baking

Baking Across America – Bing Bars

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One of the things that will always make me feel like a kitchen goddess or just a half decent mum is if I bake something in the morning, before people are up for breakfast. We had a plan for Saturday and I imagined baking these Bing bars, breakfasting, then being able to take photos on our picnic blanket in the botanic gardens with dappled summer sun and warm blue skies and butterflies and green grass and happy children and … and life happened, instead. I prepped the night before (the virtue! the smug!), and was very glad I did because, if you haven’t tried this, pitting and chopping cherries to get 450g of them takes a long, long time. And then it was a Bad Night, where I was ditched from bed by E before midnight and she was awake and coughing and S was awake and awake and awake and Glenn wasn’t feeling great and I slept on the sofa and while it’s not such a problem it was also not very comfortable. 

Having been a Bad Night, though, meant that E and S both had significant sleep-ins, so I could get on with baking this without endless “Mummyyyyyyy” interruptions. Extra kitchen goddess points for simultaneously making scrambled eggs for breakfasts as well as Biscoff toast and juices and cups of tea and sourdough toast and oh look at that more scrambled eggs. As the cherries took a while to cook down into jammy goodness, I also tackled some of Washing Mountain and felt extra smug. 

This recipe was definitely not next on my list of what to bake from this book (Baking Across America by B. Dylan Hollis). I was planning on trying one of the northeast cookies, I think, but my mind just kept coming back to these. I mean, what even are Bing cherries? As it turns out, they’re cherries. Normal cherries. And Australian cherries are just sold as Australian Cherries, but Bing is one of the varieties grown and sold – Google has been my friend – so instead of resisting the urge and baking something else, I caved. We have abundant cherries at present so I didn’t even buy frozen, but risked buying two punnets and pitting and chopping them myself. Next time – and there will definitely be a next time as this was definitely a winner and has been definitely requested for lunch boxes – I will use frozen. 

I am not one for selfies, but if I were, you would have seen my face in various stages of delight to worried to concerned to wide-eyed to panicked to blissed out to shocked to satisfied. What a ride. I think I possibly cooked the cherries down a little further than the recipe intended, because when it came time to transfer the mix onto the base, it turned out to be toffee. Pro tip: make somebody else wait to do what they want in the kitchen so that they clean out that tough sticky mess for you. Ahem.

Maybe it’s my Scottish heritage, but rubbing cold butter into oats and flour and sugar just makes things right. It settles me. Makes me feel connected to generations of Scots bakers before me, even if the butter isn’t really cold because this is Brisbane in summer and nothing is staying cold for more than two minutes out of the fridge. I had a slight moment when it came to the egg wash, as I drizzled it on as instructed and in the moment it took me to pick up my pastry brush, all the egg was soaked into the topping. A valiant effort was made to no avail, so one portion of the slice is impressively tan while the remainder looks ordinary but bland.

One thing I appreciate about this book is the absence of serving numbers. Who’s to say if a cake will serve 24, 12, 3 or 1? Exactly. I cut this slice into 16 squares which is a perfect amount for sating the sweet tooth but not going sugar crazy. Girls, as mentioned, loved it. Glenn is not much of a sweet tooth so had a half piece – see, it could serve 32 if it was just Glenn eating it – and seemed to enjoy it.

I was determined to take some photos outdoors, so when I took the girls outside in the afternoon we also took out the picnic blanket. What a thrill! We were just in time for late afternoon sunshine. Girls were mighty disappointed to be not eating the rest of the slice, but did their best to sneak bites anyway. We clearly left some crumbs around because every dog out for an afternoon walk was very excited, and one owner even brought her dog right into our garden. Wild.

Baking Across America – Peach Cobbler

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“Mummy, whatever you’re baking in here, it smells *awfully* good”. With that ringing endorsement from C, here beginneth the journey of Baking Across America and a peach cobbler from Georgia. That is, as close as one can get when one lives in Brisbane and has zero access to Georgia peaches. However it is that they differ from Alabama peaches or Queensland peaches.

