Bran Biscuits

175g butter
1/2 cup sugar
2 eggs
1 Tbsp golden syrup
1 cup EDMONS Wheat Bran
1/2 cup EDMONDS Wholemeal Flour
1 cup EDMONDS Standard Grade Flour
1 tsp EDMONDS Baking Powder
pinch of salt

1. Preheat oven to 180C
2. Cream butter and sugar until light and fluffy
3. Add eggs and golden syrup and beat well.
4. Mix wheat bran, flour, baking powder and salt until well combined and soft dough forms.
5. Tip dough out onto a lightly floured surface and roll to 5-7mm thickness.
6. Cut to desired biscuit shape and place on greased or lined oven tray.
7. Bake for 15-20 mins or until golden brown and baked. Makes about 20


This was another recipe on the back of a packet. The Edmonds Natural Wheat Bran packet.
At first I was quite surprised as to how much butter was used but I made it anyway.
It was quite sticky (probably because of the amount of butter!) so I actually added some more flour and made sure my surface was quite covered in flour when it came to rolling out the dough.

It's quite a healthy biscuit when it comes to most of its ingredients but because I have always eaten bran biscuits with a bit of butter spread on it, I still think it uses quite a lot of butter.

ANZAC Caramel Slice

Ingredients 
Shortcake Base 
1 cup flour
1 tsp baking powder
½ cup sugar
100g butter, melted

Topping
¼ cup sugar
½ cup rolled oats
½ cup threaded desiccated coconut (or use regular)
¼ cup slivered almonds
50g butter, melted

380g can Highlander Caramel Dessert filling

Method 
1. Preheat oven to 180 °C. Combine all the base ingredients. Press into a baking paper lined square cake tin (20.5 x 20.5 x 4.5cm). Bake for 15–20 minutes. Allow to cool for 10 minutes.
2. To make the topping put the sugar, rolled oats, coconut and slivered almonds into a mixing bowl. Stir in the melted butter. Set aside.
3. Beat the caramel dessert filling until smooth. Spread over the shortcake base. Sprinkle over the topping. Return slice to the oven and cook a further 25 minutes, until the top is golden. Cool in the tin.
Slice into pieces to serve.

The was a recipe promoted on the Food in a Minute website.
It is rather nice although I would say so, being rather partial to caramel!

Using a can of caramel filling instead of making your own from scratch was certainly convenient. I did find the amount of the topping meant that it didn't all "stick" to the caramel so I would probably make slightly less. I also found the base quite hard, so may not cook it for the full 20 minutes next time.

Chocolate Chip Biscuits

Ingredients 
125g butter
½ cup Chelsea Soft Brown Sugar (lightly packed)
½ cup Chelsea Caster Sugar
½ tsp vanilla essence
1 egg
1¾ cups self-raising flour
½ tsp salt
½ cup chocolate chunks or chips

Method 
Preheat oven to 180°C conventional or 160ºC fan forced and grease or line two baking trays with baking paper. Beat butter, sugars and vanilla until pale and creamy, add egg and beat until mixed.

Sift in flour and salt, mix until combined before stirring in the chocolate chunks or chips. Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork. Bake for approx. 12 minutes.

Tip: Substitute chocolate with Smarties, M&Ms or chopped nuts.

This was a recipe from a New World advertising flyer. It is actually from the Chelsea website and can be found here.

This as an easy recipe to follow and is quite sweet so of course enjoyed by many.
I personally would not use as much sugar and do actually like my own recipe I have used for years that can be found here.

Chelsea Banana Choc Chip Muffins

Ingredients
2 eggs
2 ripe bananas, peeled and mashed
¼ cup oil (plain vegetable, soya or canola oil)
1 cup low fat milk
¾ cup Chelsea Soft Brown Sugar
2 ½ cups flour
4 tsp baking powder
1 cup chocolate chips

Method
Preheat oven to 180°C. Spray a tray of 12 muffin tins with non stick spray.
In a large bowl beat the eggs, mashed bananas, oil, milk and brown Sugar together – just lightly. Mix in the flour, baking powder and chocolate chips. Don’t over mix – the ingredients should be just gently stirred together to combine. Spoon into the prepared tins and bake for 15 – 18 minutes. Until puffed and golden brown. Cool for 2 minutes in the tins, then gently twist and ease the muffins out to cool on a wire rack.

Tip: Always soak the muffin tins straight away, as soon as you’ve removed the muffins. This means the tins clean up easily and you don’t have to scrub at them and risk ruining their lovely shiny non stick surface. 

I followed directions and used Canola oil simply because that was what I had or Olive oil and I do fee that Olive oil is too strong to use in baking.

This was on an advertising flyer from New World, but it is actually from the Chelsea website.
I have a few recipes for muffins with banana and chocolate and I can only say this is not a keeper. I don’t know why. It is full of chocolate chips but tastes very bland. It was improved with the smothering of butter on it to eat it but that is not really how I eat my muffins. Most of the time I eat them without butter or margarine but these definitely needed that to remove the bland oily flavour.