Archive for cooking

Anzac Bikkies. *droooool*

Posted in Uncategorized with tags , , , , , , on August 3, 2008 by Lexxie Couper

This recipe comes via a well-known Australian chief, Benjamin Christie. They are so scrummy they are dangerous.

Anzac biscuits are most certainly the national biscuit of Australia. The heritage of Anzac biscuits date back to the First World War, where on the 25th of April 1915 Australian and New Zealand soldiers landed at Gallipoli. Anzac biscuits (or Soldier’s Biscuits as they were originally known) were sent by women back in Australia who were concerned about the nutritional value of the food being supplied to their men by the army. The ingredients for Anzac biscuits were originally rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water.

Anzac Biscuits now are still as popular as ever and around ANZAC Day, Anzac biscuits are also often used by veterans’ organisations to raise funds for the care and welfare of aged war veterans. The original Anzac Biscuits recipe pairs perfectly with Australian wattleseed, by offering coffee, hazelnut and chocolate flavours to the traditional Anzac biscuits.
200g (1 cup plain) flour
200g (1 cup) rolled oats
100g (½ cup) castor sugar
30g (2 tablespoons) ground wattleseed
100g (½ cup) desiccated coconut
125g (¾ cup) butter
15g (1 tablespoon) boiling water
30g (2 tablespoons) golden syrup
3g (½ teaspoon) bicarbonate of soda
Cooking instruction
Preheat oven to 170°C

In a mixing bowl combine oats, sifted flour, wattleseed, sugar and coconut. In a saucepan, melt the butter and butter and golden syrup, stir over gentle heat until combined. Mix water and baking soda, then add to melted butter mixture, stir into dry ingredients. Take teaspoonfuls of mixture and place on lightly greased oven trays; allow room for spreading.

Bake in oven for 20 minutes, then remove from oven and allow to cool on cooling racks.

Eat – but be warned. One is never enough and before you know it you will have eaten the whole lot. Don’t worry though, the sense of contentment and sublime happiness you feel will make it all worth while. *grin*


Pavlova – DE-LISH-USS!!!!

Posted in Uncategorized with tags , , , , on June 24, 2008 by Lexxie Couper

The national Aussie dessert! I can’t recommend this enough!

6 egg whites
1 teaspoon vinegar
1 teaspoon vanilla
1 1/2 cups castor sugar
1 1/2 tablespoon cornflour

Whisk egg whites until stiff, add half the sugar and whisk until dissolved. Fold in the rest of the sugear, vinegar, vanilla and cornflour.

Line the tray with foil and place mixture in centre of foil, smooth around with palette knife.
If using a gas oven, before starting to beat, mix, turn temperature up to the highest and when ready place tray into oven, turn down to the lowest point cook for about 1 1/2 hours. Check if firm to touch, turn oven off and leave to cool in the oven gradually.