Sunday 24 April 2011

Bill's Biscuits

I know that I have been absent for a couple of weeks. I really haven't been feeling tip-top of the past couple of weeks. I had a run in with a person at work and it shook me up a bit and my mood plummeted afterwards. I decided to take a bit of time out for some self-care where I cooked, slept, went to work and not much else. Oh, except for reading trashy romance novels on my new Kindle. I am starting to feel better now though so will have to get busy and post all the stuff that I have made over the past couple of weeks. 

Happy Easter to all those out there. I find holidays a difficult time of year. This one even more so as it would have been my Mum's birthday today. I usually don't deal with these days well at all. Tend to just hide away a bit. Today, while hiding out, I decided that I would just do some baking. What better way than this to get through some of the multitude of sweet recipes in Bill's Sydney Food. So today I made half recipes of Chocolate Chip Cookies, Granny Mac's Shortbread, Chocolate-dipped Shortbread and Anzac Biscuits. 

Anzac Biscuits 
  • 1 cup plain all-purpose flour 
  • 1 cup desiccated coconut (I only had shredded) 
  • 2/3 cup brown sugar 
  • 1 cup rolled oats (I used a combination of oats, barley & rye) 
  • 125g unsalted butter 
  • 1 tbsp golden syrup 
  • 1/2 tsp bicarb soda 
  • 2 tbsp boiling water

  • Preheat oven to 170C. 
  • Place flour, coconut, sugar and oats in a bowl. Mix well. 
  • Place butter and golden syrup in a saucepan over medium heat and melt. 
  • Place bicarb soda in a small bowl and add hot water. Stir to combine. Add bicarb mixture to saucepan and stir. Pour over oat mixture and stir all ingredients together. 
  • Roll teaspoon of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for spreading. Flatten each ball gently with your palm. 
  • Bake biscuits for 15 - 20 minutes or until biscuits are golden brown at the edges.

Chocolate-Dipped Shortbread 

  • 1/3 c (60 g) icing sugar 
  • 250 g unsalted butter, softened 
  • 1 tsp vanilla 
  • 1 1/2 c plain flour 
  • 1/2 c cornflour 
  • 125 g dark chocolate, in small pieces (I only has some choc chips which didn't work well) 
  • Beat butter & icing sugar in a bowl until combined. 
  • Add vanilla, flours & a pinch of salt and mix until a dough forms. 
  • Form dough into a log with a 6 cm diameter and wrap in gladwrap. 
  • Chill for 30 minutes. 
  • Pre-heat oven to 180C 
  • Slice dough into 1 cm rounds and place on lined trays. 
  • Bake 20 - 25 minutes or until golden. 
  • Cool completely. 
  • Melt chocolate in a small pot and dip shortbread in so half of the biscuit is coated. 
  • Leave to set. 
 Chocolate Chip Cookies 
  • 125g unsalted butter, softened
  • 1 1/4 cup tightly packed brown sugar (I would use less, they are very sweet)
  • 1 tsp vanilla 
  • 1 egg, lightly beaten
  • 1 1/2 c plain flour
  • 1/2 tsp baking powder
  • a pinch of salt
  • 1/2 c chocolate bits 
  • Preheat oven to 180C.
  • Beat butter and sugar until light and creamy. 
  • Add vanilla and egg and stir to combine. 
  • Stir in the sifted flour, baking powder and salt until just combined. 
  • Fold through chocoate chips. 
  • Place spoonfuls of cookie mixture on a lined baking tray. 
  • Bake 15-20 minutes or until they turn pale gold. 
  • Allow to cool on the tray for 15 minutes before placing biscuits on a wire rack to cool further. Makes 16 (I got 12 from half the recipe) 

Granny Mac's Shortbread
  • 2 c plain flour 
  • 1 tsp baking powder 
  • 1/2 c caster sugar 
  • 125 g butter, softened
  • 1 egg, lightly beaten 
  • 1/3 c jam (I used homemade strawberry) 
  • 2 tsp cinnamon 
  • Combine flour, baking powder & sugar. 
  • Rub in butter until mixture resembles breadcrumbs. 
  • Add 1 - 2 tbsp cold water and mix in, it should start to form a dough
  • Add egg and mix until you have a firm dough. 
  • Roll out on a sheet of baking paper to for a 20 x 30 rectangle. 
  • Spread with jam and sprinkle with cinnamon. 
  • Roll up starting with the long side. 
  • Wrap in gladwrap and chill for 30 minutes. 
  • Preheat oven to 180C. 
  • Slice dough into 1cm slices and bake for 15 - 20 minutes or until lightly browned. 
  • Cool on wire rack. 


  1. I hope you continue to feel better, it's horrible when work colleagues cause you problems.

    Your biscuits look delicious. I didn't recognise the bookcover that you show, but I'm really excited to realise that I've got this book too! Looking forward to seeing what you cook from it next!

  2. Thank you C, it was actually some one from the public not a colleague.

    The book was re-released last year with a new cover and photos inside. I just can't believe that I hadn't bought it before, almost everything that I have made from it has been wonderful.

  3. What delicious looking cookies! The anzac ones look particularly good, was it a good recipe? I am sorry to hear that the holidays are so difficult for you, I don't know what I would do in your situation so good on you for baking your way through it :) I hope your mood continues to improve and you make it out of the holidays stronger xoxo

  4. Thank you Katie, the Anzac recipe is a very good one. I am particularly pleased with it. They are not too sweet. I baked them for 18 minutes and they are nice and crispy on the outside but the very centre is still a bit chewy, just perfect as far as I am concerned.