One of my Christmas presents from Glenn was B. Dylan Hollis’ book, Baking Across America. I have been devouring it whenever I can ever since. With books like this, I love to then make the recipes – I mean, duh. But in a methodical fashion, rather like Julie and Julia but without the stress. Being me, I would normally start at the beginning and be orderly about it. However, each area contains recipes with summer fruits and recipes without, and I know if I went through systematically I would give up fairly quickly from dejectedness over lack of ingredients. As it is, I have already sent my husband out searching for fresh cranberries without success and I will be taking girls with me for a full-on excursion in quest of them at some point. Peach cobbler was chosen because peaches and Brisbane summer seemed quite doable.

I ordered a box of imperfect peaches and let them ripen a tad, which meant that some of them did that weird thing of having foul spots while still being hard. Still, I washed eight instead of the instructed five and was glad I did. One was wonky on the inside, and two of them were tiny, so I figured this amounted to about the amount of five Georgia peaches. With girls watching Nightmare Before Christmas and Glenn relaxing on his sofa, I set to work and was instantly in a happy place. It has been a long time since I baked a dessert, or baked anything from a recipe book that was not for the purpose of lunchbox snacks or freezer snacks. Methodically slicing peaches and removing the flesh from the stone and transferring to a saucepan and repeating the process, knowing that this would turn into a tasty dessert, was an instant endorphin rush. I must do so more often.

This turned out to be a “trust the process”, er, process. I should probably point out here that I think I have both made and eaten cobbler once in my life before, and not any time recently. So my knowledge of cobbler process is limited and vague and reaching back a long, long way into my memory. Still, I expected peaches then batter, instead of melted butter then batter then peaches and juices then sugar, in a process that looked shockingly wrong and rather unphotogenic. Trust the process. Because, as I was fairly confident would happen, what looked entirely ugly and as if I had most definitely read the instructions entirely incorrectly, turned out to be exactly what it ought to be. A peach cobbler. Lovely soft cinnamon sugar peaches amid blobs of sweet batter. 

A surprise, though, was the ultimate in jammy goodness hiding in sporadic pockets beneath the dough. We’re talking not just scooping out as much as possible for the next serving, but letting out an actual gasp of delighted surprise followed by furtive side eyes so as to sneak more of it. It was almost black, and it was camouflaged with the spots of stickiness that had to be worked to the extent that I felt my arms had earned another serve, and it was amazing. 

Furthermore, this was one of those desserts that seemed to be a new creation the following day. I let the girls have a serve (with ice cream!) for morning tea. When cleaning up, I had a morsel of peach and ohmygoodnessme it had caramelised and gooeyfied and … I just can’t. It was glorious. 

Meal Prep Monday (14/07/2025)

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A few things happened this weekend. Friday was the Friday for a fortnightly funky food farm box of fruit and veg. I add a dozen eggs to this order because we love eggs. By the time we came home from the park at lunchtime, it was waiting for us at our front door. S very enthusiastically carried the eggs to the kitchen while I watched helplessly until she had speedily and carefully put them on the bench. 

Then through some glitch in the system, the other dozen eggs I had ordered to be delivered from Woollies – first extra large, then I had to change it to large, then that wasn’t in stock so it would be jumbo – well, it made me feel like a magician. Or more accurately, a magician’s assistant, most likely a volunteered audience member, as I found not one, not two, but three dozen jumbo eggs in our delivery. 

Having 48 eggs did affect my weekend food plans, I must admit. That, and the other thing that happened which was the hot water system beeping every 10 seconds on Saturday. Every. Ten. Seconds. No. Matter. What. It turned out to be needing a battery change. Yes, this was the day I found out they have batteries and yes, I had asked the internet and ChatGPT for help, and no, nobody told me this until our real estate phoned me and told me. Thank goodness we had some of the right size battery in stock. But this did mean that irritability was high, and that Saturday washing was put on hold. Baking took over.

