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Gluten-free chocolate chip biscuits

Switch up your usual flour for coconut flour to make these delicious gluten-free chocolate chip biscuits. Makes: 20 biscuits Ingredients: <ul> <li>⅔ cup of coconut flour</li> <li>⅓ cup of arrow root flour</li> <li>½ teaspoon of baking powder</li> <li>¼ teaspoon of bi-carb soda</li> <li>⅓ cup of coconut or brown sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 eggs</li> <li>½ cup of chocolate chips</li> <li>4 tablespoons of coconut oil, melted</li> <li>4 tablespoons of softened butter</li> <li>3-4 tablespoons of water</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Mix all dry ingredients excluding chocolate chips in a large bowl.</li> <li>In another bowl, mix coconut oil, butter, chocolate chips and eggs.</li> <li>Mix wet and dry mixes together.</li> <li>Add water, mixing to form a batter.</li> <li>Place balls of batter on a lined baking pan five-cm apart.</li> <li>Bake for 14to 16 minutes. Let cool.</li> </ol> Images: Shutterstock

Food & Wine

The only ANZAC biscuits recipe you'll ever need

ANZAC biscuits are no doubt an Aussie and New Zealand classic and they’re super easy to make. Historically, the golden cookies were typically made at home to sell for fund-raising, or to serve at other events help to raise money for the war effort. Try this recipe as you reflect on the National Day of Remembrance. Ingredients: <ul> <li>1 + 1/4 cups plain flour, sifted</li> <li>1 cup rolled oats</li> <li>1/2 cup caster sugar</li> <li>3/4 cup desiccated coconut</li> <li>150g unsalted butter</li> <li>2 tbsp golden syrup</li> <li>1 + 1/2 tbsp water</li> <li>1/2 tsp bicarb soda</li> </ul> Method: <ol> <li>Preheat oven to 170C</li> <li>Place flour, oats, coconut and sugar in a large bowl and stir to combine</li> <li>In a small saucepan place the golden syrup and butter and stir over low heat until butter is fully melted.</li> <li>Mix bicarb soda with 1 + 1/2 tbsp of water and add to the golden syrup mixture.</li> <li>Pour into the dry ingredients and mix together until fully combined.</li> <li>Roll tablespoonfuls of mixture into balls and place them on baking trays lined with nonstick baking paper, press down on the tops to flatten slightly.</li> <li>Bake for 12 minutes or until golden brown.</li> </ol> Image credit: Shutterstock

Food & Wine

Woolworths accused of “disgusting” Anzac biscuit scandal

Woolworths has rejected claims it renamed Anzac biscuits after social media outrage caused by a recent recipe in one of its catalogues. Posts appearing on Facebook and Twitter suggested the supermarket giant had succumbed to “cancel culture” by removing the word Anzac from its biscuit recipes. In the lead-up to Anzac Day, Woolworths featured a recipe for Golden Oat Biscuits in one of its catalogues. Noticing the striking similarity between the oat biscuits and the traditional Anzac biscuits, one person claimed, “Woolworths in their woke wisdom has changed the name of Anzac biscuits calling them golden oats because it may insult some people.” Another shopper claimed the name change was “disgusting and a slap in the face for our Anzacs”, vowing to never shop at the supermarket again. Clarification came when a spokesperson told Yahoo News Australia the biscuits were not called Anzac Day biscuits out of respect for the strict guidelines set by the Department of Veterans’ Affairs. “The Department of Veterans’ Affairs has strict regulations around the word Anzac and how it can be used on products or in marketing,” they said. “We didn’t have the relevant approvals to use the term for this particular recipe placement in the catalogue and wanted to ensure we respected the regulations.” <img style="width: 500px; height:335.4166666666667px;" src="https://oversixtydev.blob.core.windows.net/media/7840941/woolworths-biscuits.jpg" alt="" data-udi="umb://media/3499d58e56df4033b6242382ddd4640c" /> Companies considering using the word Anzac in their products need to be approved by the department first, which Woolworths did not pursue in this instance. Yahoo News Australia understands the Golden Oat Biscuits recipe has featured in previous catalogues. The spokesperson reiterated Anzac biscuits were still available to purchase and had been approved for sale, with proceeds helping raise funds for veterans and their families. Yahoo News Australia also reached out to the Department of Veterans’ Affairs to clarify on what the approved recipe is and whether Woolworths recipe would have been approved if an application had been submitted. Comparing a 2014 recipe published by the department against the Woolworths recipe, both recipes feature the same ingredients but they use varying measures. According to the guidelines, “The use of the word ‘Anzac’ in the commercial production and sale of Anzac biscuits is usually approved, however the biscuits must not substantially deviate from the generally accepted recipe and shape, and must be referred to as ‘Anzac Biscuits’”. The biscuits must avoid any additions such as chocolate chips and must not be called cookies. Image credit: Woolworths

