Monday, November 12, 2007

Brown Sugar Biscuits


These now compete with the jam drops as favourite biscuit. I strongly recommend splurging on some Billingtons molasses cane sugar. Whilst brown sugar will work, this stuff has the most incredible smell and flavour, and because it is prone to lumpiness, the biscuits have tiny nuggets of sugar that give them a great texture.

Like the jam drops these are well suited to the assistance of a small child. Bizarrely today Hannah declined to help (or even lick the bowl once I'd finished), explaining that as she was a fairy, she was allergic to home-made food and could only eat honey, borek and pizza. It struck me that she never eats bought sweet things (apart from a small amount of confectionery) as there is almost nothing that is safe. The one thing I've encountered (and I should send them a big thank you card) is at Mediterranean Wholesalers, a massive Italian supermarket in Brunswick, which has a cafe with food baked on the premises - wonderously they have a egg and nut free jam biscuit.

125g butter, at room temperature (ie quite soft)
1 tsp vanilla essence
1/2 cup dark brown sugar or molasses cane sugar
1 tbs golden syrup or maple syrup
1 1/4 cups self raising flour
1 - 2 tbs water, if needed

Cream the butter, vanilla, sugar and honey until light and creamy. (I use an electric hand-held beater here (a Bamix) which still leaves little lumps of sugar just as desired). Mix in flour and enough water, if required to make a dough. (If the butter is soft enough there is no need for water).

Roll mixture into balls (approximately 1 tablespoon of mixture per ball), and place on greased or baking paper lined tray. Flatten balls slightly with palm of hand, then use a fork to make decorative indentations.

Bake at 150 degrees C for 30 minutes or until firm.

6 Comments:

Blogger kitchen hand said...

Sounds good, we'll try it for ours.

I'm about to visit Mediterranean W/salers for the annual Christmas gift search; you can do everything in one trip - organic products for the health nuts, Italian wine and liqueurs for the drinkers, food, trinkets and nougat bars for everyone else.

5:00 pm  
Blogger din said...

What an excellent idea. I recently discovered they have the best priced pasta machines in Melbourne. It surely is a very fine store.

10:25 pm  
Anonymous Anonymous said...

We tried these last night. I was surprised that they had a carmelized / butterscotch flavor, which I love! My 3-year old (nut and egg allergic) daughter likes them too, and asked for them at breakfast!

6:32 am  
Anonymous Anonymous said...

awww the biscuits were yummy,i was hungry for biscuits but was gutted to find we had no eggs left! which is why this recipe was awesome! then i found i didnt have any maple or golden syrup so substituted with 2tbsp lumps of honey! delicious! i was already eating my heart out with the dough but the biscuits were just as good!

1:11 pm  
Anonymous Anonymous said...

Thanks so much for posting this delicious receipe!! I'm allergic to eggs and it was great to find some receipes without egg in them!
As for the biscuits...well what can I say, they were delicious!!

3:54 pm  
Blogger Hedgecutter said...

These turned out great! Being in the UK I had to do some guess work with the 'cup' measurements and as it happens then had to add a fair amount more flour to make my mixture more dough-like. Turned out great in the end.. like other posters, I found myself without eggs and stumbled upon your page - glad I did :o)

4:34 am  

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