At the moment I am making the ultimate sacrifice.
I am abstaining from biscuits!
No delicious, buttery, crunchy, heavenly biscuity goodness shall pass my lips.
And I'm not missing them a bit. Nope, not at all.
OK, at this point I would probably eat a biscuit crumb from the bottom of a muddy gumboot, but that doesn't mean anything!
I am staying strong though by convincing myself that my summer dresses are thanking me.
So instead of eating these yummy snacks I will live vicariously through others and share two of my favourite bikkies for you all to eat and enjoy.
My two brothers recently celebrated their birthdays and both fella's are single (why are two gorgeous blond blue eyed boys still bachelors I don't know!) and so I baked them a batch of biscuits each.
And yes, as there happened to be some left, we ate them. It would have been disgracefully
wasteful not to.
These are my own version of a delectable Greek almond cookie called a Amigthalota which I found here and are meant to look like this.
And the first lot I did TRY and make them just like the pic, but I got lazy on the next batch and I liked them better this way with a sprinkling of icing sugar on top and flaked almonds inside instead of on the outside. (Or I just couldn't be bothered rolling them into crescents and almonds.)
And this is what happens to children after they eat one.
(What is up with kids only wearing one sock? Mine live in perpetual states of one sockedness and I just don't understand.)
So yeah, there is some sugar in these biscuits.
3 cups of almond meal
I cup of caster sugar
1 teaspoon of almond essence (the original recipe calls for only 3 drops but I like them with a little more almond flavour. I also add 1 teaspoon of vanilla essence because I am wild and crazy and live on the edge)
3 egg whites, lightly beaten
1 cup flaked almonds
Preheat oven to 180 C. Combine almond meal, sugar and almond essence in a large bowl. Add lightly beaten egg whites and stir until mixture forms a firm paste. Roll level tablespoons of mixture into flaked almonds then roll into logs. Press on the remaining almonds. Shape into crescents.
Place on baking paper and bake for about 15 minutes.
Trust me, they are heavenly and addictive and gluten free. Hurrah!
Another delish little morsel are these Afghans.
I had a friend in high school whose mum was from NZ and made unbelievable Afghans and a couple of years ago I was inspired to make a batch and found a great recipe here. It was either a really bad move or a wonderful one because I am always whipping up a batch for treats in lunchboxes.
The recipe calls for a chocolate icing but these are wonderfully decadent, like chocolate shortbread, and lets face it, I really don't need any more chocolate.
200g room temp. butter
1/2 cup caster sugar
1 1/2 cups of plain flour
2 tablespoons of cocoa powder
1 cup corn flakes, slightly crushed
1/2 cup desiccated coconut
1 cup of icing sugar
I tablespoon of cocoa powder
3 tablespoons water
walnuts to decorate (optional)
Preheat oven to 180 C. Using an electric mixer, cream butter and sugar. Add flour, cocoa and coconut
and mix well. Add cornflakes and mix until just combined. Use approx. I tablespoon of dough per biscuit and place onto a tray lined with baking paper. Bake for 15 - 20 minutes. Allow to cool before icing and topping with nuts.
And this is what happens to children after eating these delicious Afghans .
Or maybe it is just my messy brood!
So if you are feeling like a treat to enjoy with a cuppa, try these lovelies.
I promise you won't be disappointed.
You can thank me later!
What are your favourite baked goodies?