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How to do a High Tea at Home

high tea at home

Have you ever wanted to host a high tea at home but aren’t quite sure how to go about it? Well, we’ve got you covered with our top tips for throwing a great high tea party. From all the essentials you need to what time is considered appropriate for high tea in Australia, we have all the information you need to throw a successful high tea party that your guests will love. So grab a cup of tea and let’s get started!

What is High Tea?

High tea is an elegant afternoon tea party tradition that dates back to 19th century Britain. Traditionally served between 3 pm and 5 pm, it usually consists of a variety of tea sandwiches, scones with clotted cream and jam, pastries, cakes, biscuits, and of course, a pot of hot tea. The food is served on tiered cake stands and guests are seated around a table. Nowadays, high tea is enjoyed all over the world, and guests are often encouraged to dress up in their dazzling best.

What Do You Need for a High Tea Party?

To host a high tea party, you’ll need the following equipment:

  1. Tea Set: A traditional tea set would typically include a teapot, milk jug, sugar bowl, and a set of cups and saucers. It may also include small plates. Choose something elegant that fits the theme of your party.
  2. Cake Stands: You’ll need tiered cake stands to display your sandwiches, scones, and pastries. These are essential for creating that quintessential high tea look.
  3. Cutlery and Serving Utensils: Remember to have enough teaspoons for stirring tea and forks for eating the pastries. Serving tongs for the sandwiches and a cake server for the pastries can be very useful.
  4. Tablecloth and Napkins: A beautiful tablecloth can instantly elevate the look of your table. Cloth napkins are more traditional, but good-quality paper napkins can work too.
  5. Tea Strainer (Optional): If you’re serving loose-leaf tea, a tea strainer will come in handy.
  6. Decorations (Optional): You could consider adding some flowers or other decorations to your table to create a festive atmosphere.

Remember, the key to a successful high tea is to create an ambience of elegance and relaxation, so choose your equipment keeping this in mind.

What Time is High Tea in Australia?

In Australia, high tea time is between 2 pm and 4 pm. When you’re hosting a high tea party at home, you can opt for a time that works best for you and your guests.

What is Served at High Tea?

At a high tea party, a variety of light foods and snacks are typically served along with tea. Although there are no set rules as to what to eat and when (or in what order) you will want to serve a selection of savoury and sweet options. Here are some suggestions:

Finger Sandwiches: These can consist of any number of interesting fillings but cucumber and cream cheese, smoked salmon, or egg and cress are all traditional favourites.

Savoury Quiches and Pastries: Savoury pastries such as mini quiches, sausage rolls, or cheese straws, are a great savoury option to balance out the sweet offerings.

Scones with Jam and Clotted Cream: A classic combination that’s always a hit at high tea.

Assortment of Pastries: This can include croissants, Danish pastries, or sweet tarts.

Cakes and Biscuits: Choices can range from Victoria sponge cake to shortbread cookies.

Tea: Offering a selection of teas is key. Consider Earl Grey, English Breakfast, or Darjeeling.

Cheese and Crackers: A platter of assorted cheeses and gourmet crackers can be a great addition.

Remember, the choice of what to serve can be tailored to the preferences and dietary requirements of your guests. If you’re feeling fancy, you could also add champagne or cocktails to the mix.


With these essentials, a few classic food options, and a stunning tablescape, you’ll be hosting a high tea party fit for a queen in no time. Remember to have fun with it and make the event your own by adding personal touches.

Our selection of handmade Australian biscuits is ideal for all your high tea parties at home.

This article was reproduced on this site with permission from the “Australian Gourmet Cookie Manufacturers”.
See original article:- How to do a High Tea at Home

How to Make Anzac Biscuits


Anzac biscuits are more of an institution than a recipe set in stone. There are very few rules, and variations are practically part of the tradition. So, how to make Anzac biscuits?

Nothing says homemade quite like an Anzac biscuit. There is absolutely nothing wrong with buying them (in fact we positively encourage it – our Anzac biscuits are great) but here’s what you need to know.

How to make Anzac biscuits

Making Anzac biscuits is fairly similar to making flapjack. But with coconut. Purists will want to stick with the original concept, yet we love it with a few cherries and raisins thrown in too. The basic recipe is pretty foolproof; a lot of baking is about precision but there is very little that can go wrong.

The recipe can be tweaked, according to whether you like your Anzac biscuits chewy or crunchy. The original biscuits destined for soldiers were crunchy in order to last longer, but many people prefer a softer chewier flapjack type biscuit.

There are a few ways in which you can control the outcome. More sugar, generally makes for a crisper cookie. For a chewier version, more butter helps to bring in more moisture. You can also experiment with bake time; less time for a chewy biscuit and more for a crisper texture.

Recipe for Anzac biscuits

1 cup plain flour

1 cup oats

1/2 cup coconut

1/2 cup caster sugar

150g butter

2 tbsp golden syrup

1/2 tsp bicarb

  1. Pre heat the oven to 180C/350F.
  2. Mix the dry ingredients in a mixing bowl.
  3. Melt the butter and syrup gently in a saucepan.
  4. Remove the pan from the heat and stir in the bicarb. Make sure there is room in the pan to allow for it bubbling up.
  5. Stir the buttery mixture into the dry ingredients and mix well.
  6. Roll into balls of about 1 tablespoon and place on a baking tray with a sheet of greaseproof paper, leaving plenty of space for them to flatten and spread.
  7. Press the balls with a fork to flatten.
  8. Bake for about 12 minutes until golden brown.
  9. Cool on a wire rack and once cold store in an airtight tin.

