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Macadamia ANZAC Biscuits

27/4/2013

 
Macadamia ANZAC biscuits by Liz Posmyk, Good Things
They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.


The Ode adopted from For the Fallen, a poem by English poet and writer Laurence Binyon.


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Recipe for Florentines a la Lizzy (the best florentines I've ever tasted!)

21/12/2012

31 Comments

 
Recipe for Florentines a la Lizzy (the best florentines I've ever tasted!)
Florentines a la Lizzy: a seriously good favourite for your festive repertoire
The first time I tasted Florentines was in the late 1970s. The husband of a family friend kept a pile in his cookie jar and it was always such a treat when we visited. I'm not sure which bakery he bought them from, but they were they size of my hand and, with an assortment of dried fruits, nuts and rich chocolate coating, they were seriously good. 

However, they were also rock solid and, as such, a bit hard to bite into. 'Tooth Crackers', I call them. I've eaten some other 'tooth cracker' biscuits over the years, regretting it instantly when I felt that certain crunch, knowing in my gut that the little nugget I just chomped into wasn't part of the biscuit! Ouch! This unplanned activity has kept my dentist, Dr Fang (true), happy for a time. Needless to say, I've been longing to experiment with my own version of Florentines that are kinder to the teeth.

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Pistachio and Cranberry Biscotti

25/6/2012

35 Comments

 
Pistachio and Cranberry Biscotti
Pistachio and Cranberry biscotti, my favourite biscuits
What's your favourite biscuit, if you have one? I have always adored biscotti (a.k.a. cantuccini), with pistachio and cranberry being my number one pick of flavours. Some of the store-bought varieties are so amazingly firm that they can only be eaten if first dunked in tea or coffee, hence I prefer to bake my own. Although, having said that, whenever I can find Mother Meg's brand locally, I will pick up a pack or two, as they are delicious little morsels.

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Lemon and Passionfruit Custards with Lemon Cat's Tongue Biscuits

21/4/2012

 
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Lemon and Passionfruit Custards with Lemon Cat's Tongue Biscuits a la Lizzy... Yes, these really are divine!
There is a Lemon Fairy who visits my office. True. And she is such a sweetie! To my huge delight, often when I arrive at work, I find little golden Lemon Fairy gifts left next to my keyboard. And sometimes, the Lemon Fairy leaves a BIG bowlful of lemons in the tea room with a note saying 'Please help yourself'! The Lemon Fairy's tree must be lush and splendid, for I am told that it is sooooooooo heavily laden with fruit, that a branch actually broke clean off (due to the weight of the lemons) and tumbled to the ground. Oh, to have such a bounty in my own kitchen garden.

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Triple Chocolate Chunky Cookies

8/4/2012

 
Triple chocolate chunky cookies by Liz Posmyk, Good Things
Triple Chocolate Chunky Cookies... the aroma of them baking is divine! Bake them for open house when selling your home.
Yum! by Liz Posmyk, Good Things
Very more-ish, says Peter the hand model
When my children were little, I was conscious of feeding them as nutritiously as possible. Snacks comprised plates of sliced fresh fruit and sultanas or carrot sticks; and the only biscuits in the house were reasonably low in sugar and fat, and baked by me at home. Chocolate was a treat, or 'sometimes food', rather than a daily given. These days, my son and daughter comment on how much they enjoyed morning and afternoon teatime when they were small. 

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Spiced Treacle Gingerbread Biscuits

18/12/2011

15 Comments

 
Gingerbread men by Liz Posmyk, Good Things
I could not find the correct piping nozzle in my busy drawer, so had to use a star tipped one. I like to think of these rustic-looking.
With my Hungarian, Czech and German background, spicy treacle or honey cakes, such as gingerbread, are a favourite. Peter and I have been taste testing gingerbread biscuits from various market stalls and bakeries recently and we have found that they are either bland or brilliant in flavour, depending on the combination of spices and the recipe used. Quality and freshness of the spices is essential, and I believe it is much better if you freshly grind the spices immediately before use


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Petit Madeleines

1/12/2011

 
Madeleines baked by my man.
Peter's Petit Madeleines - pretty impressive!
'Honey, I'm home,' I called out to Peter as I walked through the back entrance. 'Close your eyes, I have a surprise for you,' he responded, taking me by the arm and leading me down the steps, through the hall and into the kitchen. The rich, warm aromas told me immediately that he had been cooking. Woot!? My man had not only spent his one day off mowing the lawns and trimming the shrubbery, he had also become a Domestic God (as in Not Quite Nigel, apologies Lorraine), and turned his hand at baking.

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    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
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    NB: I use Australian standard measuring cups and spoons in my recipes. 

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    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
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    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
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