Classic Caramel Slice

The classic “best-ever” caramel slice. This is the tried and tested Nestle version that everyone knows and loves. And I certainly love it!

1 cup plain flour

½ cup brown sugar

½ cup desiccated coconut

125g butter, melted

100g butter, extra

2 x 395g cans sweetened condensed milk

1/3 cup golden syrup

200g dark chocolate

1 tbsp vegetable oil

Preheat oven to 180’C. Lightly grease and line a 18cm x 28cm lamington pan and then line with baking paper. In a bowl combine flour, sugar and coconut, add melted butter and mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool. Place extra butter, sweetened condensed milk and syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until golden. Cool. Combine chocolate and vegetable oil in a small saucepan and stir until melted and smooth. Pour over slice. Chill until set, cut into squares, makes between 16 and 25. Store in a container for up to a week in the fridge.

I love love love this slice. It isn’t as fancy or well flavoured as the salted caramel one I made a few weeks ago but its classic flavour and creamy filling have everything you are looking for in a caramel slice. The base is classic, simple and not too sweet or crumbly. I prefer to use eating chocolate for things like this rather than cooking chocolate because I eat the chocolate off the top of the slice before the rest but you can use cooking chocolate, it is cheaper. The only thing I would change about this recipe would to be cooking the caramel filling a little longer for a better caramel flavour.

This recipe says it makes 16 squares, I have said 25 but really it lasts a lot longer, it lasts about a week in our house, half went into work, 5 little squares went to my parents and the rest was eaten by Daniel and I in small pieces over the week, I think there is still a little bit left in the back of the fridge. It isn’t too sweet in small doses and the eating chocolate isn’t too bitter to enjoy every day until you finish it. You could cut the slice into smaller squares and use them as gifts, they would be lovely wrapped in cellophane or just in a nice small jar or box. I attempted to make a pattern in the top of the chocolate just after I poured it but unfortunately the glad wrap I used to cover it with before I put it in the fridge sank and stuck to the chocolate, ruining the pattern. It peeled off easily the next morning though.

If the salted caramel slice seemed to fancy and too hard, give this a go, then try the salted caramel one, you will be surprised at how easy such a delicious well loved slice can be.

Love Sonia

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Cupcake Hamburgers

These are the cutest little cupcakes and I knew as soon as I saw them that I had to make them for Daniel’s birthday. They are a cheating cake but the effort involved in assembly makes up for the fact that you use packet cakes.

 

1 packet of vanilla cupcakes (Greens or Betty Crocker both work well)

1 packet brownie mix (I used Betty Crocker reduced fat brownies)

1 tub pre made vanilla icing ( I used Duncan Hines)

Red, green and yellow food colouring

Sesame seeds

Other ingredients you need to make the packet mixes

Bake cupcakes as per instructions and cool completely. Brush the tops with milk and sprinkle with sesame seeds. Bake brownies as per instructions, in a larger tray than recommended or use less of the mixture so the brownie “patties” aren’t too thick. Cool brownies. Cut the base out of a cupcake liner and use this to cut around the brownies in a circular shape to make patty. Cut in half through the middle if they are too thick. Remove cupcake liners from the cupcakes and cut in half using a serrated knife. Divide the icing between 3 small bowls, about half a cup each for red and yellow and more for the green. Mix in approximately 10 drops of each food colouring and stir, adjust colour to suit your preference. Spoon icing into zip lock bags and seal, snip off a small amount from the corner of the bag. Place brownie disk onto base of cupcake, pipe a thin wiggly line of yellow icing around the edge of the brownie, followed by the same with the red icing. Then with the green icing, pipe a thicker line around the edge of the brownie and then squiggle some over the top of the brownie to help the top part of the “bun” stick. Stick the top of the bun on very carefully and place on serving plate or into container being careful not to touch the “sauce”.  Store in an airtight container for up to 5 days.

I absolutely loved these cupcakes, I think they are just so cute and would be perfect for a themed party. Daniel loved them, so did our colleagues at work. The cute size and their relative likeness to a real hamburger makes them all the more fun and exciting to eat. They have the usual packet cake mix flavour and the brownie mixture was surprisingly good. There was a lot of brownie left over that I brought into work and it was demolished in a couple of days. It is really hard to get the red colour to be red, mine was more of a dark pink, I used about 10 drops of red food colouring but it wouldn’t take.

