Honey & cardamom biscuits

May 21, 2020

First time I've iced cookies before I put them in the oven, but it works!

Makes about 60

125g butter or non-dairy spread, softened

1/2 c brown sugar or coconut sugar

1 tsp baking powder

1/2 tsp ground cardamom

1 egg, lightly beaten

1/2 c honey

2 c flour

1 c wholemeal flour


1/4 c butter or non-dairy spread, softened

1/4 c flour

2 tsp water

In a bowl beat the butter for 30 seconds. ADd the brown sugar, baking powder and cardamom and beat until combined. Beat in egg and honey. Sift in flours and mix until combined. Wrap dough in cling film and chill until firm enough to roll out.

Mix icing ingredients in a small bowl until combined.

Preheat oven to 190C. Line 2 baking sheets with baking paper.

Roll out dough to 4-5mm thick in between 2 sheets of baking paper. Cut out shapes and place on your baking sheets 5cm apart. Pipe or spread icing on top of each biscuit. Sprinkle with sprinkles if desired.

Bake for 7-9 min until golden. Remove from oven and after a few minutes transfer to a wire rack to cool completely.


Chocolate wheaten cookies

May 18, 2020

Just like the ones you can buy in the shops but better cos they're homemade! Very similar to chocolate digestives or the vegan digestives.

Makes 20-30

125 g butter, softened

1/2 c brown sugar

1 egg

1 1/2 c wholemeal flour

1/3 c self-raising flour

1/4 c wheatgerm or bran, optional

1/4 c desiccated coconut

60g dark chocolate, finely chopped

1/4 c milk of choice


100g dark chocolate

1 tbsp butter or vegetable shortening

In a large bowl cream the butter and sugar until pale and fluffy. Mix in egg. Sift i...

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Dried fruit cookies

May 18, 2020

This batch makes so many cookies! You can freeze some of the dough for later use.

Makes about 50

185g butter, softened

1/2 c granulated sugar (I used organic golden but coconut sugar would work well)

1/2 c brown sugar

2 eggs

2 or 3 mashed bananas

1 tsp vanilla extract

2 c flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp all spice (or a combo of cinnamon, nutmeg and ginger)

1 1/2 c oats

1 c mixed dried fruit, chopped

3/4 c desiccated or shredded coconut

3/4 c chopped nuts (I used walnuts and almonds)


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Coconut panna cotta & berry coulis

May 15, 2020

I make jellies often for our daughter with just fruit juice and agar -  panna cotta is pretty much the same thing. Berry coulis is the perfect accompaniment for this dessert. Thanks to Heidi Swanson in Super Natural Cooking (Celestial Arts, 2007) for this easy recipe. 

1 can coconut milk or cream

1 1/4 c milk (I used rice milk)

1/3 c cane sugar

3/4 tsp agar powder (or 1 1/2 tbsp agar flakes)


2 c berries, fresh or frozen (I used raspberries and blueberries)

1/4 c honey or rice syrup

juice half...

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Butterscotch macarons

May 13, 2020

If anything turns out a bit rough in your baking, you can just call them 'rustic'! My butterscotch macarons are rather rustic but delicious too.Soft brown sugar gives the butterscotch flavour.

Makes about 15 sandwiched macarons

2 eggs whites

1/4 tsp cream of tartar

100g icing sugar

30g soft brown sugar

100g ground almonds

For the filling:

2 tbsp butter

2 tbsp brown sugar

2 tbsp coconut cream, or cream or milk

1 c icing sugar

1/4 tsp vanilla extract

Line 2 baking sheets with baking paper.

In a large bowl wh...

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May 6, 2020

I made my own dulce de leche for these banoffee cupcakes - dairy and refined sugar-free! I used the rest in these classic Spanish/South American sandwich cookies.

Makes about 15 sandwiched cookies

1 c cornflour

3/4 c flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

110 g butter at room temperature

1/3 c granulated sugar

2 egg yolks

1 tbsp brandy (or pisco, cognac or sherry)

1/2 tsp vanilla extract

180g melted chocolate for dipping

1/2 c desiccated coconut

1 c dulce de leche at room temperature


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Banoffee cupcakes with dulce de leche and salted caramel

May 3, 2020

These are surely the most decadent cupcakes I've ever made. It's from Marian Keyes' book (yes, the author is also a baker). The final result is a soft bananary bite with a burst of silky dulce de leche in the middle and a crunchy caramel topping. My husband's birthday cupcakes - may the fourth be with you! You can use store-bought dulce de leche but if you're in lockdown, just make your own.

dulce de leche:

4 c milk (I used rice)

1 1/2 c sugar (I used coconut sugar)

1 tsp vanilla extract

Bring the...

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Wholemeal loaf

April 30, 2020

Very happy with this wholemeal loaf - soft, tasty and toasts well the next day. When you bake it in a cake tin it makes a nice round loaf.

2 c wholemeal or wholewheat flour

1 1/3 c plain flour

2 tbsp wheatgerm or bran, optional

1 tbsp granulated sugar

2 1/4 tsp instant dried yeast

1 1/2 tsp salt

1 1/3 c water warmed to 45C-52C

3 tbsp butter, melted

In a large bowl mix all the dry ingredients. Make a well in the centre and pour in lukewarm water. Mix with a spoon or fork until dough comes together. Tur...

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Date scones

April 29, 2020

2 c flour (if you use self-raising omit the baking powder)

1 tbsp baking powder

2 tbsp sugar

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp ground cardamom

115 grams frozen butter, grated

1 egg, cold

1/2 c cream or milk, cold

1 1/2 tsp vanilla extract

1 c chopped pitted dates

Line a baking sheet with baking paper.

In a large bowl mix the flour, baking powder, sugar, salt and spices. Add in grated butter and work in with your fingers until mixture resembles wet sand.

In a small bowl mix the egg, cream and vanilla. ...

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Anzac cookies

April 26, 2020

My Anzac cookies turned out huge this year! They spread out quite wide that's that aaaaall good. Using coconut sugar gives the cookies a darker appearance and a deep caramel flavour.

1 c flour

3/4 c coconut sugar

1 c rolled oats

1 c desiccated coconut

100g butter

1 tbsp rice syrup

1/2 tsp baking soda

2 tbsp boiling water

Optional extras: chocolate chips, dried fruit

Preheat oven to 170C. Line or grease 2 baking sheets.

In a large bowl mix the flour, sugar, oats and coconut. You can add your optional ext...

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EST. 2010

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.

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