Find out more about Australia’s favourite handmade biscuits or browse our selection of Australian biscuits.

This article was reproduced on this site with permission from the “Aussie Biscuit Distributorss”.
See original article:- How to bake Australian Anzac biscuits

10 great biscuit ideas for things to make with biscuits and cookies


We all know that biscuits are pretty special just as they are, but how do you take your biscuit game further? Here are 10 great ideas for making treats with biscuits. It doesn’t matter if they are leftover, broken, or bought for purpose; just that they are easy to make and delicious to eat.

Chocolate Biscuit Cake

An Aussie classic of chocolate cookies layered with chantilly cream. Left in the fridge overnight to settle, the biscuits become soft but not soggy. This one is a total no brainer.


1 pack triple chocolate chip cookies

2 cups whipping cream

2 tbsp icing sugar

1 tsp vanilla paste

Chopped chocolate to garnish

  1. Whip the cream softly with the vanilla and icing sugar
  2. Spread about 1 tbsp of the whipped cream on each biscuit and layer in stacks of 4 to form a log shape.
  3. Spread the rest of the whipped cream over the top and sides.
  4. Garnish with chopped chocolate and put in the fridge overnight.
  5. Serve in slices.

Ice Cream Cookie Sandwich

What could be better than a scoop of your favourite ice cream sandwiched between two biscuits. It might be a melty moreish mess, but isn’t that the point?


Take one pack of your favourite Bush Cookies and a tub of ice cream. Take the ice cream from the freezer to soften just a little. Sandwich one scoop between two biscuits and eat!

 Quick Cookies and Cream Ice Cream

Another super simple idea that is a great way to use up leftover biscuits and save a little money at the same time. You can make as much or as little as you like so it is also a great way to use up all those remaining ice cream tubs at the bottom of the freezer.


Ice cream in one flavour or more.

Leftover biscuits broken into chunks. 

  1. Allow the ice cream to soften just enough so you can fold through the chunks of biscuit.
  2. Place back in the freezer to firm back up a little.

Ginger and Macadamia Biscuit Butter

We are not sure when cookie butter became an actual thing, but we are not sure how we ever lived without it. We have used our ginger and macadamia biscuits but you can experiment with any biscuit you like. Just be aware that you may need to adjust the water quantities accordingly.


1 pack of Bush Cookies ginger and macadamia biscuits 

1 cup boiling water

1/4 cup butter

1/4 cup condensed milk

  1. Blitz the biscuits in a food processor until you have a fine crumb.
  2. Pulse in the boiling water and mix to a smooth paste.
  3. Blend in the butter and the condensed milk until smooth.
  4. Scrape into a glass jar and keep in the fridge for up to two weeks.

Deep Fried Ice Cream

Deep fried ice cream delivers on all levels. That classic contrast of hot against cold is doubly delicious when paired with the joy that is crispy plus creamy. We rest our case.


Serves 4

500ml ice cream

200g biscuits

2 eggs

  1. Scoop the ice cream into 4 balls. Put them on a tray, on greaseproof paper, and refreeze until solid.
  2. Beat the eggs.
  3. Blitz the biscuits to a crumb.
  4. Heat oil in a deep fryer to 190C.
  5. Roll the ice cream balls in the beaten egg.
  6. Roll them in the crumb.
  7. Drop into the hot oil and fry for about 20 seconds or until they turn a lovely golden brown.
  8. Drain on kitchen paper and serve hot.

Biscuit Fridge Cake

A simple staple that is way more than the sum of its parts. You can add in any bits that you like, and switch it up according to the season. Or if you want to get really fancy, roll it in a log and call it chocolate salami.


1 can condensed milk

3/4 cup butter

1 cup chocolate chunks

1/4 cup glace cherry halves

1/4 cup hazelnuts, roughlychopped

1/4 cup raisins

1 pack biscuits

  1. Line a tin or any shallow container with greaseproof paper
  2. Break the biscuits into a large bowl and stir through the cherries, hazelnuts and raisins.
  3. In a small pan over a low heat, melt the butter, condensed milk, and chocolate together.
  4. Mix this into the biscuits.
  5. Press into the tin and chill in the fridge for several hours or until set.

Biscuit Base

Possibly the most versatile thing ever, a good biscuit base will see you through the trickiest of dessert disasters. You can use as a cheesecake base, or its many variations. Banoffee pie, anyone? Or you can miss out the middle man and pile loosely underneath, or on top, of any fruity/creamy/chocolatey concoction. You could even sprinkle it on top of the cream on your hot chocolate – in this instance you could skip the butter and go straight to crumbled biscuits instead. Oh yeah!


This will line the base of a 23cm round tin. If you want to press the mixture up the sides, make twice the recipe. 

