Life has been hectic but it has slowed down recently! For those who are wondering, I (after 15 months, on and off) have finally moved on from my job in the city. No, I am not quitting to be a full time baker just yet! However, it has been a very long time coming...

So I am fortunate enough to have a couple of weeks off before starting my new job in Nth Sydney.   And even more fortunate to be jet-setting domestically with my first stop in Far North Tropical Queensland... Cairns!

It was more RnR for me - literally slept my days away, ate fresh seafood and walked on the beach, sampled their local produce and explored their markets. However, I did also spend some time with some pretty special family friends. And learnt how to make these little gems!

We joked about the name of these biscuits but I suppose it is along the lines of a brownie or a blondie. These are called Afghans! And they're pretty addictive. They're a cross between an adult version of "chocolate crackles" and an afternoon pick-me-up. YUM.

Afghans

Makes 30

Ingredients:

Biscuits

250 g butter, softened

½ C brown sugar

2 ¼ C plain flour

4 T cocoa

1 t baking powder

3 C cornflakes

Icing

3 T water

3 T sugar

50 g butter

1 ½ C icing sugar

30 walnut halves

Method

1.      Preheat oven to 150 degrees and line 2 baking trays with baking paper.

2.      Cream the brown sugar and butter until fluffy.

3.      Sift in flour, cocoa and baking powder and mix until combined.

4.      Add in cornflakes and gently combine until a dough forms. Be careful not to crush all the cornflakes.

5.      Form heaped teaspoons of mixture into balls and flatten gently with your palm to look like a thick disc.

6.      Bake in preheated oven for 15 minutes or until lightly golden brown on the edges.

7.      To make the icing, melt the water, sugar and butter in a small saucepan until it thickens slightly.

8.      Sift icing sugar and cocoa into a clean bowl and add syrup whilst continually stirring. You should get a glossy icing mixture.

9.      Remove cookies from oven and dollop a teaspoon of icing on top of each whilst still warm. Finish with a walnut half on the top. Cool and serve. 

I've sort of realised that mine isn't your conventional blog. I don't have step-by-step photos of my products (I'm not the world's greatest photographer!) I sometimes have recipes, more recently I don't and to be honest, I could probably give this corner some more time from my day! But I am one busy busy girl and I get to things when I can. Feel free to kick me up the backside if there's anything in the baking world I can help with.

Having said that, here's our latest project from the weekend. Exactly a month late for ANZAC day! Golden, crunchy and chewy at the same time. These were a steal and one of the best batches of ANZACs we've ever made... it might've been the white chocolate and pawpaw we added!

ANZAC Biscuits
Makes 24

Ingredients:
1 C flour, sifted
1 C oats
1 C desiccated coconut
1/2 C white sugar (more if you like them sweeter)
125 g butter, melted
1 t baking soda
2 T hot water
2 T golden syrup

Method:
1. Line baking tray with grease proof paper and preheat a fan-forced oven to 150 degrees C.
2. Combine your dry ingredients in a large bowl.
3. Mix together baking soda, water and golden syrup in a bowl. Add to melted butter.
4. Slowly incorporate butter mixture into dry ingredients and mix until well combined.
5. Roll tablespoons of mixture into balls and place 5 cm apart on baking tray. You should fit about 8 to 10 cookies on one medium tray.
6. Bake in preheated oven for 15-18 minutes or until golden. Remove from oven and allow to cool on tray.

We've done a number of variations with this recipe. It's quite easy to substitute some of the coconut and oats for a variety of other ingredients such as currants, cranberries, chocolate chips, dried fruit, nuts etc. Make your own gourmet biscuits by drizzling dark chocolate on top and adding macadamias to the mixture! A definite crowd pleaser...

With a rainbow filled surprise in the middle!

Rainbows and ponies.

Funny thing is, it's for a 31 year old... not exactly a child!!!

Say hello to Earl Grey, Meyer Lemon and Bounty Coconut!