Caramelly Chew Biscuits - only 4 ingredients!
This is a fab recipe which I've doubled and adapted. It uses 4 main storecupboard ingredients, plus I added vanilla extract and cinnamon. They don't look much, but trust me they are delicious and soooo quick to make!
If you've never tried to bake anything, it's a reliable recipe which keeps well in an airtight container and freezes well too.
These biscuits need to cool on greaseproof paper before taking off, otherwise they still stick to the paper. They will keep really well in an airtight tin and can be frozen. Spoon a good tablespoon of dough for each biscuit.
- 330g marg
- 170g light brown sugar
- 4 tbsp golden syrup
- 1 tsp vanilla (optional)
- approx. ¾ tsp cinnamon (optional)
- 350g self raising flour
Made 19 biscuits (slightly larger than hobnobs). But you could make daintier sized ones and make them go further.
- Preheat oven to 180°C. Cream butter and sugar with an electric mixer. Add syrup and beat until fluffy.
- Mix in flour until texture is such that you are able to roll into balls.
- Place on a paper lined baking tray and allow for spreading, press each gently with a fork and bake in oven for 15 mins.
- Cool on paper, then put into airtight tin, or ice.
I iced them (but you don't need to) and sent them into Gabrielle's primary class as birthday biscuits. A little bit different instead of the standard packet of sweets each child usually receives.
This book gets mixed reviews on Amazon, but it has seemingly taken Oz by storm. There are all sorts of variations: for students; time-busting quick meals for busy people, those requiring gluten-free recipes etc. Although I don't own a copy, I was impressed by the biscuit recipe. Post a comment if you have one of these books and tell everyone what it is like.
Muffins, Fast and Fantastic, by Susan Reimer
Quick, delicious, beautiful muffins EVERYTIME. I cannot rate this book highly enough! If I could, I would buy each person that follows my new blog a copy of this book!
Top tip: Buy a copy. At a very reasonable price, you won't be dissappointed!
You can add dried fruit or fresh fruit. I freeze blueberries when there is a glut and super cheap and mix them (frozen) straight into the batter. It makes the cakes look fab, as the blueberries explode into juicy, jammy blueberryness!
Here, I have made my own version using plain wholemeal flour and used up my dried fruit from the cupboard (a sprinkling of the super berry goyi berries, cranberries and I've eeked it out with plenty of sultanas). You use approx. 3/4 of a pot of natural yog, as well as milk; so they contain plenty of calcium.
Let me know what fruit you try!
So you want to be a bit experimental, but you don't want to splash out on lots of herbs, spices, pastes and sauces.
Top tip: Why not swop your unwanted herbs and spices with ones you would like to try?
Today I'm swopping my jar of Schwartz Chinese Five Spice with a friend, after discovering I didn't like the taste of Star Anise (although I love aniseed).
What are you going to swop today?
Ramona
A lot of people are down-branding their supermarket shop in a bid to save money.
Top tip: Try livening food up by experimenting with herbs and spices.
You'll be able to create interesting twists on staple food items such as pasta, rice, potatoes and revive classic dishes like soups, stews, cassoroles and puddings.
I have been approached by many people to blog during the recession. People are searching for suggestions and answers to recession-proof living.
The intention of this blog, therefore, is to discover new ways, consider new ideas, rekindle tried-and-tested methods and above all enjoy living in abundance when the economy seems fragile!
I hope you'll share your discoveries, suggestions and new-found passions too.
Thanks for coming to my blog. I appreciate your visits and do hope you will drop by regularly! Afterall, a journey is more complete when it's shared!
Ramona