250g biscuits

125g unsalted butter, melted

  1. Blitz the biscuits in a food processor to a fine crumb. Or, put them in a plastic bag and bash with a rolling pin. Whichever you choose, you want something that looks like damp sand.
  2. Tip the crumb into a bowl. Even if you used a food processor.
  3. Stir the butter into the crumb using a wooden spoon or spatula. You want something that just sticks together.
  4. Press the mixture gently into the tin and set in the fridge for half an hour before filling.
  5. You can pile the crumb loosely onto a baking tray and set without pressing to form a crumble.

Biscuit Truffles

Super simple chocolaty truffles are elevated in taste and texture by the addition of biscuits. You can use just biscuit crumb, or go for the double whammy and stir in some chunky biscuit bits too. The contrast of texture is enough to cause excitement but why not try using 2 different kinds of biscuits too? Oh my!


350g biscuits

100g broken biscuits, in small pieces

40g cocoa

395g tin of condensed milk

  1. Blitz the biscuits to a fine crumb in a food processor and set aside 100g.
  2. Mix together the rest of the biscuits, cocoa and condensed milk.
  3. Stir in your chopped biscuits if using.
  4. Divide the mixture using two teaspoons and roll into balls.
  5. Roll the balls, whilst still sticky, in the remaining crumb.
  6. Set aside to harden a little before eating.

For extra texture, roll the truffles in tempered chocolate before rolling in the crumb.

Lime, Coconut & Macadamia Biscuit Bars

When it comes to making quick (no)bakes with leftover biscuits, condensed milk is your store cupboard saviour. These lime biscuit bars are a super easy fridge cake, and although you could add frosting to the top, all they really need is a dusting of icing sugar.


1 pack of Bush Cookies macadamia delight biscuits

1/2 cup desiccated coconut

125g butter

1/2 can condensed milk

2 limes, juice and zest

icing sugar, to dust

  1. Blitz the biscuits to a fine crumb and stir in the coconut with the lime zest.
  2. Melt the butter, lime juice and condensed milk together.
  3. Stir the wet ingredients into the dry.
  4. Press into a lined tin and set in the fridge until firm.
  5. Dust with icing sugar and slice to serve.

Ginger Biscuit Tiramisu

Tiramisu is a dinner party favourite. One of those dishes that never fails to wow despite its simplicity. But have you have thought of making it with a different biscuit? We tried it with our ginger and date biscuits for a flavour/texture update and it worked really well. It takes on an almost sticky toffee pudding quality.


1 pack Bush Cookies ginger and date biscuits

400ml whipping cream

250g mascarpone

75ml marsala

1 tsp lemon zest

2 tbsp icing sugar

300 ml espresso or strong black coffee

1 tbsp cocoa for dusting

  1. Lay the biscuits in a shallow dish and pour over the coffee.
  2. Gently whip the cream together with the mascarpone, lemon zest, marsala and icing sugar.
  3. Spread the topping over the biscuit layer.
  4. Dust with the cocoa powder.
  5. Leave in the fridge for a few hours before serving.


Ready to try out some of these great biscuit ideas? Check out our full range of Australian handmade biscuits to buy online.

Why we love handmade Australian biscuits

australian biscuits

Call them what you like, biscuits and cookies have a special place in the heart of every Australian.

Biscuits are a very specific kind of comfort food, and nothing quite says home like a bickie and a cuppa. Visit a cafe and you may be more likely to indulge in a slice of something than an actual biscuit. Chances are you are more likely to order a coffee than the biscuits natural partner; a good old cup of tea.

A biscuit offers familiarity. A friendly face and a listening ear. Studies have shown that when it comes to biscuits we know what we like and like what we know. Supermarket aisles and bakery baskets are not the spawning ground of new invention, but rather a comforting assurance that some things never change.

Are cookies and biscuits the same thing?

Although (outside of the US) the terms cookie and biscuit can be used interchangeably, most of us are referring to two different things. The distinction is however pretty hard to nail down and is often more a part of our own personal lexicon than anything else. Anzac biscuits (for example) are most definitely a biscuit (even though they look quite cookie-like) whilst a choc chip cookie is immediately recognisable as such and highly unlikely to be mistaken for a biscuit.

Certain things defy categorisation at all. Melting moments couldn’t be anything other than a melting moment (unless its a yo-yo) and who doesn’t love the occasional jam drop?

The truth is that biscuits and cookies share more similarities than differences. So let’s just call them bickies and be done with it!

Where do biscuits come from?

Practically everybody associates biscuits with the British, especially alongside or dunked into a cup of tea. Ginger nuts are a particularly British invention, and shortbread has been made in Scotland since the 16th Century. But did the British actually invent biscuits?

Biscuits began in Ancient Rome as ‘panis bicoctus’ (bread twice-baked) which was essentially just a method of storing slices of dried bread. Arabs were the first to add sugar, as well as fruit and nuts. Sweet biscuits gained in scope and popularity as sugar became more widely available and affordable for the masses.

DID YOU KNOW that sweet biscuits were made to be dunked? Amongst the 17th Century aristocracy hard sponge fingers were dunked in sweet wine.

