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Tim Tam slammed over biscuit blunder

<p>A bemused shopper has caused a stir online with their side-by-side comparison of Tim Tam packets. </p> <p>In a photo posted to Reddit, biscuit fans were met with the horrifying discovery that unless they were buying Tim Tam’s Original line, they were receiving significantly less biscuit for their buck. </p> <p>Two packets had been placed side by side - one Tim Tam’s Original biscuits, the other their Deluxe Dark Choc Mint - to make the disparity in Tim Tam to plastic ratio clear for all to see.</p> <p>In the deluxe pack, eight biscuits could be nestled in the plastic with large gaps between them, typically weighing in at 175g when full. Meanwhile, in the original, 11 could be sandwiched into the packaging, and weighed 200g before any were eaten. </p> <p>Most importantly, both packs - from the outside - appeared to be exactly the same size. </p> <p>“Australia’s biggest scam unwrapped,” <a href="https://www.reddit.com/r/australia/comments/12tws3i/australias_biggest_scam_unwrapped/" target="_blank" rel="noopener">the post was titled</a>, drawing in over 600 comments, and over 7,000 ‘upvotes’ - the Reddit equivalent of telling fellow users that something is worth a look at. </p> <p>As one put it, “that’s gotta be the most un-Australian Australian thing I’ve ever seen.”</p> <p>“As an American looking at this, it actually bothers me how inefficient the packaging is. You can get so much more in there,” another pointed out.</p> <p>“Stupid amount of plastic for eight biscuits,” one noted. </p> <p>“Honestly just make the packet smaller,” someone suggested, before adding that “this only increases plastic waste. At least a smaller expensive product ‘feels’ more premium.”</p> <p>There were those that could see the funny side, of course, taking to the comments to try and lighten the situation for those mourning the loss of their beloved biccies. </p> <p>“11 Tim Tams. Why 11? Not divisible by anything. I can’t eat 1/4 of the packet, or 1/2, so looks like I’m eating the lot,” one wrote. </p> <p>“And here I was, thinking I was just eating them too quickly,” joked another.</p> <p>“Duh, that's why they're called ‘Deluxe’, cause they're rarer and way harder to capture in the wild to put in packs,” one expert on the matter explained. </p> <p>And while the original poster went on to respond to many that they were only having some fun, and it really wasn’t that serious, there were those that simply wanted to rain on their parade, repeatedly pointing out that the weight and quantity of biscuits was clearly displayed on the packaging itself.</p> <p>In response to one such comment, the poster said that they were “literally having a laugh, I’m not a victim having a cry. It’s biscuits. The photo shows the spacing of the deluxe which is wasteful and the packet sizes are the same length, which is deceiving.”</p> <p>And, as they also later explained, the packaging information simply wasn’t a factor because “I’m a professional Tim Tam eater so I pick based on flavours.”</p> <p><em>Images: Reddit</em></p>

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Woolworths accused of “disgusting” Anzac biscuit scandal

