Chocolate Cherry Biscuits


These Chocolate Cherry Biscuits smell like Christmas pudding. I just love them, but Miss S and He Who Eats All of Our Leftovers don’t really go for them because of the raisins, so I end up giving them away or eating them all myself.

3/4 Cup plain flour
1/3 Cup cocoa
1/2 teaspoon bi-carb soda
125g butter
3/4 Cup brown sugar
1 tspn vanilla extract
1 egg
1/2 Cup chocolate chips
1/2 Cup glace cherries, chopped
1/2 Cup raisins
1 teaspoon cinnamon
1 teaspoon mixed spice

Cream the butter, sugar and the vanilla extract, then beat in the egg.

Stir in the flour, cocoa and bi-carb soda then mix in the chocolate chips, raisins and cherries.

Roll teaspoon sized balls of mixture and place on a lined baking tray.

Bake at 160 degrees Celsius for 14 minutes. Take them out of the oven even if they don’t look cooked enough, because there is so much cocoa in these biscuits they won’t look cooked even when they are.

Let the biscuits cool on the tray for a few minutes before moving them to a dry rack.

Banana Biscuits #2


The bananas I used to make these biscuits were so bad there was mould growing on one of the skins, but as it turns out, almost mouldy bananas are perfect for Banana Biscuits.

This is a very healthy recipe, even with the white chocolate, but if you wanted to make these biscuits even healthier you could replace the chocolate with sultanas or raisins and a sprinkle of cinnamon or ginger. (Personally, I like the chocolate!)

Three mushy bananas

1 1/2 Cups rolled oats

1/2 Cup white chocolate chips

Mash the bananas then mix in the rolled oats and chocolate.

Drop teaspoons of mixture onto the tray (use baking paper, as the bananas weep) and bake at 170 degrees Celsius for 15 minutes.

Let the biscuits harden for a while on the tray before removing to a wire rack.

Teacup Biscuits


Happy Birthday Miss S!

I saw Teacup Biscuits in a bakery last summer and Miss S’s recent birthday party was the perfect occasion to make them ourselves.

They are very, very easy to make and only took about ten minutes, (probably about the same time it took to eat them).

1 packet of Tic Toc biscuits

1 packet marshmallows

1 packet chocolate freckles

1 packet musk Lifesavers, cut in half

a handful of white chocolate melts, melted

Stick each component together using a dob of white chocolate.

Jam Biscuits


I used Rasberry Jam to make these Biscuits, but you could use any flavour jam that you like. I’ve made these with marmalade too and they are fantastic.

125gm butter

3/4 Cup sugar

1 Tblspn jam

1 1/2 Cups self raising flour

Cream the butter and sugar, then beat in the jam, followed by the flour.

Roll into teaspoon sized balls and flatten with a fork. Before they were cooked, the dough was very pink, but once cooked, there was only a very pale pink tinge to them.

jam 2

Bake at 170 degrees Celsius for about 12 minutes. The recipe makes about 40 biscuits.


Butterscotch Crunch Biscuits

butterscotchButterscotch Crunch Biscuits are very easy to make and best of all, are another of those great recipes where I always have all of the ingredients already in the pantry.

The magic ingredient for these biscuits are Rice Bubbles, which we always have in the house so I can make Date Slice for Honey-Bunny.

This recipe makes around 30 biscuits (as always, with a bit left over for me to eat some of the dough before it is cooked – yum!)

125gm butter

1 Cup brown sugar

pinch of salt

1 tspn vanilla extract

1 egg

1 1/2 Cups self raising flour

1/2 Cup Rice Bubbles

Cream the butter and sugar, then mix in the salt, vanilla extract and the egg.

Mix in the flour, followed by the Rice Bubbles. Once mixed in, knead the mixture to make it smooth.

Roll the mixture into teaspoon sized balls and place them on a lined baking tray. Flatten them with a fork in a criss cross method.

Bake for 12 to 15 minutes at 160 degrees Celsius.

Oatmeal Chocolate Chip Biscuits


Miss S ate half of one of these biscuits, then asked me suspiciously, “Aunty, do these have oatmeal in them?”