These cupcakes would be ideal to bake with kids, providing an adult did all the cutting. The icing is easiest to use in zip lock bags but if you had lots of piping bags with small tips that would work well too. The tops of the cupcakes become sticky after a few days because of the milk that is brushed on the top, this doesn’t affect the taste at all, just results in messy fingers, so eat within 2 days if you want to avoid this. I highly recommend making these if you get the chance, the original “recipe” came from thecakemistress.com and she made sugar cookie fries to go with it, which would be great for a kids party or even an adults 50’s diner themed party.

 

Love Sonia

Iced Sugar Cookies

A beautiful basic cookie with yummy fancy icing!

 

230g reduced salt butter (room temperature)

180 pure icing sugar

1 egg (room temperature)

1 teaspoon vanilla extract

2 tsp baking powder

400g plain flour

 

Preheat oven to 200’C. In a large mixing bowl, cream together butter and sugar. Add the egg and vanilla. Mix well until combined. Sift the flour and backing powder together then add to the mixing bowl gradually. Mix well until a dough forms. Roll your dough on a floured surface. Cut into shapes using a cookie cutter, Place cut cookies on to a baking tray covered with baking paper and bake for 7 minutes until cookies appear dry but not browned. Makes approximately 24 cookies. Store in an airtight container.

 

Royal Icing for Cookies

 

500g pure icing sugar

30g Pavlova Magic (meringue powder, comes in an egg from dessert section in supermarket)

90ml water

Flavouring

Colouring

 

Sift icing sugar and meringue powder into a bowl. Add water. Mix using a hand or stand mixer on high until icing reaches a stiff consistency, add flavouring about half way through. Depending on desired consistency, add a little bit of water at a time to make a runnier mix. Separate mix into smaller bowls and colour, rememebering that the colour may change the texture. Also reserve a small amount of stiffer icing in case you need it for outlining. Store in an airtight container in the fridge for a couple of weeks.

 

I got this recipe from the facebook page for Latorta, a cake decorating store in Canberra. They do demonstrations twice a week, which I can’t get to because of work. Last week they did these amazing cookies and posted the pictures to facebook and I just had to try them out. The cookies are sweet, crumbly and very moreish. I found the dough really easy to work with, and I got 24 circles about 6mc in diameter and about 15 small hearts out of the remaining dough. I found cooking them without browning difficult in our oven but it has always been difficult to work with. I made up the full batch of royal icing and have used little bits at a time, a small amount tinted pink to practice with one the hearts and some bright blue  and plain white to cover the circle cookies with. I used the remaining to “paint” the cookies and I will kept the icing in the fridge for about a week after in case I got the icing bug.

 

Painting the cookies was incredibly hard, so hard I gave up after a few attempts and tried some other techniques. The painting is so pretty, it would be nice to make them for lots of different occasions, if only I had the skills to do it! I use gel colours for colouring the icing, it doesn’t change the texture too much. My favourite cookies ended up being the plain white ones with some stars and swirls and the blue and white stripes which I swirled with a tooth pick. I also made a name sake cookie with my blog name, but again my shaky hands don’t like to do pretty piping so it is a bit wobbly.

 

I would recommend making these to anyone who like fine crafts like cross stitch and sewing, it is the same kind of patience required with these cookies, so much so that Daniel decided to eat a plain cookie because the decorating was taking me too long. These cookies would be ideal for birthday parties and holiday celebrations or place cards at Christmas.

 

If you have the patience and the time, give these cookies a go. They really are very delicious once completed, and if you ask Daniel delicious plain as well.

 

My apologies for not posting for a couple of weeks, I have been on holidays and have a lot of blogging to catch up on, I hope to have it completed for you this week, stay tuned for glazed lemon biscuits, double layer sour cream chocolate cake and Daniel’s cheat birthday cake.

 

Love Sonia

Peanut Butter Brownies

Chocolate. Check. Peanut Butter. Check. Incredible, undoubtable flavour combination. Check. And before you read any further, my apologies for the lack of photos, some things don’t make it to photo stage they are just so tasty!