<p><span style="font-weight: 400;">Woolworths has rejected claims it renamed Anzac biscuits after social media outrage caused by a recent recipe in one of its catalogues.</span></p> <p><span style="font-weight: 400;">Posts appearing on Facebook and Twitter suggested the supermarket giant had succumbed to “cancel culture” by removing the word Anzac from its biscuit recipes.</span></p> <p><span style="font-weight: 400;">In the lead-up to Anzac Day, Woolworths featured a recipe for Golden Oat Biscuits in one of its catalogues.</span></p> <p><span style="font-weight: 400;">Noticing the striking similarity between the oat biscuits and the traditional Anzac biscuits, one person claimed, “Woolworths in their woke wisdom has changed the name of Anzac biscuits calling them golden oats because it may insult some people.”</span></p> <p><span style="font-weight: 400;">Another shopper claimed the name change was “disgusting and a slap in the face for our Anzacs”, vowing to never shop at the supermarket again.</span></p> <p><span style="font-weight: 400;">Clarification came when a spokesperson told Yahoo News Australia the biscuits were not called Anzac Day biscuits out of respect for the strict guidelines set by the Department of Veterans’ Affairs.</span></p> <p><span style="font-weight: 400;">“The Department of Veterans’ Affairs has strict regulations around the word Anzac and how it can be used on products or in marketing,” they said.</span></p> <p><span style="font-weight: 400;">“We didn’t have the relevant approvals to use the term for this particular recipe placement in the catalogue and wanted to ensure we respected the regulations.”</span></p> <p><span style="font-weight: 400;"><img style="width: 500px; height: 335.4166666666667px;" src="https://oversixtydev.blob.core.windows.net/media/7840941/woolworths-biscuits.jpg" alt="" data-udi="umb://media/3499d58e56df4033b6242382ddd4640c" /></span></p> <p><span style="font-weight: 400;">Companies considering using the word Anzac in their products need to be approved by the department first, which Woolworths did not pursue in this instance.</span></p> <p><span style="font-weight: 400;">Yahoo News Australia understands the Golden Oat Biscuits recipe has featured in previous catalogues.</span></p> <p><span style="font-weight: 400;">The spokesperson reiterated Anzac biscuits were still available to purchase and had been approved for sale, with proceeds helping raise funds for veterans and their families.</span></p> <p><span style="font-weight: 400;">Yahoo News Australia also reached out to the Department of Veterans’ Affairs to clarify on what the approved recipe is and whether Woolworths recipe would have been approved if an application had been submitted.</span></p> <p><span style="font-weight: 400;">Comparing a 2014 recipe published by the department against the Woolworths recipe, both recipes feature the same ingredients but they use varying measures.</span></p> <p><span style="font-weight: 400;">According to the guidelines, “The use of the word ‘Anzac’ in the commercial production and sale of Anzac biscuits is usually approved, however the biscuits must not substantially deviate from the generally accepted recipe and shape, and must be referred to as ‘Anzac Biscuits’”.</span></p> <p><span style="font-weight: 400;">The biscuits must avoid any additions such as chocolate chips and must not be called cookies.</span><span style="font-weight: 400;"></span></p> <p><strong>Image credit: Woolworths</strong></p>

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Arnott's slams wild claim about Scotch Finger recipe

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> <p>A frustrated grandfather slammed Arnotts and accused them of tampering with the ingredients of the beloved Scotch Singer biscuit after he realised that the snack didn't snap into two separate pieces as easily as it used to.</p> <p>He said that the brand of "breaking" the biscuit by changing the recipe without letting customers know.</p> <p>“We have not made any recent changes to the current formulation of this famous bickie,” an Arnott’s spokesperson confirmed to<span> </span><a rel="noopener" href="https://www.news.com.au/lifestyle/food/eat/arnotts-shuts-down-wild-claim-about-scotch-finger-recipe/news-story/da895f4bb5f48a80852be7cad1510758" target="_blank">news.com.au</a>.</p> <p>The grandfather was outraged on Reddit.</p> <p>“Today I attempted to break the iconic Scotch Finger biscuit into two fingers to show my two-year-old granddaughter how to eat these biscuits, that I myself ate at her age, in a right of passage for all Australian kids,” he began the post.</p> <p>“We Australians know innately that when offered a packet of Arnott’s Assorted biscuits you chose the Scotch Finger because the moment you get it, ‘snap’ down the vertical, and you have two perfectly formed biscuits. Two for one.</p> <p>“Well, horror (ensued) as I attempted to snap the Scotchie!” he continued, adding that after he snapped it, it formed two “ill formed stubs”.</p> <p>Shocked by what he had happened, he quickly covered his granddaughter’s eyes.</p> <p>“But she did glimpse the carnage and I’m not sure (if) permanent psychological damage has been done.”</p> <p>“Protest, write to your local supermarket, canvass your local member, inundate Arnott’s Facebook page with your views, phone<span> </span><em>A Current Affair</em>, tweet Kochie — do whatever it takes.</p> <p>“I’m old, and I can live with it, but I’m doing it for the kids. If we remain silent it is they who will suffer.”</p> <p>However, Arnotts confirmed that the recipe had not changed.</p> <p>“We bake our biscuits right here in Australia using local wheat, so occasionally if weather conditions have altered the harvest, there can be slight biscuit variations from batch to batch, but the Scotch Finger recipe Aussie know and love remains!” the Arnott’s spokesperson said.</p> </div> </div> </div>

