Using a piping bag or some other device, use this paste to form crosses on top of the buns. Bake in the oven for around 15 minutes, until golden and cooked through. Meanwhile combine the sugar and hot water. When the buns come out of the over, brush this sugary glaze over the top of the buns. Leave to cook somewhat before tearing appart, smothering with butter and eating with greedy passion.

Recipe adapted from too many sources, now just my own.

Christ is Risen!

The choc chip bickie adventure begins...

One of my quests in life is to make the perfect chocolate chip biscuit. And I'm not there yet. But boy is it fun trying. I've tried my mum's version, with cocoa, raisins, nuts and chocolate - too fudgy, too intense. I've tried the Kitchy Kitchen's with pulverised oats - too flat, too much mixture. I've tried some of Joy the Baker's peanut butter choc chip cookies - again flat and I'm not sure about the peanut butter. The recipe I return to again and again is from a church cook book. The recipes in there are all family friendly as they are made by mums who are busy running after hoards of children. They need to work, and they need to work fast.

So these bickies almost cut the mustard. I would like them a little thicker. But not too thick, and not too chewy or too dry either. Tough, I know. This week I have been inspired to whip up these ones again after buying what was purported to be a home made choc chip cookie to have with a coffee. The cookie crumbled, literally. Simply fell apart when I ate it and messed up my shirt. Now surely I can make a better biscuit than that!

Want to come on a choc chip biscuit making quest with me? Hurrah!

Chocolate Chip Biscuits

Makes 36 or so

1/2 c brown sugar

1/2 c white sugar

125 g butter or margarine

1 tsp vanilla essence

1 egg

1 3/4 self-raising flour

2 c chocolate chips

Pre-heat oven to 180* C. Line two baking trays with paper.

In your mixer, cream together sugars and butter. Mix together until light and fluffy, around five minutes. Add the vanilla essence and mix briefly. Add the egg and mix to combine. Sift in the flour, mix briefly to just combine. Stop the mixer, add the chocolate chips and combine with a wooden spoon.

Place the mixture into the fridge for 30 minutes to harden slightly. Place drops of dough onto the prepared baking tray, around 2 cm in diameter, evenly spaced. Bake in oven for 8 - 12 minutes, it really depends on your oven. Some of mine have taken only 8 minutes, others I've needed to rotate the trays and cook for up to 12 minutes.

Remove from oven, cool on tray for 5 minutes. Remove to a wire rack and cool. Repeat cooking process as needed. Store in an air-tight container for as long as they last.

Flatbreads, flat out

Have you ever gotten into baking bread? I mean, really worked at it, baked often, improved recipes, tried new techniques... When I was fifteen, I discovered focacia. And fell in love with it. I tried to follow pack mixes, I made loaves from scratch. I was hooked. So hooked, that when our kitchen was being renovated I needed to stop the builder from removing the oven from the wall as I had a focacia cooking inside. That could have been a tragic moment!

While I still enjoy a slice of focacia or two, I don't make it often now. Rather we bake bread for daily consumption. Stuff that can be sliced and placed into the toaster. Stuff that works as a sandwich. Stuff that is made for vegemite and butter.

But I still love a baking challenge. Not too long ago, I tried Martha Stewart's recipe for baguettes. This had some moderate success. I will also turn to How to be a Domestic Goddess when needing to create a yeasty produce. This recipe though, is from a faithful magazine. The Aussie success that is Delicious. I have no recollection of buying this particular magazine, although for a while I was receiving the second hand copies from my cooking sis Rach. I have used this particular issue often. It has been chewed by one of my hunry felines and chunks of the cover are missing. It contains the recipe inspiration for one of my favourite salads - rocket, boconccini, roasted capsicum and onions, olives, a citrus dressing! It has a pistachio and zucchini cake I long to bake. And it has these little babies.