1846 saw the first industrial biscuit factory in Britain, which became the largest in the world. In Australia, Arnott’s first factory was not far behind.

But tea and biscuits were not officially a thing until WWII. Britain was already a nation of tea drinkers yet as sugar became rationed tea became less and less sweet. The story goes that the biscuit manufacturers stepped in and began supplying biscuits so that people could get their sugar fix on the side.

Australian Biscuits

Australia is one of the great biscuit eating nations of the world. We do love our bickies! Yet not all Aussie favourites come out of packet, and many are much loved homemade classics. So what are these quintessentially Australian biscuits that have been passed down through the generations?

Anzac biscuits


Anzac biscuits are Australia’s most loved and also historically important biscuit. A fairly robust mix of oats, flour, sugar, coconut and butter they were sent out to soldiers during the First World War. A source of energy and nutrition, with a long shelf life, Anzac biscuits (as they came to be known) were also an important source of comfort and connection to home. You could say that Anzac biscuits really do encompass the true spirit of biscuits.

Our Anzac biscuits are handmade in Australia

Chocolate Chip Cookies

Invented in America in the 1930’s, chocolate chip cookies are a firm favourite in Australia and the rest of the world. Hear the word ‘cookie’ and this is most likely what springs to mind. Choc chip cookies seem to be the one type of biscuit that we don’t associate with a cup of tea. Although, as adults, we love them as much as children do the association is a nostalgic one of milk and cookies.

Shortbread Biscuits

Shortbread belies its absolute simplicity. Buttery, and with a shortness so short it simply melts in the mouth, shortbread is made of nothing more than flour, sugar and butter.

Jam Drop Biscuits


Jam drop biscuits are shortbread rounds with a ‘drop’ of jam baked on the top. A perennial childhood favourite, these are known elsewhere as thumbprint cookies owing to their method of preparation. A indent is made in the raw dough, into which goes a drop of jam before baking.

Ginger Biscuits

Ginger biscuits, also known as ginger snaps or ginger nuts, are all about the crunch. Sweet, spicy, and hard yet not dense, ginger biscuits are the ideal dunking biscuit.

Macadamia Biscuits

There is nothing quite as quintessentially Australian as the macadamia, so it makes sense that they find their way into baking at every opportunity. The subtle taste and oddly crunchy yet creamy texture of these Australian native nuts lends itself really well to biscuits and cookies. Wild macadamia nuts grow in Queensland and New South Wales, and it is said that 70% of the world’s macadamias can be traced back to a single tree in Queensland. Forget Tim Tams; if you want a truly Australian biscuit then go for one with macadamias.

Melting Moments


Melting moments are melt-in-the-mouth butter cookies, often sandwiched together with a jam or cream filling. Originally from New Zealand, these super crumbly cookies are made with just four ingredients; butter, flour, icing sugar and cornflour. A derivative of shortbread, the crumb is somewhat softer and melting is actually the only way to describe it. Melting moments were a 1950s staple and feature heavily in memories of childhood baking.

Theoretically, the Australian version of melting moments is made with custard powder not cornflour and is therefore actually a yo-yo. These are not to be confused with the British version of melting moments (also a childhood baking favourite) that involves dessicated coconut and glace cherries.

Who doesn’t love a jammy melting moment?

Cream Filled Biscuits

Cream filled biscuits are the opposite of tea dunkers. Sweeter, and creamier, this is where comfort begins to cross over in decadence. Less solitary rainy day cuppa and more celebratory put them on a plate because we have company kinda vibe. Either that or you really want something sweet. Now.

The first commercial cream biscuits produced appeared in Britain and the US around 1908. The British custard cream was a creamy vanilla shortbread biscuit, whilst the chocolatey Hydrox in America was seemingly the forerunner of the Oreo. Over a hundred years on and both nations remain loyal to their roots.

Check out our range of delicious cream filled biscuits

Passionfruit Biscuits

Passionfruit is another particularly popular Australian flavour. Although native to Brazil, these distinctive fruits are grown all over Australia and find their way into many bakes and desserts. Passionfruit creams are a bit of an Aussie institution and favourite of the home baker.

Kids Biscuits

Our lifetime love affair with biscuits most likely began when we were kids. Snack time, play time, break time, after school time. All fuelled by biscuits. Back when sugar was a source of fuel and a little bit of what you fancy definitely did you good.

Biscuits (despite the sugar police) remain a massive part of childhood, and quite thankfully so. Not just for parties, a well timed biscuit can stop tears in their tracks whether your child is a toddler or a teenager. And who doesn’t look forward to cookies and milk after school?

And yes, there are parties. Which require colour, and sugar…

Looking for biscuits for a kids party?

Angel Cookies

Our angel cookies are crisp vanilla cookies topped with rainbow coloured sprinkles, made in a slightly smaller size for little hands.

Freckle Biscuits


Also known as smarty cookies or M&M cookies, we like to call these colourful cookies freckle cookies. Loved by kids the world over, these are a non-negotiable kids party treat.