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Arnotts reveals surprising truth about popular biscuit

<div id="slide-panel-container"> <div class="slide-panel open"> <div class="slide-panel-content"> <div class="pulse_container "> <div class="pulse_content_wrapper"> <div id="pulse-content" class="pulse_content"> <div class="tab is-active"> <div class="space_view middle_style"> <div id="wall" class="wall new_pulse"> <div class="posts_list"> <div class="post_box already_read public" data-id="836801602"> <div class="post "> <div class="post_body_wrapper"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> <p>Arnott's has just revealed a little known fact about one of its most-loved biscuits.</p> <p>Ginger Nut biscuits are different depending on which Australian state you eat them in, with social media users labelling it the "2020 conspiracy".</p> <p>The renowned biscuit company was happy to confirm the news.</p> <p><img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7838792/arnotts-body.jpg" alt="" data-udi="umb://media/3f309488ef5a4b9784c0789338edeab6" /></p> <p>“The Ginger Nut started long ago, back in the 1960s, when we used to have different bakeries in different states each making a Ginger Nut biscuit that their locals loved,” an Arnott’s spokesperson told news.com.au</p> <p>“When Arnott’s became a national company we looked at the possibility of selling one Ginger Nut nationally.</p> <p>“However, Aussies in each state made it clear they loved their homegrown variety, and there’s just no substitute for their Ginger Nut, the version they had grown up and loved.”</p> <p>This means that there are four different recipes in use across different states and territories, with the taste, texture and colour being completely different from the other.</p> <p>WA, SA and NT share the same "sweet recipe", whereas those living in Victoria and Tasmania enjoy an even sweeter flavour which is closest to traditional Giner Nuts overseas.</p> <p>NSW and ACT share the "thick and hard" recipe, while QLD loves the "thin, sweet and dark" recipe.</p> <p>Social media users were either surprised or proud it confirmed what they already knew.</p> <p>“I’ve been living a lie all my life. Why do this to me Arnotts???” a <a rel="noopener" href="https://www.reddit.com/r/australia/comments/fvblnu/i_dont_mean_to_alarm_you_but_i_just_discovered/" target="_blank" class="editor-rtflink">Reddit</a> user said.</p> <p>“I actually got relatives and friends of friends to mail all the different varieties to me, then sat down and did a taste test. Can confirm they’re all very different,” another added, while a third labelled it a “true 2020 conspiracy”.</p> <p>But another responded saying, “I can verify. I have collected Gingernuts from Vic, NSW, ACT and the NT and they are definitely different. NSW/ACT ones are by far the best. Super hard, less sweet and perfect for dipping in tea without falling apart.”</p> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div>

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Arnott’s slammed for "size-shaming" biscuit ad

