Anzac biscuits


Who doesn’t love the good old Anzac Biscuit! For those who don’t know, Anzac biscuits are named after the Australian and New Zealand Army Corps (ANZAC), and made and sent to the ANZAC soldiers during World War I. Apparently, the biscuits were sent by the wives to soldiers, as the ingredients gave the biscuits a good shelf life and travelled well. Here’s another fun fact: The term ANZAC is lawfully protected, but people can use the term ‘Anzac biscuits’, as long as they remain pretty much true to the original recipe and never called cookies when being sold or referred to!! (That’s kinda impressive!)**

So there you go, a bit of a history/legal lesson about these lovely bickies!

These are so easy and my favourite part is only having one bowl, and not having to get the mixer out! (as much as I love it is a pain to clean afterwards!!). I added a bit more dry ingredients to get the consistency right, and reduced the amount of sugar in my version, I think these are pretty sweet already and no one who tried them even noticed 🙂

Anzac Biscuits

Recipe Adapted from The Australian Women’s Weekly The Country Table and all my other Anzac biscuit recipes in my recipe books at home, it’s is fairly universal!!!
1 cup rolled oats 
1 cup plain flour + 1 tbsp
3/4 cup brown sugar
1/2 cup desiccated coconut + 1 tbsp
125g butter
2 tbsp golden syrup
1 tbsp water
1/2 tsp bicarbonate of soda
Preheat over to 160C.
Place oats, flour, coconut and sugar in a bowl and combine. Next, place the butter, golden syrup and water in a saucepan over low-medium heat and stir occassionally until melted and combined.
Add soda to the melted mixture and stir. Combine wet and dry ingredients in the bowl.
Roll tablespoons of dough into balls and slightly flatten. Bake for about 15-20 mins (15 if you want them a bit chewier!!). Leave on trays to cool, then eat!!!
Makes about 20 (but it just depends, I hate saying how many it makes, it never makes how many a recipe says!!!).

Eat, share and enjoy,

Kirra xo
** Reference:

Pastry Parcels with Nutella, Raspberries and Apple


It was Australia Day here yesterday and I had the pleasure of spending it with one of my best friends. We made sausage rolls  and then with the leftover pastry we got thinking and decided we would make dessert! Firstly, we thought apple and cinnamon… then I discovered the jar of Nutella in the cupboard… and then the rapsberries in the freezer. Yum. They are super easy to make, no measurements required , and you could quite possibly put whatever you want in these ‘parcels’. Best idea ever!

You will need…

Puff pastry sheets
Apple (cored and diced)
1 whisked egg, to glaze pastry
Cut pastry sheets into 4 quarters and spread a generous dollop of nutella into the middle of each square.
Sprinkle raspberries and apple onto the nutella, forming little mounds in the middle (this helps when folding the pastry, and keeps the ingredients inside).
Fold the corners of the pastry into the middle, pinch the openings to seal the parcels.
Glaze with egg using a pastry brush, and sprinkle with cinnamon and sugar (as desired) and prick with a fork on top.
Bake on high in the oven until golden, crispy and puffed.
Can be enjoyed on it’s own or with ice cream/cream.
Eat, share and enjoy,
Kirra xo