Gluten-free Biscuits

It isn’t easy to make baked goods and biscuits that are gluten free that taste (or feel) as good as those made with wheat flour. But the demand for gluten free goods continues to rise so bakers and manufacturers are forced to come up with ways to mimic the magic properties of gluten. The trick with shopping for gluten free biscuits is to find something that is just as good or better than their wheat based counterparts. After all, the whole point is that biscuits and cookies are a joy to eat so why put up with something that doesn’t quite get there?

Why not give our certified gluten-free cookies a go?

Dairy-free Biscuits

Many biscuits are made without butter and favour margarine instead. However this does not always guarantee that the biscuits will be dairy free as many brands of margarine actually contain milk solids. If the biscuits do contain dairy it may not show up in the ingredients list, but will always be noted as milk allergens.

Egg-free Biscuits

A lot of biscuits, especially gourmet or handmade biscuits, may contain egg in the recipe. Again, these will be clearly listed in the ingredients and marked as allergens. Our range has a number of egg-free biscuits, including Anzac biscuits which of course traditionally contain no egg.

Our butter shortbread cookies are made without egg

These handmade melting moments are also made without egg


At Opera Foods we supply biscuits wholesale direct to the public. Packaged for your convenience, yet handmade right here in Australia.

This article was reproduced on this site with permission from the “Australian Biscuit Manufacturers”.
See original article:- Why we love handmade Australian biscuits

Biscuits made easy with the 100 cookie recipe

100 cookies recipe

The 100 cookie recipe has taken the world by storm. A variation of condensed milk cookies, it makes a batch of 100 cookies in just 20 minutes.

This freezer-friendly cookie dough is made with just 4 ingredients – butter, caster sugar, self raising flour and tinned condensed milk.

When it comes to toppings, there’s no limit. With 100 cookies to play with, there is major scope for topping heaven.

We’ve got the full recipe right here, plus plenty of great topping ideas…

Condensed milk cookies

A major point about the 100 cookie recipe is that it is based around a tin of condensed milk. You don’t have to make 100 cookies if you don’t want to – the batch can be scaled down to make less. But then you end up with half a tin of condensed milk kicking around the fridge.

The condensed milk makes the cookies milky sweet and oh so chewy.

Condensed milk cookies are ideal when you need a big batch bake for the school fair or a kids party. The dough is however freezer friendly so you can also just bake what you need and keep the rest for next time.

100 cookie recipe

500g butter

150g caster sugar

395g condensed milk (a tin)

750g self raising flour

  1. Pre heat the oven to 180C (fan).
  2. Line your baking trays with parchment paper. Two trays is a good fit for the oven, and who has more than two anyway?
  3. In a mixing bowl, cream the butter and sugar together until pale and fluffy.
  4. Beat in the condensed milk.
  5. Mix in the flour, in stages. You may need your hands at the end to work all the flour into the dough.
  6. Take what you will use, and divide out into bowls for adding different flavours.
  7. Flavour each batch as you would like.
  8. Roll the mixture into 1 inch balls (a generous teaspoon) and place on the trays with space between for them to spread.
  9. Press down lightly with a fork.
  10. Bake for 10 minutes and allow to cool slightly before transferring to a wire rack.
  11. Allow to cool completely before decorating as you choose.

Condensed milk cookies ideas

The flavourings for cookies are best mixed into the dough, but you can take it a step further with drizzles of melted chocolate or frosting. You could even sandwich them together, or make ice cream sandwiches. We have got a great ice cream sandwich recipe right here.

You could of course save yourself the mess and buy your biscuits for kids online

This article was reproduced on this site with permission from the “Bulk Suppliers of Packaged Biscuits”.
See original article:- Biscuits made easy with the 100 cookie recipe

Deep fried ice cream with cornflake biscuit crumb

deep fried ice cream

If there’s one thing better than something fried in breadcrumbs, it is something fried in biscuit crumbs. Oh yes. Many recipes for deep fried ice cream use biscuit crumb and cornflakes, but we have used that classic Australian biscuit – the cornflake biscuit. Fanfare please.

Deep fried food ticks all the boxes. Executed well, it is nothing short of a masterpiece. That crisp crumb, which should be deeply flavoured yet not taste of oil or indeed carry any trace of oil. Then, something soft inside. It is a thing of contrasts. We are primed to find food pleasurable, to seek out fat and flavour.

Add sweet, and creamy, into that equation and you may just have found food heaven. Hot, crisp, sweet exterior and cold, creamy, slightly melting middle.

Where does deep fried ice cream come from?

Although no-ones seems to be able to agree on the exact origin of fried ice cream, it has strong associations with Asian cuisine. It is a popular dessert in Chinese restaurants, but is also seen in Thailand and throughout South East Asia. We have plenty of Asian recipes for you to try if you want to make a meal of it.

How to make deep fried ice cream

The whole point of deep frying is to encase the ingredients in a barrier so that the oil only touches the outside. In a classic egg and crumb technique known as panne, the egg cooks to form a thin yet impenetrable coat. The crumb browns in the oil to create those deeply satisfying flavours. In the case of fried fish, for example, this creates steam inside that cooks the fish and keeps it tender. In the case of ice cream, the crust keeps it cold and prevents it from melting into the oil.

