Recipes
Recipe of the month....Ginger biscuits and Anzac biscuits.
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Ginger biscuits |
Anzac biscuits |
| 250gm butter | 4 cups plain flour |
| 2 cups sugar | 4 cups sugar |
| 2 eggs | 4 cups rolled oats |
| 4 tblspns golden syrup | 3 cups coconut |
| 4 tspns ginger ground | 2 cups melted butter |
| 4 cups SR flour | 4 tblspns golden syrup |
| 2 tspns bicard soda | 4 tspns bi card soda |
| 8 tblspns boiling water | |
|
Cream butter and sugar, add eggs, syrup, ginger, then sifted flour and soda. Roll in balls and dip in sugar. Place on greased baking tray and lightly press down.Bake in mod oven 180deg C for about 10-15 mins. cool completely before removing from tray |
Place all dry ingredients into large bowl and mix well together. Add syrup, bicarb and boiling water into large bowl and mix well together. Add syrup, bicarb and boiling water to melted butter and add to dry ingredients Mix well. Place spoonsful onto greased baking tray and bake in mod oven for about 15 mins. Cool completely before removing. For a different twist add macadamia nuts to recipe. |
The way we were......
Peach Melba was created in 1894 by Escofier in honour of the Australian singer Dame Nellie Melba. Lamingtons are simply squares of plain cake dipped in chocolate and sugar and desiccated coconut. They are supposed to have been named after Baron Lamington, Governor of Queensland from 1895 to 1901. These two confections and damper were probably the only culinary inventions which Australia could call her own at the turn of the century.
The British it is said invented puddings, and it must not be forgotten that in the nineteenth century Australia was almost entirely populated by descendants of the Anglo-Saxon race. Puddings baked, boiled and steamed therefore comprised the most solid portion of the Australian cook's repertoire.