Category Archives: Biscuits & Slices

JAM DROPS

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I don’t know how old these biscuits are, I’ve dated this version of Mum’s as 1940s, but I think they have been around for a lot longer than that. I do know though that they are still a great family favourite.

Jam Drops

JAM DROPS

  • 125g butter
  • 125g sugar
  • 1 egg
  • 125g plain flour
  • 125g Self Raising flour
  • Jam

Cream butter and sugar, add egg, then sifted flours. Mix well. Roll into small balls, place on paper lined tray. Make a well in the centre by pressing your thumb into the mixture. Fill indentation with jam. Bake at 180°C for 15 minutes.

PEPPERMINT SLICE

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This is a great slice for peppermint lovers – easy to make and eat.

Peppermint Slice

PEPPERMINT SLICE

  • 125g melted butter
  • ½ tin condensed milk
  • ¾ cup coconut
  • 250g Marie biscuits
  • 1 level tablespoon cocoa

Melt butter and condensed milk and mix into dry ingredients and press into slice tin.

Topping:

  • 1 cup icing sugar
  • 2 tablespoons melted butter
  • 1 tablespoon peppermint essence

Mix topping ingredient together and spread over cooled base. When set cut into squares.

CARAMEL CORNFLAKE BISCUITS

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I’ve given these the title ‘Caramel Cornflake Biscuits’ as I don’t think – Biscuits (Dot Beagley) – really describes them. I’ve made a version of them for years for my family, but this recipe looks like it was quite a bit earlier than that. I think it’s a good example of how the old recipes keep on going.

Biscuits - Dot Beagley

CARAMEL CORNFLAKE BISCUITS

  • 1 cup brown sugar
  • 1 cup Self Raising Flour
  • 1 cup sultanas
  • 1 cup coconut
  • 1 cup corn flakes – lightly crushed
  • 125g butter
  • 1 teaspoon cinnamon
  • 1 egg

Melt the butter and add to the other ingredients. Add beaten egg. Place teaspoons of mixture on a tray lined with baking paper. Press mixture together with fingers. Bake 180°C for 8-10 minutes or until golden brown. Leave on tray to cool for a few minutes and then lift off with a spatula onto wire rack to finish cooling.

PEANUT BISCUITS

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These biscuits are lovely and crunchy and taste great..Peanut Biscuits

PEANUT BISCUITS

  • 125g butter
  • Breakfast cup of sugar
  • 2 teaspoons cocoa
  • 1 egg
  • 125g unsalted peanuts
  • Heaped cup Self Raising Flour

Melt the sugar, butter and cocoa together in a saucepan, add well beaten egg, add flour and peanuts. Put teaspoonfuls on a paper lined tray. Bake at 200°C for about 10 minutes.

MARSHMALLOW BALLS

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I found this recipe among the collection and thought it sounded like something kids would like – marshmallows are always a winner. We decided to try it out to see what it tasted like. My daughter made them up and reports back that her girls loved them, but she found them quite bland. Mum must have thought that also, because she changed the biscuits from Digestives to Granitas, which have a bit more texture and flavour. My daughter thinks using Chocolate Ripple biscuits would be a good way to add extra flavour for adults. We’ll try that next time.

Marshmallow Balls PS

MARSHMALLOW BALLS

  • 1 tin condensed milk
  • 125g butter, melted
  • 1 packet Granita biscuits (or Chocolate Ripple) – finely crushed
  • 1 cup coconut
  • Marshmallows

Mix the milk, butter, biscuits & coconut together. Break into pieces and roll into a ball, flatten out and wrap mixture around a marshmallow. Refrigerate until set.

PIKELETS

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An old favourite, but still good today topped with jam and cream. I think this recipe varies from current ones by the use of sour milk. Sour milk was made by taking fresh milk, adding vinegar or lemon juice and standing in a warm place until it soured. Mum always used sour milk when she made banana cake and it gave it a great taste.

