the hungry mum

I was looking for an important note on the fridge the other day and was confronted with a rainforest worth of paper. Photos. Drawings. Receipts. Notices from school / Brownie Guides/ dancing. And a recipe torn from a magazine for chocolate dessert cookies.

Naturally I abandoned the search for said note and immediately set to work making these bickies.

I’ve said it before and I’ll say it again – cinnamon is the new black. The older I get the less I’m interested in sickly sweet desserts and cakes but I still want something with a real taste. I love vanilla [real, actual vanilla – not the nasty synthetic stuff] and I love cinnamon. This cinnamon tea cake has both which makes it a real winner.

These biscuits were originally made by the wives and mothers of Australian soldiers serving in WW1. They contain no egg so could be sent, via sea mail, to their loved ones on the front line. These Aussie classics are often made in the lead-up to Anzac Day [April 25] and should never, under ANY circumstances, be referred to as cookies. This recipe is from the always helpful taste.com.au but almost every Australian would have their own variation on a theme. Always use rolled oats, not instant.

Lest we forget.

GATHER:

1 1/4 cups plain flour, sifted

1 cup rolled oats

1/2 cup caster sugar

3/4 cup desiccated coconut [I used shredded for a change]

2 tablespoons golden syrup

150g unsalted butter, chopped

1/2 teaspoon bicarb soda

1 1/2 tablespoons hot water

LET’S GET TO IT:

Preheat oven to 170C and line two baking tray with baking paper.

Mix flour, oats…

So, the salty/sweet taste craze is a winner in my books. My first toe-in-the-water test was Nigella’s uber-good salted caramel sauce which I believe to be the answer to most of life’s ills.

These cookies were next. The crunch of the pretzel. The sweetness of the caramel. The softness of the cookie. The sighs of goodness…

Have I told you about the amazing book Lily Vanilli’s Sweet Tooth? Subtitled ‘recipes and tips from a modern artisan bakery’ it is an incredible collection of fantastical baked goods with gorgeous photos to match. I was sent a review copy in my day job as a journalist and I couldn’t wait to get this book into my kitchen to try out the recipes. If you have a loved one who is into baking, buy them this book.

I adore chocolate mousse but am often put off by the thought of having to make a big ole mess in the kitchen. When I found a recipe that doesn’t involve separating eggs or using every bowl in the house I was sold.

I make a batch of Donna Hay’s hot cross buns every Easter and when eaten fresh from the oven they are heaven on Earth. Like many baked goods they are best the day they are made. You can pop them under the griller after a day or two [if they last that long!].