So. Friday dinner was salmon bake from my childhood (5 eggs). Saturday morning breakfast was scrambled eggs (7 eggs). I made “sheet pan eggs”, as this person calls it, which is usually in our household baked by Glenn in a round pan and called eggy pizza. Same deal, though – lots of eggs (10), lots of vegetables, a bit of cheese, baked until set. Great for breakfast or lunch or a snack. Great to have on hand for when you ask a 4yo what they want for breakfast after the time you actually normally like everyone to be eating breakfast and the 4yo says enthusiastically, “eggy pizza”, and the first reaction is, “but it’s too late for that”, but the second reaction is, “but that’s okay because I made some on Saturday!” This one had broccoli, cherry tomatoes and capsicum in it. Also to be mentioned in the delivery oddity was an extra bag of frozen strawberries, which I hadn’t really wanted in the first place, either (I was aiming for raspberries). S helped me make strawberry and chia jam with some of our bonus strawberries. I made chocolate chip zucchini strawberry muffins (2 eggs) – these are a new favourite, I think – and zucchini and blueberry baked oatmeal (2 eggs). 

Sunday was prepping some sandwiches for school lunches. Today, with E home with me and both of us not well, I boiled some eggs (4 eggs) and made some chocolates. I think of them as “loaded chocolates”, as they are dark chocolate mixed with a hefty dollop of nut butter, and combined with, in this week’s batch, dried blueberries. There are, um, not as many now as were made this afternoon…

With other fried eggs for breakfasts, our 48 eggs are down to 12, which seems like quite a normal number, and I feel well-stocked for lunches and snacks and breakfasts. For now.

Meal Prep Monday (30/06/2025)

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Last weekend, I felt like a kitchen superstar. I baked SO much. In fact, the whole weekend was so exhausting I didn’t manage to post about it so I have photos just sitting in my phone, reminding me of the achievements if I scroll through looking for something. Sleeping girls, girls outside, random short videos of the tablecloth, work info, girls in pinafores for daycare photo day, row after row of a child’s forehead – pretty sure it’s E – closeup pics of the corner of the sofa, food, food, girls outside, food.

This weekend, I was not a superstar. At all. In any sense. For anything. If you set the bar low – really low – then yay! I did some things. I had all 3 girls dressed and respectable to go to a birthday party on Saturday morning at a not-very-close park. They were well-behaved. There was a present, wrapped in paper coloured in by my girls. We got there and back safely. Pause here while I think. Um. Nope. That was pretty much my achievement. 

But wait. I made pizza on Friday night, with dough made by me. (C asked for this a few weeks ago and it is how I used to always do it and now it is her new favourite way of pizza). This pizza – one (1) pizza – has fed us Friday night, and was added to Saturday dinner, and was lunch today for C because we had no bread and neither of us wanted to go to the shops on the holidays, and there’s still a bit more.

But wait. I made a lemony chicken and vegetable tray bake for dinner for Saturday night, which all the girls ate, and leftovers were my lunch today as well as incorporated into dinner tonight and I think there’s still a bit left for a half-lunch tomorrow. 

But wait. I made pancakes for Sunday breakfast, and because when they were mostly cooked, E came in and scrunched her face and told me she did NOT want pancakes, she wants an eggy – no, TWO eggies – she scored eggs for breakfast and not all the pancakes were eaten so C and I had morning tea pancakes today. They were my favourite recipe (using the Greek yoghurt waffle recipe here), and cooked in the love heart fry pan. A bit of a whim purchase, that pan, but my goodness me it saves mealtimes. S helped me make these, and C had a go at turning them which is rather tricky, I must say, but she did wonderfully. And because there are four hearts and four of us (Glenn had an early, early start), I could cater to all requests prior to the pancake-refusal-in-favour-of-eggs. Plain. Chocolate chip. Blueberry. Blueberry AND chocolate chip. And E ate some after she had demolished her eggs, too, actually. 

To be fair, this week and next are school holidays. We have Anzac biscuits in the jar from last weekend. Still some Everything Balls (I still don’t know what to call them), which are also stopping me delving into chocolate stores in the evening. I mean, not an actual store full of chocolate, like a chocolate shop, or a cellar of chocolate, but … mmm. Wait. Chocolate supply. That’s a better word. We still have carrot oatmeal slice. We still have carrot sultana muffins in the freezer. We still have cottage cheese brownies in the freezer. Our freezer could do with being slightly less full. Ooh, and pizza muffins in there too. So you see, for all my not at all a kitchen superstar thoughts, it was enough. I have to remember that. Enough. 

