Huh? Grumble-what? Grumblies. I have no idea where the name was conjured, but I can tell you one thing – these cookies (yes, that’s right, I’m talking about cookies) are delicious!
One of my best friends first introduced me to these tasty treats a couple years ago and they have been a favourite of mine ever since. I always seem to have to ingredients on hand, much like I do for my Anzac Biscuits. They are packed full of nuts, seeds, sultanas and oats which gives one the impression that they’re healthy. As far as sweet treats go, they’re definitely healthi-er than Chocolate Chip Cookies or cupcakes, but they’re still yummy! I also like to add a tablespoon of Chia seeds to my Grumblies for an extra kick of goodness!
I made up a batch of Grumblies last night because a) I wanted to put one of my new jars to use and b) my boyfriend’s co-worker has been bugging me ever since the last time I made Grumblies for more Grumblies. Honestly, every time I see him, he mentions Grumblies. Yes, they’re that good. I haven’t made them for a while and had some spare time, plus I wanted to share the recipe with my followers so, naturally, I had to make them in order to include a photo in this post (hard life, right?).
Grumblies in a Jar!
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 teaspoon vanilla essence
- 1 cup skim milk powder
- 2/3 cup chopped walnuts
- 1 cup sunflower seeds
- 1 tablespoon chia seeds
- 1 cup sultanas
- 1 1/2 cups rolled oats
- Preheat oven to 190°C
- In a medium sized bowl beat the eggs
- Add oil and beat again
- Add sugar and vanilla essence
- Mix well
- Stir in milk powder
- Mix in nuts, seeds and sultanas
- Stir in oats
- Mix well
- Roll or spoon out into balls and place on a greased baking tray
- Bake for 10-12mins or until golden brown
- Cool on a wire rack
I placed my Grumblies into one of my medium sized jars and finished it off with some ribbon and a label from kikki.K.
I hope you like them!
Anzac Biscuits are my go-to quick sweet treat. They are so easy to make – you can have a batch ready in half an hour – and I always have all the ingredients I need in my cupboard. I love mine soft and chewy, other prefer them crisp and crunchy. They are sweet and delicious.
For those of you out there who aren’t from Australia or New Zealand, you may have no idea what an Anzac Biscuit is. This sweet cookie was said to be sent by wives to Australian and New Zealand Army Corps (ANZAC) soldiers abroad during World War I because the ingredients in them wouldn’t spoil and kept well when shipped.
Yummy Anzac Biscuits
- 1 cup flour
- 1 cup sugar
- ¾ cups coconut
- 1 ¼ cups rolled oats
- 2 heaped dessertspoons golden syrup
- ½ cup margarine or butter
- ½ tsp soda
- 2 tablespoons boiling water
- Heat oven to 160°C (320°F)
- Mix flour, sugar, coconut and oats together
- Melt syrup and margarine together
- Mix soda with boiling water and add to margarine/syrup mixture
- Add to dry ingredients
- Place dessertspoons of mixture on a greased baking tray
- Bake in a slow oven for 15 minutes (soft) or 20 minutes (hard)
- Cool on trays (note that they harden as they cool)
Dry mixture for ANZACs
Melt the butter and golden syrup on a low heat
Mixture should foam up a bit when bicarb and water is added
For those of you who have never tried an Anzac biscuit, I hope you will try these! I promise they are really really yummy!
Oh and I should mention that I whipped up a quick batch of these to take to a meeting with a friend as a thank you and used one of my jars (from my OMJ post) completed with some pretty pink ribbon and a kikki.K label. Apologies for not having a photo to show for it, but I was in a hurry to give them to her! More jar posts to come, promise!
I made these cookies for a close friend of mine last year when she and her boyfriend bought their first house (at 21 years old!). I was so happy for her and wanted to do something a little bit fun and special. And of course, being me, I was thinking of what I could do that was fun and special (and house themed) within the realms of baking.
I’m a huge fan of Annie’s Eats – I literally drool looking the pictures of her creations – and I came across this recipe for sugar cookies with royal icing one day while idly paging through her many recipes. Anyone who is a regular over at Annie’s Eats will know that she is a tad bit obsessed with making and decorating sugar cookies – any occasion will do, halloween, easter, christmas, thanksgiving, valentine’s day, baby showers – anything!
I thought it was high time to attempt the old sugar cookie and took myself over to Queen Baker to find myself a house-shaped cookie cutter. Unfortunately, being an Aussie who uses the metric system, Annie’s lovely recipe with imperial measurements wasn’t going to work for me. So instead I used this recipe below from a cookbook my boyfriend’s mother gave me. I included the link above to Annie’s recipe for those of my readers who may be on the imperial system.
Little Sugar Cookie Houses!
- 3 cups plain flour
- 1 teaspoon bicarb soda
- 2 teaspoons baking powder
- 1/2 cup butter/margarine
- 1 cup caster sugar
- 1/2 teaspoon vanilla essence (I used extract)
- 1 egg
- 1/2 cup milk
- Sift the flour, bicarb soda and baking powder into a small bowl and set aside
- With an electric mixer, cream together the butter, caster sugar and vanilla until the mixture is light and fluffy
- Add the egg and beat well
- Add the flour mixture alternately with milk to make a soft dough
- Wrap in glad wrap and chill in fridge for at least 30 minutes
- Preheat oven to 180°C
- Roll out the dough on a lightly floured surface to 3mm thick
- Cut into shapes with cookie cutter
- Transfer to baking tray and cook for 10-12 minutes
- Cool on a wire rack before icing
I wasn’t game enough to try making royal icing from scratch, I’ve heard so many people groan at the thought of making their own royal icing, so I cheated and used the Queen Royal Icing packet mix. Plus, I was a bit pressed for time as I had a mountain of assignments that happened to be due at that time.
In other words, I was procrasti-baking. Yes, it’s a thing. Proof. See?
Some tips for the Royal Icing:
- Don’t add too much water when first mixing or it will go too runny
- Start decorating by tracing an outline of your shape and your design
- Let that dry and then water down the royal icing and flood the area within the lines to create a smooth finish
- For more tips on royal icing see here
Many people claim to possess the best recipes in the world for various popular meals and treats. I am no different. I hereby swear to have the best choc chip cookie recipe ever.
Ok, it has to be said that looks wise, these cookies are a bit average. But what they lack in visual appeal they make up in taste.
This recipe is an old favourite and the only one I will ever make. It was my granny’s recipe. Being close to my heart it was this recipe that I chose to christen my brand new retro baby pink KITCHENAID mixer with….
isn't she pretty?
Granny’s Chocolate Chip Cookies
- 1 cup firmly packed brown sugar
- 65 grams butter
- 1 egg
- 1 teaspoon vanilla
- 125 grams (or 1 cup) plain flour
- 1 teaspoon baking powder
- 1 tablespoon milk
- 250 grams choc-chips
- Preheat oven to 175 degrees
- Mix sugar and butter together
- Add vanilla and egg and mix
- Mix in sifted flour and baking powder
- Add milk and choc chips and mix
- Roll dough into small balls and place on greased baking tray a few centimetres apart (this mixture spreads a bit)
- Bake for 10-15mins (no more otherwise they’re too crunchy!)