The ice cream needs to be frozen solid. So no soft serve here. You can use a ice cream scoop to create a ball, or use two smaller spoons to roll rough chunks. And you will need to work quickly. Dipped in beaten egg, and then rolled in the crumb, the balls are dropped into hot oil for about 20 seconds. Drained on kitchen paper, they are served hot. Perhaps with a drizzle of chocolate sauce, some whipped cream and a retro cherry.

You can use any ice cream you like, but why not go for a Japanese style with our matcha ice cream recipes?

Deep fried ice cream recipe

Serves 4

500ml ice cream

200g cornflake biscuits

2 eggs

2 tablespoon cold water

  1. Scoop the ice cream into 4 standard balls, or equivalent smaller balls. Put them on a tray, on greaseproof paper, and refreeze to solid.
  2. Beat the eggs with the cold water. This thins the egg down and will make your coating less eggy. Set aside.
  3. Blitz the biscuits to a medium coarse crumb. Also set aside.
  4. When ready to fry, heat oil in a deep fryer or pan to 190C. It is hot enough when a cube of bread takes 30 seconds to turn a deep golden brown.
  5. Roll the ice cream balls in the beaten egg using one hand only.
  6. Roll them in the crumb with the other (dry) hand and make sure they are well coated.
  7. Drop into the hot oil and fry for about 20 seconds or until they turn a lovely golden brown.
  8. Drain on kitchen paper, garnish as you wish, and serve hot.

Try making this recipe with our other handmade Australian biscuits. All of our wholesale biscuits and cookies are available to buy in bulk online.

How to make biscuit truffles

biscuit truffles

What is a chocolate truffle?

Truffles are a confection usually (but not always) made with chocolate. In the shape of a ball, roughly an inch wide, they have a solid yet soft centre and an outer coating. They are called truffles because when hand rolled they can resemble the other kind of truffle. The deeply-scented, highly-prized edible fungus kind of truffle.

There are many types of chocolate truffle and several ways that you can include biscuits or cookies as an ingredient.

The classic chocolate truffle is the Belgian truffle, which is made of chocolate ganache and has an outer coat of solid chocolate. Swiss and French chocolate truffles are also made of ganache but are tossed in a coat of cocoa.

Not all truffles are made of ganache. As long as it is rolled into a ball and involves some kind of coating around a semi soft centre then anything goes.

What is ganache?

Chocolate ganache is a filling favoured by pastry chefs and chocolatiers. A mix of melted chocolate with cream and/or butter, it has a smooth texture that melts in the mouth. Depending on the ratio of chocolate, butter and cream it can be dense or gooey. Ganache is not difficult to make but it does need to be made with care and also needs plenty of time to cool properly.

How to make ganache

Ganache is made by heating double (heavy) cream, plus butter if using, and stirring in chopped chocolate until the chocolate is melted. This is then left to cool completely. The butter (unsalted) gives the ganache a firmer texture, a shinier finish and a real melt in the mouth quality. The exact recipe will vary depending on the final result you aim to achieve.

How to make chocolate truffles

Truffles are made by rolling cooled ganache (or alternative mixture) into balls. They are usually about 1 inch in diameter, which is a generous teaspoon of mix. The ganache can also be set in moulds. The balls are then rolled immediately in cocoa, crumb, coconut or chopped nuts. If dipping in melted chocolate then the balls are left to set on the outside first. The dipped truffles are then rolled in a coating and left to set.

How to make truffles with biscuits

There are two ways you can make truffles with biscuits. One is a no-cook version involving cocoa, condensed milk and biscuit crumb. The other is to make classic chocolate truffles like a chocolatier would make, and either incorporate the biscuit crumb into the ganache or roll the truffles in biscuit crumb. Or both. You could get pretty creative with textures and flavours. A classic truffle rolled in biscuit crumb is surprisingly good.

Essentially, there is the quick way to make biscuit truffles and the not so quick way. Both are fairly easy.

You can use most biscuits for making truffles as long as they will blitz down into a fine crumb. If you want to add biscuit to ganache, this can be in slightly larger pieces to add a contrasting crunch. Plain biscuits can be surprisingly effective, or play about with different flavours and textures. This post goes into more detail about using biscuits for crumb.

Quick and easy no-cook biscuit truffle recipe

You can use any biscuits you like for making these truffles, but they do need to be of the crunchy variety (not chewy or soft). You could experiment with cream filled biscuits yet it is probably best to start off simple.

Try making biscuit truffles with a classic anzac biscuit

Make colourful biscuit crumb truffles for the kids with angel cookies

Make nutty biscuit truffles with macadamia biscuits

350g biscuits

40g cocoa

395g tin of condensed milk

  1. Blitz the biscuits to a fine crumb in a food processor and set aside 100g.
  2. Mix together the rest of the biscuits, cocoa and condensed milk.
  3. Divide the mixture using two teaspoons and roll into balls.
  4. Roll the balls, whilst still sticky, in the remaining crumb.
  5. Set aside to harden a little before eating.

How to roll truffles in melted chocolate

If you want to roll your truffles in melted chocolate then it is best to temper your chocolate first. Find out how to temper chocolate in this post about making chocolate bark. You can get away with not tempering, especially if you plan on rolling them straight into biscuit crumb, but you won’t get that chocolate snap when you bite into them.