200g milk chocolate (I used half dark)

180g unsalted butter

1 cup firmly packed brown sugar

3 eggs, room temperature, lightly whisked

2 tablespoons cocoa powder

1 ¼ cups plain flour

2/3 cup crunchy or smooth peanut butter

2/3 cup milk chocolate bits

Preheat the oven to 160’C. Grease and line a slice tin, I used a 20cm x 20cm cake tin and it worked well, you can use up to a 19 x 26cm. In a saucepan melt together chocolate and butter until smooth. Stir in brown sugar and remove from heat. Quickly stir through eggs and sift flour and cocoa powder over the top of the chocolate mix and stir to combine. Pour half the batter into the cake tin and top with half teaspoons of the peanut butter. Then pour over the remaining batter. Top with chocolate bits and bake for 3 minutes. Remove from oven and using a flat bladed knife swirl the peanut butter through the batter. Return to the oven and bake for a further 30-45 minutes or until a skewer inserted comes out clean. Cool in the tin and then turn out onto a board and cut into 16-20 slices. Store in an airtight container.

I came across this recipe in a recipes+ magazine, it looked so easy and tasty I just had to give it a go. It was very easy to make and very easy to eat! I used crunchy peanut butter to add a bit of texture to the otherwise fairly smooth mixture. It took longer to cook than I had hoped but the texture of the final product was well worth the wait. It is fudgy and swirled with glossy peanut butter.

There was nothing really difficult about this, you just have to make sure that the eggs are room temperature when you put them into the hot chocolate mix so that they don’t shock into cooking, no one wants peanut butter scrambled eggs. I have altered the recipe a little bit to not put peanut butter on the top, peanut butter is really bitter when cooked so I left it all inside the batter so that it didn’t burn on the top. I also used half dark chocolate because I had less milk chocolate than I thought I did. It still turned out really well even with the substitutions.

For anyone that loves Reece’s Peanut Butter Cups, this is for you!

Love Sonia

Cheesecake Strawberries

The perfect two bite dessert, if you can stop at one that is!

2 punnets large strawberries

1 block Philadelphia cream cheese, softened

1/2 cup icing sugar, sifted

1 teaspoon vanilla extract

5 scotch finger biscuits (or other plain sweet biscuits) crushed

Wash and dry the strawberries. Remove the tops and make a small hole in the top for the cheesecake to go in. In a mixer beat the cream cheese until smooth then add the icing sugar and vanilla and combine until smooth. Taste the cheesecake to see if you want it any sweeter. Using a teaspoon, push the cheesecake filling into the top of the strawberries and smooth over the top. You can use a piping bag for this but I found a spoon easier. Press the top of the cheesecake into the biscuit crumbs and then they are ready to serve. Repeat with the remaining strawberries. If not serving immediately cover tightly with cling wrap and refrigerate until ready to use. 

I have been wanting to make these for a long time now. After reading lots of recipes, I just decided to combine what I though would be the best combination. This is beautiful, nice and sweet and the crumbs on top make it seem like the perfect cheesecake . I made 2 half batches one Thursday night and one Saturday night, both equally delicious. Somehow between Daniel and I we managed to eat the whole half batch each night, so don’t be under any impression that you can just have one and then put the rest in the fridge, because you can’t they are just way too delicious! 

This is just one of those recipes that you must must must try and because it is so quick it is perfect for weeknights. Enjoy!

Love Sonia

Salted Caramel and Chocolate Slice

The only way to describe this slice? Ohhhhh god! For more reason than one!

1 cup self raising flour

½ cup plain flour

100g macadamias, roasted, finely chopped

1 cup firmly packed brown sugar

175g unsalted butter, chopped

250g dark chocolate (70%), finely chopped

Caramel filling

2 tablespoons golden syrup

¼ cup firmly packed brown sugar

80g unsalted butter, chopped

3 x 359g cans sweetened condensed milk

2 teaspoons salt flakes, plus 1 teaspoon extra to scatter

Preheat the oven to 180’C. To make the slice base, place flours, nuts and sugar in a bowl. Using your fingertips, rub mixture together, breaking up any lumps of sugar. Melt 125g butter in a small pan or in the microwave until just melted, then stir into flour mixture to combine, Grease and line a 19cm x 30cm slice tin. Press mixture firmly and evenly over base, then bake for 20 minutes or until golden. Set aside to cool. To make caramel filling, place golden syrup and brown sugar in a saucepan then stir over a medium heat until combined. Bring to a simmer and cook for one minute or until bubbling, giving off steam and caramelised. Immediately add butter, salt and condensed milk, stir continuously for 5 minutes until thickened (do not allow to boil). Then spoon the caramel over the base. Bake for 15 minutes or until a darker golden. Cool. To make chocolate topping, place chocolate, remaining 50g butter and ¼ cup water in a heat proof bowl over a saucepan of simmering water, then stir until melted and smooth. Spread chocolate mixture over slice and scatter with extra salt, refrigerate for 30 minutes or until set. Cut into approximately 20 slices and serve.