Food & Wine

Arnott’s slammed for "size-shaming" biscuit ad

Arnott’s has been slammed by customers after a body-shaming ad from 14 years ago resurfaced online. The contentious ad features two pairs of underwear and a pack of Snack Right Fruit Slice biscuits. The larger pair is labelled “snack wrong”, while the smaller pair is labelled “snack right”. At the bottom of the page, an image of the biscuit packet is featured with the tagline “the healthier biscuit”. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fnopesisters%2Fphotos%2Fa.584970321700687%2F1073435262854188%2F%3Ftype%3D3&width=500" width="500" height="745" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> Social media users criticised the ad for encouraging body image issues. “This size shaming marketing for Arnott’s Biscuits Limited in a mag is ABSOLUTELY WRONG! How dare they try to sell high sugar biscuits in this disgraceful way,” a Facebook page posted along with a picture of the ad. “When will they get it? That #ANYSIZE is right for you, as long as you are healthy and happy.” “Just dreadful. I hope their marketing team listens. Really listens and gets why this is so wrong,” one person commented. “This is something they should be ashamed of,” another added. After the ad circulated around social media sites on Monday, an Arnott’s spokesperson confirmed that the campaign is not current. “This advertising campaign … was in poor taste, and does not reflect Arnott's brand values,” the spokesperson told <a rel="noopener" href="https://www.stuff.co.nz/life-style/113904932/arnotts-comes-under-fire-for-body-shaming-biscuit-advertisement-published-in-2006?fbclid=IwAR0t3oMgu7ujztXRpOzLazifyAOeshbDWt6ZTfauAqMSRNrJPvaKTbCXQVE" target="_blank">stuff.co.nz</a> in a statement. “While this advertisement was printed in 2005, it should not have run in the first place and we apologise for any offence caused. “Arnott’s is committed to conducting business in a manner that is respectful and inclusive of everyone.”

Body

The decadent chocolate chip biscuits that melt in your mouth

Use what’s in your pantry to make a delicious snack that will make you want to eat the whole tray. If you’re looking for a mouth-watering treat that the whole family will enjoy, try out this recipe. Ingredients 150g softened butter 1/2 cup brown sugar 1/2 cup caster sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups plain flour 1/2 cup milk chocolate chips, plus 1 tablespoon extra 1/2 cup dark chocolate chips, plus 1 tablespoon extra Method 1. Preheat oven to 180C or 160C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer or whisking by hand, beat butter and sugars for 1-2 minutes or until smooth and well combined. 2. Beat in egg and vanilla until combined. 3. Stir in flour. Stir in dark and milk choc bits. 4. Roll 2 level tablespoonfuls of mixture into balls and place on prepared trays, 3cm apart. 5. Press down slightly. Decorate with extra choc bits. 6. Bake for 15-18 minutes or until light golden and cooked. 7. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week. Will you be trying out this recipe? Let us know in the comments below.

