Category Archives: Snacks

Almond Fingers

Almond Finger Biscuits

Almond Fingers

Anyone fancy a biscuit? What about Almond Fingers?

Apparently Almond Finger recipes can be found all over the internet. News to me! I just uncovered a couple of pages of biscuit recipes from a Woman’s Magazine dated 1963. So these Almond Fingers have been around for a while. I have spotted them at the supermarket but I don’t usually buy biscuits and cakes from there. So there you go, I have never tasted them. This will not be the last of the biscuit recipes from 1963… there are more to come. Hopefully I can get cooking so I can put up some photos. Meanwhile if you get the chance, they are quite easy to make. Good luck.

Ingredients

4 oz butter
2 oz sugar
1 egg yolk
8 oz self-raising flour
pinch salt,
1 cup chopped almonds

Icing

1 egg white
4 oz pure icing sugar

Method

Sift together flour and salt
Cream the butter and sugar
Add egg yolk and beat well, add sifted flour and mix to a firm dough
Roll out to ¼ inch thickness
Cut into shapes 3 inches x 1½ inches
Spread icing on biscuits and sprinkle with the chopped almonds
Place on a greased biscuit tray
Bake in a moderate oven for 10 minutes

Icing

Beat egg white well with icing sugar

Hints

Using baking paper to line the tray
Allow to cool on a rack
When cold place into an air tight container
Yes you read the recipe right, the icing goes on before they are baked
Use the conversion table to convert ounces to grams (this recipe is 51 years old)
I used a stock photo to depict the finished product as I am yet to bake these

 

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Scones

Scones

Scones

Scones Anyone?

 

Let’s face it, who doesn’t like a good old scone straight out of the oven? This is a basic scone recipe and a slight variation on the Lemonade Scone recipe. There are so many different scone recipes out there on the net. You may have your own trusted scone recipe already. Even if you do have your favorite recipe, compare it to this one. If there is a difference then go ahead, try this one. There are only 5 ingredients to this recipe and it’s rather quick to make. Let me know how you go.

 

Ingredients

4 cups self raising flour sifted
2 tablespoons icing sugar
60 grams melted butter
1 cup milk
3/4 cup water (room temperature)

Method

Pre heat oven to 220 C degrees

Pour the dry ingredients into a bowl
Add the liquid ingredients and stir to combine (don’t over mix)
Roll out the dough onto a lightly floured board to 2 cm thickness
Using a floured cutter of approximately 4.5 cm cut out scones
Line baking tray with baking paper and assemble the scones
Place the scones next to each other leaving enough room to spread (approx. 2 cm)
Cook at 200 C degrees fan forced for 15 minutes until golden brown
Break in half when warm and fill with jam and cream

Hints

It’s all about the oven temperature, so make sure you know the correct temperature of your oven

Spend as little time with the dough as possible, you want to retain the air in the mix
Serve warm with whipped cream and jam
Can be reheated the next day but not as nice
The scones can be frozen when they are cooled

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Chocolate Crackles – A Party Favorite

Chocolate Crackles

Chocolate Crackles

The Chocolate Crackles Story

Think “Chocolate Crackles”, think children’s parties! This recipe is an institution. I think every man and has dog has this recipe or has made these at some time or another. The ingredients are basic. It hardly even needs cooking! You mix it together, whack it in a patty pan. And Presto.

It has been years since I have made these, because once the kids grow up you never bother to make them again, sad but true. These are great of course for kid’s parties as I already mentioned as well as school markets, but I don’t need to tell you that , I bet you already know.

Chocolate Crackles Recipe

Makes 24

Ingredients

4 cups rice bubbles
1½ cups sifted icing sugar
1 cup desiccated coconut
250g copha
3 tablespoons cocoa

Method

Mix rice bubbles with the icing sugar, cocoa and coconut in a large mixing bowl using a wooden spoon or spatula.  Melt the copha in a saucepan over a low heat,  allow to cool slightly and stir into the rice bubbles mixture, mixing all ingredients together well.  Using a teaspoon, scoop 2 teaspoons of the mixture into a small patty pan, place each chocolate crackle on a scone tray and refrigerate until firm.