These flatbreads are easy to prepare, perhaps a little fiddly to shape, but a rewarding bake. They are really not too much effort, and are far superior to the comercial versions from expensive delis. They only prove once, bake for less than 10 minutes and also keep for up to a week. The chilli flavour is subtle - add more if you are keen. But the subtleness makes these flatbreads versitile, ensuring they work work with most toppings.

Herb and Chilli Flatbreads

Makes 36 or so

1 tsp dried yeast

Pinch sugar

1 ¾ c. plain flour

2 tsp dried herbs – oregano, thyme, etc

2 red chillies, finely diced

½ tsp salt

Spray oil

In the bowl of your mixer, combine yeast, sugar ¼ c. flour and ¼ c. tepid water. Leave to sit and bubble for around 20 minutes. Meanwhile, sift the remaining flour into a bowl. Add the herbs and chilli. Stir to combine. Attached the dough hook to your mixer, add the flour mix to the bubbling yeast. Stir on a low speed to combine somewhat. Increase the mixer’s speed to medium, slowly add around ½ c. more of tepid water, adding a little at a time. When the mixture is coming together as a dough, stop adding water. Beat the dough for three minutes or so, until deliciously soft and smooth. Remove the dough to an oiled bowl, cover with a tea towel (or glad wrap if you use it), and leave in a warm spot to prove for an hour until doubled in size.

Ensure the oven is divided into thirds. Pre-heat the oven to 200⁰C. Line three trays with baking paper.

Punch down on the dough to deflate it. Divide into two pieces, and roll into logs. Cut slices off the logs around 5 mm in diameter. Using a rolling pin, roll out the pieces into little ovals of dough. Place onto the lined trays, around 12 ovals per tray. Repeat, using up all of the dough. If desired, spray the ovals with oil. I often forget to do this – in the pictures, the pieces are not golden brown as a result of my forgetfulness. Bake in the oven for 8 minutes, until cooked and beginning to golden. Rotate the trays in the oven after 4 minutes of cooking to ensure even browning.

Rest on the trays for a few minutes before transferring to a wire rack to cool completely. Serve with a chunky dip, with a cream cheese spread on top or some other delicious topping. These little flatbreads will keep fresh for up to a week in an airtight container.

Adapted from Delicious Magazine February 2007.

They are also tasty with a gin and tonic (add a spritz of lime if you please) for afternoon tea.

Anzacs with a twist...

Anzacs are a real Aussie tradition. They began supposedly during the first world war, when care packages were sent to the troops. As Australia is a long way from Europe, bread and other goodies tended not to last on the journey there. Rather than just send socks, the Aussie women left behind began baking using ingredients that would not perish. So no eggs, not just flour, and something that would work dipped into a hot cup of tea. Thus the ANZAC biscuit was invented. ANZAC stands for the Australian and New Zealand Army Corp, and is the general name given to the Australian war/fighting spirit. And the biscuit is a childhood staple for many.

My mother used to make Anzacs just before we got home from school. They were hot and soft and delicious. Unfortunately I was put off them after a Home Ec class in year 7 of my education. These bickies get harder the longer they are left in the oven, so hard they can break teeth. I didn't believe the teacher when she told us this, and I cooked my batch for far too long. They were inedible. And I stopped making them.

This recipe though was made before I realised what I had actually done. It was only when there were in the oven that I realised I had just created. I was shocked. No eggs, lots of flour, being held together with golden syrup. I had made the great Aussie biscuit without knowing it! It was the figs that sucked me in, if the truth be known. I love a dried fig, and wanted a "healthy" treat for a work morning tea. And thus I've been converted back to the Anzac fold - so long as there is dried fruit embedded in them!

Figy Anzacs

Makes around 16 biscuits

1/2 c. plain flour

1/2 tsp bicarb soda

75 g raw sugar

75 g oats

100 g dried figs, finely chopped

75 g butter

2 tbs golden syrup

Pre-heat oven to 170 o C. Ensure oven shelves divide the oven into thirds.

Sift flour and bicarb together into a large bowl. Add the sugar, oats and figs. Stir to combine.