For rolling in biscuit crumb, you want a fine crumb that is the texture of ground almonds. Put it in a container that you can easily pick up and shake gently from side to side. Like a square plastic container.

Either way, dip the truffles into the fairly cool melted chocolate and turn them over a few times using a fork. Lift the truffle out on the fork, and let all of the excess chocolate drip back into the bowl. Once the truffle is no longer dripping with chocolate, drop it gently into your fine biscuit crumb. Move the container around so that the truffle rolls in the crumb and becomes fully coated. Place each truffle on a surface to dry and move onto rolling the next one.

Check out our range of classic Australian biscuits and cookies, or buy biscuits wholesale at our online bulk store.

This article was reproduced on this site only with permission from the “Gourmet Online Wholesale Grocer”. See original article:- How to make Biscuit Truffles

Cheese and Crackers for Savoury Snackers

lavosh crackers

Cheese and crackers is one of those rare things that completely belies its simplicity. The moreish combination of crispy, salty and savoury is the stuff that food dreams are made of.

It can be snack, lunch, dessert, post-dessert or canape. Entire gatherings are orchestrated as an excuse to indulge in wine, cheese and crackers.

An early incarnation of the cracker was hardtack, the ship’s biscuit of swashbuckling tales of pirates at sea. A hard baked mix of flour and water, plus salt if you were lucky, hard tack was cheap to make and virtually impossible to destroy. It provided sustenance on long arduous journeys.

By the late 1800s bakers were making thinner lighter versions known as crackers and, alongside cheese, they became a staple menu item. Eventually, the bakers got creative with different flours, seeds, spices and the like.

But there was also flatbread. Around since man learned to grind grains. Also a flat dough made from flour, water, and salt it is made with or without yeast.

What is lavosh flatbread?

Lavosh flatbread, also spelled lavash, is a wafer thin bread from Armenia, Iran and surrounding countries. Traditionally baked on a clay oven, it is so ingrained in the culture of these communities that it has achieved UNESCO status. Soft and flexible when fresh, lavosh dries out quickly to become hard and brittle. It is stored as stacks of dried flatbreads which are crumbled into soup or rehydrated with a sprinkling of water.

Of course this thin dried bread makes the ideal cracker.

Lavosh crackers

Lavosh crackers are crisp and delicate. The ideal vehicle for just about anything. Ideal for cheese platters or to serve with dips, they are both blank canvas and deep savoury flavour.

Our yeast-free flatbread crackers come in two varieties –

Black sesame and pepper lavosh crackers

Sesame seed lavosh crackers

Toppings for savoury biscuits

Savoury biscuits are incredibly versatile. You can serve them with soup or crumble them into croutons. Although they are great served alongside dips such as hummus or baba ganoush, they also make excellent snacks or canapes.

Pile high with your favourite toppings. Here’s a few ideas to get you started.

  • Mozzarella, tomato and pesto
  • Salami, parmesan and olives
  • Cream cheese, cucumber, fresh dill and black pepper
  • Peanut butter and jelly
  • Pate and apricot jam
  • Guacamole and tomato salsa
  • Cream cheese, smoked salmon and rocket
  • Feta cheese, honey and oregano (our personal favourite)

And then of course, there’s cheese and biscuits…

Cheese and biscuits

A cheese platter, whether a mini version for a solo TV binge or a full on party ensemble, is one of the true joys of life.

Keep it simple with a slice of cheddar and an apple, or go all out with different cheeses, fruits, chutneys, and wine. Don’t forget the wine.

How to set up a cheese and cracker platter

It might seem simple enough, but a little attention to detail never hurt anyone. Aim for a balance of different shapes, colours and textures. You don’t to get too complicated.

Serve a variety of cheeses, at room temperature. Aim for 3 to 5 cheeses, and serve anywhere between 50 – 150g per person. Choose a mix of soft and hard cheeses, with a range of milk types (cow, goat, sheep).

You could for example pick –

  • a blue cheese, such as Roquefort,
  • one hard cheese, such as mature Cheddar, Parmesan or Manchego
  • a white rind cheese, such as Brie or Camembert
  • one Swiss type cheese, such as Gouda or Emmental
  • a different cheese, that has an unusual colour or additions such as herbs, spices, or dried fruits.

Maybe add a little charcuterie in the form of Parma ham or salami.

Definitely add fruit to add colour, acidity and sweetness. Fruit also serves to cleanse the palate, what with all the salty, dry, crispy, savoury elements going on. Anything goes, although some things go better than others. Personally we wouldn’t really want strawberries with our smoked cheese or oranges with our Red Leicester. Stick to apple, pear, grapes, or ripe figs. Maybe a few blueberries.

How about some nuts? Raw, not salty. Hazelnuts, walnuts, and almonds are all good. Either in the shells with a nutcracker or just scattered about to graze upon lazily.

What else can you find at the deli? Olives, mi-cuit tomatoes, marinated artichokes, or cornichons perhaps? Pickled onions for the die hard traditionalists.

A few chutneys wouldn’t go amiss. Maybe just one.

