Recipe Mama

Almond Oat Cookies February 7, 2012

Filed under: biscuits — obsidian @ 12:15 am
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This recipe started off as the cowgirl cookies recipe that I had to modify to get it to fit into smaller pasta sauce jars I had so I could give them as xmas gifts… then I decided to try replacing some flour with almond meal and tweaking it a bit more.


1/2 cup almond meal *
1/2 cup wholemeal SR flour
1/2 cup rolled oats
1/2 cup choc chips
1/2 cup shredded coconut (or use 1/4 cup desiccated)
1/2 cup butter (melted)
1/4 cup raw sugar
1 egg
1tsp vanilla essence
1/2 tsp cinnamon
About 2tb ground linseeds (which you can leave out)

Mix together, roll into balls, flatten out to about 1cm thick (they won’t really rise much) and bake at 180ºC for 15-20 mins.

* You can use 1 cup of SR flour instead of half flour and half almond meal, but you may need to add a little more melted butter, as the flour makes the mixture dryer than using almond meal.

You could leave out the choc chips or use sultanas instead. I sometimes also add about 1/4 cup of chopped walnuts too.


Gift idea – Cookie Mix in a Jar August 29, 2009

Filed under: biscuits — obsidian @ 12:04 pm

Savoury Crackers (Biscuits) June 14, 2009


I made these crackers by adding multigrain mix (linseed, oats, rye, cornmeal etc.) that I bought from a store selling breadmaking supplies… to a cracker recipe I found in a magazine (torn out and stuck in my recipe book, so I don’t know where it was from).   This made a tasty multigrain cracker, which I felt was more wholesome, but you can make it without this.

1 cup wholemeal SR flour
Pinch Salt
3 tb butter
1/3 cup grated cheese
1 tb dried chives (or other herbs)
¼ cup water

¼ cup multigrain mixture (or linseeds, bran flakes etc.)
dash of water extra

1). Put the flour and salt into a large bowl, and rub in the butter.
2). Mix in the cheese, chives and any additional grains.
3). Make a well in the centre, and add in the water. If you have added extra grains, you may need to add a little more water to make the mixture come together into a dough-like consistency (it should be fairly dry not sticky).
4). Knead until mixture has come together and is smooth.
5). Turn out onto a floured surface, and roll out as thin as you can, to about 2-3mm thick. Use cookie cutters (or cut squares with a knife) to cut shapes out and lay them on a greased or lined baking tray.
6). Brush the tops with milk, and bake in a preheated oven at 200ºC for 10 minutes, or until they are golden brown (mine in the image above were probably a touch overcooked).

Allow to cool completely before putting in an airtight container.

The dough can be a bit hard to work with, so thin and it’s a bit delicate……so click the “more” for my guide to working with it.



Spiced (Chai) Sultana Scrolls April 20, 2009

Filed under: biscuits,Cakes — obsidian @ 7:13 am
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1 cup wholemeal SR flour
1 cup white SR flour
2tb sugar
1/2 cup Butter (Softened)
1/2 to 1 cup sultanas
3/4 cup milk
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground cardamon



Mix together the ingredients in a bowl. Turn out onto floured board and knead. break dough into 4 pieces. Take each piece and press it into a rectangle (about 1cm thick). Roll the dough from one end. Cut the scroll in half, and place with cut side down onto a baking tray. Leave about 2cm between each if you want them to just touch, closer if you want them to form one large “pull apart”, or about 3cm apart if you want them to be separate. Brush lightly with milk and bake at about 180 until going golden on top and sound hollow to tap. Cover with a teatowel to keep them soft (I line a large serving bowl with a teatowel, slide the hot scrolls into this straight from the oven and put a teatowel on top) Best eaten while still warm (can be microwaved to heat them up)


Rolling instructions (with pictures) below: (more…)


Cinnamon, Cardamon and Sultana Scones January 4, 2009

Filed under: biscuits,Cakes — obsidian @ 9:05 am
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A recipe I was experimenting with to make something like a biscuit that had no egg in it (I have a friend who can’t have egg). It actually turned out nice – like a thick biscuit

2 cups self raising flour
1/8c butter
3/4c milk
1 teaspoon cinnamon
1 teaspoon (finely) ground cardamon
handful of sultanas (you could use raisins)

1). Sieve the dry stuff into a bowl and rub in the butter until it does the breadcrumb thing.
2). Add the sultanas and milk… mix into a dough
3). Roll out onto a floured surface and use a sharp cookie cutter to cut out your desired shapes. Put on a greased baking tray. brush the tops with milk.
4). Bake for 15 mins.


Rosewater Cookies

Filed under: biscuits — obsidian @ 8:19 am

1 cup sugar
1/2 cup butter
1 egg yolk
1 1/2 tsp vanilla
1 1/2 tsp lemon extract
1/2 tsp baking soda
1/2 cup sour cream
1 1/2 tsp rose water
1/8 tsp salt
3 cup flour

1). Cream butter and sugar, beat egg and add this,vanilla and lemon. Mix the baking soda and sour cream together, add this to the mixture, with the rose water. Sift the salt and flour and mix this into the mixture.
2). Turn out on floured board, roll out into a sheet and cut biscuits out with a cookie cutter. Lay on a baking paper lined tray.
3). Bake at 160C for 15 to 20 minutes.



Lavender Cookies with Rose Water Icing

Filed under: biscuits — obsidian @ 7:40 am

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon crushed food-grade lavender*
1 1/2 cups plain flour
2 teaspoons baking powder

2 cups icing sugar
5 1/2 teaspoons water
6 1/2 teaspoons rose water

1). Cream the butter and sugar, add the eggs and beat well.
2). Add lavender, flour and baking powder.
3). Spoon out onto a baking paper lined tray, and bake at 190C for 10 mins.
4). Combine the icing ingredients together, and ice the biscuits after they have cooled.

* Be careful where you get the lavender from, do not use that which is packaged for pot purri as it may contain fragrant oils or be handled in unsanitary conditions.