Sultana & Oat Cookies

SULTANA & OAT COOKIES

Now these very tasty and very easy to make biscuits were the ones which got me started in my little baking heaven. Back in 2011, in my first year in Melbourne when I wanted to start baking but wasn't so sure if I could do it, this was the first recipe I tried. And it has become a favourite of mine I make quite often, even teaching it to my Mum (Apparently my nephew loves them too). I like to pretend that it's actually a little healthy. Sure, it may not be, but it's not as bad as many of the other biscuits out there. It uses brown sugar and honey to give it taste. Plus there's also great muesli and oats in it. Now I always like to get a good brand muesli to put in it (I use Carmen's). Tried it once with cheap muesli and it wasn't anywhere near as good.

I'd also like to thank you all for reading my blog, I have gotten some great feedback - so thanks. And if you haven't joined yet, please join the "Baked By Wayne" Facebook group at:

https://www.facebook.com/BakedByWayne

I also included these biscuits in a massive collection of baking I did today for my friend Corey's short film shoot. "Dante's Folly" is being shot this weekend in Shepparton and I'm travelling up there for a small role - exciting. Anyway, more recipes next week, this weekend is a massive one for me.

INGREDIENTS:

1 cup of Self Raising Flour, sifted

1 cup of Toasted Muesli

1 cup of Sultanas

3/4 cup of Rolled Oats

1/2 cup of Brown Sugar

125g of Unsalted Butter, melted

1 Egg, lightly beaten

1 tablespoon of Honey

Sprinkle of Cinnamon Sugar

DIRECTIONS:

1 - Preheat oven to 190°c and line 2 biscuits trays with liners or baking paper.

2 - Toss dry ingredients in a large bowl with a wooden spoon.

3 - Add melted butter, egg and honey and stir with spoon until combined.

4 - Use your hands to make balls, about the size of a dessert spoon.

5 - Bake for 10 - 12 minutes, until golden.

6 - Enjoy and pretend they're healthy.

Have a great weekend and do some baking if you have time!

Wayne

xx 

GINGERNUT BISCUITS

Biscuits are really the first thing I got into baking. Besides tasting pretty damn good, they are also quite easy to make. Plus they usually don't have a huge range of ingredients. I've really enjoyed learning to make some of my favourite all time biscuits, making everything from Melting Moments/YoYos, Monte Carlos and Kingstons. Next on my list was the classic gingernut. I only slightly liked these as a kid, I guess as we get older our taste buds develop because I've grown to really love the taste of ginger. Now these were fun to make, easy and tasted divine. My friend Josh (pictured below) was coming over to help me prepare for an audition, so these were a thank you. He had quite a few, so I guess he appreciated it! I dunked these into my favourite tea of the moment, T2's Melbourne Breakfast, and they were divine. I'll be busy baking over the next few weeks with my birthday coming up and my Mum in town, I'll try and blog recipes when I can.

INGREDIENTS:

1 cup of plain flour
1 teaspoon of baking powder
1 tablespoon ground ginger
60 grams butter (I used salted for this recipe)
4 tablespoons of brown sugar
1 tablespoon golden syrup

INSTRUCTIONS:

1 - Pre heat oven to 180 degrees and line 2 baking trays with baking paper

2 - Sift flour, baking powder and ground ginger and combine in a bowl.

3 - In a saucepan, place butter, sugar and syrup. Put on a low heat and stir softly until butter is melted and all ingredients are mixed. Don't let it boil.

4 - Add wet ingredients into the bowl and mix until it becomes a soft dough. It will be quite sticky.

5 - Roll into teaspoon sized balls and place on the trays, pressing down gently with a fork. Make sure you allow room for the biscuits to spread.

6 - Bake for approximately 15 minutes or you can touch them and see they are getting solid.

Although 1 tablespoon of ginger seems a lot, it was perfect. If not as big on ginger, you can reduce.

Enjoy and remember to send in any pics of stuff you make.

Wayne
xx