ANZAC Biscuits

Anzac Biscuits - edit.jpg

ANZAC biscuits have long been associated with the Australian & New Zealand Army Corps established in World War I.
History says the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.  Notably, Anzac biscuit recipes omit eggs because of the scarcity of eggs during the war

100g Rolled Oats (plus extra for decorating)            
200g Sugar                
60g Coconut Fine        
170g Plain Flour            
3g Bi Carb Soda        
125g Butter
25g Golden Syrup        
40ml Water
1 Orange zest

Heat the oven to 180oC. Line baking trays with baking paper. Set aside.
Place all the dry ingredients into a large mixing bowl.
Melt the butter, golden syrup and water in a saucepan. Add the orange zest
Pour the wet ingredients onto the dry ingredients and mix until well combined.
Roll 50g pieces of the dough in the palm of your hand and place on a lined baking tray. Lightly flatten the balls with your hand.
Once you have rolled all of the mixture, gently brush the top of each uncooked biscuit with a little water and sprinkle with extra oats.
Bake for 13 minutes or until golden brown.
When cooked, allow to cool on the baking tray for 2-3 minutes then carefully place biscuits on a wire rack to continue cooling.

Christmas Cake

I adore baking Christmas Cakes! It’s something my mother and us 3 sisters would do together at the beginning of September. I loved how a 4 month old cake could be full of flavour. Use whatever dried fruit you wish in the recipe. Dried Cranberries, Apricots and chopped Figs can be used. And mixed peel. Just as long as the dried fruit total is 675g.

I generally soak the fruit for a few months before I bake the cake. If you don't have that much time try warming the whiskey and pouring it onto the fruit. The fruit will soak up the whiskey quicker. I bake the cake a few months before it is eaten but again, if you're running short on time don't worry. Your cake will still taste really good. But the longer the cake has to mature the more moist and tasty it will be. 

675g Dried Fruit (I use half/half of Sultanas/Raisins)
1 Orange Zest & Juice
150ml Whiskey (Plus more for maturing the cake)
70g Almond, flakes
170g Butter
170g Brown Sugar
3 eggs
200g Plain Flour
3/4 Teasp Mixed Spice
1/2 Teaspoon Nutmeg
55g Ground Almonds/Almond Meal

Soak the dried fruit and flaked almonds in the orange juice, zest and 75ml whiskey for as long as time allows. 

• Preheat the oven to 170oC. Line an 8” round cake tin with baking paper.
• Cream butter and sugar together until light and fluffy. Add the eggs one by one.
• Sift in the flour and spices. Fold in the ground almonds. Fold in the soaked fruit.
• Place into the prepared cake tin and smooth out the surface. 
• Bake for 1 hour approx. turning the cake in the oven after 30 minutes. 
• The cake is ready when an inserted skewer comes out clean.
• Remove the cake from the oven and immediately pour 75ml whiskey over the hot cake. 
• Allow the cake to cool in the tin for 20 minutes then remove and continue cooling on a wire rack.
• When fully cooled, wrap in greaseproof paper and then in tinfoil and store in a cool spot. I usually give my cake 3 or 4 months to mature as the flavours will develop more.

Every month, carefully unwrap the cake and makes small holes on the top of the cake using a skewer. Pour more whiskey onto the cake. Rewrap. Repeat this process every month until it is time to decorate the cake.

Nuts & Bolts Bread

My mother calls the contents of her jar of porridge toppings her "Nuts & Bolts" so I named this bread as a homage to her! It really is full of goodness and is perfect toasted and topped with a nut spread, jam or hummus. And wonderful served with poached eggs! 

70g Sunflower Seeds
70g Pumpkin Seeds
90g Flaxseeds (Linseeds)
70g chopped nuts (Natural, not salted)
50g Psyllium Husk
150g Quinoa Flakes (you could also use Rolled Oats but these are not GF) 
1 tablespoon Maple Syrup
3 tablespoons Coconut Oil
1 tablespoon Apple Cider Vinegar
350ml Water

• Place all of the dry ingredients in a large bowl.
• Add all of the wet ingredients to the dry ingredients and mix well.
• Set aside for 30 minutes. This allows the quinoa (or oats) to soak up the water)
• Grease a 1kg loaf pan and line the base with baking paper.

• Preheat the oven to 180oC.
• Pour the uncooked mixture into the prepared loaf tin and bake for 30 minutes in the middle shelf of the preheated oven. 
• After 30 minutes, carefully remove the loaf from the tin and place the loaf upside down directly onto the oven shelf for a further 30-35 minutes.
• The loaf is ready when it has a hollow sound when tapped on the base. 

• Allow to cool completely before slicing and eating.
• The bread will last in the fridge for up to 1 week. I usually slice mine and freeze.
• I serve 2 slices per portion. 
• Psyllium Husk is a great source of dietary fibre. I use it in my Gluten Free cooking to help bind the ingredients. I use it in place of Xanthan Gum which is a little too glue like for my liking.