Friday, 12 November 2010


I first posted this recipe in 2008, it's one of those recipes that's just always been in the family, always impresses and is a real treasure to share. There are a few versions around, but they all end up at the same place: an almost too cute to eat peach.

Perfect with tea and delightful in the afternoon....or anytime. It's fun to make with children and a wonderful classic to introduce into your 'what to bring?' repertoire.

With December fast upon us, if you haven't made a peach before...why not try one now?

150ml veg oil
200 grams of caster sugar
Mix and leave aside for at least 2 hours

After 2 hours have passed:
In a bowl, mix 600 grams plain flour, 2 level teaspoon baking powder, 2 large eggs and 50ml buttermilk
Add oil and sugar. Mix all together.

You want smooth biscuit balls. If, after a few minutes of mixing by hand, your mix is crumbly and not coming together, add more buttermilk, a little at a time, until the right consistency is reached.

Roll into small balls formed from a teaspoon (to be exact the best peaches are between 18-24 grams each if you want to weigh the dough before rolling.)
Place the balls on baking paper / grease proof sheet on biscuit trays
Bake for approx 15 minutes at 385F, peaches should still be white and just tinged around the edges, do not over bake.

Take trays out of the oven to stop biscuits browning and whilst still warm, scoop out the middle of each ball. This is tricky (and you will suffer some losses the first time you try) but you will get the hang of it. I usually hold a paper towel in my palm so I can handle them as warm as possible.

Some people use melon scoops, I use a very small sharp knife - whatever is easier for you.
Keep the scooped out crumbs for the filling.

For the filling,
Mix biscuit crumbs with approx.100gms ground walnuts, 5 tablespoons apricot jam and a table spoon of lemon juice until smooth and thick. The filling is made to taste, so add more or less of the jam or nut meal as you prefer.

When the scooped biscuits are cool, fill both sides with the filling (don't over fill) and press lightly together to create a peach.

There are many filling options:
You can also add 1small tin condensed milk to the nut meal and warm over a double boiler until sticky. Allow to cool and insert.


replace the 5 tablespoons of apricot jam with Nutella (children especially love this)

add a tablespoon of RUM to the original filling instead of the lemon juice.

For the dip colouring:
Prepare 2 bowls
1 x 100ml milk, 2 tablespoons sugar and yellow food colouring
1 x 100ml milk, 2 tablespoons sugar and red food colouring
Mix until sugar is dissolved.
Food colouring amounts: depends on what brand you use, add 1 teaspoon and then keep adding until the colour is a rich hue.

In the yellow bowl add 1 teaspoon almond essence
In the red bowl add 1 teaspoon vanilla extract

I used naturally extracted food colouring however you can use any brand you prefer.

Dip each peach into yellow bowl first, gently shake off any excess and then dip into the red bowl. Immediately blot with clean paper towelling. Do this quickly. Then roll in crystal white sugar.

Voila! you have made a peach!

This recipe yields approx 30 peaches at 2 inches in size (60 biscuit balls)
These peaches taste better on the 2nd and 3rd day when all the flavours have merged.
Keep in an airtight container.



Mixture too dry
Add a little buttermilk, tablespoon at a time, until mixture is of right consistency

Colour does not take
The biscuits are 'browned' and browned biscuits will not hold colour. The biscuits should be baked and taken our whilst still white. Keep an eye on your trays as they approach the 12minute mark

Colour is crazy
Too much food dye makes the biscuit hyper coloured and bright. Experiment until you find a hue that you like. Add less dye or dilute with more milk

Biscuit is too wet / fell apart / soggy / doesn't hold its shape
Ok, this is important. When you scoop out the biscuit - hollow out a section of the middle, but do not hollow out the whole biscuit so that only a fine layer of shell remains. You are scooping out a centre, not hollowing out the biscuit.

And, keep the crumbs from the scooped out centres and use these crumbs in the filling mixture.

And, when dipping into the dye - you really only need to colour the cheeks very quickly. Then you immediately blot them dry them with paper toweling. The biscuit must still be firm and somewhat dry to touch. Do not hold the biscuit in the milk - do not dunk the biscuit. A quick dip - that's all you are doing.
Biscuits should be regular biscuit consistency...not falling apart.

This is a biscuit which improves each time you make it and soon you will be making trays of perfect peaches in no time, just take the time to pay attention to the little details that make it trouble free.


  1. Mmmmmmm these look sooo good. I may just have to try them! Thanks for sharing your recipe.

  2. Wow, Esther - these are beautiful!!!! They look absolutely yummy!

    Thank you for your kind comment on my Harrison quilt.

  3. This recipe looks so yummy. Could you translate it into USA measurements or know where I could. I spent a lot of time looking through your blog, such wonderful work. Thanks Wendy

  4. Thank you Esther! I had a recipe similar to this probably 20 years ago, and have missed having it! And Georgia USA where I now live is known as the peach state! Thank you for all of your beautiful designs as well - your work is absolutely amazing!

  5. Thank you Esther for such a unique recipe.

  6. Esther, thanks ever so much. I will be able to make these for my mom's up and coming 60th birthday. We are throwing her an all girls tea party. They will be just perfect. Thanks so much.


  7. What a great recipe! I'm going to make them for our quilt guild. This will be a surprise for the girls. I also enjoy reading and looking at your blog. Thank you for sharing.

  8. I made these delicious peaches for my patchwork group chrissy gtg last night. They were very nice and everyone liked them. Lots of goos and grrs when they were first seen, they looked your picture. I made them Saturday night for Monday night good suggestion for a few days to mature. I will make them again. Thanks Esther have a very happy christmas and I will look forward to a new BOM in 2011.
    Angela in Warranwood

  9. I can't find a conversion chart to change grams to U.S. measurements. I found all the other measurement conversions but the grams. Thanks for any help that you can give me.


Thanks for taking the time to comment, I love hearing what you think.