Meal Prep Monday (16/06/2025)

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Friday and Saturday were fairly light on in the food preparation department. Cornflake cookies were made, which are apparently for me now. C, it turns out, doesn’t like the flavour of cornflakes, and E bit into a crunchy bit and hurt her mouth so apparently is never eating cornflakes or cookies ever again. Sigh. S has eaten some for me, but unless she spies the cookie jar, it will be Milo cereal for her. (Seriously. How do toddlers and preschoolers do this? She seems to eat nothing but Milo cereal and occasionally yoghurt. E had about 2 months when she was nearly 2 when I swear she just ate peanut butter and blackberries. That was an expensive time). To make up for the apparent cookie fail, on Sunday I made nut butter cookies and added chocolate chips to the tops and, guess what, nobody wants to eat them either. Make them without the chocolate chips and half the batch is scoffed as soon as fingers have braved the hot-from-the-oven cookie trays. It looks like I will be living on cookies this week.

Friday I also made a very healthy chocolate mousse then made it less healthy to make it more dessert-y and edible for girls. Thankfully, they had filled up on pizza dinner so I have chocolate hits ready to go in the fridge. Score.

Saturday was yet another flop which I will chalk up as future snacks. E was really wanting doughnuts so I finally made the (ultra healthy) jammy blueberry doughnuts from Jamie’s superfoods book for breakfast. It was a frustrating experience because I had neglected to soak our ordinary, not-expensive-Medjool, dates overnight, and also because we have a mere chopper and not a glorious food processor. I am debating whether I cave and buy one now in the sales or if I wait until the chopper dies then replace it. Hm. Decisions. It is definitely becoming more necessary. Anyway, there were leftovers. I have snacks.

Sunday was spent making the fail nut butter cookies, as well as doing hard boiled eggs, sandwiches, carrot oat slice, and what I think of as “Everything Balls”, or “Use it up slice”. This started off as the Eat This My Friend muesli bars and then I went crazy a few weeks ago and added a bunch of things that were needing to be used. You know. The 1/4 cup of almond meal. Tablespoon of walnuts. Slightly less than 1/3 cup chia seeds. The dregs of 4 different nut butter jars. Some sneaky powders of super greens or berry immunity. I mean, I started with the basic recipe and just embellished a bit. Squashed some into the mini muffin holes. Rolled some into balls. I thought for sure this would be a mummy-only treat, but before I knew it, S had demolished 4 balls. I kept meaning to cover them in chocolate but after not very long there didn’t seem to be much point. This weekend, though, I made sure to get the chocolate hit happening, so the minis are covered in a blob of chocolate and the balls are mostly half-covered, with a few glorious pieces entirely covered.

Delay in posting due to the futility of taking photos after 10pm. I’m glad I did this post, though, as I had totally forgotten about the doughnut snack option. I see there is a slight delay in work starting soooo first snack for the day is going to be a purple doughnut. 

Meal Prep Monday (02/06/2025)

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I am inspired. One of my Facebook friends shares, it seems, everything that she makes for lunches and treats and dinners, and every single photo is terrible and unappetising. A page I follow, on the other hand, shares what she eats and what she makes for healthy everything, and everything looks fantastic and healthy and an Anna Thing To Eat. In my “I can do that, too” mentality, and with the amount of food prep that actually happens Friday-Sunday (usually), I now plan to do a roundup of that on Mondays for you. You’re welcome. Actually it’s also part of me reminding myself of achievements. If I feel like I’ve just been opening yoghurt pouches and doing the washing and chopping up oranges and doing the washing and separating squabbling children and doing the washing and sorting the washing and doing more washing, noting the other things really helps. Yes, I did all those other things too, but now I also have a record of the snacks and other things prepared. Lots of them include chocolate chips.

Friday normally gets me baking something but we had stuff to do so, no. Saturday morning, though, I baked sweet potato and apple oatmeal, sweet potato and banana chocolate chip bread, and “4 ingredient peanut butter banana bars”. That’s in quotes because, as is so often the case with recipes with a small number of ingredients, whoever did the recipe didn’t actually count. Out of bananas, peanut butter, vanilla, oats, salt, baking powder and chocolate chips, some of those are clearly more special than others. I am not, however, game to omit any. And also, I couldn’t find the silicone loaf pan I wanted so as the recipe makes 6-8 bars, I used a 6-hole silicone muffin pan and I will be making these again. New favourite, despite the lack of accountability (ha pun).

