Tweet Have you ever tried making these? They are easy to make and very more-ish. You can use any jam you like for the centre. Preheat the oven to 180degC. Lightly grease several baking trays or line with non-stick baking paper. Cream the butter, sugar, vanilla essence and lemon rind then beat in the egg. [...]
Tweet These little gems give trendy macarons a run for their money. Preheat oven to 170°C. Whisk the egg whites, salt and cream of tartar together in a large, clean bowl until soft peaks form. Add the sugar a spoonful at a time, whisking well after each addition. Keep whisking for 2 – 3 minutes [...]
Tweet I can’t give you the recipe for a wonderful Valentine’s Day, but I can give you this one for delicious hearts. Cream together the butter and sugar. Beat in the egg and vanilla then add the flour, mixing to form a soft firm dough. Form into a ball and wrap in plastic wrap. Chill [...]
Tweet Here’s a terrific recipe for gingerbread from my latest book Mini Chef – Cooking with Kids. Once you’ve made it, roll it out and cut into different shapes: christmas trees, bells, angels, stars,cockatoos, kangaroos, maps of Australia. You can also use it as the foundation for a Gingerbread House – cut out walls, roofs, [...]
Tweet This recipe was given to me on a recent trip to Mildura by Joanne De Blasio of Oak Valley Estate. Originally from Calabria, Joanne uses olive oil in the recipe with olives grown and processed at Oak Valley and sweet intensely flavoured Oak Valley Estate Flame seedless raisins. Joanne’s husband, also from Calabria, makes [...]
These have a lovely gingery flavour and the beauty of this recipe is that the dough can be kept in the refrigerator for up to two weeks and slices taken when you need fresh biscuits.
Are Anzac biscuits unique to Australia? How will we ever know? But along with pavlova and lamingtons, we lay claim to them, even they are based on borrowed ideas.