I love caramel slice, so much so that I like to rate caramel slice. After having a poor to very poor caramel slice last week from a café in Fyshwick I was hanging out for a really delicious one. When my MasterChef magazine arrived I knew I was onto a winner. Salted caramel and chocolate slice, just what the doctor ordered! To make it even better the recipe is by my favourite contestant on MasterChef this year, Kylie. This recipe is easy enough to follow and provides such an amazing reward at the end.

Provided you don’t burn the caramel this recipe is really easy. It is just a little bit more special than an ordinary caramel slice because of the added salt in the caramel and macadamias in the base. The looks on the faces of those who are lucky enough to try your slice are priceless, the saltiness cuts through the sugary sweetness of the caramel and just works so well together. I so far have shared this slice with 5 people all of which had a very similar reaction of “ohhh this is amazing” somehow I don’t think it is my skills that warrant this reaction, rather the incredible flavour combination that is just so perfectly balanced.

The hardest part about making this slice for me, and hopefully not for you were the embarrassing events surrounding buying the ingredients for this slice. As if buying the amount of baking things I buy on a regular basis isn’t embarrassing enough, (with 3 tins of condensed milk, chocolate and sugar, it doesn’t look like I’m having a good day) I also had what shall be known as the supermarket incident of 2012. When scanning my groceries at the supermarket, which shall remain un-named in the hope that I can return there one day, the basket toppled from the basket shelf beside the scanner causing the milk to explode and gush 2 litres out over the floor, covering the rest of my groceries in milk and requiring 2 staff members, 2 rolls of paper towel and a spill kit to clean up. All while I had to stand there and wait because I had half a bag of groceries I needed to pay for and the other half were either covered in milk or smashed on the floor. A kind staff member replaced all the milky goods and eventually I was on my way a little more flustered than usual and really in need of a baking afternoon to calm down. This recipe provided the calm that I needed, stirring the caramel until it was a beautiful golden colour and it filled the afternoon until my darling Daniel came home and I could explain to him the mishaps of the day.

I took this slice into work and everyone loved it, feeling like slapping hands away from the container at times to preserve what was left of my new favourite slice, I gave in and let it be demolished. After all, that’s what the sneaky few slices in the fridge at home are for right!

Love Sonia

Rancell’s Ginger Snaps

Entrusted to me, this no longer secret family recipe has all the flavour of the Arnott’s Gingernut biscuits without the teeth breaking hardness and with all the added joy of home baked biscuits.

125g butter

175g caster sugar

1 tablespoon golden syrup

2 cups SR flour

1 tablespoon ground ginger

1 egg, lightly beaten

Preheat oven to 175’C. Line 2 oven trays with baking paper. In a saucepan over low heat, melt butter, sugar and golden syrup together, stirring until the sugar is dissolved. Set aside to cool slightly. In a large bowl mix flour and ginger together. Quickly beat the egg through the sugar mix and pour over the flour. Mix until it forms a dough. Roll the dough into balls and place about 4 cm apart on the baking paper. Bake for 8-12 minutes depending on your desired level of hardness. Cool on a wire rack. Makes between 25-30. Store in an airtight container for up to a week.

I tried these a few weeks ago when Rancell brought them in to work to try, his mum’s secret recipe. I just had to have it! They are so simple and so delicious it is hard not to fall in love with these. I love this recipe because of its simple melt and mix method that results in beautiful smooth biscuits. I wanted to bake these for my brother but ended up baking a chocolate mud cake for him instead. I made these last night and they have been really well received at work today and by Rancell, hopefully he’ll give me some more of his family recipes!