You may have noticed a theme with both bananas and sweet potato. We suddenly had a glut of 12 very ripe (black) bananas. Although I love Our Go-To Banana Bread, I had made it recently as bread and muffins and mini muffins and there was only so much I could take. With recent baking and Saturday’s baking, I cleared the build-up just in time for a fresh bunch to start going spotty. Good times. The sweet potato was from our farm box. Not the most recent one. The one a fortnight before that. I didn’t weigh it, but it was about the size of a toddler’s torso. Glenn used some in a couple of meals. I reserved some for baked oatmeal and then had enough to try this bread as well. The bread is fantastic and will be made again.

Less exciting meal prep but very necessary meal prep happens on Sunday evening. If we have eggs, I hard boil four of them. C and I both enjoy them during the day. Everyone else does, too, but E and S are not so adept at peeling or biting without the egg bouncing away. I also do a batch of overnight oats which will do me for three breakfasts. I did not do either of those things for a few weekends in a row and I was really feeling it. Mornings were a bit more rushed. Snacks were a little less varied and less protein-rich. I’m back on track now, though, and much relieved.

Top left: Sweet potato and apple baked oatmeal https://thenaturalnurturer.com/baked-apple-sweet-potato-oatmeal/

Top right: Sweet potato and banana bread https://thenaturalnurturer.com/sweet-potato-banana-bread/

Bottom left: “4 ingredient peanut butter banana bars” https://sammibrondo.com/peanut-butter-banana-bars/

Bottom right: hard boiled eggs. I draw on them so we know they’re boiled and not not-boiled. I am not good at drawing flowers.

And Now She Is Four

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For at least a month before her birthday on the weekend, E would wake up and ask, “Am I four now?” The more often she asked – the closer it got to her birthday – the more dramatic her response to “No, not yet”. A slightly disappointed “Aww I want to be four!” progressed to a slightly angry “BUT I WANT TO BE FOUR NOW” which progressed to dramatic facepalms and “STILL?!?!” I assured her that I had wanted her to be born well before now, too, but her birthday would come along eventually. I don’t think that helped AT ALL but what can you do? I even tried showing her on a calendar and that just made it worse.

It finally, finally was her birthday. Her whole-body reaction of delight and relief and happiness when I could say “Yes” to her sleepy question – well, it made my day. We made her day as special as we could, with croissants for breakfast (family tradition passed along from my side); church (where the girls – the drama! – missed out on the usual post-church ice cream because somebody ELSE who was NOT turning four was actually celebrating being ordained for 40 years and put on a barbecue but thank goodness the girls’ favourite person – a lovely girl who is nearly 10 – was there and made a lovely fuss over E); seeing a favourite honorary Auntie at the play cafe for a babycino and treats and a big play; her request for dinner (sausages); and her choice of cake. 

Whenever I asked what sort of cake she wanted for the party, she gave me a different answer. For the cake for on her actual birthday to have with family, she wanted “a chocolate cake and strawberry cake”. When we went to Woollies on Saturday and were up to the cake department, she put on her fastest feet ever, zoomed over and pointed to the pavlova with strawberries on it. Ohhhhh. Phew. Easy. I love making cakes for my family for celebrations, but also, there was a lot on over the weekend and not having to add “make and decorate a cake for family” made me just that little bit less stressed.

Last year I had decreed that birthday parties could only happen every second year. If you turn an even number, you get a birthday party (which, admittedly, didn’t work out for S last year turning two.  Oops). E was looking forward to her mermaid birthday party in the park for over a year. Unfortunately, she is a summer baby and the weather often gets in the way. In the planning stages, we could see that the weather for the week leading up to her birthday weekend was set to be raining, so any parks in our area would be sodden messes. This would make for the best day ever in her whole entire life but I just couldn’t do it. Thankfully, daycare was quite happy to put on a little party this week. We sent in cake, balloons, party hats and party bags, and let them deal with it all. Win.

