Anzac Biscuits


anzac biscuitsThere are a lot of ANZAC biscuit variations out there. This version stays close to the original so you get that classic ANZAC crunch and chew.

  • Makes : 20 biscuits
  • Oven temperature : 180C (160C fan forced)
  • Cooking time : 10 to 15 minutes
  • Pan : 2 baking trays

1 cup plain flour, sifted
1 cup rolled oats
1 cup The Sugar Breakup Dextrose
1 cup shredded or desiccated coconut
2 tablespoons The Sugar Breakup Organic Golden Rice Malt Syrup
150g unsalted butter, chopped
1/2 teaspoon bicarbonate soda
1 tablespoon boiling water

Getting Together

  1. Preheat oven to 180C (160C fan forced) and line baking trays with non-stick paper.
  2. Place the flour, oats, Dextrose and coconut in a large bowl and stir to combine.
  3. In a small saucepan place the Rice Malt Syrup and butter, stir over low heat until the butter has melted, remove from heat.
  4. Add the bicarbonate soda to boiling water then add to the butter and Rice Malt Syrup mixture. It will bubble up, don’t worry it’s meant to.
  5. Pour the butter mixture into the dry ingredients and mix together until combined.
  6. Roll spoonfuls of mixture into balls and place on baking trays, pressing down on the tops to flatten slightly, leave some room for them to spread.
  7. Bake for 10-15 minutes or until golden brown.
  8. Cool on the tray

Gluten Free (and nut free) option

Easy! Simply use Gluten Free plain flour instead of wheat flour and replace oats with quinoa flakes. All measurements stay the same.

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It’s Fiona’s Birthday Cake


Fiona's birthday cake

It was my birthday on the weekend and of course Julia’s kids and I made my favourite chocolate log cake.

This photo is as real as it gets. We used every available candle in Julia’s house. All of the kids had already placed fingers into the icing before we even got it to the table.

This time we didn’t feel like a coconut flavour for the fudge topping so we swapped it for melted butter. It was so delicious…..Just makes me smile thinking about it.

  • Makes: 10-12 slices
  • Oven temp: 180 (170C fan forced)
  • Cook time: 40-45 minutes
  • Pan: large log tin

150g softened unsalted butter
1 cup The Sugar Breakup Dextrose
2 eggs, lightly beaten
1 teaspoon vanilla essence
½ cup frozen raspberries or 1/2 cup of The Sugar Breakup jam any flavour
1 ¼ cups self-raising flour, sifted
½ cup cocoa powder, sifted
1 teaspoon bicarbonate of soda
1 cup (250ml) milk

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Flourless Peanut Butter & Oat Cookies


Sometimes kids can ask for some random (and strange) flavour combinations but when my 7 year old asked for peanut butter and oat cookies I thought that sounded great and got cracking on a recipe. Only 6 ingredients, simply mixed together make these soft little cookies with an optional drizzle of 85% dark chocolate on top. And if you are gluten free replace the oats with quinoa flakes to make these goodies GF friendly!

Makes: 20 cookies
Oven temp: 180C (160C fan forced)
Cook time: 10-15 minutes
Pan size: biscuit tray lined with baking paper


1 cup rolled oats (or quinoa flakes for gluten free)
1 cup peanut butter (I used chunky and always the pure stuff, no added oils, sugars etc)
½ cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 large egg
½ teaspoon cinnamon
1 teaspoon baking powder
30g 85% dark chocolate (optional)

To Do:

  1. Preheat oven to 180C (160C fan forced), line your biscuit tray with baking paper.
  2. Place the egg, rice malt syrup and peanut butter in a medium size bowl and whisk to combine.
  3. Add the oats (or quinoa flakes for gluten free), cinnamon and baking powder. Stir til all the ingredients are well combined. It makes a delicious sticky dough that kids will eat half of if you’re not careful!
  4. Place cookie dough in the fridge for 30 minutes to firm up slightly.
  5. Remove dough from the fridge, roll tablespoon size balls, place on lined biscuit tray and flatten slightly with your hand.
  6. Bake for 10-15 minutes or until golden.
  7. Remove from the oven, allow to cool then drizzle over melted chocolate.

I could recommend waiting for the chocolate to harden but these cookies are irresistible so be prepared to have kids with chocolate smeared faces!

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Yummy Chocolate Marshmallow Eggs


Easter egg hunt

Here’s an Easter egg recipe we are going to use for our family. It can be adapted in so many ways. With the marshmallow inside the chocolate you could also add jam, coconut, peanut butter or crushed nuts. There’s so many ways to customise your eggs.

  • Prep time: 2 hours
  • Pan: Silicone Easter egg moulds
  • Makes: 15 large half Easter eggs
  • Difficulty level: easy


2 tablespoons of unflavoured gelatine powder
2 cups The Sugar Breakup Dextrose
1 cup cold water
1/4 teaspoon of salt
1 teaspoon vanilla essence
150g 85% dark chocolate* melted

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Chocolate Caramel Cups The Family Will Love


tsbu Chocolate Caramel Easter Cups 530w exposure jpgLooking for a mature Easter treat? These soft (wet) caramel Easter eggs are divine.

This recipe is fructose friendly, and gluten free.

  • Makes: 24 Easter cups
  • Difficulty: medium
  • Time: 2 hours
  • Moulds: chocolate patty pans

150g 85% *dark chocolate
1 cup thickened cream
1/2 cup water
1 cup The Sugar Breakup Dextrose
1 tablespoon The Sugar Breakup Golden Rice Malt Syrup

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