<p>Arnott’s has been slammed by customers after a body-shaming ad from 14 years ago resurfaced online.</p> <p>The contentious ad features two pairs of underwear and a pack of Snack Right Fruit Slice biscuits.</p> <p>The larger pair is labelled “snack wrong”, while the smaller pair is labelled “snack right”. At the bottom of the page, an image of the biscuit packet is featured with the tagline “the healthier biscuit”.</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fnopesisters%2Fphotos%2Fa.584970321700687%2F1073435262854188%2F%3Ftype%3D3&amp;width=500" width="500" height="745" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Social media users criticised the ad for encouraging body image issues.</p> <p>“This size shaming marketing for Arnott’s Biscuits Limited in a mag is ABSOLUTELY WRONG! How dare they try to sell high sugar biscuits in this disgraceful way,” a Facebook page posted along with a picture of the ad. “When will they get it? That #ANYSIZE is right for you, as long as you are healthy and happy.”</p> <p>“Just dreadful. I hope their marketing team listens. Really listens and gets why this is so wrong,” one person commented.</p> <p>“This is something they should be ashamed of,” another added.</p> <p>After the ad circulated around social media sites on Monday, an Arnott’s spokesperson confirmed that the campaign is not current. </p> <p>“This advertising campaign … was in poor taste, and does not reflect Arnott's brand values,” the spokesperson told <a rel="noopener" href="https://www.stuff.co.nz/life-style/113904932/arnotts-comes-under-fire-for-body-shaming-biscuit-advertisement-published-in-2006?fbclid=IwAR0t3oMgu7ujztXRpOzLazifyAOeshbDWt6ZTfauAqMSRNrJPvaKTbCXQVE" target="_blank">stuff.co.nz</a> in a statement.</p> <p>“While this advertisement was printed in 2005, it should not have run in the first place and we apologise for any offence caused.</p> <p>“Arnott’s is committed to conducting business in a manner that is respectful and inclusive of everyone.”</p>

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Chocolate muesli breakfast biscuits

<p>These fat, moist, nourishing biscuits with a sneaky base of dark chocolate are just the thing to grab as you dash out the door in the morning and are ideal for eating on your commute. They also make a thoughtful gift to pack up and send to loved ones studying away from home. I've used sour cherries, cranberries and dates but feel free use any combination of dried fruit that takes your fancy. </p> <p><strong>Makes:</strong> 25</p> <p><strong>Ingredients:</strong></p> <ul> <li>220g unsalted butter, melted</li> <li>½ cup liquid honey</li> <li>1 ripe banana, well mashed</li> <li>3 eggs, beaten</li> <li>1 cup coconut flakes</li> <li>¾ cup pumpkin seeds</li> <li>½ cup sesame seeds</li> <li>½ cup sunflower seeds</li> <li>¼ cup flax seeds (linseed)</li> <li>1½ cups wholegrain rolled oats</li> <li>²⁄³ cup wholemeal flour</li> <li>1 teaspoon baking soda </li> <li>1 teaspoon ground cinnamon</li> <li>Pinch of salt</li> <li>¾ cup ground almonds</li> <li>½ cup dried cranberries</li> <li>½ cup dried sour cherries</li> <li>½ cup chopped dates</li> <li>150g dark chocolate, melted</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Heat oven to 165°C fanbake. In a large bowl mix butter, honey and mashed banana, stirring to combine well. Add beaten eggs and mix well.</li> <li>In a separate bowl combine coconut flakes and seeds. Reserve ²⁄3 cup of the mixture to use as your topping.</li> <li>To the remainder, add all the remaining ingredients except the chocolate and stir to make quite a wet mixture.</li> <li>Scoop ¼-cup-sized amounts into balls and press tops into the reserved coconut and seed mixture. </li> <li>Place biscuits on lined trays and bake for around 12-15 minutes or until golden around the edges.</li> <li>Transfer to a rack to cool then, using a pastry brush, cover the flat bases with a thin coating of melted chocolate. Place chocolate side up on a rack to set. Store in an airtight container. </li> </ol> <p><em>Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz.</u></strong> </a></em></p>

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The photo of Arnott’s Shapes biscuits that will blow your mind