Well, almost win. When I was decorating the cake (a 5-layer rainbow cake with ‘violet’ icing and Frozen snowflake sprinkles, and panicking that I didn’t know if the icing was looking enough like violet to satisfy this all-shades-of-purple aficionado), I was a little bit sad that I wouldn’t be there celebrating her party with her. I wouldn’t get to see her excitement. I wouldn’t get to see her face. I wouldn’t get to see her put as much of a slice of cake as is humanly possible in her mouth and kind of sit with it for a while before, to my amazement, managing to chew and swallow before finishing off the rest of her slice. I wouldn’t get to wipe ‘violet’ icing off her cheeks or fingers. I would only be able to imagine her face as “Happy Birthday” was sung to her around a cake with candles alight, seeing her eyes down and eyebrows raised far up in such an E expression and the widest and most delighted smile on her face as she took in all this joy for her. All this joy because E finally turned four and we love her.

Planning, Planning, Planning

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I am pleased to report that I am on my way to being a Planner. A List Maker. An Organised Mum. There are still some areas to sort out (PUN!) but I have my week of laundry planned (like when to wash towels and sheets; clothing is washed as needed which is almost daily) and a very loose cleaning … guide? Time to think about maybe cleaning an area? Then in January I planned my planning which was such a Me thing to do. So I now also have Food Organisation Preparation and Execution plans. I also have Planning for the Weekend plans.

As Monday-Thursday is when I work, I don’t plan on getting any baking done on those days.  Friday-Sunday, though, there are now Food Preparation Goals. Cookies. Muffins. Boiled eggs. Overnight oats. Baked oatmeal. Next level will be to keep a tally of how much of what we have in the freezer. I have plans to create a little sheet in Canva that can keep track of all of this. We also are going to start using a numbering system for our freezer to reduce what gets thrown out when we have to clean it out because it is too full, or even, avoid the too-full events entirely. All of this is making my Planning Self happy.

As Monday-Thursday is when I work, I have children with me and needing attention for Friday-Sunday. My go with the flow, let’s see what happens, children know what they want, let them play, approach … well. With experience, I have realised a number of things. When my girls are out, they get on beautifully; when my girls are home, they fight. When my girls have craft to do, there is harmony in the home; when we are home with no plan of what to do, there is chaos and fighting. Furthermore, C definitely likes to know The Plan, and E nearly always asks the night before, “Where are we going when we wake up?”

It used to be that I would get to Thursday night and groan. Not for the imminent children aspect, but because I had nothing planned or prepped for them to do. Craft is great, and letting them have free reign on the craft supplies is … you know. But when there is a plan, with something I can prep and then they have a plan, is always more successful in terms of engagement from them and cooperation and general calm and it just works out better.

So the New Way of doing things involves me starting a note in my phone early in the week, entitled “Weekend Plans 15-16 February”, for example, and then setting out Friday night dinner, Saturday breakfast – all the food things – as well as any outings we are aiming for if everyone is well, and what sort of creative activity we want to do, as well as what and when I plan on food prepping. I want to dig up our magnetic blackboard and an appropriate pen and have this more visible on the fridge, too, so C can contribute independently. Walks to daycare and school now include a question here and there of, what do you want to do for craft or art on Saturday? What do you want on your pizza on Friday? Can everyone please stay well this week so we can go to the park on the weekend, please?

Last weekend showed me that this planning doesn’t magically create a fight-free weekend. Unfortunately, this isn’t some cure-all solution for family harmony. What it does do, though, is give me an opportunity to be prepared for green pancakes and rainbow pizzas and love heart crafts and surprise paints. Planning helps.

Baking the Best Ever Chocolate Chip Cookies

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Are you ready to make the best chocolate chip cookies you have ever made? Of course you are. Here we go.

Start this recipe as far in advance as you can. “Ready in less than an hour” does not apply here.

Gather your supplies. You will need:

2 cups of wholemeal plain flour (white plain flour works fine here too)

1 teaspoon baking powder

3/4 teaspoon bicarb soda

1 1/4 cups chocolate chips – vegan if necessary 

2/3 cup coconut sugar (or 1/2 cup packed brown sugar)

1/2 cup granulated or caster sugar

1/2 cup plus 1 teaspoon olive oil or coconut oil

1/4 cup plus 1 teaspoon water

Plus: 2 mixing bowls – 1 medium and 1 large; and measuring cups and spoons.

