ANZAC BISCUITS

At the retirement village where Mum now lives they hold an Anzac Day ceremony every year. The residents plan and conduct the service themselves and it is very moving to see men and women who lived through the war years gather to commemorate the day. Morning tea is served after the ceremony and along with tea and coffee are plates of Anzac biscuits baked by the residents. I always thought that all Anzac biscuits were the same, but have now learned that everyone has their own way of baking them. I found this clipping in Mum’s collection and I like the extra instructions for Chewy Anzacs at the bottom – you can tell by the stains that this is a recipe well used by Mum.

Anzac Biscuits

ORANGE CRISP BISCUITS

These biscuits are a little unusual as they use jelly crystals in place of sugar. The original recipe has orange flavoured jelly, but I’m sure you could use other flavours successfully. I top them off with a chocolate button just to add an extra kick.

Final

ORANGE CRISP BISCUITS

  • 125g butter
  • 1 packet orange jelly crystals
  • 30g sugar
  • 1 egg
  • 60g coconut
  • 60g ground rice
  • 125g plain flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • Chocolate buttons

Cream butter with jelly crystals and sugar. Add beaten egg and the dry ingredients previously mixed together. Place in small spoonfuls on a tray lined with baking paper and bake 15-20 minutes at 180ºC.

JAM DROPS

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.

CARAMEL CORNFLAKE BISCUITS

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

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.