Food & Wine

Chocolate muesli breakfast biscuits

These fat, moist, nourishing biscuits with a sneaky base of dark chocolate are just the thing to grab as you dash out the door in the morning and are ideal for eating on your commute. They also make a thoughtful gift to pack up and send to loved ones studying away from home. I've used sour cherries, cranberries and dates but feel free use any combination of dried fruit that takes your fancy. Makes: 25 Ingredients: <ul> <li>220g unsalted butter, melted</li> <li>½ cup liquid honey</li> <li>1 ripe banana, well mashed</li> <li>3 eggs, beaten</li> <li>1 cup coconut flakes</li> <li>¾ cup pumpkin seeds</li> <li>½ cup sesame seeds</li> <li>½ cup sunflower seeds</li> <li>¼ cup flax seeds (linseed)</li> <li>1½ cups wholegrain rolled oats</li> <li>²⁄³ cup wholemeal flour</li> <li>1 teaspoon baking soda </li> <li>1 teaspoon ground cinnamon</li> <li>Pinch of salt</li> <li>¾ cup ground almonds</li> <li>½ cup dried cranberries</li> <li>½ cup dried sour cherries</li> <li>½ cup chopped dates</li> <li>150g dark chocolate, melted</li> </ul> Method: <ol> <li>Heat oven to 165°C fanbake. In a large bowl mix butter, honey and mashed banana, stirring to combine well. Add beaten eggs and mix well.</li> <li>In a separate bowl combine coconut flakes and seeds. Reserve ²⁄3 cup of the mixture to use as your topping.</li> <li>To the remainder, add all the remaining ingredients except the chocolate and stir to make quite a wet mixture.</li> <li>Scoop ¼-cup-sized amounts into balls and press tops into the reserved coconut and seed mixture. </li> <li>Place biscuits on lined trays and bake for around 12-15 minutes or until golden around the edges.</li> <li>Transfer to a rack to cool then, using a pastry brush, cover the flat bases with a thin coating of melted chocolate. Place chocolate side up on a rack to set. Store in an airtight container. </li> </ol> Republished with permission of <a href="http://www.stuff.co.nz">Stuff.co.nz. </a>

Food & Wine

Lavender biscuits

Great for relaxing, the sweet scent of these lavender biscuits will also delight your nose as well as your tummy. Ingredients: <ul> <li>1 tablespoon of lavender flowers, without stalks</li> <li>175g of self-raising flour</li> <li>50g of caster sugar</li> <li>Salt</li> <li>130g of butter</li> <li>25g of semolina</li> </ul> Method: <ol> <li>In a food processor, process lavender flowers and flour.</li> <li>Add a pinch of salt, semolina, sugar, and butter and process, forming dough.</li> <li>Flatten into a disk shape, wrap, and cover with cling wrap to chill for half an hour.</li> <li>After preheating your oven to 180°C, line two baking trays.</li> <li>Put the dough between two sheets of cling wrap and roll until a thickness of four-mm.</li> <li>Using a cookie cutter, stamp dough into biscuit shapes.</li> <li>Combine and reroll any excess dough to use it all.</li> <li>Put biscuit shapes on trays leaving space in between.</li> <li>Bake for 15 to 30 minutes or until lightly golden. Let cool. Serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/07/strawberry-shortcake-biscuits/">Strawberry shortcake biscuits</a> <a href="/lifestyle/food-wine/2015/07/gingerbread-cupcakes/">Gingerbread cupcakes</a> <a href="/lifestyle/food-wine/2015/06/jam-drops/">Jam drops</a>

Food & Wine

Can you spot the rude drawings hidden on this biscuit tin?

A design for a Huntley & Palmers biscuit tin from the 1970s has made headlines after two rude illustrations were spotted. The illustrator, Mick Hill, confessed that he thought the inappropriate pictures would be better-hidden, but the design came out much lighter when it was printed. The artist said he kept a “low profile” after the tins hit the shelves, hoping the pictures would go unnoticed until he had been paid. However, the tins were ripped from shelves after a shopkeeper noticed the rude drawings Hill thought he had discreetly concealed in the illustration. In a bizarre twist, the tin is now considered a collector’s item. Can you spot the rude drawings? <img width="500" height="375" src="https://oversixtydev.blob.core.windows.net/media/7817364/1_500x375.jpg" alt="1 (114)"/> It turns out the artist previously wrote "sex and drugs and rock n' roll" in Japanese on a different tin. <img width="500" height="334" src="https://oversixtydev.blob.core.windows.net/media/7817370/4_500x334.jpg" alt="4 (15)"/> On another tin he also included a questionable cigarette. Scroll through the gallery above to see if you spotted the rude drawings that were concealed in the biscuit tin design. Did you spot the images correctly?