As you gather your supplies, children gather nearby, realising that baking is imminent. They clamour for the ladder which is allocated on a first come, first served basis. Second child gets to fetch the step stool from the bathroom. Third child is reminded how tall they are and actually don’t really need height assistance.

Start measuring your 2 cups of wholemeal flour into a medium bowl. A child will insist on doing this with you. The pride you feel when they tell you any of the numbers they see on the measuring cups is soon overridden by the spray of flour as they tip it only partially into the bowl. 

Don’t stress it. Somehow this process makes it better. I don’t know how.

A teaspoon of baking powder and a very approximate 3/4 teaspoon of bicarb soda go in too. Children take turns to stir, sometimes remembering to hold the bowl. Some more flour mix may be launched out of the bowl. This is fine. We are fine.

Next come the chocolate chips, and relief. 1 1/4 cups of chocolate chips need to go into the flour mix. This is more than a standard pack of chocolate chips so don’t be complacent. Your helpers are at the height of helpfulness when testing of the chocolate chips is underway. Often this is their cue to leave you to yourself to get on with things, if they score enough of a batch to test for quality. Or to see if they prefer milk or dark. This is all important. Embrace it.

Next, bring out the large mixing bowl. Put the medium bowl out of reach of children. The chocolate chips are still visible in this mix so are at risk of further testing.

Into this bowl you will need 2/3 cup of coconut sugar (or 1/2 cup packed brown sugar which will end up thoroughly tested and quite spilled and therefore further tested); 1/2 cup of caster sugar; 1/2 cup plus an extra teaspoon of olive oil (or coconut oil but I personally can’t stand the scent so steer clear); and 1/4 cup plus 1 teaspoon of water. Mix this vigorously. I prefer using a fork for this but I realise most people are fancy and use a whisk. 

When the mix is, you know, mixed, add the flour mix to the wet mix and stir with a wooden spoon. Mix just enough for there to be no more clumps of unmixed flour. 

If you are baking these anywhere from October to April in Brisbane, you will probably need to put the bowl in the fridge now otherwise your cookies will become one. 15 minutes or so should do it, or as long as you need to deal with having a cheeky nap or changing a toddler nappy or putting out washing or if you just forget. It’s fine. 

Get 2 baking trays and line them as you usually line them. Bring out the cookie dough and, if you’re feeling generous, let the helpers know you’re up to the next stage. Clean hands. Rings off. I make a line across the middle of the dough so I can keep track of how much for each tray, and then scoop a spoonful of dough into my hands to roll into a ball then onto a tray. Depending on the capabilities of the helper, they may need some guidance in the amount of dough to use, but I find if they have enough play dough experience they will catch on pretty quickly and not need help in rolling it into a ball. No need to stress if they taste test the dough. No egg, no worries. Winning. This batch makes 26 cookies which suits my preferred layout of 3-2-3-2-3 on each tray. Do a little squish on each dough ball, using cute little helping fingers or a fork. 

Chill time is essential. If you can find room in your freezer for these two trays, good for you. Whack them in for 30 minutes. Otherwise, into the fridge for … some time. Like, at least four hours. I usually leave them until the next morning, but whatever works. When you remember them, turn on your oven to 175C. If you get your cookies out when you turn on your oven or if you leave them in the fridge or freezer until the oven is ready is up to you, it just affects the baking time. When the oven is hot, put the trays into the oven and bake for 10 minutes. If they are not looking like your preferred cookie consistency, keep them in for another 2-5 minutes. They should be a little bit golden brown. 

Get your helpers out of the kitchen so you can open the oven and remove the trays. We put ours on our stovetop, with oven mitts on the sides closest to the front. Remind your helpers these are HOT and they are to keep their hands off. They will likely repeat this information to you, possibly while reaching out to touch the hot thing if they are a very sensory-seeking child like my 2yo. Keep those little fingers safe.

The next stage is, honestly, my favourite: sprinkling sea salt flakes over the baked cookies. Note that this is not the same as grinding salt over it so make sure your independent oldest child is aware of this and doesn’t accidentally grind pepper over your freshly-baked cookies. Sea. Salt. Flakes. Sprinkle them over, as sparingly or liberally as you wish. Leave the trays there while you deal with children wanting to do painting or needing morning tea or breakfast or whatever you’re up to, then transfer to a wire rack.

