Cranberry and White Chocolate Chip Biscuits

With winter just around the corner, I couldn't think of anything more fitting than spending the afternoon baking. I have been meaning to try this recipe for a while and I was very pleased with the result. They were such a hit that after only baking them yesterday, there is 1 left. I made sure I shared them around otherwise I would have eaten them all myself. 

Monte Carlos

Time for some more sweet treats. Made by my gorgeous girlfriend, these are the most amazing Monte Carlo biscuits- yes like the old school biscuit we all know and love! But I must say- these are far better.

You will need:
For the biscuit-
- 185g butter, softened
- 1 tsp vanilla essence
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 1/4 cups self raising flour
- 3/4 cup plain flour
- 1/2 cup desiccated coconut
- 1/4 cup raspberry jam, strawberry is also very delicious


For the cream-
- 60g butter
- 1/2 tsp vanilla essence
- 3/4 cup icing sugar
- 2 tsp milk


How to create:
- Preheat oven to 180 degrees
- Beat butter, vanilla essence, sugar and egg in a small bowl with electric mixer until smooth
- Transfer mixture to a large bowl and stir in sifted flours and coconut in two batches
- Roll rounded teaspoons of mixture into oval shapes and place about 2.5cm apart on a  baking tray lined with baking paper
- Flatten slightly and press with a fork to leave a slight pattern
- Bake in the oven for about 12 minutes
- To make cream filling, beat butter, vanilla and sifted icing sugar in a small bowl with an electric mixer until light and fluffy, then beat in milk 9make note- this makes a far bit)
- To put together, spread some jam on biscuit, cream filling on the other and then sandwich together, repeat until all biscuits are gone

Strawberry Delights

Over the Christmas Holidays I was fortunate enough to experience the wonderous 'Debbie Mellett' Strawberry Jam.
This Jam- although made in a microwave is, to say the least, the most amazing jam ever!! The strawberries picked fresh and warm from the veggie garden and with a careful watch of the eye, sticky, sweet jam is created in minutes.


I was in the mood to do some baking last week and decided to use a good old recipe from none other than 'Frankie' magazine.
Basic Almond Jam Drop Biscuits were the way to go. Thank-You Frankie!!

Almond Drops with home-made Jam.


80g soft butter
80g caster sugar
2 tbsp milk
finely grated zest of a lemon
1/2 tsp vanilla paste
1/2 cup almond meal
1/2 cup plain flour
1/2 cup custard powder
1/2 tsp baking powder
jam of your choice


Cream the butter and sugar until nice and fluffy.
Add the milk, zest and vanilla and beat again.
Add the ground almonds, then sift the flour, custard powder and baking powder into the bowl.
Stir gently until all is well combined.
Cover the bowl and put in the fridge for 15 minutes (the mixture will be quite sticky)
Preheat the oven to 180 degrees.
Take the mixture out and roll teaspoonfuls into balls and place on a tray, leaving room to spread.
Using your thumb of base of a wooden spoon make a dent into the centre to add the jam to.
Add about 1/4 - 1/2 tsp jam into each biscuit.
place tray into fridge for about 10 mins.
Once the time is up, place the tray into the oven and bake for approximately 10 mins or until slightly golden, then remove and place on a wire rack to cool.
Let them cool before eating as the jam is like lava.
Makes about 24.