Category: Biscuits

Rice Bubble Biscuits

Rice Bubble biscuits feature

The last week has been huge here at Zamamabakes HQ, mainly due to the fact that I was away for 3 whole nights from last Thursday, all by myself! Yes you read that right, for those who follow my social media pages you will be in the know that I attended the Problogger  blogging conference. It was fantastic, the sessions, the food (OMG I swear I must have almost eaten my body weight in food), all the beautiful bloggers  I finally got to meet in person and the beautiful bloggers I got to catch up with again in person.

Did I mention the

The last week has been huge here at Zamamabakes HQ, mainly due to the fact that I was away for 3 whole nights from last...

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Spiced Apple Cookies



Spiced Apple Cookie feature


My beautiful friend Jennifer has been at it again……Baking, that thing we all love to do when we have the time…….hehehe.

I got to sample a batch of Jennifer’s little treasures recently and just one mouthful into my cookie I knew I had to ask for the recipe. Being the gorgeous, generous, super efficient lady that Jennifer is I had a copy in no time at all.

Deliciously wholesome are the words I’d use to describe these ‘Spiced Apple Cookie’ treasures. They remind me of a carrot cake turned cookie, minus the carrot, if that makes sense?

Trust me they are delicious and just a tad more nourishing than my ‘Dark Chocolate & Salted Caramel Cookies’, although I do think it’s all about a good balance, so why not make a batch of each? As one of my gorgeous FB readers put it, ‘I agree – balance = one in each hand – perfect balance’……and the perfect reasoning I say!

I’ve made a few little tweaks to the original recipe including the addition of some chia seeds (my little sister Kaymac has me very well stocked at the moment).

Recipes that can be adapted to suit big and little people’s tastes/needs are always winners in my books, nuts for the bigs (you’re going to love the maple syrup walnuts in these treasures) and nut free for the littles (keeping them safe and perfect for school lunch boxes).

They freeze really well too which means you can make a nice big double batch ahead of time for those lunchbox or afternoon tea snacks, while you’re at it make the Salted caramel ones too…..kidding, actually no I’m not, do it, you’ll hug yourself!

Here’s your How-To:

Spiced apple cookie collage

Apple spiced cookie 2

5.0 from 1 reviews
Spiced Apple Cookies
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 16 Adult size
  • 125g walnuts, chopped (for a nut free school lunchbox snack loose the nuts, they still taste great)
  • 1 tablespoon maple syrup
  • 125g butter, softened
  • 1 cup brown sugar
  • ½ cup caster sugar
  • 1 egg
  • 1 large green apple, grated
  • 1¼ cups rolled oats
  • ¼ cup chia seeds
  • 1½ cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ginger
  • ½ cup currants
  • ½ cup craisins (dried cranberries)
  • Optional 80g white chocolate melted for drizzling over cooled cookies.
  1. Preheat oven to 160C fan forced.
  2. Line 3 oven trays with baking paper.
  3. In a bowl combine walnuts and maple syrup. Spread on one oven tray. Bake 8-10 minutes until golden. Cool on tray then break up into small pieces.
  4. In a medium bowl beat butter and sugars together with an electric mixer until pale and creamy. Add egg and beat well.
  5. Stir in apple, oats, chia seeds followed by sifted flour, baking powder, soda and spices. Lightly stir currants, craisins and walnuts into mixture (leave nuts out if doing for school lunchboxes).
  6. Shape heaped tablespoons of cookie mixture into rounds.
  7. Arrange on trays 5cm apart, flatten slightly using a floured fork.
  8. Bake 15-20 minutes until golden.
  9. Cool on tray 5 minutes before transferring to a wire rack to cool completely.
  10. OPTION: To pretty up, drizzle with melted white chocolate (spoon melted chocolate into a snap lock bag, snip a tiny piece of corner off and drizzle away!)
  11. Once chocolate sets store in an airtight container for up to 5 days, alternatively wrap with cling wrap store in a freezer friendly air tight container and freeze for up to 2 months.
  12. NOTE: when I made the kidlets cookies I made them smaller using heaped teaspoons of mixture and baked for 10-15 minutes or until golden.