Piklets cropped

PIKELETS

  • 1 cup Self Raising flour
  • Pinch salt
  • ½ teaspoon bi-carb soda
  • 3 tablespoons sugar
  • 1 egg
  • ½ cup sour milk (or fresh milk soured with 1 teaspoon vinegar)
  • 1 dessertspoon melted butter

Sift dry ingredients, add sugar, beat milk and egg together and mix into dry ingredients, add melted butter. Heat a frypan and brush with a little extra melted butter, drop tablespoons of the mixture into the pan and cook until bubbles appear on the surface. Turn and cook on other side.

NOUGAT SLICE

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Mum’s sisters all worked in dressmaking before they married, but Mum, just to be different, worked in a bookbinding business. Doreen was one of her friends there so I think this recipe originates from the 1940s. It’s obviously before packet mixed fruit, which is a much easier alternative now. The addition of dates and apricots would add a bit of extra flavour though.

Nougat Slice cropped

NOUGAT SLICE

  • 125g butter, melted
  • 1 heaped cup Self Raising Flour
  • Pinch of salt
  • 155g castor sugar
  • 1 cup coconut
  • 1 cup mixed fruit (½ cup mixed fruit, some dates & dried apricots & cherries) cut finely
  • Walnuts or almonds
  • 1 egg, beaten
  • Almond essence

Melt the butter and put aside to cool. Sift flour, salt and sugar together and put in a basin, add coconut, mixed fruit & nuts. Add beaten egg to melted butter and then mix into dry ingredients with some almond essence. Press into slice tin and bake 20 mins at 190°C. Ice when cold (you could use vanilla or chocolate icing and sprinkle with coconut, if desired).

MERINGUES

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This recipe only makes a small quantity and I think Mum used it to make individual meringues that she then topped with some whipped cream and a strawberry. She would have served them at afternoon tea or supper.

Merangues cropped

MERINGUES

  • 1 egg white
  • 1 cup white sugar
  • 1 teaspoon vanilla essence
  • ½ teaspoon baking powder
  • 1 teaspoon white vinegar
  • 2 tablespoons boiling water

Whip the egg white until firm, add sugar a tablespoon at a time until combined. Fold in vanilla essence, baking powder, vinegar and water. Place teaspoonfuls on a flat tray covered in baking paper and cook at 190°C for 1 hour. Turn off heat and leave to cool in oven.

MENA’S BOILED FRUIT CAKE

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This more of a fruit slice than a traditional fruit cake. The fresh fruit makes it quite moist and it’s nice sliced and buttered.

Mena's Boiled Fruit Cake cropped

MENA’S BOILED FRUIT CAKE

  • ½ carton margarine
  • 1 cup water
  • 1 cup sugar
  • 1 packet mixed fruit
  • 2 oranges
  • 2 ripe bananas
  • 2 apples
  • Cherries & nuts (walnuts, pecans)
  • 2 eggs, beaten
  • 3 cups self raising flour
  • 1 heaped teaspoon nutmeg
  • 1 heaped teaspoon cinnamon

Put the margarine, water, sugar and mixed fruit into a saucepan and boil. Set aside to cool. Squeeze 2 oranges, save juice, finely dice peel and add to saucepan. Mash 2 bananas, grate 2 apples, add to saucepan with cherries and nuts. When cool add orange juice and 2 eggs, then sifted flour & spices. Bake 160°C for ¾ hour in 3 small loaf tins.

RICE BUBBLE SLICE

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I’m not sure who E. Lacy was, but I’m glad Mum got this recipe from her. This slice is easy to make and a hit with the kids.

Rice Bubble Slice

RICE BUBBLE SLICE (E. LACY)

  • 3 Mars bars
  • 3 cups rice bubbles
  • 90g butter

Melt the butter and Mars bars in a saucepan, add rice bubbles. Combine well. Pour into slice tray and smooth down firmly. Put in fridge to set. Cut into fingers to serve.