New recipes

Dessert Australian biscuits ANZAC

Dessert Australian biscuits ANZAC

A recipe for homemade oatmeal cookies, ideal in the morning for breakfast or during the day for a snack.
They were apparently born in Scotland, and from there were taken over by emigrants from Australia and New Zealand. However, they became famous in the First World War, when they were part of the ration of soldiers who made up the expeditionary military corps from Australia and New Zealand, a corps that initially fought in the Battle of Gallipoli.
Hence their name - Anzac, short for the Australian and New Zealand Army Corps. There is even a small rivalry over the paternity of these biscuits between New Zealand and Australia, both claiming primacy.

  • 140 g of flour
  • 120 g of sugar
  • 60 g of powdered coconut
  • 100 g of oatmeal
  • 20 g of hot water
  • 1 teaspoon lemon juice
  • 2 tablespoons sugar syrup (I put 40g of maple syrup)
  • ½ teaspoon baking soda
  • 125 g of butter

Servings: 8

Preparation time: less than 30 minutes

HOW TO PREPARE ANZAC Australian Biscuit Dessert Recipe:

Mix flour, sugar, coconut and oatmeal.

Melt the butter, water and syrup.

Pour the cooled mixture over the flour, add the baking soda quenched with lemon juice.


Make dough balls the size of a walnut.

Lightly flatten them and place them on a tray covered with baking sheet or silicone.

Bake for 15 minutes in the oven at 180 ° C.

The biscuits must be colored and golden on the edges.

Put them to cool on a grill, they will become crispy and keep very well in a metal box.

Anzac Cookies & # 8211 Oatmeal Cookies

Nowadays served during the Anzac Day (25th April) in Australia and New Zealand, Anzac cookies are said to have been shipped to the ANZAC soldiers (Australian and New Zealand Army Corps) by their wives or mothers during the war because the cookies could last for weeks without spoiling. Moreover, they were fairly cheap to make, filling and nutritious, just what a soldier needed for an energy boost. True or not, it & # 8217s this piece of history that makes these cookies so special. And beyond that, it & # 8217s their amazing taste, crumbly bite and chewy texture that made me bake them.

Truth to be told, this is my third try at Anzac cookies & # 8211 the first two were different recipes and a total fail. I would have given up on them if they didn't have one of my favorite cookie ingredients & # 8211 oats. I don't normally eat oats in cereals or otherwise, but I love them in cookies and a boost of fibers in a diet is always welcomed, isn't it ?! Especially when it comes from such a delicious source as these cookies!

Dessert Australian biscuits ANZAC - Recipes

A recipe for salted cake that I adapted into a gratin shape (20/25 cm) to get an appetizer cut into portions like a cake. Try a healthy recipe cooked in the oven that children will also like, a good opportunity to make them eat vegetables.

Practical and delicious this dish.
The Spanish chorizo ​​sausage brings a spicy note attenuated by the smoothness of the feta cheese and the softness of the zucchini.

Ingredient:for 6-8 people
3 eggs
2 small pumpkins
12 cl of warm milk
1/2 pack of baking powder
10 cl olive oil
60 g of feta cheese
80 g of chorizo ​​sausage
2 coats of grated cheese
1/4 red pepper
175 g of flour
salt pepper

Method of preparation:

Preheat the oven to 180 ° C.

In a bowl or bowl of the robot, mix the flour with the baking powder and gradually add the eggs.

Mix well and gradually add the milk and oil.

Wash and cut the zucchini into cubes.
Add them to the previous composition, add the grated cheese, the chopped pepper, the finely chopped sausage.

Stir in dried thyme, salt and pepper.

Pour in greased form and bake for 35-40 minutes.

Allow to cool before cutting into portions and serving.

Good appetite .

2. Wrong press on pos

After you have filled the pos only halfway, regardless of whether you put whipped cream or biscuit dough in it, you have to hold the pos in the top with the dominant hand and in the bottom, above the top, just direct it. Of course, before all this, the pos must be twisted well at the end, to prevent the composition from coming out.
Many make mistakes when they put pressure in the middle of the pose, the composition goes in both directions and they do not even get the desired effect.
So: the pressure is put on the top of the pose, with the dominant hand, and with the other hand you only direct the pose.

Gluten Free Cookies

1. Mix flour, sugar, baking powder and a pinch of salt in a bowl.

2. Using your fingertips, incorporate the butter into the flour mixture. Make a hole in the center of the mixture. Add sour cream and mineral water. Mix well until all ingredients are incorporated. Transfer to a work surface and knead lightly. Spread the dough to a thickness of 2 cm. Using a mouthful of glass, cut the dough into 12 round biscuits.

3. Preheat the oven to 200C. Place the biscuits on a lightly greased baking sheet. Brush with milk. Bake for 20 minutes or until golden. Serve with jam and whipped cream.

You have to see it too.

  • 150 grams of flour
  • 100 grams of oatmeal
  • 100 grams of sugar
  • 150 grams of coconut
  • 20 ml maple syrup
  • 150 grams of butter
  • 2 grams of baking soda.

In a bowl, mix the flour with the oatmeal, sugar and coconut. Heat the maple syrup with butter in a pan. Leave on the fire until the butter melts completely.