Art

Coffee cream biscuits

These little biscuits sandwiched together with delicious coffee cream are irresistible to those who have tasted them once! Filling and decorating the biscuits takes a while, but it can be a great way to keep grandkids occupied. Makes: 40 filled biscuits Ingredients: <ul> <li>125g butter, softened</li> <li>1/2 cup sugar</li> <li>1 large egg, lightly beaten</li> <li>1 tbsp instant coffee (for biscuit)</li> <li>1 tbsp hot water</li> <li>About 2 cups standard (plain) flour</li> <li>2 tsp baking powder</li> <li>2 tsp instant coffee (for filling)</li> <li>2 tsp hot water</li> <li>3 tbsp butter</li> <li>About 1 cup icing sugar</li> <li>1 tsp vanilla essence</li> </ul> Method: <ol start="1"> <li>Beat the soft (but not melted) butter with the sugar and egg in a bowl or food processor. Dissolve instant coffee in the hot water, and add, with the sifted flour and baking powder. Mix to form a dough, adding a little extra flour if it is too sticky to handle. Using your hands, roll the dough into a (thin) roll, 40cm long. Cut this into 2x20cm rolls, wrap each in plastic and chill in the freezer until firm enough to cut without flattening.</li> <li>Heat oven to 180C (170C fan bake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner. Cut each log into about 40 slices with a sharp (serrated) knife. Place these slices on the prepared baking tray. (Bake the first tray-full while you slice the second log.)</li> <li>Bake for about 10 minutes or until very lightly browned. While biscuits are warm, lift them onto a cooling rack.</li> </ol> For the filling <ol start="1"> <li>In the (unwashed) bowl or food processor, dissolve the instant coffee in the hot water, add remaining ingredients and mix to icing consistency.</li> <li>Put the filling into a plastic bag with the corner cut off, and pipe a blob on to the centre of one of each pair of biscuits (or spread filling onto biscuits with a knife). Do not ‘stick’ the biscuits together until you have used up all the filling as evenly as possible.</li> <li>Leave to firm on a rack before storing in an airtight container.</li> </ol> Variations: Add 1/4 cup of finely chopped walnuts to the dough. Reserve 2 teaspoons of beaten egg and paint a little on top of half the uncooked biscuits, then top with more finely chopped walnuts. Hint: Carefully wrapped rolls of uncooked biscuit dough will keep in the freezer for up to a month. Written by Alison and Simon Holst. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Image credit: Lindsay Keat/Stuff.co.nz.

Food & Wine

Jam drops

These simple but oh-so-delicious jam drops make the perfect treat for the whole family. Makes: 25 Ingredients: <ul> <li>125 gram butter</li> <li>½ cup sugar</li> <li>1 egg</li> <li>1 teaspoon vanilla essence</li> <li>1 ½ cups self-raising flour</li> <li>Pinch of salt</li> <li>½ cup strawberry or raspberry jam</li> </ul> Method: 1. Preheat oven to 180°C. Line two baking trays with baking paper and set aside. 2. In a bowl, mix butter and sugar together until pale and creamy. Add vanilla essence and egg. Beat until combined. 3. Sift flour over mixture and add pinch of salt. Mix well. 4. Roll mixture into small balls and place on baking tray around five centimetres apart. Make a small indentation in the centre of each bowl and spoon half a teaspoon of jam in centre. 5. Bake for 10 to 15 minutes or until biscuits are golden. Related links: <a href="/lifestyle/food-wine/2015/05/chocolate-mousse/">Chocolate mousse</a> <a href="/lifestyle/food-wine/2015/05/berry-cheesecake-slice/">Blackcurrant and raspberry cheesecake slice</a> <a href="/lifestyle/food-wine/2015/05/chocolate-bush-honey-slice/">Chocolate bush honey slice</a>

Food & Wine

Oat biscuits with almond butter and marmalade

These comforting, crispy oat biscuits are brought to life with the combination of almond butter and slightly bitter marmalade. You could use any flavour or jam that you prefer though. I also adore these biscuits with cheese and fruit paste! Makes: 10 biscuits Ingredients: For the biscuits <ul> <li>60g plain flour</li> <li>½ tsp. baking soda</li> <li>Pinch sea salt</li> <li>100g rolled oats</li> <li>1 tbsp. butter, softened</li> <li>60ml boiling water</li> <li>40g sultanas</li> </ul> To assemble <ul> <li>3 tbsp. almond butter</li> <li>3 tbsp. marmalade</li> </ul> Method: <ol start="1"> <li>Preheat oven to 180°C fan bake. Line a baking tray with baking paper.</li> <li>Combine the flour, baking soda, salt and oats. Using your fingers, mix the butter into the dry mix as well as you can and then stir in just enough boiling water in order to form a dough which holds together but isn't too sticky. Finally, mix through the sultanas.</li> <li>Using your hands, form walnut-sized balls of the dough and place them onto the tray. Flatten each biscuit down with the palm of your hand.</li> <li>Bake for about 12 to 15 minutes or until golden and crisp.</li> <li>To assemble, spread about a teaspoon of almond butter onto each biscuit followed by dollop of marmalade. Serve immediately!</li> <li>Store any remainders in an airtight container in a cool, dry place.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd/Stuff.

