Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

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This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.


Below is a range of sweet and savoury biscuits that all will enjoy. From the traditional biscuits known nationally to the fancy biscuits that will soon be discovered by all on my blog. Have fun developing your cooking skills and ... Tickling your Tastebuds!

Coconut Biscuits
Recipe from Favourite Muffins, Biscuits, Cakes and Slices
Images by Yasmin

(makes approximately 35 - 40)

I made these biscuits just in time for the new school year. They remind me of Anzac Biscuits, but they have a more refreshing flavour; just what one needs in an exhausting school day. The tang of lime and the unique flavour and texture of coconut combine perfectly in a citrus blend, to make these wonderful biscuits, suited well for packing lunches, having a snack or serving for afternoon/morning tea. I recommend this new recipe.

  • 1/2 cup butter, chopped
  • 1 cup brown sugar
  • 1 tsp vanilla essence
  • 1 egg
  • 1 cup SR flour
  • 1 cup rolled oats
  • 1/2 cup desicated coconut
  • 2 tsps finely grated lemon zest
  • 2 tblsps lime juice

Place all ingredients in a food processor and combine. Make small balls of mixture and place them well seperated on a greased tray. Press down to make a circular shaped biscuit. Cook at 180'C fan-forced for 12 - 15 minutes or until lightly browned. Transfer to a wire rack to cool. Serve.

Jam Rings

(makes about 15)

Recipe from I Love Sugar
Images by Yasmin

This recipe has come with a collection of recipes in my newest book called I Love Sugar. It was given to me by my darling sister in Japan for Christmas, so I was just dieing to start baking. For some variation to the original circle biscuit design, I cut the biscuits in the shape of a love heart - because I love my sister and baking! This thought can be applied to any cutter shape as long as it is large enough to cut out a hole in the centre. Be warned though, this recipe is extremely calorific! Recommended only 1-2 per sitting and keep a glass of water handy!!!

Biscuit (base and top):
  • 225g butter, softened
  • 140g caster sugar, plus extra for dusting (or icing sugar)
  • 1 egg yolk, lightly beaten
  • 2 tsp vanilla extract
  • 280g plain flower (approx 2 cups)
  • pinch of salt
  • 1 egg white, lightly beaten
  • 55g butter, softened
  • 100g icing sugar
  • 5 tblsp jam (of your choice), warmed (more if needed)

Put the butter and caster sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and vanilla extract. Sift the flour and salt into the mixture and stir until thoroughly combined. Halve the dough, wrap in cling wrap and chill in the refrigerator for 30-60 minutes.

Preheat the oven to 190'C fan-forced. Line 2 baking trays with baking paper.

Unwrap the dough and roll out between 2 sheets of baking paper. Stamp out 30 biscuits using a cutter shape and divide evenly on the trays (making sure there is enough tops for bottoms). Before placing half the biscuits on to the tray, cut out the centres with cutters and roll out some more biscuit bases and tops. Space well apart on tray to allow for spreading.

Bake in the preheated oven for 7 minutes, then remove and brush with egg whites and sprinkle with caster sugar. Bake for a further 5-8 minutes, until golden brown. Leave to cool on the baking trays for 5-10 minutes, then transfer to the wire racks to cool completely.

For filling, beat the butter and icing sugar together in a bowl until smooth and combined. Spread the filling over the whole biscuit and top with a thin layer of jam. Place the ring tops on top and press gently together.

Anzac Biscuits

Recipe from Yasmin
Images by Yasmin

This recipe hits home for me. Every Australian knows it is a tasty biscuit with a deeper meaning. For all fighting Aussies in the war this biscuit reminds them of home, made for them by their loving families. For me, however, I am reminded of when I was a child attending the dawn service on Anzac Day, paying tribute to those lost in battle and those who helped assist Australia. I remember waking up on Anzac Day by my parents at 4 or 5 am to get ready to leave. At first I was tired, but soon after waking I would always remember the special event occuring and get ready quickly. I was very excited, every year. We would never eat breakfast before attending because we were served an extensive breakfast with friends, family and other attendees. While we awaited the opening of the ceremony everybody went to individual centres wher a family member worked or currently work. For my family we always turn to the hospital centre to meet others who understand this part of the workforce. There we were served tea, coffee or hot chocolate with a giant Anzac Biscuit! This is what I remember and love the most about this recipe... the taste, symbolism and memories.

Did You Know... Anzac Biscuits were invented for the troops because they required very simple household ingredients and both the ingredients and biscuit last. Perfect for fighting Aussies (and New Zealand Kiwis)!

  • 1 cup oats
  • 3/4 cup coconut
  • 1 cup flour
  • 1 tsp bi-carb soda
  • 1 cup sugar
  • 1/2 cup butter
  • 1 tblsp golden syrup
  • 2 tblsp boiling water

Mix oats, flour, sugar and coconut. Melt butter and golden syrup together in a separate container. Mix bi-carb soda with boiling water in a separate container. Add to melted butter mix. Add to dry ingredients. Mix. Place tblsps of mixture on a greased tray. On each individual portion of mixture, press lightly so the height is approximately 1 cm. Bake in a slow over (150'C fan-forced) for 20 minutes. When lightly brown, remove, and place on a wire rack to cool. Eaten best when warm (personally) but perfect when cold as well.

Gingerbread Biscuits

Recipe from Yasmin
Images by Yasmin and Alana

This is one of the first treats I made as a child. It is definitely a favourite classic! These gingerbread biscuits can be used on any occasion - Easter, Christmas, Birthdays etc. To suit each occasion just change the shape of the biscuits. These particular biscuits are made for the Christmas season. These Biscuits can be served plain or decorated with piped normal icing (see Icings and Sauces for icing recipe). Seasons Greetings! NOTE: I always find it best to make a double batch, for my family it lasts a bit longer!

  • 125g margarine
  • 1/2 cup sugar
  • 1 egg yolk, well beaten
  • 2 cups flour
  • 3 tsp golden syrup
  • 1 tsp bi-carb soda
  • 1 tsp ginger
  • 1tsp mixed spice
Beat margarine and sugar until light and fluffy. Add well beaten egg yolk. Add sifted dry ingredients to mixture. Pour in warm golden syrup and knead mixture lightly. Roll out flat, about 1cm thick, and cut out with shape cutters. Bake in moderate oven (150'C fan-forced) for 15 minutes. When coolded decorate with icing, sprinkles, cachous or whatever pleases you (optional). Serve with tea, coffee or milk.

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