Australian ANZAC Biscuits
Anzac 'biccies' are easy to make and almost healthy with oats and coconut as main ingredients.
ANZAC is an acronym for the Australian and New Zealand Army Corps. It is believed that Anzac biscuits were first sent by Australian mothers, wives and girlfriends to soldiers serving in World War I. The biscuits had to last the two month trip by sea so were sealed in tins. The recipe has no eggs so the biccies did last the journey and still tasted good upon arrival.
Today Anzacs are still popular biscuits baked at home. There are also commercial versions on sale, in Australia. My kids love helping to make Anzacs which we do for Australia Day and whenever we feel like a batch of homemade biccies!
1 cup (90g) traditional rolled oats
1 cup (150g) plain flour
1 cup (220g) caster sugar
½ cup (40g) desiccated coconut
125g butter, chopped
2 tablespoons golden syrup*
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
Preheat the oven to slow (150°C/130°C fan-forced).
Combine the oats, sifted flour, sugar and coconut in a large bowl. Combine the butter and golden syrup in a pan, stir over a low heat until the butter is melted.
Combine the soda and water, add to the butter mixture; stir into the dry ingredients while the mixture is warm.
Roll 1 heaped teaspoon of mixture into a ball; repeat with remaining mixture, placing the balls about 4cm apart on greased oven trays. Flatten balls slightly with the back of a fork and bake in a slow oven for about 20 minutes or until golden brown. Loosen the biscuits on the tray while warm; cool on trays.
Suitable to freeze. Butter mixture suitable to microwave.
*Honey can be used in place of golden syrup
Andrea’s Banana Cake
If you've ever eaten cake at playgroup that I've baked, then this is the recipe I would have used. It was based on a sponge recipe which I modified over the years. This example uses banana but often I omit the banana and use apple instead. Or cherries, lemon or..... ! I hope you get to bake this simple recipe. Let me know how it goes.
100g butter, melted
2 tablespoons milk
2 ripe bananas
1. Blend sugar and melted butter together
2. Beat in eggs, one at a time, adding a tablespoon of flour with each egg
3. Spoon by spoon add the remaining flour and the milk
4. Add in the banana and mash into mixture
5. Bake in a moderate oven (180°) for around 25 to 30 minutes or until golden brown and firm
- I often double the recipe and that works well too. In that case I find that 3 eggs are enough.
- Instead of bananas I often use apples or lemons or oranges. One medium-sized apple peeled and chopped is enough for the 100g recipe.
- Whenever I have a banana that is getting a bit too soft, I pop it into the freezer - skin and all - and use in the next banana cake. If it’s bruised I first cut out the bad bits and wrap the banana in plastic wrap before freezing.
Giggle Pea Pasta
(This recipe appeared in Mothering Matters in September 2007.)
Chickpeas derive their name because of the little bird beak they have. In German they are called Kichererbsen – giggle peas, also a cute name. This pasta dish is a favourite with my family, my 2 and 3 year old kids love it, they usually pick out the yummy bits first – the chickpeas, though my son gives the ‘yukky’ small onion bits to his Papi. My Mum also enjoyed eating it and asked me to write out the recipe for her.
Chickpeas (also known as garbanzo beans) are a pulse and they are a nutritious food being high in protein, fibre, folate, minerals such as iron, zinc and more. Therefore it’s a great food for vegetarians or those having a meat-free day. This recipe is quick to make, about 20 minutes, and most of the ingredients you could have on hand. Buon appetito!
425g tinned chickpeas or circa 250g dried, then soaked overnight and cooked
80g sundried tomatoes
1 red onion
500g small pasta shells
2 - 3 cloves garlic
zest and juice from 1 organic (Bio) lemon
dash of olive oil or oil from the sundried tomatoes jar for frying
grated parmesan cheese to taste
2.Meanwhile finely chop onion and garlic. Lightly fry.
3.Add sundried tomatoes and chickpeas to onions.
4.Rinse cooked pasta and stir into vegetables for a couple of minutes.
5.Mix in lemon zest and juice and cook a further minute.
6.Serve with parmesan (and a glass of red, obviously!).
- Andrea Snashall 2007