The nut free school lunchbox version….

kidlet friendly apple spiced cookies

So there you have it a great little number for both the bigs and littles to enjoy.

Do you have special friends that share recipes with you too? I love it!

Until the next time……




      My beautiful friend Jennifer has been at it again......Baking, that thing we all love to do when we have the time....

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Dark Chocolate & Salted Caramel Cookies

Salted caramel cookies feature

I hope your week is going well lovely people.

No complaints coming from this family of 5, we’re fortunate enough to be having ourselves a sneaky family holiday up at Noosa this week (accommodation is much more affordable outside school holidays). The kidlets have been swimming their little hearts out, so much so that yesterday even one 9-year-old had himself a little afternoon snooze while Alani caught up on some much needed Zzzzzzzzz’s.

I know I’m on holidays but I couldn’t resist the urge (yes I’m addicted) to share another delicious treasure with you all.

Who loves Salted Caramel…….ME! And who loves Dark chocolate……..ZADADA!

So with Valentines Day just around the corner I thought I’d be fair and bake a batch of ‘Dark Chocolate & Salted Caramel Cookies’ to satisfy both mine and Zadada’s taste buds, I will add the kidlets taste buds were more than satisfied too!

If valentines day isn’t for you that’s ok, personally I love any day that might prompt Zadada to buy me flowers, I love them maybe even more than salted caramel? (maybe not, but don’t tell Zadada that!). The good news is you don’t need a particular day or date as an excuse to bake these mouth-watering morsels, I would happily indulge myself any day or night and now that night has been mentioned, these cookies are perfect for turning into a dessert, just try giving one a zap in the microwave for 20 seconds and serving it with a scoop of your favourite ice cream, you’ll be in sweet foodie heaven!

Three simple but delicious ingredients are the secret in these cookies…A block of dark chocolate (the higher the cocoa content the better), a packet of werthers caramel chews and some sea salt, the remaining ingredients are pantry basics.

Here’s your How-To:

Salted caramel cookie instructions

Salted caramel cookie teaser

3.0 from 1 reviews
Dark Chocolate & Salted Caramel Cookies
Prep time
Cook time
Total time
Recipe type: baking
Serves: 20
  • 250g butter, softened
  • 1½ cups brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups plain four
  • ⅓ cup self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 200g block dark chocolate, chopped
  • 135g pkt Werther's original caramel chews
  • Sea salt for sprinkling
  1. Preheat oven to 170C fan forced.
  2. Line 2 oven trays with baking paper.
  3. Beat butter and sugar together until pale and creamy. Add egg and vanilla and beat until combined.
  4. Sift in flours, cocoa and soda. Stir through dark chocolate.
  5. Using a tablespoon sized portion of cookie dough press a caramel into the centre and mould dough around caramel to completely cover and form a ball.
  6. Position balls on trays 5cm apart and flatten slightly. Sprinkle each ball with a little sea salt.
  7. Bake cookies 15 minutes.
  8. Cool on trays 5 minutes before transferring to a wire rack.
  9. Store in an airtight container for up to 5 days.

If you had to choose between dark chocolate and salted caramel which would be your number 1?

Coming to the blog later this week is a delicious smoothie I’ve been enjoying for breakfast.

Until then…….


I hope your week is going well lovely people. No complaints coming from this family of 5, we're fortunate enough to be h...

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Jam Drops Plus Some Sprinkles

Jam drop feature

School holidays always bring a few requested baking projects from the big kidlets and these summer holidays are no exception.

Fuelling the requests has been a new recipe book Ella received for Christmas from Grandma & Pop, ‘The Kooky  3D Kids Baking Book’.  The 3D option is a bit of a head spin but both Blake and Ella found quite a few recipes to get creating with.