<p><span>Arnott’s Shapes biscuits are the favoured snack of true Australians everywhere.</span></p> <p><span>They are the lunchbox envy of schoolkids and the perfect snack for gatherings or parties.</span></p> <p><span>Whether you are a pizza, barbeque or chicken crimpy fan, one Facebook post has drawn attention to one packaging detail that we all missed.</span></p> <p><span>Comedian Christian Hull shared an image of a stack of Arnotts Shapes boxes in his local Woolies and wrote, “MIND BLOWN. The white part of the Shapes box is the actual shape of the biscuit inside!”</span></p> <p style="text-align: center;"><span><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fchristianhull%2Fphotos%2Fa.560820817408260.1073741829.529469397210069%2F980283162128688%2F%3Ftype%3D3&amp;width=500" width="500" height="614" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe><br /></span></p> <p><span>One hour after posting the image, Christian’s post had over 6000 likes and nearly 1000 shares – everyone sharing the same disbelief that they missed such an obvious detail.</span></p> <p><span>“I will never look at a Shapes box the same ever again,” wrote one user.</span></p> <p><span>“OMG in all my 20+ years of eating these gems I’ve NEVER noticed,” said another.</span></p> <p><span>Understandably, the shock of missing such an obvious detail on the packaging has left fans curious as to what else they have missed in life.</span></p> <p><span>“Why have I not seen this before what else have my eyes been hiding from me?”</span></p> <p><span>What is your favourite Shapes flavour? Let us know in the comments below. </span></p>

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Coffee cream biscuits

<p>These little biscuits sandwiched together with delicious coffee cream are irresistible to those who have tasted them once! Filling and decorating the biscuits takes a while, but it can be a great way to keep grandkids occupied.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>40 filled biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>125g butter, softened</li> <li>1/2 cup sugar</li> <li>1 large egg, lightly beaten</li> <li>1 tbsp instant coffee (for biscuit)</li> <li>1 tbsp hot water</li> <li>About 2 cups standard (plain) flour</li> <li>2 tsp baking powder</li> <li>2 tsp instant coffee (for filling)</li> <li>2 tsp hot water</li> <li>3 tbsp butter</li> <li>About 1 cup icing sugar</li> <li>1 tsp vanilla essence</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Beat the soft (but not melted) butter with the sugar and egg in a bowl or food processor. Dissolve instant coffee in the hot water, and add, with the sifted flour and baking powder. Mix to form a dough, adding a little extra flour if it is too sticky to handle. Using your hands, roll the dough into a (thin) roll, 40cm long. Cut this into 2x20cm rolls, wrap each in plastic and chill in the freezer until firm enough to cut without flattening.</li> <li>Heat oven to 180C (170C fan bake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner. Cut each log into about 40 slices with a sharp (serrated) knife. Place these slices on the prepared baking tray. (Bake the first tray-full while you slice the second log.)</li> <li>Bake for about 10 minutes or until very lightly browned. While biscuits are warm, lift them onto a cooling rack.</li> </ol> <p><em>For the filling</em></p> <ol start="1"> <li>In the (unwashed) bowl or food processor, dissolve the instant coffee in the hot water, add remaining ingredients and mix to icing consistency.</li> <li>Put the filling into a plastic bag with the corner cut off, and pipe a blob on to the centre of one of each pair of biscuits (or spread filling onto biscuits with a knife). Do not ‘stick’ the biscuits together until you have used up all the filling as evenly as possible.</li> <li>Leave to firm on a rack before storing in an airtight container.</li> </ol> <p><strong>Variations:</strong> Add 1/4 cup of finely chopped walnuts to the dough. Reserve 2 teaspoons of beaten egg and paint a little on top of half the uncooked biscuits, then top with more finely chopped walnuts.<br /> <br /><strong>Hint:</strong> Carefully wrapped rolls of uncooked biscuit dough will keep in the freezer for up to a month.</p> <p><em>Written by Alison and Simon Holst. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Lindsay Keat/Stuff.co.nz.</em></p>

