Favourite Recipes, Jams and Biscuits in the Birch Cottage Pantry



Come to Birch Cottage and once again experience the joy of eating homemade jams and biscuits, just like your grandma used to make... ... and just in case you want to try your hand at making some of them yourself, I've included a selection of my recipes. Enjoy!				Fortunately, the delight of eating Birch Cottage's homemade treats can be experienced right in your own home, as a selection of marmalades, preserves, chutneys and biscuits are available for purchase in the cottage.
Melting Moments 250g. butter, softened ½ cup icing sugar 1 teaspoon vanilla essence 1½ cups S.R. flour ½ cup custard powder Citrus Cream Filling 100g butter chopped 1 teaspoon grated orange rind 1 teaspoon vanilla\1 cup icing sugar 2 teaspoons lemon juice			Preserves Orange Marmalade Grapefruit Marmalade Plum Sauce Tomato Chutney Lemon Jam
Preheat the oven to moderate 180^oC. Line two baking trays with baking paper. Cream the butter and icing sugar in a bowl with electric beaters until light and fluffy, then beat in the vanilla essence. Sift in the four and custard powder and mix with a knife, using a cutting motion, to form a soft dough. Roll level tablespoons of dough into balls and place on the trays, leaving room for spreading. Flatten slightly with a floured fork. Bake for 20 minutes, or until lightly golden. Cool slightly on the trays before transferring to a wire rack to cool completely. For the Citrus Cream: Beat butter and essence and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar and juice. Use to sandwich the biscuits together. Leave to firm before serving.			Sweet Biscuits Melting Moments Anzac Biscuits Peanut Butter Crinkles Variety Biscuits Note: As items are seasonal in nature, Birch Cottage cannot guarantee what will be available during your visit.
Chocolate-topped Anzac biscuits Makes 28 1 ¼ cups rolled oats 1 cup plain flour 1 cup dessicated coconut ¾ cup caster sugar ¾ teaspoon ground cinnamon 125g butter, chopped ¼ cup water 2 tablespoons golden syrup 1 teaspoon bicarbonate of soda 200g milk chocolate, melted			Toys by Arruburra Designs P.O. Box 44 Burra SA 5417 Tel: (08) 8892 2757 A selection of classic wooden toys is available for purchase at Birch Cottage. Every toy is individually hand crafted by Arruburra Designs. The toys are very sturdy and would be ideal for childcare centres and other educational groups.
Preheat oven to 160^oC. Line 4 baking trays with non-stick baking powder. Combine oats, flour, coconut, sugar and cinnamon in a large bowl. Stir to combine. Combine butter, water and golden syrup in a small saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until butter has melted. Remove from heat. Add bicarbonate of soda. Add butter mixture to dry ingredients. Mix well to combine. Roll tablespoonfuls of mixture into balls. Place onto trays, allowing room for spreading. Bake, 2 trays at a time, for 16 to 18 minutes, swapping trays after 12 minutes, or until golden. Stand for 5 minutes before transferring to a wire rack to cool completely. Drop a teaspoonful of melted chocolate onto centre of each biscuit. Allow to set. Serve.			If the toy you are interested in is not in the cottage, please contact Arruburra Designs on (08) 8892 2757, as they will be more than happy to help you.
Autumn Shortcake (or Apple Pies) Serves 6 to 8 125g Butter or margarine ½ cup castor sugar 1 egg 1 teaspoon vanilla 3/4 cup self raising flour, sifted 3/4 cup plain flour, sifted 1 ½ cups stewed apples grated rind of 1 lemon extra castor sugar
Preheat the oven to moderate 180^oC. Cream butter and sugar, beat in egg and vanilla. Gradually add sifted flours, turn dough onto a lightly floured board and knead. Divide dough in half. Cover with plastic wrap and refrigerate for approximately 30 minutes. Roll each piece into a 20cm diameter circle. Grease the base and sides of a 20cm cake tin. Place one circle of dough in the tin. Combine apple and lemon rind and spread over the dough. Place second round of dough on top of the apple mixture, pressing edges together. Brush with water and sprinkle lightly with extra sugar. Bake in moderate oven until golden and crisp. Allow to stand for 15 minutes before removing from the tin. Serve warm with cream. Note: These can also be made as individual apple pies, using a muffin tin. Simply bake in a moderate oven for 20 minutes or until golden and crisp.
Peanut Butter Crinkles Makes about 25 125g Butter ½ teaspoon vanilla ½ teaspoon grated lemon rind 1/3 cup sugar 1/3 cup brown sugar lightly packed 1/3 cup peanut paste 1 ¼ cups plain flour 1 teaspoon bicarbonate of soda pinch of salt
Preheat the oven to moderate 180^oC. Cream butter, vanilla, lemon rind, sugars and peanut butter. With a wooden spoon work in sifted four, soda and salt making a stiff dough. Roll heaped teaspoonfuls into small balls with floured hands and place on greased trays. Press biscuits down lightly with a fork, first crosswise then lengthwise, for a crinkled effect. Bake in moderate oven for 15 minutes. Cool biscuits on oven trays.
Variety Biscuits 4oz Sugar 6oz Butter 1 egg Vanilla 1 large cup SR Flour 2 cups Corn Flakes
Variations ¼ lb chopped ginger 1 tablespoon cocoa, ice with chocolate icing decorate with nuts 1 cup dates and some walnuts 1 cup sultanas and ½ cup cherries 1 cup chopped peanuts Preheat the oven to moderate 180^oC. Cream butter and sugar. Add egg and vanilla and stir in other ingredients. Mix well and put teaspoons of the mixture on to lined trays. Bake in moderate oven until golden.
Orange Marmalade (makes approx. 2.25 litres) 1.25 kg Valencia oranges 1 lemon 1 lite water 1.75kg warmed sugar (Place in a baking dish in moderate oven for 7 minutes) 125ml whisky (optional)
Wash and scrub the fruit, cut into quarters. Place the fruit in a food processor and process until fairly smooth but still with a bit of texture. Do this in four batches. Scrape fruit into a large heavy bottomed pan. Cover with the water. Bring slowly to the boil, turn down heat to low and simmer very slowly, covered, for 1 to 1¼ hours or until peel is tender. Tip in the warm sugar, bring back to the boil, tun down heat and gently boil uncovered until marmalade reaches setting point, about 30 minutes. Skim off any scum, which forms on top. Pour in the whisky (if using) and stir well taste and add more if you like. Leave to stand for 10 minutes filling warm sterile jars. Seal when cool.