It is quite remiss of me that jam drops are not here yet! We love our jam drops! This recipe is a little different to others as I use rice flour and self-raising flour. These little morsels make fabulous gifts too! And really, who wouldn’t want a bag of buttery goodness?!
250 g butter
1 cup caster sugar
½ cup brown sugar
1 ½ cups self-raising flour
1 cup rice flour
A pinch of salt
Have the butter at room temperature and then stir in your sugars. Add the eggs one at a time and stir for a while. Now add the salt and rice flour. Stir until combined. Finally, add the self-raising flour. It should be hard to stir with your spoon, and still pliable . Using a tablespoon to measure, section out portions and roll into balls using the palm of your hand. Place on a lined baking tray. Press into the middle of the balls with your finger, being careful not to touch the bottom, just making a small indent. Add a little jam into the cavity you’ve created. Mine usually take ¼ to ½ a teaspoon.
Bake your cookies in a 180 degree Celsius oven for about 20 minutes until golden brown on the top. This recipe makes lots of cookies!! Approximately 40. For a variation have a go at some little chocolate bits instead of jam, plain or with a little crushed almond on top!
These are a hit with young and old alike, a sensation at kid’s birthday parties and a real hoot with class functions! I named them fun butters because they look like fun and are full of butter!
125 g butter
3/4 cup caster sugar
2 cups self-raising flour
A pinch of salt
100s and 1000s sprinkles
Have the butter at room temperature and then stir in your sugar. Add the eggs one at a time and stir for a while. Now add the salt and flour. Stir until combined. Now add ¼ cup of 100s and 1000s sprinkles and just give a few turns of your spoon, don’t combine in all the way. Your mixture will be thick and able to be touched with your fingers without them getting sticky. Using a tablespoon to measure, section out portions and roll just a few times using the palm of your hand. Place on a lined baking tray. Bake your cookies in a 180 degree Celsius oven for about 20 minutes. Allow to cool on a baking rack and you are done! Ta da!! Enjoy.
If you are looking for some fun cooking toddlers can do or age six and upwards can completely do on their own, this is for you! Also, if you’ve had a few wines and the dinner party is going great, this is an easy put together that friends and family will love! There is no cooking, just a little melting of chocolate. I taught this to my twin sisters one afternoon. We sat under a huge mango tree in the backyard, chickens at our feet, scraping each and every last speck out of the dish until it was all gone!
A 6 pack of mini pavlovas
½ a kilo of delicious strawberries
1 punnet of blueberries
¼ cup icing powder
150 g milk chocolate
Wash, hull and cop the strawberries into bits. Place the strawberries in the dish you intend to serve in. Add the icing powder to the strawberries and stir. Now wash the blueberries. Crumble the pavlova rounds in your hands and let fall over the strawberries. Smoosh everything around a bit. Now add the blueberries, scattering around. Melt the chocolate until creamy smooth. Sometimes I use a pot of water on the stove with a steel bowl on top where the chocolate rests, other times I whack it in the microwave, your cooking, do it your way. Once smooth and amazing, drizzle the chocolate back and forth over the fruits and crumbled white clumps until it looks incredible. Serve! Eat! Scrap the dish until all is gone!
Originally I started making real ginger cookies to make it on boat trips. As in, on a lake my tummy would be upset. Then I found watching cricket does the same…. Weird connection! So the natural ginger in these settles my gut down and allows me to go on a barge over to the islands, and watch that 6 get pelted over the fence!
250g butter, melted or very soft
200g brown sugar
2 cups plain wholemeal flour
1 tsp ground ginger
2 cm grated fresh ginger
Combine the butter and sugar. Then add the egg, flour and ginger, mixing all the ingredients together. Roll tablespoon portions of the mix in your hands and place on a lined baking tray, about 3 cm apart. Mark with the back of a fork (as traditionally done for ginger cookies)! Bake in 180 degree Celsius oven for about 15 minutes. Try not to eat them all in one go! Have a fabulous time making them!
My family love caramel sauce! We use it on waffles on Bathurst morning, on ice-cream with caramel popcorn on movie night, as a side to scrumptious cakes… the list goes on! Making your own caramel sauce is pretty easy, and way less costly compared to buying it. This recipe makes about a cup, which is all we can handle at once! Have a go, you’ll fall in love!
Served with vanilla ice-cream and caramel popcorn!
6 tbs butter
1 cup caster sugar
½ cup cream
Served with waffles and bananas!
Put the butter in a saucepan and melt on medium heat. Add the caster sugar and swirl the pan a little until al coated. Now leave it! Don’t touch it! After about 3 minutes, give the saucepan a swirl, whilst twirling your hips too (it makes for good effect)! Leave it on the stove again. You will see the colour starting to darken and the sauce take shape. Once the colour has darkened and is bubbling a little, take off the heat and add your cream, stirring with a metal spoon. Vigorously stir the cream, no hip actions required, until combined and pale brown in colour. You can serve the sauce hot, or alternatively for a thicker sauce, cool it down and then place in the fridge for a few hours or overnight. This makes quite a thicker sauce. Please use this delicious sauce as you wish!
Straight outta the saucepan!
250 g butter
1 cup brown sugar
2/3 cup treacle
2 egg yolks – and keep the whites for the icing
5 cups plain flour 3 tbs ground ginger
2 tsp bi carb soda
2 egg whites – from above for icing
3 cups icing sugar for icing
Any lollies or decorations you like!
Method Cream the butter, sugar, treacle and yolk. Then add sifted flour little by little. Add the ginger and bi-carb too. Divide the mixture and knead well. Add more flour if it is too sticky. Roll your dough out onto bake paper until about 5-7mm thick. Lay your patterns you’ve cut on top and use a knife to cut the edges off. You can also use cookie cutters. I did a combination this year! Lay on a baking tray lined with baking paper and bake for around 20 minutes on 170 degrees Celsius, but check after 15 minutes – it all depends on the thickness of your dough!
Royal icing aka glue Mix egg whites with an electric mixer, gradually adding the icing sugar. Mix on high until the icing is at a consistency of being able to have some on a spoon and it not slip off.
Once the cookies have cooled down, use the royal icing and any lollies you have to decorate. This year we have lots of different things and the kids have been creative! Have fun with this, it really is a lovely way to spend a few hours getting into the Christmas spirit! I even had a little Ten Tenors and Frank Sinatra serenading us in the background! Love Christmas!!
My kids love love love cookies! When I bake these, the kids come out of hiding and go nuts, so they don’t last the day! We do manage to save one for daddy, our hard working hero! Have a go! You might just love these too! Oh yeah, and they really do go…. no picky for these, so here is our pet cat, Molly!
125 g butter
1 cup brown sugar
1 cup plain flour
1 cup self-raising flour
1 tsp baking powder
4 tbs cocoa powder
Handful of white choc chips
Basically put everything together and combine well. Place heaped tablespoons on a lined baking tray about 5 cm apart and bake at 180 degrees Celcius for around 20-25 minutes until a little golden brown. You’ll smell them and know they’re ready! Let them cool on the trays….. but warning! Some might go missing as they cool….. if the kids are around, they’ll go like the best biscuits ever, cause they are!!