Another delicious recipe idea: Nick-Bix

This month we share our recipe for Nick-bix (pg. 123 of the recipe book) – because they are a tasty biscuit made by the lovely family from Jonima Flowers.

Recipe by Ingrid and John Padovano, Jonima Flowers

A favourite of the Jonima Flowers team, these biscuits are a sponge biscuit which can be dressed up. They are cooked by Nicola, the eldest of the four children in the family, hence the name Nick-bix.

Capital Region Farmers Market - Stallholder - Jonima FlowersIngredients:

  • 5 eggs
  • 1 cup sunflower oil
  • ½ cup castor sugar
  • Zest of 2 lemons
  • 2 teaspoons vanilla paste
  • 3 to 4 cups plain flour
  • 500g ground almonds


– Preheat oven to 180 degrees Celsius.

– Put the eggs and oil into a bowl and beat with a fork until combined. Add lemon zest, vanilla paste and sugar and mix. You will now have to use a wooden spoon because it gets thick. Start gradually adding the flour. Continue adding flour until the spoon is able to stand up straight in the mixture.

– Put the ground almonds into a separate tray. Scoop a teaspoon of the mixture and use another teaspoon to help put it onto the ground almonds. Cover with almonds. Roll biscuit into a ball and put it on a tray lined with baking paper. Put into the over for 10-15 minutes.

– Variation: You can use icing sugar instead of almonds but you have to sift it first. You can make any shapes you like.

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