My sister just turned 7 x 10, she did not really want to celebrate, but I asked if we could come for a visit anyway. We were so excited to be with her for her birthday!
I planned the trip, and we traveled two and a half hours to our son’s home, where our other sister, Sonnie, joined us. She, Gary, and I then traveled another four and a half hours to Jan’s home. The itinerary took us around Melbourne, not through, and across so many different, beautiful landscapes. It was so much nicer than battling city traffic – always a good thing as far as I’m concerned, and didn’t take much longer than if we had battled the city traffic.
Sonnie and I had prepared a special menu for Jan’s birthday meal – we based it around a comment that she had made about how much she had enjoyed the meals during her travels through Sri Lanka and the Middle East. We made lots of little dishes that could be re-heated (if necessary) upon our arrival, and served in the middle of the table for all to share. As is our way, there was always much more than we could eat!
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Based on a commercial brand of biscuits, using my mum's recipe for butternut snaps. These biscuits are cooked smaller than normal and then joined together with either milk or dark chocolate, the choice is yours.
Category:
Afternoon Tea, Lunch Box, Snacks
Style:
Australian
Keyword:
Biscuits, Butternut Chocolate Cream Biscuits, Butternut Snaps, Christmas Cookies, Gluten Free Option, Kingston Biscuits, Kingston Cookies
Quantity: 60 biscuits
Author: sbaskitchen
-
2
tbsp
butter
softened (see notes)
-
1
cup
sugar
-
1
egg
-
2
tbsp
golden syrup
-
½
tsp
vanilla essence
-
1
cup
coconut
-
1 ¼
cups
self raising flour
see notes for Gluten Free Option
-
1
packet of chocolate melts
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Place the butter and sugar into the mixing bowl, and using a wooden spoon, cream the butter and sugar.
-
Add the egg and beat to combine, then add the golden syrup and vanilla essence.
-
Finally add the coconut and flour and mix until well combined.
-
Preheat oven to 160˚C (fan).
-
Line two baking trays with baking paper.
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Using a small coffee spoon, take spoonfuls of dough and place on the lined baking tray, ensuring that you allow space between each for spreading.
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Bake for 17 minutes, or until golden.
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Remove from the oven and turn every second biscuit upside down, revealing the flat base of the biscuit.
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Place a chocolate melt onto the flat base of each turned biscuit and top with one that has not been turned.
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Place on a cooling rack and allow the heat from the biscuits to melt the chocolate and then set. (I like to check the biscuits after a couple of minutes, to make sure that none of the top biscuits have moved as the chocolate melts.)
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When cold store in an airtight jar.
1 metric tablespoon = 4 tsp = 20 ml
The temperature shown is for a fan forced oven, if using a non-fan forced oven you will need to increase the temperature by 10-15˚C
This recipe translates easily for those on a gluten free diet. For gluten free biscuits, replace the self raising flour with 1¼ cups gluten free flour blend and 1 ½ tsp baking powder
I use both dark chocolate and milk chocolate melts, generally doing half with dark and half with milk. I believe that white chocolate would make the biscuits overly sweet, but in your kitchen you might like to try white chocolate...
First published: 14 December 2024
Last updated: 10 July 2026
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With many thanks and kindness,
Julie.
I was wandering around the garden in the first week of August, something I rarely find time for any more, which saddens me, as I love my garden and I love being outdoors.
As I rounded the corner, past the spring bulb bed, trying to ignore the weeds, my attention was immediately drawn to a dark space where there was a carpet of flowering violets, and a few snowflakes in bloom as well. Memories of my late mum, our family home, and my childhood came flooding back, and the snowflakes brought memories of my Gran. Let me share a little of my memories with you.
Snow Flake in the Garden
Violets in the garden
Violet in the garden
Snow Flake in the Garden
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It’s been a whirlwind week – three trips to Melbourne and more…
My final private catering job – and as it turned out, the perfect event to finish this chapter of my SBA’s Kitchen journey. The event, a celebratory afternoon tea in the theme of the Mad Hatter’s Tea Party, with a fabulous story, and a few unexpected coincidences, and I absolutely know that this event is one that I will never forget! And all the food was Gluten Free!
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I will continue to supply the beautiful café The Pickle Pot, here in Maffra, with my gluten free offerings, and am excited to be out and about sharing my food knowledge at various Neighbourhood Houses/Community Centres, in my Knowledge Sharing Sessions.
A visit with our son and his family at their new home – a move from suburbia to a home with space, room to run, a little wildlife, space to start a vegetable garden, and more. The day finished with an unexpected invitation to a family dinner – a beautiful evening, before making the 2½ hour journey home. Continue reading →
Cooking with SBA’s Kitchen
The next session is scheduled for:
Date: Friday 1 December 2023
Time: 10:00am to 14:00pm
Venue: Maffra Neighbourhood House
Bookings: Maffra Neighbourhood House – Ph: 0422 335 155
Max Participants: 6 participants
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