Generally I only need one small nudge to bake so when the kidlets make a request I do everything in my power to make it happen, sometimes it may mean waiting a few days until we get our next home day but it does happen.

Ella was up first, her request was Jam Drops, simple and straight forward but oh so mouth-wateringly tasty!

Jam drops bring fond memories of visits to my beautiful late Nanna L’s house, the rows of jars lined up along her benches with one of those jars almost always containing ‘Jam Drops’. This little recipe Ella discovered would come a close 2nd to those delicious biscuits of Nanna’s. I just love how food can do that, trigger a memory, a smile, a little piece love that never leaves your heart xxxx.

Watching the kidlets enjoy baking time in the kitchen makes me beam a big smile (they DO take after me a little bit!), the bonus being when we have a visitor the first thing that gets offered are the products of the kidlets creating efforts, for the record you don’t get the option to decline, it’s an eat eat situation my friends.

Here’s how our little Jam drop Baking session unfolded……

The apprentice at work

Jam for cooking

Visual instructions for jam

And a Jam free option, ‘SPRINKLES’ just in case jam doesn’t float your boat, we have one of those in this house 🙂

Sprinkle option

Jam drop close up

Jam drop plain

Jam Drops Plus Some Sprinkles
Prep time
Cook time
Total time
Serves: 30
  • 250g butter, cubed at room temperature
  • ¾ cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 2½ cups plain flour
  • 1 teaspoon baking powder
  • ¼ cup jam (we used approx. 1 tablespoon of apricot and 1 of three berry jam)
  • Note: keep a little extra jam reserved for after the biscuits have come out of the oven, we topped ours up a little to pretty them up.
  • Optional extra ½ cup of hundreds and thousands/sprinkles (if you're not a jam fan)
  1. Preheat oven to 160C (Fan forced) 170C without.
  2. Line 2 large baking trays with baking paper.
  3. Using electric beaters increasing to high speed, beat the butter, sugar and vanilla until light and creamy. Add the egg yolk and beat until combined.
  4. Sift flour and baking powder over the butter mixture. Use a wooden spoon or beat on low speed until mixture comes together.
  5. Roll heaped teaspoons of mixture into balls. Place onto prepared trays and flatten very slightly.
  6. Note: If you're doing the Sprinkle option press one side of ball into sprinkles first and then flatten on tray. Space 3-4cm apart.
  7. For Jam Drops....
  8. Using your thumb or the end of a round handled utensil make a deep indentation in the centre of each ball. Fill each hole with jam but don't overfill or it will bubble everywhere during the baking process (you can always top them up once they're out of the oven 😉
  9. Bake 18 minutes or until lightly golden.
  10. Leave cookies on the trays for 5 minutes, then transfer to a wire rack to cool.
  11. Store in an airtight container for up to 1 week.

Done some baking with the kidlets these holidays? I’d love to hear about it.

Had any precious memories triggered by food?

Stay tuned I’ve got another kidlets in the kitchen post coming your way later this week but this time with Blake and it’s for some little savoury treasures.

Until then…….




School holidays always bring a few requested baking projects from the big kidlets and these summer holidays are no excep...

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Mars Bar & Pretzel Cookies

Header Mars bar and Pretzel Cookies

I’ll start things off with a little confession…….. about 4 months ago I employed the services of a cleaning lady to come and keep me sane , I mean help clean our house once a fortnight, with working part-time at the optometrist, running a family of 5, living out of town and running a Blog things were starting to become a little more overwhelming than usual.

