To celebrate Australia Day, on 26th January, Jane baked some lovely Australian biscuits for us. We had Anzac and Koala and Kangaroo Biscuits, they were delicious… recipes below…

Anzac Biscuits

Ingredients
175g soft unsalted butter
200g caster sugar
2 large eggs
1 teaspn. vanilla extract
400g plain flour
1 teaspn. baking powder
1 teaspn. salt
300g icing sugar sieved
Food colouring
Biscuit cutters
2 x baking sheets

Method
Preheat oven 180˚c.
Cream butter and sugar until pale and like a mousse, then beat in eggs and vanilla.
In another bowl combine flour, baking powder, salt.
Add dry ingredients to butter and eggs and mix gently.
Halve dough, make a flat disc, put in clingfilm in freezer for 1 hour.
Flour the bench, roll out pastry to ½ cm thick, cut out shapes.
Bake for 8-12 minutes until lightly golden.
To ice: place 2 tblspn. hot water with sieved icing sugar and mix, to form a thick paste, colour and decorate.

Butter Cut-out Biscuits

Ingredients
1 cup of plain flour
1 cup rolled oats
1 cup coconut
¾ cup sugar
4 ozs butter
1 large tblspn. golden syrup
1 small teaspn. bicarbonate of soda
2 tblspn. hot water
Few nuts if desired

Method
Preheat oven 180˚c.
Place butter, water and golden syrup in saucepan and bring to the boil, stir in bicarbonate of soda.
Blend with mixed dry ingredients in a bowl and stir thoroughly.
Place in teaspoonfuls on greased tray.
Bake in oven for 10 minutes until firm and crisp.