Biscuits Rigoni

Just out of Cleveland, Tasmania on the Midland Highway  you will find the Saint Andrews Inn, Its always worth stopping here.  It’s a stunning old couch house and B&B with a menu of classics, Tassie’s curried scallop pie is always worth a try but for me I can’t go past a biscuit, any biscuit, all the biscuits! During my first visit here some years back, a friend bestowed to me the tag Biscuits Rigoni and I love it. The Best Lemon Shortbreads I’ve ever had are made by Pat Williams of Ross, who for some time supplied the biscuits for the St. Andrews. Nice work, Pat.


But we’re back in Victoria and it’s late April and getting colder by the day, Anzac day is just around the corner so time to get baking. There are many variations of the recipe, some people love them crunchy and some insist that they have a chewy centre. The Presbyterian or Country Women’s Association Cookbooks are a must for any kitchen and both offer Anzac biscuit recipes. But here’s one to get you started.


  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup coconut
  • 1/2 cup brown sugar
  • 1/4 cup caster sugar
  • grated rind of one lemon
  • 125g butter
  • 1 tablespoons golden syrup
  • 1 teaspoon bi-carb soda
  • 1 tablespoon boiling water

Put all the dry ingredients in a bowl with the grated rind. Put the butter and golden syrup in a saucepan on a low until butter is melted. Mix the boiling water and bi-carb soda in a cup. Then mix all that in with the dry ingredients. Roll into balls (approximately one teaspoon of mixture per ball). Place on oven trays and flatten with a fork. Cook at approximately 170 degrees for ten or 15 minutes, or until golden.

IMG_0896Share with friend or family with a cup of tea, beautiful.


3 thoughts on “Biscuits Rigoni

  1. Have spurred us on – will cook our Anzacs today – trouble is Skye has had her first taste of ‘mixture’ the other day when SallyC made raspberry muffins – and just like her father she wanted to dive right in!!!

  2. Pingback: weird condiment #1 | Classic Marine Iguana

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