Childhood Memories for our 
Australia Day Celebrations

The Biscuit
21/2 cups of plain flour
1 tsp baking powder
3 1/2 oz of superfine sugar
4 oz of butter
1 egg beaten
2 tablespoons of malt or golden syrup
1 teaspoon of vanilla extracts
  • Preheat oven to 350
  • Cream butter and sugar
  • Add vanilla and egg
  • Add malt or golden syrup
  • Add sifted flour 
  • Wrap in a zip lock bag and chill in the fridge for 30 minutes. 
  • Roll dough onto a floured surface. Using a rectangle cutter- stamp out rectangles (5mm, thick).
  • Bake for 10-15 minutes until lightly coloured and firm NOT CRISP...Leave on a tray to cool before icing..
The icing and the Jam
Make a Royal Icing 
2 egg whites
2 cup of sifted icing sugar (confectioners sugar)
A few drops of red food colouring
Beat egg white in a bowl until foamy
Gradually beat in the sifted icing sugar until egg white is glossy and forms a soft peak.
Use icing immediately...


Pantry Must Haves
  • Royal Icing
  • Piping bag and tip
  • Shredded coconut
  • Jam
Place jam into a piping bag.
Spread icing over biscuit.
Then pipe a strip of jam down the middle of the biscuit (on top of icing).
Icing side down, dip into a plate of shredded coconut