I hemmed and hawed, expecting her to say that she didn’t like them anymore if I admitted to oatmeal, but I couldn’t lie, so said, “Yes, but in Australia we call them rolled oats or porridge.”

She thought about it for a little while, then said, “Okay.”

Sur enough, she ate them.

1/2 C plus one tablespoon self raising flour
125gm butter
1/2 C brown sugar
1/4 C white sugar
1/4 tspn bi-carb soda
1 egg
1 tspn vanilla extract
One and a half C rolled oats
1/4 C nuts (I was going to use pecans, but when I checked the packet was out of date. I would have used them anyway, except that they also tasted stale. I ended up using almonds, because that was what I had in the pantry, but just use whatever you have).
1/2 C chocolate chips

Cream the butter and sugars, then beat in the egg and vanilla.

Mix in the flour, bi-carb soda, oats, nuts and chocolate chips.


Roll into balls and bake at 160 degrees Celsius for about 15 minutes. This recipe makes about 30 biscuits.

Peanut Butter and Maple Syrup Biscuits


These biscuits are delicious. They would probably work equally as well with a squirt of honey instead of maple syrup.

1/2 Cup brown sugar

1/2 Cup caster sugar

125gm butter

1/2 Cup peanut butter

2 Tblspns maple syrup

1 egg

1 1/2 Cups self raising flour

1 tspn vanilla extract

Beat the butter, peanut butter, sugars and maple syrup together, then beat in the egg and vanilla extract, before mixing in the self raising flour.

Roll into teaspoon sized balls, then press down with a fork. Bake at 160 degrees Celsius for around 14 minutes.

Cool on tray before removing to a wire rack.


Cinnamon Biscuits


These are one of my favourite biscuit recipes. They are hard, almost to the point of being teeth breakers, they are sweet and best of all, I always have everything already in the pantry when I feel like making them.

60 grams butter
1/3 Cup golden syrup
2 Tblspns brown sugar
1 Tblspns caster sugar
1 and 1/4 Cups of Self Raising flour (I usually add in an extra tablespoon or two of flour, because the mixture always looks too wet otherwise).
3 teaspoons ground cinnamon

Melt the butter, golden syrup and sugars in a heavey saucepan then cool for five minutes.

Stir in the flour and cinnamon.

Roll into small balls and flatten with a fork (if you don’t flatten these biscuits you will definitely break your teeth on them).

Bake for about ten minutes at 170 degrees Celsius.

Ugly But Good Biscuits


Left over egg whites? Make Ugly But Good Biscuits, known as Brutti Ma Buoni in Italian.

I’ve had a few egg whites left over lately after going on a Crème Brulee fad, (Crème Brulee only uses egg yolks), which has been a win-win for my family, because then they get these biscuits too!

2 egg whites (room temperature)
1/2 C caster sugar
50gm chocolate.
100gm hazelnuts. (I think you could use pecans, walnuts, pistachios, almonds, really, any kind of nut you like). Or leave the nuts out and add more chocolate.

Turn the oven on to 180 degrees Celsius.

Chop the nuts and chocolate up, not too finely.

Beat the egg whites until they have a soft peak, then continue beating as you add the sugar a little at a time.

Fold in the nuts and sugar.

Drop spoonfuls of mixture on to a baking tray (use baking paper, it is wonderful stuff), and shape using the spoon.


Place the trays into the oven and TURN THE OVEN OFF. Leave the biscuits in the oven overnight, without opening the oven door.



Mum makes lovely shortbread and so does my niece, C. C makes her shortbread in Christmas shapes (last year they were stars) and Mum cuts hers into thick wedges. I thought I would try rounds.

375gm butter
1/2 Cup caster sugar
3 Cups plain flour
1/2 Cup rice flour
pinch of salt

Sift the flour, rice flour and salt. Cream the butter and sugar, then mix in the dry ingredients.

Turn out onto the floured bench and knead well. Divide the mixture into four parts, then shape each into a round and cut (I used two pieces of baking paper and the rolling pin).


Use your thumb or the end of a spoon to pinch around the edges for decoration. Cut into eight and prick each pices with a fork.

Bake at 130 degrees Celsius for about 25 minutes, or until the shortbread starts to colour slightly. The shortbread will need to be cut again when it comes out of the oven.