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Jam drops

<p>These simple but oh-so-delicious jam drops make the perfect treat for the whole family. </p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 25</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>125 gram butter</li> <li>½ cup sugar</li> <li>1 egg</li> <li>1 teaspoon vanilla essence</li> <li>1 ½ cups self-raising flour</li> <li>Pinch of salt</li> <li>½ cup strawberry or raspberry jam</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 180°C. Line two baking trays with baking paper and set aside.</p> <p>2. In a bowl, mix butter and sugar together until pale and creamy. Add vanilla essence and egg. Beat until combined.</p> <p>3. Sift flour over mixture and add pinch of salt. Mix well.</p> <p>4. Roll mixture into small balls and place on baking tray around five centimetres apart. Make a small indentation in the centre of each bowl and spoon half a teaspoon of jam in centre.</p> <p>5. Bake for 10 to 15 minutes or until biscuits are golden.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/chocolate-mousse/">Chocolate mousse</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/berry-cheesecake-slice/">Blackcurrant and raspberry cheesecake slice</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/chocolate-bush-honey-slice/">Chocolate bush honey slice</a></strong></em></span></p>

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Oat biscuits with almond butter and marmalade

<p>These comforting, crispy oat biscuits are brought to life with the combination of almond butter and slightly bitter marmalade. You could use any flavour or jam that you prefer though. I also adore these biscuits with cheese and fruit paste!</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 10 biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the biscuits</em></p> <ul> <li>60g plain flour</li> <li>½ tsp. baking soda</li> <li>Pinch sea salt</li> <li>100g rolled oats</li> <li>1 tbsp. butter, softened</li> <li>60ml boiling water</li> <li>40g sultanas</li> </ul> <p><em>To assemble</em></p> <ul> <li>3 tbsp. almond butter</li> <li>3 tbsp. marmalade</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 180°C fan bake. Line a baking tray with baking paper.</li> <li>Combine the flour, baking soda, salt and oats. Using your fingers, mix the butter into the dry mix as well as you can and then stir in just enough boiling water in order to form a dough which holds together but isn't too sticky. Finally, mix through the sultanas.</li> <li>Using your hands, form walnut-sized balls of the dough and place them onto the tray. Flatten each biscuit down with the palm of your hand.</li> <li>Bake for about 12 to 15 minutes or until golden and crisp.</li> <li>To assemble, spread about a teaspoon of almond butter onto each biscuit followed by dollop of marmalade. Serve immediately!</li> <li>Store any remainders in an airtight container in a cool, dry place.</li> </ol> <p><em>Written by Jordan Rondel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd/Stuff.</em></p>

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Carrot nutmeg pecan biscuits

<p>I love these wholesome cookies because I don't feel guilty if I want them for breakfast. The oats lend a satisfying texture and the nutmeg a lovely warmth. </p> <p>Use any nuts you like – walnuts would be delicious too.</p> <p><strong> <span style="text-decoration: underline;">Makes:</span> </strong>about 26 biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>100g plain flour</li> <li>100g rolled oats</li> <li>40g ground almonds </li> <li>1 tsp ground nutmeg</li> <li>1 tsp baking powder</li> <li>½ tsp sea salt</li> <li>⅔ cup chopped pecans</li> <li>1 cup grated carrot</li> <li>½ cup honey or real maple syrup</li> <li>½ cup butter, melted</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 180C fan bake. Line 2 baking trays with baking paper.</p> <p>2. In a large bowl, combine flour, oats, ground almonds, nutmeg, baking powder and salt. Add pecans and carrot and mix well. Gradually add honey/maple syrup and melted butter and mix until a sticky dough is formed.</p> <p>3. Drop tablespoons of mixture onto baking sheets and flatten with your fingers. They won't spread much so 2cm between each cookie is fine.</p> <p>4. Bake for 10-12 minutes or until the cookies are golden on top and bottom.</p> <p>Allow to cool and firm on the baking tray for 10 minutes before transferring to a rack. Store in a cool, 5. dry place in an airtight container or cookie jar for up to a week.</p> <p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