Food & Wine

Carrot nutmeg pecan biscuits

I love these wholesome cookies because I don't feel guilty if I want them for breakfast. The oats lend a satisfying texture and the nutmeg a lovely warmth. Use any nuts you like – walnuts would be delicious too. Makes: about 26 biscuits Ingredients: <ul> <li>100g plain flour</li> <li>100g rolled oats</li> <li>40g ground almonds </li> <li>1 tsp ground nutmeg</li> <li>1 tsp baking powder</li> <li>½ tsp sea salt</li> <li>⅔ cup chopped pecans</li> <li>1 cup grated carrot</li> <li>½ cup honey or real maple syrup</li> <li>½ cup butter, melted</li> </ul> Method: 1. Preheat oven to 180C fan bake. Line 2 baking trays with baking paper. 2. In a large bowl, combine flour, oats, ground almonds, nutmeg, baking powder and salt. Add pecans and carrot and mix well. Gradually add honey/maple syrup and melted butter and mix until a sticky dough is formed. 3. Drop tablespoons of mixture onto baking sheets and flatten with your fingers. They won't spread much so 2cm between each cookie is fine. 4. Bake for 10-12 minutes or until the cookies are golden on top and bottom. Allow to cool and firm on the baking tray for 10 minutes before transferring to a rack. Store in a cool, 5. dry place in an airtight container or cookie jar for up to a week. Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Vanilla horseshoe biscuits

These traditional vanilla horseshoe biscuits from The Adriatic Kitchen are coated with vanilla sugar and baked and enjoyed in households around Croatia. Ingredients: <ul> <li>250g butter</li> <li>150g white sugar</li> <li>1 egg</li> <li>250g plain flour</li> <li>1 teaspoon baking powder</li> <li>200g ground</li> <li>Almonds</li> <li>100ml milk</li> <li>Vanilla sugar</li> </ul> Method: <ol> <li>Preheat the oven to 170°C and line a large baking tray with baking paper.</li> <li>Beat butter and the first quantity of sugar to a cream. Add the egg and beat well.</li> <li>In a small bowl, sift together the flour and baking powder.</li> <li>Add the ground almonds alternately with the milk and the flour mixture to the butter and sugar mixture.</li> <li>The dough should be firm enough to roll with your hands. If it is too soft (as may be the case if your butter has a high water content) you may need to add a little more flour.</li> <li>Shape teaspoon-sized pieces into small snakes by rolling in the palm of your lightly flour-coated hands, before twisting into a horseshoe shape.</li> <li>Place on the prepared baking tray and bake for 10–12 minutes until the biscuits are pale golden brown.</li> <li>Toss in vanilla sugar while the biscuits are still warm.</li> </ol> The Adriatic Kitchen is available from <a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a> and wherever good books are sold. Image credit: Tonia Hedley

Food & Wine

Gluten-free vanilla biscuits

These delicious biscuits are crispy and filling and much healthier to eat than the store-bought varieties that are full of fats, sugar and gluten. Makes: About 30 cookies Ingredients: <ul> <li>½ cup coconut or olive oil</li> <li>1 cup gluten-free flour</li> <li>½ cup arrowroot or tapioca flour</li> <li>2 cups pecan nuts, finely chopped</li> <li>½ cup unsweetened desiccated coconut</li> <li>1½ teaspoons gluten-free baking powder</li> <li>½ teaspoon sea salt</li> <li>2 teaspoons pure vanilla extract (vanilla essence)</li> <li>½ cup pure maple syrup or coconut nectar</li> </ul> Method: <ol> <li>Preheat the oven to 160°C</li> <li>Melt the coconut oil by placing it in a small saucepan over a very low heat.</li> <li>In a large mixing bowl, combine the flours, pecan nuts, coconut, baking powder and salt.</li> <li>Add the vanilla, maple syrup and coconut oil to the flour mixture and stir with a large spoon until a dough forms. It will be a little dry, but will quickly get softer when you roll it into balls due to the heat from your hands.</li> <li>Take small pieces of the dough, roll into small bite-sized balls and place on a baking tray lined with baking paper. Press each ball with a fork to flatten them and bake in the oven for 8–10 minutes until lightly golden.</li> <li>Turn off the oven, open the door and leave the cookies in the oven for about 10 minutes. Remove the cookies from the oven and leave to cool completely before storing in an airtight container.</li> </ol> Variations: <ul> <li>Add ¼ cup dark choc chips (at least 70 per cent cocoa solids or more) that contain unrefined sugar to the dry ingredients and toss well in the flour before adding the wet ingredients.</li> <li>Add cranberries or currants in the same way as the choc-chips above.</li> <li>Replace the pecan nuts with almonds and add 1½ teaspoons pure almond essence (almond extract) to create ‘marzipan’ cookies.</li> </ul> <img width="177" height="218" src="https://oversixtydev.blob.core.windows.net/media/34309/feed-your-brain-cover_177x218.jpg" alt="Feed Your Brain Cover (1)" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html" target="_blank">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a> and wherever great books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Orange and cardamom biscuits

