Nanna Jackson's Semolina Shortbread Biscuits

• 5oz butter
• 1/2cup caster sugar
• 4oz semolina
• 4oz plain flour
• biscuit decoration of choice

Pre heat over to 180 ℃.

Mix butter and sugar together well. Add sifted plain flour and semolina and stir well.

On greased trays (baking paper is recommended), place a dessert spoon of mixture. Press biscuit decoration (e.g. preserved peel on top of each).

Bake for 12 minutes. Look at them half way. Do not brown. They should be the colour of straw.

Granny’s Anzac Recipe by Ben Thorp Country South Australia

• 1 cup plain flour
• 1 cup sugar
• 1 cup rolled oats
• 1 cup coconut
• 4 big spoonfuls (soup size) golden syrup
• 2 and a bit Tablespoons hot water
• 1 teaspoon bicarb soda
• Pinch salt
• 125g butter

Preheat oven 170 ° C.

Put dry ingredients flour, sugar, oats, coconut in a bowl.

Melt butter and golden syrup in pan and bring lightly to boil.

Dissolve bicarb soda into the hot water and tip into hot syrup (it will fizz up).

Mix the syrup into the dry ingredients.

Drop spoonfuls onto baking tray and cook in oven.

The mixture should be a "little wet" so it spreads a little on the tray – can add more syrup or hot water if its not wet enough.

Bake for 15-20 min.

Shape Bickies

• 175g plain flour
• 110g soft butter
• 50g caster sugar

Mix ingredients until they come together, roll out till 5mm thick, cut into shapes and transfer to a lined baking tray.

Bake at 180° C for 5 - 10 minutes.