Jelly Biscuits

Jelly Biscuits3

This recipe will left my hands stained with patches of food colour colouring, as if I had attended a B&S Ball.

I’ve never actually attended a B&S Ball, (Bachelor and Spinsters Balls for those of you who are not Australian), but a girl I used to work with loved them. She told me the attendees dress up in formal evening wear, with gumboots if the location is muddy, in order to drink to excess, dance and throw food colouring at each other, then sleep it off in the back of a ute or a swag. She very often turned up at work on a Monday morning stained all over with food colouring saying she had the best time ever at a B&S Ball at some country town or other.

3 and a 1/2 Cups self raising flour
350 gm butter
1 Cup caster sugar
1 egg
1 tspn vanilla extract
4 packets of different coloured jelly (I used Blue Heaven, Passionfruit, Strawberry and Port Wine).
Food colouring if desired.

Cream the butter and sugar, then add the egg and vanilla. Gradually beat in the flour.

Divide the dough into four.

Take each section and knead together with 2 tablespoons of jelly crystals. Add food colouring if desired to enhance the biscuit’s colour. Roll into small balls, then roll in leftover jelly crystals.

Jelly Biscuits

Place on baking tray and leave room to spread. I pressed the first batch down using a fork, but realised this was unecessary and didn’t bother with the other batches and left them as balls.

Jelly Biscuits2

Bake for approximately 12 minutes at 160 degrees Celsius. Leave on the tray to cool slightly before moving the biscuits to a wire rack. The recipe makes about 80 biscuits.

Sweet Chilli Meatballs


My meatballs were mushy because I ran out of breadcrumbs, then didn’t fry them for long enough. Live and learn…. They tasted good, anyway.

500gm mince

1 onion, finely diced

1 egg

1 Cup breadcrumbs, plus extra for rolling meatballs

1 carrot, grated

1 potato, grated

2 Tblspns sweet chilli sauce

2 Tblspns tomato sauce

1 teaspoon dry beef stock

850ml bottle of Passata or tin chopped tomatoes

1 clove crushed garlic

Mix together the mince, onion, carrot, potato, stock, tomato sauce, sweet chilli sauce and breadcrumbs.

Roll into balls then roll in breadcrumbs. Refrigerate the meatballs for an hour to firm up.

Cook the meatballs in a frypan until lightly browned, then pour in the passata and garlic and simmer for 20 minutes. I add another tablespoon of sweet chilli sauce here, but leave it out if you don’t like it.

Serve over pasta.