And guess what……..she’s my little piece of heaven, some girls like pedicures, manicures and facials, me I like having my amazing cleaner, I feel like I have my very own fairy godmother (FGM)….seriously that’s how much difference her services make to my life. I will say when I first proposed the notion to Zadada all he could see were the $$$$$$, I said lets just give her a go, I’ll make the finances work (like I do with all our other expenses, anyone would think I was the accountant in the family, hahahaha). There is absolutely NO turning back now, I just love walking into the house after she’s been each fortnight even if the pristineness only lasts 5 minutes (thanks to 3 little kidlets), it’s psychological for me if I know certain jobs have been done I’m ok (no Mummy melt-downs), I think Zadada has noticed a slightly less frazzled Zamama……as the saying goes ‘Happy Wife, Happy Life’ (I’ll be sticking with that saying forever!).

You may ask why I’ve shared such homely information with you all? Well, I wanted you to know where my inspiration for these Mars Bar and Pretzel Cookies came from……….It was my FGM, we leave each other little ‘hello’ and ‘see you in another fortnight’ notes each round.  Last week my FGM had left me a note asking if I knew of any good recipes for Caramel & Pretzel Cookies… see where I’m going with this, I did point my FGM in the direction of Pinterest but since the worm had been dangled I wanted to come up with a recipe of my own so I could share it with her and here we are! I’ve put a little twist on her caramel request and used Mars Bars sending these little cookies to the next level of yumminess!    

I admit I may have a slight MAJOR weakness for all things in the salty sweet department, see here, here and here. This little cookie ticks all the salty sweet boxes.

We had quite a few visitors come and go over the weekend and each time I set a plate of these freshly baked cookies out it came back empty! Even my Dad commented how delicious they were, and I take that as a real compliment because he’s not got a huge sweet tooth (although from what Mum said on Sunday, he’s been enjoying a few sweet treats of late, I think I’ve turned him).

Now to get baking……..

Here’s your how-to:

Core ingredients 1

Cookie construction

drizzling chocolate


Mars Bar & Pretzel Cookies
Prep time
Cook time
Total time
Serves: 36
  • 200g butter, cubed and softened
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups plain flour
  • 1 Tablespoon cornflour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups pretzels, crushed (I purchased the 225g parkers mini pretzels and had some left over)
  • Extra 36 pretzels for topping cookies
  • 216g Mars Bars roughly chopped (I used the snack size 12 pk)
  • 120g dark chocolate for drizzling over baked cookies
  1. Preheat oven to 160C fan forced, line 2-3 flat cookie trays with baking paper.
  2. Using an electric mixer cream butter and sugars in a large bowl. Beat in egg and vanilla.
  3. Sift flour, cornflour, baking soda and salt over creamed mixture. Mix again on low speed or alternatively (if you have good muscle power) you can mix with a wooden spoon until evenly combined.
  4. Stir through pretzels and Mars Bars. Dough will be quite sticky but thick enough to handle.
  5. Using heaped teaspoons of dough, roll into a rough ball and sit on prepared cookie trays about 3cm apart.
  6. Grab your extra pretzels and gently press one on top of each cookie ball.
  7. Bake in oven for 18 minutes or until just starting to golden up.
  8. Cool on trays for 5 minutes, then transfer to a wire rack.
  9. Melt dark chocolate in a microwave safe jug/bowl using 30 second blasts on high, stirring after each blast, you should have your chocolate melted by the 90 second mark.
  10. Spoon melted chocolate into the corner of a snap lock bag, snip off the corner and drizzle away all over your cooled cookies.
  11. Place cookies in the fridge for 10-15 mins to set the chocolate.
  12. Store cookies in airtight containers for up to 1 week, room temp is fine unless it's the middle of summer (that's if they last that long, 2 days and our 36 cookies were gone!)
  13. Enjoy!!

Now tell me are you like me and love sampling a bit of raw cookie dough? I seriously can’t help myself!

And the big question, do you have melt downs if certain jobs don’t get done around the house? May I suggest a ‘FGM’.

Until the next time……..


I'll start things off with a little confession........ about 4 months ago I employed the services of a cleaning lady to...

