Monday 19 December 2016

Christmas baking


Here in the Barossa Valley, South Australia, it's German tradition to bake old fashioned Honey Biscuits   to serve to friends or family who might drop in over the Christmas season for a cuppa, or a schlook of wine, as the saying goes from our past.
They are time consuming to make; the entire day that it takes to mix, bake and decorate
 is just not going to happen this year, so I made Bumblebees instead.

Oh my goodness, they are so quick and easy to make, I'm seriously considering making these our new Christmas tradition.

I used some of my dried apricots from last year's harvest to add a bit of colour, and there were some of those green and red pieces in the mixed fruit that I bought from the supermarket.
No, they're not the usual healthy style of biscuits that I usually bake to go with a cuppa, but it's Christmas.
Packed up and ready to add to the little Christmas gift packs that I give to some of my friends and work colleagues.

And a wee taste for afternoon tea. For quality control purposes only.  ;-)

This is a much loved and well used old book from the late 70's when I was a young married mother with a toddler and lived on a property at Keyneton in the Barossa Valley, South Australia.  (Not to be confused with Kyneton Vic.)
There's even a recipe in here with my name at the bottom of it which I will show you one day.
So... a couple of tips for baking Bumblebees.
Don't over cook them, keep an eye on them as they will go from perfect to burnt in seconds. Trust me, I know!
Use wet fingers to squeeze the small spoonfuls together when putting on the baking slide. This stops the mixture from sticking to fingers and helps to stop them from falling apart.

Along with the batch of simple shortbread I made, I think I've got the Christmas baking done and dusted.
From the same book. The names under the recipes bring such lovely memories. This woman, Diana, lived on a beautiful farming property just out of Keyneton. I used to take my toddler daughter over there to visit their pet kangaroo.
A couple of tips for the making of this shortbread...
This recipe makes two free form rectangles on one of my large baking sheets. Saves time, bakes more evenly and cuts nicely into squares. Bring the mixture together, and divide into two balls of the same size. Flatten out to shortbread thickness. It has no rising agent so it doesn't rise.
Score the squares and prick each piece with a fork before baking.
I usually bake it in my wood oven, so at times when the oven is a bit hot, it cooks faster. Don't let it brown, as shortbread should be pale in colour, although it usually browns slightly around the edges.
Immediately upon removing from the oven, sprinkle all over with castor sugar and cut into pieces where you scored them.
I don't think anyone will miss the Honey Biscuits.... will they?

Thanks to all who left kind and caring comments in response to my previous blog. Your words are so much appreciated. I wasn't able to respond to your comments without dissolving into an emotional bundle of useless matter.
Lavender is doing really well with her recovery. We are still not out of the woods and she will never again be quite the same, but every day shows us an improvement worth celebrating.
XX :)

15 comments:

  1. I think any biscuit named a Bumblebee would be a hit at our place, Sally. And shortbread is my husband's favourite biscuit. I'm not too great at making it though, mine always tend towards being too crumbly. I'm glad that Lavender is doing better now, what an ordeal for her and you too. Freddie is so beautiful...I expect Lavender is simply besotted by him. Aren't we all when it comes to our babies! Meg:)

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    1. Meg, this shortbread recipe is really no fail, but my goodness, it takes lots of butter. Luckily I still have lots of it stockpiled in the freezer from Lavender's last lactation.

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  2. Those biscuits look delicious! I've got some fudge in the fridge and one of my mum's Christmas cakes ready to go for workmates, if they're good maybe I'll try your recipe
    I just read about Lavender, it must have been such a scare. I hope you're feeling better as well

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    1. Sounds like lots of baking activity going on at your house too Erin. Home baked goodies are always well received I think. Fudge..!!!! Now you're talking my language, but I've never actually got around to making it. Is it difficult?

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  3. Sally, of course there has to be some quality control LOL! I used to live with people from Germany and I absolutely love their traditions at this time of year....and the food...what can I say. Absolutely scrumptious.

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    1. Chel, I think the German foodie traditions have become a little watered down here in the Barossa, but the few that remain are popular among all of us. And dare I say it... trendy!

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  4. Your place and ours the same - the kitchen is in full ramp-up now. Baking getting done around the clock it seems. When you mentioned apricot pieces it made me miss good old South Australian apricots - we had a beautiful apricot tree when we lived in Tanunda years ago.

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    1. Oh Mr HM, you would love the apricots sitting here on my kitchen table, just picked today. My first job at eleven years of age, was cutting Apricots behind Angas Park factory when my father was manager and fruit buyer. We were paid two schillings per tray and I bought my first pony with my earnings. ;) The Christmas buzz of baking is always so much more fun.

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  5. Sally could we have the recipe for the Honey Biscuits please?

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  6. Silly me forgot to wish you and yours a Happy Christmas and a Happy New Year :-)

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    1. Thank you dear Merryl, and I wish you a Merry Christmas and wonderful year ahead. The honey biscuits recipe is coming up in the next blog post, thanks for requesting it. Now I feel that I really must bake some so I can write a proper tutorial. Maybe tomorrow will a good day for doing just that, and the family will get their Christmas honey bickies after all.

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  7. Your shortbread looks wonderful. I have never baked any, as when my sister was young one of her first jobs was at the Arnott's Biscuit factory and she mentioned a couple of times how easily the shortbread broke and how carefully it had to be handled and for some reason this put me off making any.

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    1. Sherri it's really very easy to make and this recipe is no fail. Believe me, if it was possible to mess it up, I would have done so by now. ;) I'm sure there are recipes in your repertoire that would daunt me.

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  8. Thank you for those recipes, glad to hear that Lavender is getting a little better. Have a wonderful Christmas and a Happy New Year. Guida

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    1. Thank you Guida. Lavender is improving each day, and we are feeling more relaxed and accepting of the situation. Happy Christmas to you too. :)

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