These orange and cardamom biscuits are a great staple to have in the house. They’re not especially indulgent or impressive, instead they’re designed to be moreish little oaty bites that sate an afternoon sweet tooth or a post-dinner snack attack. The mix of orange, lemon, cardamom and cinnamon flavours them so nicely, while the honey and raisins add a perfect sweetness. Makes: 10 - 12 Ingredients: <ul> <li>3–5 cardamom pods, to taste (depending on how strong you want the flavour)</li> <li>300g oats</li> <li>6 tablespoons honey</li> <li>Finely grated zest of 1 unwaxed lemon,</li> <li>Juice of 1/2 lemon</li> <li>Finely grated zest of 1 unwaxed orange, plus juice of 1/2 orange</li> <li>2 tablespoon chia seeds</li> <li>3 tablespoons coconut oil, melted</li> <li>2 teaspoons ground cinnamon</li> <li>6 tablespoons plant-based milk</li> <li>40g raisins</li> </ul> Method: <ol> <li>Always zest unwaxed citrus fruit before juicing it; as once you’ve taken the juice out it’s almost impossible to zest the fruit shells.</li> <li>Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking parchment.</li> <li>Use the flat side of a knife to crush the cardamom pods. Once each opens, take the seeds out and grind in a pestle and mortar.</li> <li>Place 200g of the oats into a food processor and whizz for 30 seconds or so, until they form a flour.</li> <li>Place the ground cardamom and ground oats in a large bowl and add all the remaining ingredients, not forgetting the remaining 100g of whole oats. Stir well until a nice sticky mix forms. It should be damp, rather than wet or runny.</li> <li>Scoop 1 tablespoon of the mix into your hand, roll it into a ball, then place it on the prepared tray and flatten it down. Repeat to make 10–12 cookies.</li> <li>Bake for 20–25 minutes. Leave on the tray until cold, so they firm up, then serve.</li> </ol> Hmm, doesn’t that sound delicious? <img width="143" height="195" src="https://oversixtydev.blob.core.windows.net/media/33866/deliciously-ella-with-friends_143x195.jpg" alt="Deliciously -Ella -with -Friends (1)" style="float: right;"/> These recipes are extracted from <a href="http://www.booktopia.com.au/deliciously-ella-with-friends-ella-mills-woodward-/prod9781473655263.html">Deliciously Ella with Friends </a>by Ella Mills, published by Hachette Australia on 31 January 2017 RRP $29.99. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/flourless-plum-upside-down-cake/">Flourless plum upside down cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/chinese-doughnuts/">Chinese doughnuts</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/ricotta-cake/">Ricotta cake</a>

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Gluten-free chocolate chip biscuits

The only ANZAC biscuits recipe you'll ever need

Woolworths accused of “disgusting” Anzac biscuit scandal

Arnott’s slammed for "size-shaming" biscuit ad

The decadent chocolate chip biscuits that melt in your mouth

Chocolate muesli breakfast biscuits

Lavender biscuits

Can you spot the rude drawings hidden on this biscuit tin?

Coffee cream biscuits

Jam drops

Oat biscuits with almond butter and marmalade

Carrot nutmeg pecan biscuits

Vanilla horseshoe biscuits

Gluten-free vanilla biscuits

Orange and cardamom biscuits