Biscuits (or ‘cookies’ — in the American vernacular) can be chewy, crunchy or soft, flat or risen and one country’s version of a particular biscuit can be completely different to that of its neighbour.
Panellets are a traditional Spanish sweet treat — prepared from ground almonds and sugar syrup — served on All Saints’ Day with muscatel or sparkling Spanish wine. However, as with Anzac biscuits, they have become a year-round treat. These Spanish almond biscuits can include nuts or candied lemon peel and are reasonably chewy. I love them with coffee and keep them in the deep freeze for the occasional indulgence.
Italian almond biscuits, amaretti, are prepared from almonds, sugar, egg whites and flavoured with amaretto liqueur. These crisp delights make great dunkers as well as after dinner treats.
Macaroons (not to be mistaken for the French macaron) are a softer biscuit prepared from similar ingredients to those used in amaretti, plus desiccated coconut. Sometimes sweetened condensed milk is introduced. Macaroons are popular in Britain and many other countries.
The first biscuits date back to the 3rd century in Europe when small dollops of dough were baked and used as tests for flavour and texture before making cakes. With the introduction of the spice trade plus a ready availability of nuts, biscuits came into their own.
The name biscuit is derived from the Latin panis biscoctus meaning twice baked. The name cookie was probably derived form the Dutch 'koekje' — little cakes.
Anzac biscuits were developed by the wives of New Zealand and Australian soldiers during World War 1. The combination of baked rolled oats, flour, golden syrup, butter and sugar did not spoil readily and travelled intact to the other side of the world. Today Anzacs have been given makeovers with added chocolate, nuts and seeds. They’re great also crumbled over fruit or combined with icecream.
Seeded Anzacs
Makes about 40
1 cup each: rolled oats, plain flour, desiccated coconut
¾ cup brown sugar (not packed)
½ cup each: pumpkin seeds, sunflower seeds
125g butter
½ cup golden syrup
1 tsp baking soda
2 Tbsp boiling water
- Preheat the oven to 180C. Line 2 baking trays with baking paper.
- Combine the rolled oats, flour, coconut, brown sugar and seeds in a large bowl.
- Place the butter and golden syrup in a saucepan over low heat, stirring until the butter has melted. Dissolve the baking soda in the boiling water and add to the butter mixture. Stir into the dry ingredients.
- Place heaped teaspoons of the mixture on to the prepared trays and lightly flatten with a fork. Bake for 12-15 minutes, until golden.
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Spanish almond cookies
Gluten-free and delicious served with coffee. Makes about 46
2 cups sugar
1 cup water
1 small potato
1 lemon
450g ground almonds
3-4 Tbsp dark cocoa powder
- Place the sugar in a medium saucepan. Add half the water and stir well. Add the remaining water and heat on low until the sugar is dissolved.
- Meanwhile, boil the potato until soft. Drain and mash well.
- Finely grate the lemon rind. Squeeze half a teaspoon of lemon juice.
- Add the lemon juice to the syrup and simmer until the mixture is thick, about 10 minutes. Cool slightly.
- Stir in the ground almonds, mashed potato and grated lemon rind. Stir well. Cover tightly and refrigerate overnight.
- Preheat the oven to 180°C. Line 2 baking trays with baking paper.
- Roll the dough into small balls and place on a flat plate. Dust one side with cocoa, then turn them over and dust the other side.
- Place on the prepared oven trays. Using your thumb, make indentations in the centre. Bake for about 15 minutes. Remove from the oven. Carefully lift each sheet of baking paper onto a wire rack to allow the cookies to cool.
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Tasty cheese and pumpkin seed cookies
Delicious as a snack or with drinks. Good to store in the freezer. Makes about 36
2 cups grated very tasty cheddar cheese
1½ cups plain flour
½ cup pumpkin seeds
125g butter, melted
- Combine all the ingredients in a large bowl and mix well by hand.
- Take heaped teaspoons of the mixture, roll into balls and place on an ungreased baking tray and flatten with a fork. Chill for 1 hour.
- Preheat the oven to 200C.
- Bake for about 25 minutes, until golden.
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Cashew nut butter biscuits
Pics nut butters are made with love in Nelson. It's a lovely story, read it here. Makes about 20
125g butter at room temperature
½ cup Pic's Cashew Nut Butter
1 cup brown sugar
1 large egg
½ tsp vanilla essence
1¼ cups plain flour
½ tsp salt
⅓ cup unsalted, toasted cashew nuts, chopped
- Beat the butter, cashew nut butter and sugar in a large bowl, until smooth. Add the egg and vanilla essence and beat well.
- Sift in the flour and salt and mix, until just combined. Wrap in plastic film and chill for 1 hour.
- Preheat the oven to 180C. Line 2 baking trays with baking paper.
- Take heaped tablespoons of the mixture, roll into balls and place on the prepared trays.
- Dip a fork into some flour and flatten the balls, cresting a criss-cross pattern. Top with the chopped nuts.
- Bake for about 12 minutes, until golden.
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