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    You are in: Home / Cookbooks / Avalon: Biscuits & Slices
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    14 recipes in

    Avalon: Biscuits & Slices

    We have a rule at Avalon - you can't have a cup of tea or coffee without something to soak it up. Home-made biscuits and slices are always on the menu here!

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    14 Reviews |  By Bev

    A double rolling in granulated sugar makes these crackled cookies extra sparkly. From BH&G

    Recipe #47542

    I met Debbie when I was 11 years old and she knocked at our door and asked if I could come out to play. We're still friends nearly 40 years later! She brought this chocolate slice up for morning tea recently and we thought it was wonderful! We hope you'll love it too!

    Recipe #182800

    Sugar and spice and all things nice! These crispy, crunchy, golden biscuits (cookies) are SO easy to make and taste delicious! The recipe was published in the 'New Idea' (an Australian women's magazine), during the Sydney 2000 Olympic Games - hence the name. I have, as usual, made some minor changes to the recipe.

    Recipe #88256

    These biscuits (cookies) are easy to make, taste delicious and keep well. They also look lovely with their centres of sparkling red jam. They're perfect for afternoon tea, after-school or picnics. Yes, they're a bit fiddly to make but believe me, they're worth the effort!

    Recipe #83113

    This is SO simple to make! If you like ginger, you'll LOVE this. Think crunchy biscuit base, smothered with ginger flavoured icing topped with crystallised ginger. It's from an old Australia & New Zealand recipe book - apparently a recipe from New Zealand. We love it!

    Recipe #96104

    These are crunchy, caramelly, nutty and meringuey (if there is such a word). With that combination you KNOW they have to be good! This recipe is adapted from a book on Texas Cooking sent to me by Starlita from Texas.

    Recipe #96370

    Chocolate lovers' heaven - calorie counters' hell! These are sooooo good, but very, very evil! Go on, try 'em - I KNOW you can't resist them! Recipe is from the Australian 'Country Style' magazine.

    Recipe #96674

    NOT to be confused with Bread and Butter Pudding which is a dessert, Bread Pudding is an old English dish which turns out more like a bar cake. This recipe is a more modern version of the one my grandmother used to make. Although Bread Pudding can be served warm with custard as a dessert, we rarely ate it this way. For us, it was more of a snack food. It tastes just as good at room temperature as it does hot. Grandma often tucked a slice or two into our school lunchboxes. When my brother joined the Navy he craved Bread Pudding and Mum had to pay a fortune to post one to him - clear across the country! This recipe was passed on to Mum by my older brother's friend, the late Nell McDonald. Nell was a great cook and I'm delighted to acknowledge her as the source of this recipe.

    Recipe #114398

    These were our favourite after-school treat in the 1960's - lovingly made by our grandma. Just three simple ingredients and hardly any preparation. Not only do these luscious treats look like beehives - you'd swear they had honey in them. After keeping for a while they might weep a little sticky liquid through the bottom - but don't worry, this makes them taste even yummier.

    Recipe #113994

    These cookies never last out the day at work, church get-togethers or wherever I take them. I got this recipe back in high school in my German class and have been making them ever since. Yummy! They've become my annual blue ribbon winner at the local county fair.

    Recipe #47422

    Another recipe from the family cookbooks that I inherited from my Mother and my Grandmother. I can almost smell these baking when I close my eyes and think of Gran. A "memory" recipe as well as a yummy treat. If you make these into very little balls, about the size of an oversized marble or a gobstopper then you will get the cookies as shown in my photograph, and the centers will be ever so slightly chewy. These are traditionally a very hard crisp biscuit (cookie) made for dunking into tea or coffee, and the bigger you make the balls the crunchier the end result. Usually I store these in an airtight container to keep them crisp, but if you made some of these crunchier and you want them REALLY chewy after all, just leave some out of the container for a while and hey presto... divine which ever way you prefer them. ZWT REGION: New Zealand.

    Recipe #75118

    65 Reviews |  By Bev

    If you love lemon the way our family does you will love these lemon squares! Just the slightest hint of coconut in the bottom layers gives it just the right touch. Lemony delicious layer completes the top! Hmmmmm! So delicious you won't be able to stop at just one!

    Recipe #17964

    6 Reviews |  By Evie*

    another fav and so easy to make

    Recipe #9422

    This recipe has been in our family since I was a girl,it's a favorite of every household here "Down Under". My Mother made them and my grandmother too! It was a favorite with the armed forces in first world war that is why they are called Anzac Biscuits. Everyone has a different version, with added ingredients or omitting some ingredients.

    Recipe #9527


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