There is nothing hard about this recipe, just make sure you watch the sugar and butter mix on the stove because it could end up a very sticky and very burnt mess if you leave it unattended. I cooked these to the harder side, they still have a soft centre but are lovely and crisp on the outside. I have also tried some that Rancell made earlier this week which were really soft and melt in your mouth, so its up to you how you make them. Maybe a tray of each?

I can definitely recommend these for anyone who loves ginger, I think you could even add some little pieces of crystallised ginger if you really love ginger. They are also pretty enough to wrap up for ginger loving grandparents for a present, just some nice tissue paper and a cute ribbon and you have the perfect ginger lovers treat. Give these a go this weekend, as long as you aren’t alone, because you’ll end up eating all of them yourself!

Love Sonia

 

Chocolate Mud Cake

One of my favourites and an almost fail proof recipe. Chocolate mud cake. If you don’t already have a go to recipe then this one is for you!

250g chocolate (125g dark chocolate and 125g milk chocolate)
250g butter
1 teaspoon instant coffee granules/powder
188ml (3/4 cup) water
325g (2 cups plus 2 tablespoons) plain flour
30g (1/4 cup plus 2 teaspoons) cocoa powder
1/2 teaspoon bicarbonate of soda
550g (2 1/2 cups) caster sugar
4 large eggs
2 tablespoons (40ml) vegetable oil
1 teaspoon (5ml) vanilla extract
125ml (1/2 cup) buttermilk

Ganache
150g milk chocolate
150g dark chocolate
84ml (1/3 cup) thickened cream

Preheat oven to 160 degrees Celsius (not fan-forced). Grease the side and base of a deep 23cm or 24cm  round cake pan. Line base and side of the pan with non-stick baking paper, extending the paper a few centimeters above the top rim of the pan. Place 250g chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to lukewarm/room temperature. Sift the flour, cocoa powder and bicarbonate of soda together into a very large bowl. Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together until well combined. In a medium bowl, place eggs, oil, vanilla and buttermilk. Whisk the wet ingredients together until well combined. Add the egg mixture to the flour mixture and stir until well combined. Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition. Pour mixture into prepared pan. Bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready. Remove cake from oven, cover with a clean tea towel and allow to cool in the pan. When the cake has cooled to room temperature, remove it from the pan. Place chocolate and cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency. Spread over cake and store in an airtight container in the fridge, serve at room temperature.

Worth every minute of the never ending hour and a half of cooking time. Whatever you do, don’t do what I did and whack this in the oven at 9pm. At 10.30 you’ll be wondering if it is all worth it. It is the next day once it is cooled and iced but when bed is calling it never seems like the best idea! I first made this cake for my little brother’s 18th a couple of years ago. It was demolished in one sitting by my family although I am still convinced the staff at the restaurant had some too!  I made it again this year because he came to visit.

The perfect mix of milk and dark chocolate in both the cake and the icing, this is not a cake for anyone who is easily embarrassed about buying junk food at the supermarket. Tucked under my arm was 4 blocks of chocolate, cream, butter, sugar, eggs and buttermilk. Thank god for self serve these days! The batter is really easy to make, just make sure you line the cake tin well and the baking is easy too. Don’t’ use a 20cm tin thinking it will be ok, because it wont, it needs the extra room or a 23cm or 24cm tin. This cake in a 23cm tin ends up about 10cm high. Test this cake carefully with a skewer after about 50 minutes. The cake will most likely still be really wobbly but it may need turning depending on your oven. I allowed the cake to cool in the tin for about 3 hours before I put it in a container. Joys of picking up younger siblings from night clubs hey! You don’t want it to be steamy when you put it in the container, you want to keep as much of the moisture in as possible.

There is nothing hard about this cake apart from waiting until the designated eating time! The icing is delicious, it covers the cake like a silky chocolate cape. The recipe calls for a lot of ganache but it isn’t wasted in any way, because the cake is so tall a lot of icing is needed to cover the whole cake, and the tiny amount that is left over will find a nice new home in your tummy! This cake can be left plain like I did or covered in strawberries or any other kind of berry. Covered in chocolate curls or drizzled chocolate would work well and so would something crunchy like a nut crumble. I served this with ice cream the first time and with ice cream and tinned mandarins the second time, the mandarins really help to cut through the richness of the cake. Daniel decided the cake is best warmed for 20 seconds in the microwave and served with custard. I took some to work and it was well received there too.

If you have a birthday coming up for someone who just loves chocolate cake then give this a go. Decadent, delicious and oh so naughty.

