Homemade Biscuits
Baked by Mum

Homemade biscuits - baked by mum - are the best type of biscuit you could ever have. The warm and comforting smells of butter and fresh goodness permeates the house like a big warm hug.

What better way to welcome home the kids from school than serving up some lovely homemade biscuits fresh from the oven? What makes them perfect is that they are sugarfree and preservative free. You are completely in charge of what your precious kids are eating.

You can fill up your kids with goodies like oats and almonds, zucchini, beetroot, or fruits such as raisins, banana and berries. And they will love you for it!

Below are recipes for a Banana and Pecan Biscuit and Golden Oat Cookies that my littlies adore. Other favourites include Oat and Macadamia Cookies, Anzac Biscuits and Gingerbread.

When it comes to homemade muffins, we keep coming back to good old Banana muffins, and Chocolate Beetroot muffins.

Banana and Pecan Rocks

  • 130g unsalted butter, softened
  • 1 teaspoon vanilla paste or vanilla essence
  • 1/2 cup dextrose
  • 1 egg, lightly beaten
  • 1 1/3 cups (225g) self raising flour
  • 1/2 cup (40g) banana chips, chopped
  • 1/2 cup (55g) pecans, chopped
  • 1/2 cup (40g) banana chips, extra

Preheat oven to 170 degrees Celsius.

Beat butter, vanilla, dextrose and egg with an electric mixer until just combined.

stir in chopped banana chips and pecans.

Stir in sifted flour. The mixture is quite crumbly - you may to to use your hands to knead in the last of the flour.

Roll teaspoonfulls of mixture into balls and lightly press onto greased or lined baking trays. Top each with an extra banana chip.

Bake at 170 degrees Celsius for 10 minutes. Allow biscuits to cool slightly on the trays, then transfer them to cooling racks. Your homemade biscuits will harden on cooling.

Golden Oat Cookies - Best Homemade Biscuits

Golden Oat Cookies on a cooling rack
  • 2 1/4 cups plain flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 2 cups dextrose
  • 2 large eggs
  • 2 teaspoons vanilla essence
  • 2 tablespoons water
  • 2 cups rolled oats
  • 1/2 cup raisins

Sift together the flour, cinnamon, salt , baking powder and bicarb soda into a large mixing bowl.

Cream the butter and dextrose together with an electric mixer until light and fluffy. Add the eggs, vanilla and water and beat well until combined.

Fold in the flour mixture and the oats and raisins until well mixed through.

Drops tablespoonfuls on a lined cookie sheet about 12 to each sheet.

Bake at 180 degrees Celcius (350F) for 12 minutes. Cool on racks. Then eat! They can be stored for ages in an airtight container.

I may receive a commission from product links in this post. See my Privacy Policy for more information.