Powder puffs
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May 302010
Powder puffs are sometimes known as sponge kisses and should be soft to bite into. I tried one recipe that failed and then rang a friend who hails from the country who tracked down this, Aunt Peggy's recipe. Leave them for three hours in an airtight tin before filling with cream. From The Cook's Companion.
Powder puffs are sometimes known as sponge kisses and should be soft to bite into. I tried one recipe that failed and then rang a friend who hails from the country who tracked down this, Aunt Peggy's recipe. Leave them for three hours in an airtight tin before filling with cream. From The Cook's Companion. Heart-shaped biscuits
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May 302010
Add three tablespoons cocoa and drizzle with melted chocolate for a richer version of this versatile biscuit.
Honey and almond biscotti
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May 302010
These biscuits have been in our family for a very long time. As far back as I can remember they have always been in the cupboard, at my house, my mother's and all my aunts'.
Mexican wedding cakes
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May 302010
These shortbread-like cookies are also known as Russian tea cakes. Use good-quality nuts and butter for the best results. Roll in sugar while the biscuits are still warm, then again when they have cooled.
Festive gingerbread biscuits
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May 302010
Nothing says Christmas to me quite like gingerbread. For coloured icing, add a few drops of food colouring before kneading and mix it in well.
Orange shortbread fingers
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May 302010
An oldie with a citrus twist
Easter sweets Ma’amoul
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May 302010
A Lebanese treat
Easter egg bikkies
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Dec 222009
Easter is the perfect time to indulge in some baking. Try these easy sugar bikkies for the kids to decorate.
Lemon semolina biscuits
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Dec 072009
The versatile citrus is a great source of flavour and fragrance.
Strawberry and ricotta shortcakes
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Dec 072009
Sicilian S biscotti
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Dec 072009
Sydney author Melina Marchetta's family is originally from Sicily, although her mother, Adele, was born in north Queensland. Renowned for her baking, Adele has a vast repertoire of Sicilian biscuits, recipes handed down through generations, which she bakes in huge batches on special occasions. Her daughter keeps the surplus in the freezer so she has some on hand all year round.
Persimmon biscuits
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Jul 212009
Of the fruit, there are two distinct types. The non-astringent variety, which is flat and almost boxy in shape, can be eaten while it is still as crisp as an apple. The astringent type, however, which looks more like an acorn-shaped tomato, contains tannic acid, and must ripen fully, until the flesh is jelly-like and very sweet, before it can be eaten.
Marshmallow biscuits
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Jul 212009
These recipes are guaranteed to take you back to the good old days when pocket money was spent at corner stores on Scorched Peanut Bars, Wagon Wheels or the uniquely Australian Cherry Ripe - first made by MacRobertson's in 1924.
Parmesan biscuits
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Jul 212009
Though grana padano and parmigiano reggiano are produced in a similar way, there are differences between them that go beyond price. Generally, reggiano is more expensive because it is aged longer - typically three years or more but, for some great wheels, more than a decade. Both cheeses use a combination of evening and morning milk. For grana padano, both milk batches are skimmed. For reggiano, the evening milk is allowed to separate, skimmed the next day and added to the full-cream morning milk.
Vanilla shortbread fingers
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Jul 212009
For me, vanilla's perfume is among my favourite smells. Its intoxicating scent can go too far, however: workers who handle lots of vanilla daily are exposed to a mite that can induce headaches, lassitude and allergic skin reactions. This reaction is called vanillism.