Take a look at what you’ve got and see if you can balance the colours and make it pop. A sprig or rosemary or thyme; lavender even. Wedges of jewel red radicchio.

What more could you want.

Ah, wine.


Discover our entire range of Australian biscuits, or buy all your gourmet groceries from our online store.


Afternoon tea or high tea? Who cares as long as there’s tea and biscuits…

Tea and biscuits

If there’s one thing that we love as much as we love biscuits, it has to be tea. Tea and biscuits is the embodiment of the term ‘life’s simple pleasures’.

We get so caught up in the treadmill of no-dairy, no-sugar, no-caffeine that we sometimes forget that just a mindful moment with a cuppa and bickie is all we need.

But where does our love of tea and biscuits come from? Other than the fact that they are…well, bloody nice.

Tea and biscuits…in so many words.

There are many traditions that basically boil down to the same thing. A cup of tea and a little something sweet.

Afternoon tea

The forerunner of them all was probably afternoon tea. Invented by the British upper classes in the early Victorian age, afternoon tea was a light meal designed to stave off hunger in the afternoon as dinner was traditionally served late in the evening. Also known as low tea, it was served on low tables away from the formality of the dining table. A casual, although refined affair, afternoon tea consists of dainty little things served with a pot of tea. Finger sandwiches, scones, and small cakes are all typical of afternoon tea.

High tea

At around the same period, as the Industrial Revolution gathered steam, the working classes were also partaking of tea. High tea was originally a meal taken when coming in from work. Eaten at the table (the only table aka the kitchen table) this was a more substantial meal yet also accompanied by a pot of tea. There would be pie, bread, maybe some cold meat. Perhaps a loaf cake, or some crumpets. Biscuits.

The upper classes thought this was all jolly good fun and so also had their own version of high tea, taken if one was going to the theatre or something and expected a very late supper.

The term high tea is now more likely to be interchangeable with afternoon tea, and taken to mean the classic afternoon tea of tea, sandwiches and scones; usually eaten out, as a treat.


The changes to the working pattern of the world led to changes in the way people eat. An early start meant an early breakfast, and so the concept of a mid morning snack was born. We already understood the restorative power of a cup of tea and a biscuit, and the once expensive tea and sugar were more readily available than ever.

To this day, tea and biscuits means a break. It might be a social affair; a catch up in a cafe with a friend. It may be a solitary pleasure; a moment of me time. Whatever it may be, savour it slowly, enjoy it and appreciate it as millions of workers before you have done. And if you are one of the rare folk who doesn’t like tea…

…well there’s always coffee.


Check out our range of premium Australian cookies, and don’t forget you can bulk buy online at our wholesale store.



The rising demand for gluten-free biscuits and cookies

gluten free biscuits

Are you on board with gluten-free biscuits? Whether you are a cafe, a mum, or a friendly neighbor, sometime, somewhere, it is always time for a cuppa. And who doesn’t like to indulge in a little something sweet.

The demand for gluten-free products is higher than ever, and still rising.

The internet is filled with ideas on how to make the best gluten-free biscuits or recipes for gluten-free chocolate chip cookies but not everybody wants to spend their free time baking. Maybe, you just want to sit in a quiet space with a cup of coffee and a gluten-free treat? Or be able to indulge over a chat with a friend. The more suppliers that get on board and offer gluten-free choices the better. Whether you are a cafe owner, a wholesaler, or a corner shop, offering alternatives can only be a good thing, right?

Why gluten-free?

Gluten is a substance formed from the proteins in wheat. It gives wheat flour the remarkable properties that make it such a versatile ingredient.

Those with coeliac disease cannot tolerate gluten as even the smallest amount triggers an immune response that damages the intestine. With this comes many unpleasant and painful symptoms.

Gluten sensitivity can cause similar symptoms but is triggered by different antibodies. This sensitivity to gluten is often attributed to the changing DNA of modern wheat and its prevalence in the western diet. It cannot be denied that giving up gluten is also a major trend. Many people give up gluten and find that it simply helps them to make food choices that support their personal well being.

Whatever the reasons, the fact remains that more and more people are choosing gluten-free products, including sweet treats such as biscuits and cookies.

Are gluten-free cookies healthy?

Gluten-free cookies should be viewed like any other cookie. As an occasional sweet treat. Gluten-free does not automatically mean healthier, but it can mean more choice for everyone.

Do gluten-free cookies taste different?

We often expect free-from foods to be a replica of the original. But without the properties of gluten this can be difficult to achieve. Different flours behave in different ways and working with them is not always easy. It isn’t so much a question of lowering expectations but rather to keep an open mind. The texture of a gluten-free biscuit may not be exactly as you expect but that doesn’t make it any less delicious. That said, as demand rises, both artisan and commercial bakers are finding better ways to get the best from new ingredients. Sometimes you really cannot tell the difference. There are many people that prefer the gluten-free varieties.

Is xanthan gum gluten-free?

Xanthan gum is gluten-free. Used in baked goods to mimic some of the effects of gluten, it helps dough to hold onto water. Not all products containing xanthan gum will be gluten free, but you will find it in many gluten-free products.


Have you tried our gluten-free choc chip cookies yet? Or discover our range of gluten-free wholesale.