As promised the recipes from last evening’s discussion with Renee Krosch in ABC Sydney, Evenings.

Iced Vovos

This dough can also be used to make old-fashioned kiss biscuits.

For the biscuit bases

125g butter, softened

125g sugar

1 egg

125g plain flour

125g self raising flour

½ cup raspberry jam, approximately

1 cup desiccated coconut, approximately

For the icing

1½ cups icing sugar

2 teaspoons melted butter

Boiling water

Method

To make the biscuit bases – whisk the butter and sugar together, then whisk in the egg until well combined.  Mix in the combined flours with a metal spoon to make a soft dough.  Refrigerate for 30 minutes at least before using.

Heat oven to 160 degrees C, fan forced.  Line 2 biscuit trays with baking paper.

Roll dough out on a lightly floured surface to 6mm thick. Cut into rectangles or squares of desired size.  Place on trays  (allowing a little room for spreading) and bake for approximately 15 minutes until light golden.  Remove to a wire rack to cool.

To make the icing – mix the icing sugar and butter and a few drops of pink food colouring with enough boiling water (added very gradually) to make a good spreading consistency.

To assemble

Spread each side of each biscuit with the icing, then spoon or pipe a row of raspberry jam in between.  Sprinkle with coconut and leave to set.

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Rum Balls

100g dark chocolate

200g cake crumbs

1 teaspoon seedless jam

¼ cup rum

1 cup desiccated coconut, approximately

Method

Melt the chocolate, then mix in the cake crumbs, jam and enough rum to bind the mixture together or to taste.

Allow to stand until the mixture is firm enough to roll into balls.

Shape into walnut sized balls and roll in coconut, chopped nuts, cocoa or non-pareils or roll in melted chocolate and leave to set.

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Dog Biscuit Treats

100g liverwurst

1 egg

3 rounded teaspoons peanut butter

80ml sunflower oil (or similar)

¾ cup mashed pumpkin

¾ cup polenta

1½ cups wholemeal flour

1¼ cups plain flour

Method

Let the liverwurst sit at room temperature for a while to soften.  Add the peanut butter, egg and oil and whisk until smooth.

Stir in the mashed pumpkin, then the dry ingredients to make a soft dough.

Place the dough on a lightly floured surface, sprinkle with flour and roll out to about 6mm thick.

Cut into small rounds (I use a 5cm cutter but any size will do). 

Line 2 baking trays with baking paper and place the biscuits on this.

Bake for 12 to 15 minutes or until cooked through.  Remove to a wire rack to cool completely.

Store in an airtight container in the fridge (after a week, best to store in the freezer).