When my children are older and have ventured out into the big wide world I hope they always remember the aroma of freshly baked biscuits from our house.  I cook bread, cakes and the occasional slice but biscuits are top of my baking list.  I find they store and freeze easily, travel well, they don’t need cutting and they are perfectly acceptable without sticky
icing or filling.

Lately I have been experimenting with a recipe based on basic Anzac biscuits from this cookbook.  Firstly I tried the addition of dark chocolate.  The warm golden syrup gently melted the chocolate during the mixing process and the results were an immediate hit with our young biscuit connoisseurs.

Secondly, I baked a batch of traditional Anzac biscuits for a school P&C function. I prefer my biscuits on the crunchy side so I left these in the oven until they were thoroughly golden.

 

Given my obsession with baking there are times when I think that perhaps our sugar and butter consumption is a little on the high side.  I omitted the sugar completely from this batch and added a handful of chopped, dried apricots and sunflower seeds.

In this case the young biscuit testing crew sniffed out the lack of sugar immediately, declaring the dark chocolate variety much tastier.  The sugar free biscuits were flakier but I enjoyed their oaty texture with the occasional chunk of apricot, just to keep my sweet tooth happy.

 

When it comes to sourdough, my children both prefer individual rolls rather than slices of bread.  I intentionally removed these rolls from the oven before they became too brown because soft white rolls are perfect for small hands and easy lunches.

 

In other news, I have broccoli that has self sown growing strongly in completely random places in my garden.  Sometimes broccoli is more attractive to my children served with a little bowl of soy sauce.  I am not sure if it is the salt, the dipping or the tiny bowls but soy sauce always seems to be a winner.

 

I don’t adjust all of my cooking just to suit the younger members of the house but it is funny how cooking evolves as our lives move into different stages.

Wishing you fresh biscuits and pretty light this weekend, friends x

**If you are interested in this biscuit recipe I am happy to email it to you.