In a glass, mix baking soda with 2 teaspoons of water. Then add the mixture over the maple syrup.

Then add this composition over the flour and mix well until everything is well combined.

From this dough form balls that you place on a tray lined with baking paper. Then slowly press each ball.

Ricciarelli Biscuits With Strawberries

1. Preheat the oven to 160C. Place the almonds on a baking sheet and leave in the oven for 4-5 minutes, then cool.

2. Put the almonds and orange peel in a chopper and grind until the mixture becomes homogeneous, but coarse. Add half of the powdered sugar.

3. Beat the egg whites until firm, then gradually add the remaining powdered sugar. Add the almond and strawberry mixture to the meringue.

4. Using 2 teaspoons, divide the mixture into ovals and place in a tray lined with baking paper, leaving room to stretch a little. Lightly powder with powdered sugar and bake for 12-15 minutes, until golden, but still fluffy in the center. Allow to cool, then powder with powdered sugar before serving.

You have to see it too.

Friday, January 26, 2018

Oatmeal and dried mango biscuits

140 g of flour
100 g of sugar
80 g of ground hazelnuts
100 g of oatmeal
60 g dried mango
20 g of hot water
80 g chocolate flakes
1 teaspoon lemon juice
& # 189 teaspoon baking soda
140 g of butter

Method of preparation:

Mix flour, sugar, ground hazelnuts, and oatmeal.
Cut the dried mango into pieces.
Melt the butter with water and add the chopped mango. Let cool for a few minutes.

Pour the cooled mixture over the flour, add the baking soda quenched with lemon juice, chocolate flakes.

Make dough bubbles the size of a walnut.

Lightly flatten them and place them on a tray covered with baking sheet or silicone.

Bake for 15-20 minutes in a preheated oven at 180 ° C.
Put them to cool on a grill, they will become crispy and keep very well in a metal box.

Good cookie!

Momofuku cake with raspberries and lemon

Ever since Cristina Tosi replaced Joe Bastianich at Masterchef USA, I have been very fond of her and her style of making cakes, although I was familiar with her recipes even before that. Somehow, Momofuku cake recipes had spread to the world of bloggers as complex, complicated, hard-to-make recipes.

Cruffins & # 8211 Ingredient (8 pieces)

  • 300 g flour
  • 50 g soft butter (for dough)
  • 60 g fine vanilla caster sugar + 1 teaspoon yeast sugar
  • 160 g butter at room temperature (for spreading sheets)
  • 130-150 ml of water
  • 7 g fresh yeast / 3 g dehydrated yeast
  • 3 g salt
  • 1 teaspoon cinnamon

Cruffins & # 8211 Preparation

  • We put the flour in a large bowl. Rub the fresh yeast with a teaspoon of sugar, then mix it with 130 ml of slightly warm water (be careful, the water should not be hot or cold. The temperature should be somewhere around 35-36 ° C). If we use dehydrated yeast, we mix it with flour directly, without dissolving it in water or mixing it with sugar.
  • Put the water mixed with the yeast and sugar in the center of the flour and mix until the dough becomes thick. Add salt and knead until incorporated into the dough. At this point, the consistency of the dough should be quite compact and hard. Only if the dough is very very hard, add about 10-20 ml of warm water.
  • Now gradually add the 50 g of soft butter and knead until you get an elastic and homogeneous dough (about 10 -15 minutes).
  • Cover the dough with food-grade plastic wrap and let it rise in a warm place for about 45-50 minutes, no more.
  • After 45 minutes, turn the dough over on the work table, powdered with flour, and divide it into four equal pieces. Separately, mix the butter until you get a fine and homogeneous cream. Divide the butter cream into two equal portions and add in one of them 1 teaspoon grated cinnamon.
  • Flatten the first piece of dough a little and powder it on both sides with a little flour. We pass the piece of dough through the pasta machine, as follows: we pass the dough twice through the machine set at number 2, then we pass it once through the machine set at number 4, once at number 5 and we stop. Cut the dough sheet into two equal pieces and then pass each piece through the machine set to number 8.

  • We put the two sheets, obtained from the first piece of dough, one next to the other, on the work surface powdered with flour. Grease each sheet with the same amount of butter (we can use butter cream or cinnamon cream and butter. It is important to use approximately the same amount of butter on both sheets). We roll the first sheet, lengthwise.

  • Then place the roll obtained on one of the short ends of the remaining sheet of dough (the second sheet must also be greased, do not forget that.) Roll the roll in the second sheet of dough.

  • Cut the roll obtained in two lengthwise, then roll each piece in a spiral. When forming the spirals, we make sure that the cut part is on the outside. In this way, the sheets will be well delimited and visible after baking.

  • We proceed in this way with the other 3 remaining pieces of dough.
  • We put the 8 spirals in a non-stick muffin form, ungreased, cover it with a cotton cloth and let our cruffins leaven until it doubles in volume (about 2 hours).

  • Bake them in the preheated oven at 200 ° C, for about 20-25 minutes, on the second stage, from bottom to top, traditional function (heat from both bottom and top).
  • When they are evenly browned, turn off the oven, remove from the pan and let them cool on a grill.

Cruffins recipe summary

The preparation can seem a bit complicated, especially for beginners, so I will explain it briefly, in steps, so that it is well understood by everyone.