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Biscuits on sticks with m&m’s

biscuits on sticks with m&m's

School holidays give me yet another great excuse (because I really need one!) to get baking treats in the kitchen for the kidlets.

My inspiration for these little treasures came from our recent little Fiji family adventure . During our stay in Fiji for the majority of our meals we dined in the family buffet restaurant, mainly because it was the most child friendly for food. If you asked the kids why they liked it soooooo much I think they’d tell you because of the dessert bar they could walk up to and be served all sorts of delightful treats, in particular chocolate chip cookies on paddle pop sticks, so…………

I’ve been wanting to try a batch of these little treasures out ever since I discovered the Fiji ones. And because I love chocolate so much I thought I’d add a little bit of extra colour and excitement with m&m’s. I bought an extra large packet of m&m’s early last month when they were on sale, by the time I got around to baking my biscuits last week there may have only been half the contents left (whoop’s!!! as I’ve said before I do like chocolate and m&m’s are soooooo addictive!)

These little biscuits were a huge hit with the 3 kidlets, kidlets friends we had over for playdates and big kidlets at heart!

m&m road test (1)

I’ve bought another bag of m&m’s so I can make some more very soon and if you’re wondering if I’ve opened the packet yet, I’ll say maybe………. well actually YES, YES,YES, YES!!!!!! I will confess if there is a bag of m&m’s opened in this house I seriously can’t help myself! Please tell me I’m not alone!

Back to the biscuits, they are so easy to make and so yummy, you’ll be wanting to hide them from the kids and keep them all for yourself (I promise I shared!).

My recipe is for a large batch of biscuits because I know how fast treasures like these are consumed in our house. If your electric beaters are not very strong you may be better off halving the quantities below and mixing up in 2 single batches.

I’m thinking a few batches of these will make for great little Christmas gifts for the kidlets to give to their friends at the end of term 4.

Now for the process…….

Paddle pop sticks soaking

Mix cookie dough

wrap cookie dough log

Slice dough into 1.5cm width rounds

m&m's the magic ingredient

m&m cookies ready for baking

m&m cookies fresh fromthe oven

5.0 from 1 reviews
Biscuits on sticks with m&m's
Recipe type: Biscuits
  • 300g butter softened
  • 1 cup caster sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3½ cups plain flour
  • 250g pkt dark chocolate bits (I used Nestle choc bits)
  • 1 cup m&m's (give or take, you'll need about 150 individually)
  • 32 paddle pop sticks (I purchased mine at the reject shop).
  1. Place paddle pop sticks in a shallow dish of water to soak (this helps stop them burning during their time in the oven)
  2. Preheat oven to 160°C fan forced. Line 4 baking trays with non-stick paper.
  3. With an electric mixer on high speed beat butter, sugars and vanilla extract until smooth and creamy (you may need to stop and scrape sides of the bowl down once or twice.
  4. Beat in the 2 eggs until well combined.
  5. On low speed mix flour in, in two batches. Stir though dark choc bits.
  6. Divide cookie dough into 2 even portions and on a lightly floured surface form each into a long sausage about 30cm long with a 5.5cm diameter (I'm talking just roughly).
  7. Wrap rolls with plastic wrap. Refrigerate for 20mins or until firm.
  8. Drain paddle pop sticks on paper towel.
  9. Unwrap cookie dough rolls and slice off 1.5cm rounds, you should end up with about 16 rounds from each roll.
  10. Place rounds of dough on baking trays 3cm apart and lightly press down.
  11. Push paddle pop sticks into cookie dough rounds.
  12. Press about 5 m&m's onto each cookie.
  13. Bake in oven for about 20 mins.
  14. Cool on trays.
  15. Cookies can be stored in an airtight container for up to one week.

I hope you enjoy these little treasures as much as we do!

Tell me, what’s your favourite variety of m&m’s and are you a bit of an m&m addict like me?

Until the next time……


School holidays give me yet another great excuse (because I really need one!) to get baking treats in the kitchen for th...

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