“Life’s too short to stuff a
mushroom” Prue Leith
The quickest way to separate
eggs is to crack them into a
bowl one at a time and lift the
yolks out with your fingers. It’s
easier than you may think
Tip Of The Week
Welcome to my kitchen!
“Taking the heat out of the kitchen”
Anzac Biscuits
Anzac biscuits are an Aussie icon dating back to the First
World War when wives and sweethearts of the men in the
Australia and New Zealand Army Corps baked them for
their loved ones at the front. They are still just as popular
today and bags of them are sold around Anzac Day to
raise funds for veterans of all wars.
If you are an American you will call our biscuits 'cookies'.
Don't let that spoil your enjoyment of these great little
baking gems.
Makes approx 30-35 Anzac Biscuits
1 cup plain flour
1 cup rolled oats
½ cup castor sugar
½ cup desiccated coconut
125g butter
1 tablespoon boiling water
2 tablespoons golden syrup
½ teaspoon bicarbonate of soda
Preheat oven to 150°C, 300F
In a mixing bowl combine oats, sifted flour, 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
the oven for 20 minutes.
Remove and allow to cool on a rack.
Find what you want
using the menus
There are two. The one above my
head is for the recipe pages. The
one below gives you access to all
the Baking recipes. You will find
menus like these on every page in
this site.
More Useful Stuff