Hints

Use the large patty pans and make huge chocolate crackles
Make your own mold to have fun with shapes
Take them as a gift when visiting, most adults haven’t had these for years

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Honey Joys

Honey Joys

Honey Joys

I wish I could say these were named after me, but no they were not, it’s just a coincidence.  Anyway this recipe is years old and has been a favorite of small children everywhere. They often appear at markets and fates and the odd childrens parties.  Honey Joys remind me so much of children, and when they grow up it seems that the recipe is forgotten, never to be made again. So here it is one more time!

Ingredients

4 cups of cornflakes
⅓ cup of sugar
90 grams butter or margarine
1 tablespoon honey

Method

Preheat the oven to 150° C
In a large saucepan melt butter
Add sugar, honey and cornflakes heat until it froths
Fold in cornflakes and remove from the heat
Line a tray with baking paper
Set up rows of patty pans (makes 24)
Quickly fill each patty pan with a good scoop of the mixture
Put in a the oven heated at 150° C for 10 minutes
Remove from oven and let cool

Hints

Better eaten on the day
Can be kept in an air tight container
You can experiment with the large patty pans
Great for lunch boxes
Honey Joys are great for kids’ parties and as snack

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Drop Scones

This recipe would have to be over 70 years old, passed down from my mother and made for me as a child by her. That’s quite a few years ago, I can tell you.  Every now and then I see a variation of this recipe pop up and it brings back memories. We have made these for four generations, I hope you enjoy making these as much as we have over the years.

Ingredients

1 cups of self-raising flour
pinch of salt
3 table spoons of caster sugar
1 egg
1 handful of sultanas
1/2 to 3/4 cup of milk

Method

Heat up a frying pan with vegetable oil – medium heat
Mix all of the ingredients – should be the consistency of a thick batter
Using a serving spoon drop one portion of the batter into the frying pan at a time
When the scones start to form bubbles all the way around check underneath
If brown, flip over to the other side
They are cooked when brown and spongy
Put onto toweling to drain and cover to keep warm
Drop scones are best served with jam, honey, butter, maple syrup

Hints

If the oil is too hot they will darken but remain raw inside
Start off with the 1/2 cup of milk and add extra if required, the batter is better thick not runny
If you don’t like sultanas substitute with currants of leave out, but start with the half cup of milk
Drop Scones be eaten cold as well, great for a snack the next day or heated in the microwave
Experiment with any toppings you can think of, be creative

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Spinach & Bacon Savory Muffins

These are my favorite savory muffins, they smell fantastic when you pull them from the oven and nothing beats breaking one in half and putting a dob of butter on, watching it melt and yum.. it’s gone! Try this recipe, you will not regret it.

Ingredients

1 onion, grated
5 rashers of bacon, chopped
½ bunch of shredded spinach leaves
2 ½ cups self-raising flour
1 lightly beaten egg
1 ¼ cups milk
⅓ cup extra light olive oil
½ cup grated tasty cheese

Method

Preheat oven to 200° C
Grease or line with paper a 6 hole texas (large) muffin pan
Heat oil a frying pan over medium heat, add onion and bacon stirring until the onion is soft. Stir in spinach and remove from heat. Set aside for a couple of minutes until spinach is wilted. Allow to cool
Sift flour into bowl
Combine egg, milk and oil into another bowl and mix well
Pour into flour
Stir gently until almost combined
Fold in bacon and onion mixture and cheese
Spoon into muffin holes
Bake for 18-20 minutes or until a skewer inserted into the center comes out clean

Hints

Experiment with different vegetable and cheese combinations it doesn’t have to be spinach & bacon
Bake in small hole muffin trays
Smaller muffins are ideal for parties
Great for lunch boxes
The spinach & bacon savory muffins can be frozen
Reheat in the microwave

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