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Vanilla horseshoe biscuits

<p>These traditional vanilla horseshoe biscuits from The Adriatic Kitchen are coated with vanilla sugar and baked and enjoyed in households around Croatia.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>250g butter</li> <li>150g white sugar</li> <li>1 egg</li> <li>250g plain flour</li> <li>1 teaspoon baking powder</li> <li>200g ground</li> <li>Almonds</li> <li>100ml milk</li> <li>Vanilla sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 170°C and line a large baking tray with baking paper.</li> <li>Beat butter and the first quantity of sugar to a cream. Add the egg and beat well.</li> <li>In a small bowl, sift together the flour and baking powder.</li> <li>Add the ground almonds alternately with the milk and the flour mixture to the butter and sugar mixture.</li> <li>The dough should be firm enough to roll with your hands. If it is too soft (as may be the case if your butter has a high water content) you may need to add a little more flour.</li> <li>Shape teaspoon-sized pieces into small snakes by rolling in the palm of your lightly flour-coated hands, before twisting into a horseshoe shape.</li> <li>Place on the prepared baking tray and bake for 10–12 minutes until the biscuits are pale golden brown.</li> <li>Toss in vanilla sugar while the biscuits are still warm.</li> </ol> <p><em><strong>The Adriatic Kitchen</strong> is available from <strong><span style="text-decoration: underline;"><a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a></span></strong> and wherever good books are sold.</em></p> <p><em>Image credit: Tonia Hedley </em></p>

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Gluten-free vanilla biscuits

<p>These delicious biscuits are crispy and filling and much healthier to eat than the store-bought varieties that are full of fats, sugar and gluten.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> About 30 cookies</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>½ cup coconut or olive oil</li> <li>1 cup gluten-free flour</li> <li>½ cup arrowroot or tapioca flour</li> <li>2 cups pecan nuts, finely chopped</li> <li>½ cup unsweetened desiccated coconut</li> <li>1½ teaspoons gluten-free baking powder</li> <li>½ teaspoon sea salt</li> <li>2 teaspoons pure vanilla extract (vanilla essence)</li> <li>½ cup pure maple syrup or coconut nectar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 160°C</li> <li>Melt the coconut oil by placing it in a small saucepan over a very low heat.</li> <li>In a large mixing bowl, combine the flours, pecan nuts, coconut, baking powder and salt.</li> <li>Add the vanilla, maple syrup and coconut oil to the flour mixture and stir with a large spoon until a dough forms. It will be a little dry, but will quickly get softer when you roll it into balls due to the heat from your hands.</li> <li>Take small pieces of the dough, roll into small bite-sized balls and place on a baking tray lined with baking paper. Press each ball with a fork to flatten them and bake in the oven for 8–10 minutes until lightly golden.</li> <li>Turn off the oven, open the door and leave the cookies in the oven for about 10 minutes. Remove the cookies from the oven and leave to cool completely before storing in an airtight container.</li> </ol> <p><strong><span style="text-decoration: underline;">Variations:</span></strong></p> <ul> <li>Add ¼ cup dark choc chips (at least 70 per cent cocoa solids or more) that contain unrefined sugar to the dry ingredients and toss well in the flour before adding the wet ingredients.</li> <li>Add cranberries or currants in the same way as the choc-chips above.</li> <li>Replace the pecan nuts with almonds and add 1½ teaspoons pure almond essence (almond extract) to create ‘marzipan’ cookies.</li> </ul> <p><img width="177" height="218" src="https://oversixtydev.blob.core.windows.net/media/34309/feed-your-brain-cover_177x218.jpg" alt="Feed Your Brain Cover (1)" style="float: right;"/></p> <p><em>Extracted from Feed Your Brain by Delia McCabe <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html" target="_blank">(Exisle 2016).</a></strong></span> Photography by Vanessa Russell. Available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a></strong></span> and wherever great books are sold.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

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