In a small saucepan over medium heat, combine the butter and golden syrup. Stir occasionally and wait until they have melted together. Remove from heat and leave to sit for around 3 minutes.

Pour the butter mix into the dry ingredients. Stir well to combine. Using your hands, shape the mixture into golf ball sized rounds (or just slightly smaller). Place onto lined baking trays.

Bake in oven for 13 minutes, rotating the trays after 8 minutes of cooking time. Remove from oven, cool slightly on the tray before transferring to a wire rack to cool. Store in an airtight container.

Adapted from Delicious Magazine Nov 2003. Original recipe by Jane Clarke.

In case of an emergency, bake these!

Orange and poppyseed biscuits, originally uploaded by the_bashful_owl.

An earthquake struck Darwin town around midnight on Saturday/Sunday. And what a shock that was! I was lying in bed reading when all of a sudden the bed started rocking. And the mirrors of our built-in robes were visibly moving, and the walls were making noises. My screams of the fella's name were futile. "He must have fallen asleep in front of the telly" was my conclusion. Nope, rather he was standing very still in the middle of the lounge experiencing the quake with all limbs extended in order to feel the full force of the earth's movements.

My worries were that I may need to evacuate the building if it got worse. How would we get downstairs? Were lifts safe to use in case of an earthquake? Would I need to get some clothes on or was it okay to be nudie while escaping a collapsing building? What would we eat for breakfast if the fridge fell through the floor to the apartment below?

Thankfully I had a roll of these orange and poppy seed biscuits stored in the freezer, perfect food to enduring an earthquake. Baking them only takes 11 minutes, and the quaking lasted almost this long. So in case of an emergency, I recommend having some of these delicious biscuits ready to go. They may not erase the embarrassment of a nudie run down five flights of stairs in the middle of a little earthquake, but they will win friend and influence people. Once your face has returned to its normal colour and the earth has opened up and swallowed you whole.

This recipe is from one of my favourite baking blog queens, Joy the Baker. She bakes, with attitude and sass. Oh how I love her recipes, and her dedication to her craft. This was one of the first recipes I tried of hers, and it is the one I come back to most often.

Orange and Poppy Seed Biscuits
Makes around 48...

2 c. plain flour
½ tsp. bicarb soda
½. tsp salt
2 tbs. poppy seeds
1 c. sugar
Zest of 1 orange
150 g. butter, softened
1 egg
1 egg yolk
1 tsp. vanilla essence
1 ½ c. chocolate bits

In a bowl, sift together flour and bicarb soda. Add the salt and poppy seeds. Stir well to combine.

In another bowl, combine the sugar and orange zest. Smash it around a little to get the sugar well into the zesty bits.

In your mixer, beat the butter for 2 minutes until soft and smooth. Stir in the sugar and zest. Mix for two minutes. Add the egg and yolk, mix until just combined. Add the vanilla and mix for a further two minutes. Reduce the mixer’s speed to low, add the flour mix until just combined.

Divide the mixture in half, shape into two logs of around 5 cm in diameter. Roll up each log in baking paper. Place in the freezer for at least thirty minutes to firm up. They can be frozen for up to four weeks, and then you are only fifteen minutes away from biscuits! Such a great idea.

When ready to cook the biscuits, pre-heat the oven to 180 ⁰C. Line two trays with baking paper. Unwrap one log, slice into 5 mm thick slices. Place onto the trays a few centimetres apart. Cook in oven for 11 minutes, rotating the trays half way through cooking. Cool slightly on the tray before cooking on a rack. Repeat the baking process as needed.

When the biscuits are cool, melt your chocolate. Using a knife, spread the bottoms of the biscuits with melted chocolate. Allow to set, maybe in the fridge if needed.

From Joy the Baker.

With tea perhaps..., originally uploaded by the_bashful_owl.

In times of trial and urgency, I also recommend a good cup of tea. Such as this Melbourne Breakfast from T2.