Love Sonia

Milo Biscuits

Something a little bit different with the delicious taste of every ones favourite milk flavouring. Milo!

125g butter, softened

½ cup caster sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 egg

1 ¾ cups self raising flour, sifted

½ cup milo

Preheat oven to 180’C. Line oven trays with baking paper. Beat butter, sugars and vanilla in a lage bowl with an electric mixer on high until mixture is smooth and creamy. Add egg and beat until combined. Fold in flour and milo. Roll heaped teaspoons of mixture into backs and place on oven trays about 4 cm apart. Flatten slightly, bake for 6-7 minutes for soft biscuits or 8-10 minutes for crispier biscuits. Transfer to wire racks to cool. Serve warm or cold. Makes approximately 40. Store in an airtight container for up to a week.

I came across this recipe one night when Daniel was nagging me for chocolate biscuits. I think my blog is starting to get to him, he doesn’t get the same things that he loves more than once now so I had to find another recipe to add to my blog that would also tame the chocolate biscuit beast raging inside my adoring boyfriend. This one looked easy enough and ended up being really really tasty. From the that’s life website, there are several other versions out there on other food blogs, most of them say to sprinkle milo on the top, so I tried that out too.

There is nothing really tricky about these. I got Daniel to help me roll the dough into balls because he wanted the biscuits quicker than I could roll them. I cooked them for about 7-8 minutes so half way between soft and crispy. They were perfect, crunchy on the outside  and just soft in the middle. The biscuits are at their best when straight out of the oven with a glass of milk but they are still nice cold. Because the recipe makes so many is it good that they last all week. It’s just a shame it can’t be halved because of the egg. If anyone knows how to halve an egg I would be delighted to know!

These are the perfect biscuit to make in the school holidays because it will stop your kids from smashing glass after glass of milo. Instead it will just be straight milk with milo biscuits. They are also easy enough for kids to help out with. If you have a pesky half a cup of milo that no one will use because they are waiting for the new tin, then give these a go. The perfect combination of chocolatey, malty, biscuity goodness.

Love Sonia

Granny’s Jam Drops

A recipe given to me by Debbie’s mum, my Granny. Her famous jam drops have been enjoyed by her family for years and now I have had my chance to try the recipe myself.

2 cups self raising flour

2 eggs

¾ cup  caster sugar

125g butter or margarine

(I added a sneaky teaspoon of vanilla extract)

Your favourite jam, I used strawberry.

Preheat the oven to 160’C and line 2 baking trays with baking paper. Cream the margarine and sugar together in a mixer, beat in the egg, mix in the flour until it forms a soft slightly sticky dough. Use a little more flour if the dough is too sticky. Roll the dough into balls, whatever size you like, mine were about the size of those Lindt chocolate balls. Place on the trays about 3 cm apart. Press a small indent in each with the top of your thumb or similar shaped object. Fill each indent with jam. Bake for 8 – 12 minutes. Store in an airtight container for up to a week. The biscuits will soften over time.

Some recipes are so simple but surprisingly delicious that they stand the test of time and get passed down family member to family member so that the recipes can remain forever shared. I like to think that I did justice to Granny’s Jam Drops and that she wouldn’t be too disappointed with my addition of a dash of vanilla extract. I found that the dough tasted a little floury, a bit like bread dough, with the addition of vanilla the dough tasted a lot more biscuity. I got about 30 jam drops out of this recipe, which was more than enough to have some at home and take some to Sydney to share with Daniel’s family.

There is nothing hard about this recipe. It is just one of those recipes that is a perfect, timeless, effortless standby recipe. It would be easy enough to whip up a batch of these in as little as half an hour once you had made these a couple of times. Not bad for something that tastes so good! I think the taste of the biscuits as a whole can be vastly affected by the type of jam that you use, I used one of those fancy made in france ones, it was beautiful, you could use anything but if you get the best that you can afford your biscuits will be all the better for it.

Sometimes recipes are lost when we lose loved ones close to us. I am determined not to let this happen in my family. All of my grandmothers are still alive and I hope over the next few years to get at least a couple more recipes out of them so that they stay with the family and are not lost and forgotten. This is the first of 3 recipes that I have recently been given by my Granny, so stay tuned for the next 2!

 

Love Sonia x