In our family, I will put aside a container of these for my husband (usually getting about 8 in a container) so that he actually gets to have some. Whatever remains on the tray after this and children wanting a cookie and then another and maybe a third, goes into our cookie jar. And even though these are, you know, chocolate chip cookies and not known for their health benefits, because they use wholemeal flour and coconut sugar and olive oil, these are cookies I can say “Yes” to when a child wants one for breakfast or in the afternoon and know that it won’t make them any more crazy cuckoo bananas than they would have been otherwise. That’s always nice.

This recipe is from Katie’s Amazing Kitchen and you can find the original recipe here. I have tweaked it only very slightly to suit Australian measurements and our weather and our lunchbox compartment sizes.

Anzac Biscuits. No Coconut.

/ annamurray / 1 Comment

I have searched.  For my whole adult life, I have searched, yet I have not found.

Until today.

Today, I was successful.  And so I am doing my first post in almost a year in order to have an easy reference, every time.

I’m talking, of course, about the perfect Anzac biscuit recipe. Chewy. No ridiculous add-ins.  And, most importantly, no coconut.  Here’s a link to the recipe if you want to jump right in (although the site does not, at present, have a crucial ‘Jump to Recipe’ button so you may be scrolling a while).

My grandmother – the one I knew – told me she baked Anzac biscuits to send over to my grandfather and his mates.  I do have the recipe she used, but it uses coconut, a fact which deflates me every time I think about it.  

After many years of fails, this morning I searched for an Anzac biscuit recipe, chewy, no coconut.  The original, pre-1925 recipe came up.  It is a winner.  

I managed to make these without any “help” this morning, so they were done in less than an hour.  I know the recipe says about 2 minutes for prep and 18 for baking but those people aren’t doing leg lifts to keep small children away from hot ovens, or squat lifts to show hefty kids what’s in the bowl, or batting little fingers away from the butter, or admiring the magnet creations on the fridge, or asking kids to please stop fighting over which show to watch or so help me I am taking the iPad away and ohhhh did the battery just run out well we had better plug it in then and maybe you can, you know, play.  Quietly.  And brush your hair.

Ahem.

Ingredients

2 cups rolled oats

1 cup plain flour

1/2 cup granulated sugar (I used white caster sugar)

125g butter

2 generous Australian tablespoons of golden syrup

1 teaspoon bicarbonates of soda

Water in the kettle

Method

Line two baking sheets with baking paper.  If you are free from distractions/have a slow oven, turn it on now to 170C, otherwise don’t stress it just yet.

Mix together oats, flour and sugar in a large bowl.

Put the butter in a pan over medium heat.  Turn the kettle on.  Once butter has melted, add golden syrup and stir until dissolved.  Bring it gently to the boil – now is a good time to turn on the oven – then remove pan from the heat.

Mix 2 tablespoons boiling water and bicarb and stir until dissolved.  Add this to the butter and syrup and stir until it froths.

Pour the frothy hotness into the dry ingredients and mix well.  

I like to divide the mix in half now, just by making a little line in the dough/batter with the mixing spoon.  Jewellery off.  Do remember to put it back on later.

Plop dessertspoons of mixture on the trays.  This works out perfectly for generous dessertspoons, in a 3-2-3-2-3 layout on each tray.  Children may be coming in now to “help” which means really to taste test which is fine for this egg-free recipe.  Make each blob of mixture into the nicest ball you can, then squash each a bit or a lot, depends on your helper/s’ enthusiasm and delicacy.  If you’re not getting little ones to help, then a gentle squish with your hand or a fork or a bowl or something could work too, I guess.

Clear all children from the area and put both trays of biscuits into the oven.  The recipe says for 15 minutes and then something something but 15 minutes produced very much done biscuits so I left it at that.  Leave them on the trays for 5 minutes before transferring to a cooling tray.  Once completely cooled they can be eaten or, I suppose, stored in an airtight container for months.  Apparently.  I have no experience of Anzac biscuits being uneaten after a week.  Sorry.