Honey And Fig Biscuits Native Australian Recipes
HONEY AND FIG BISCUITS (NATIVE AUSTRALIAN)
Make and share this Honey and Fig Biscuits (Native Australian) recipe from Food.com.
Provided by Pneuma
Categories Dessert
Time 30m
Yield 24-36 biscuits, 8 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 180°. Grease baking trays.
- Cream butter and sugar together until pale and fluffy.
- Add eggs one at a time, ground lemon myrtle and lemon myrtle infused honey. Mix well.
- Sift in flour and baking powder together then add milk.
- Fold in figs and coconut.
- Drop spoonfuls into the tray, allowing room to spread.
- Bake for 10 minutes. Remove from oven and allow to cool on tray.
AUSTRALIAN FEDERATION BISCUITS
This year is the Centenary of Federation of Australia, and this recipe was provided by the great-granddaughter of Henry and Isabella Parkes (your equivalent of a first lady). In Australia, we call them biscuits, rather than cookies, but they are well worth trying.
Provided by BRADTHERESA
Categories Desserts Cookies International Cookie Recipes Australian Cookies
Time 30m
Yield 50
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 13.4 g, Cholesterol 13.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 33.4 mg, Sugar 6.9 g
LIGHTER SOUTHERN FIG BREAD
This fig bread can either be made in a bundt pan or as a loaf or miniature loaves. It is a very versatile recipe so please feel free to experiment by tossing in any other types of nuts or fruits (i.e. dates, raisins, and/or walnuts) to spice it up to your liking. What makes this a "Southern" recipe are the spices that are used. Figs are indigenous to this area (Louisiana) but dried figs would work just as well. If you are to use dried figs, I would definitely soak them (like you would raisins) for about an hour or more to "puff them out." Note: Dependent on the baking vessel of your choice, the cooking times will vary. Rule of thumb: Bake until a toothpick or knife is inserted into the center and comes out clean. Do not over bake or the "bread/cake" will come out dry. Also, don't forget to grease and lightly flour your baking dish so that the pastry comes out easily when removed after baking. Let the baking dish fully cool before "dumping out."
Provided by GoBugsy
Categories Dessert
Time 1h15m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan). Preheat oven to 350 degrees.
- Beat eggs; add sugars and beat well. Add the mashed figs and applesauce. (Be sure not to over mix).
- Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger.
- Add the flour mixture alternately with the buttermilk. Beat well.
- Fold in the chopped pecans (walnuts) and pour into your baking pan(s). (Note: This pan or pans should be greased with vegetable oil or canola oil and lightly dusted with flour.).
- Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.
Nutrition Facts : Calories 329.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 56.3, Sodium 1000.8, Carbohydrate 54.9, Fiber 2.6, Sugar 20.5, Protein 7.1
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