The Big Book of Beautiful Biscuits by Australian Women's Weekly

  • Almond raspberry fingers (page 2)

    from The Big Book of Beautiful Biscuits The Big Book of Beautiful Biscuits by Australian Women's Weekly

    • Categories: Brownies, slices & bars; Afternoon tea
    • Ingredients: butter; plain flour; lemons; raspberry jam; ground almonds; rum; eggs
    show

  • Show all Recipes...

Notes about this book

  • RozzieJ on December 02, 2025

    I'm trying to find a recipe that's in this book - but it's not listed here. I can't recall the actual name of them but they are a truffle that's like a Ferrero Roche. They have a chocolate ganache centre with a crushed biscuit coating and a nut/melted chocolate coating. There is another layer but I can't recall what it is. I've lost my book. Can anyone help me out with a copy of this recipe, pretty please?

  • Debkelliemember on December 08, 2013

    This is a vintage reprint: identical in content to the already indexed book of same title ;-)

Notes about Recipes in this book

  • Wholemeal bran biscuits

    • Ganga108 on March 01, 2022

      This is a great way to get your daily intake of bran! They say we need at least 2 Tblspn of bran each day along with other forms of fibre, to keep us, uhuum, regular. Rather than mix bran with our cereal for breakfasts, this is a more palatable way of getting our allowance. Three of these crispy crunchy biscuits will provide what you need. Eat plain, or with some butter, honey or other spreads, with cheese, or with a large cuppa. This recipe includes eggs. As you know I do not use eggs in my cooking. Here we replaced them with a mixture of chickpea flour, cashew powder, baking soda and water. It also makes the bickies more flavoursome!

  • Bran butter biscuits

    • Ganga108 on March 01, 2022

      These are Australian style biscuits, not the (strange, to us) US version of biscuits. I made these Bran Butter Biscuits because one of the young ones in my life loved oat biscuits when he was really young, and these are close enough for him. They are buttery, but with so little moisture they can be a little dry. Best snacked alongside a cuppa tea with a friend and some good gossip stories. You will eat more than you anticipate – make a double batch if necessary. I have used oat bran in this recipe but you can just as well use wheat bran. I make these in the food processor.

  • Crunchy cheese biscuits

    • trudys_person on September 04, 2022

      Being a Canadian baker I had to make some conversions/assumptions about this recipe. AWW didn't provide much of this information, as they did in more recent cookbooks. Moderate oven = 375F, 1 cup self-raising flour = 155g of all-purpose flour + 2 tsp baking powder, 125g butter - I used 125g unsalted butter and increased the salt to 1/4 tsp, 1 cup crushed cornflakes - I used 70 g of cornflakes quite finely crushed. I baked them for about 14 minutes so they were light golden brown around the edges.

  • Cherry nut biscuits

    • reader1trees on August 06, 2022

      Indexer has omitted caster sugar, egg and vanilla. Nice, straightforward method and rolling the mixture in the nuts was easier than I expected. I made a couple of mine larger than the recipe suggested and preferred their appearance although it made no difference to the cooking time or the flavour. I baked mine for 15 mins initially and after checking gave them another 5 mins and they were slightly lighter brown than the recipe photo but definitely cooked through. The flavour is buttery and nutty rather than sweet as there is only 63g of sugar in the mixture. Mine had a lovely short texture and were very much liked by all the friends who sampled them.

  • The big biscuit

    • Melanie on May 26, 2014

      Mum used to make this one when we were younger - although the biscuits were smaller than suggested. The flavour (especially the orange) and texture was great.

  • Chocolate coconut bars

    • Melanie on May 26, 2014

      Another taste of childhood. These bars have a soft texture with a cocoa-buttery taste as opposed to chocolate. Somewhat cloying in flavour, it's hard to eat a lot of these but they are good.

  • Dream bars

    • Melanie on May 26, 2014

      Mum's muesli slice recipe. Very easy to make. Lovely soft texture.

    • valbe on January 13, 2022

      I first made this Sept 1992 and now almost 30 years later (om) I am still making it. It's good, but mainly, I make the bars to use up the leftover Christmas mince. Fruit mince does freeze well, though, which is the another alternative. Or maybe to make more mince tarts!

    • reader1trees on August 06, 2022

      I've made this recipe several times and it is always rapturously received by my friends. I bought a Wilton Recipe Right non-stick tin, 27.9 x 17.7 x 3.81 cm, to bake these and other recipes from this book in and find it perfect for the job. Essentially this is a shortbread base with a mincemeat, egg, sugar, flour, vanilla and desiccated coconut topping. The method calls for you to cream the butter and sugar and then stir the flour in which is a much easier way to make shortbread than rubbing the fat into the flour so don't be put off from giving this a try. Once you've baked the shortbread for 10 mins you then spread the topping onto it and put the whole thing back into the oven. I find there is just enough time to mix together the topping if I've already weighed all the ingredients out and put them ready. I do get a better tasting result from adding the topping while the shortbread is piping hot and then getting it all back into the oven quickly.

    • MollieWA on March 05, 2026

      When you view the complete recipe, there is a typo. The second item on the ingredients list should read ? cup of brown sugar.

  • Coffee streusel slice

    • reader1trees on August 06, 2022

      These are a very rich and moreish bake which I cut into 32 pieces and most of my friends could only manage a single piece. I found it very difficult to get my instant coffee to dissolve in the condensed milk mixture and suggest you consider making a paste using the fewest possible drops of hot water and then adding that to the saucepan. I'm not sure I cooked the condensed milk quite long enough as the method is very subjective but it did still set firm on cooling. My results did look exactly like the recipe photo so I think you can use that as a guide when checking whether the top is done. Overall worth eating but a tricky method so do allow for disasters when making for the first time just in case.

  • Weekender biscuits

    • Melanie on May 26, 2014

      Good simple flavours. Rolled in cornflakes to add texture.

  • Florentine slice

    • aargle on May 26, 2014

      I love this slice. No beaters required just a little chopping. I spread the melted chocolate on top of the slice.

  • Malt biscuits

    • lou_weez on November 05, 2017

      My mum made these when I was little so, I took a trip down memory lane today and was not disappointed. These meringues are dipped in chocolate and a little chewy on the inside - YUM!

  • Anzac biscuits

    • aargle on April 25, 2024

      These are the best Anzacs I’ve made and I’ve made many over the years. They turned out delightfully crispy (which is my preference) and took precisely the recommended cooking time. Used slightly less sugar than specified and melted butter and syrup in the microwave on 50%. So so easy!

    • roma_pg8lm5 on February 03, 2026

      Quite a hard style of Anzac, personally I like a bit softer/chewier. Still delicious, added 2tsp of ground roasted wattleseed and sprinkled the tops with flaky salt. Flattened tablespoons of mix with bottom of glass and baked for stated time.

  • Monte Carlos

    • Melanie on May 30, 2014

      Much nicer than the store bought variety. These become soft after filling.

  • Peanut butter crinkles

    • Melanie on May 30, 2014

      Sandy / crumbly texture.

  • Sultana biscuits

    • MollieWA on June 12, 2020

      Found the batter for these biscuits too runny to roll into balls. Wondering whether the ingredient ratios are right. Had to had a lot more flour and that made them, well, too floury!

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  • ISBN 10 1742453880
  • ISBN 13 9781742453880
  • Published Mar 01 2013
  • Format Paperback
  • Page Count 128
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd


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