ANZAC Biscuits

Damper

Lamingtons

Pavlova

Peach Melba

ANZAC Biscuits

Ingredients:

• 1 cup plain flour
• 1 cup rolled oats (regular oatmeal) uncooked
• 1 cup desiccated coconut
• 1 cup brown sugar
• 1/2 cup butter
• 2 tbsp golden syrup (or honey)
• 1 tsp bicarbonate of soda
• 2 tbsp boiling water

Method:

**** Combine the flour (sifted), oats, coconut and sugar in a bowl.

• Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat..

• Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.

• Pour the liquids into the dry ingredients and mix well.

• Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.

• Bake in a moderate oven, 180C / 350F, for 15-20 minutes.

• Cool on a wire rack and seal in airtight containers.

Damper:

Ingredients:

• 4 cups self-raising flour
• 3/4 - 1 teaspoon salt
• 2 teaspoons sugar
• 2 tablespoons butter at room temperature
• 1 cup milk
• 1/2 cup water

Method:

• Sift the flour and  salt into a bowl and mix in the sugar.
• Rub in the butter with your (clean) hands until a fine breadcrumb texture is achieved.
• For a well in the top of the flour, pour in the milk and water, and mix well with a knife until the dough come clean from the sides of the bowl.
• Turn out onto a floured board and knead until smooth and silky, like a baby's bottom.
• Shape into a mounded loaf, (some people cut a deep cross in the top) and bake in a preheated oven, 200 c / 400 F, for 25 minutes. Then lower the temperature to 180 c / 375 f and cook a further 10 - 15 minutes until done. The loaf should be a light golden brown colour and sound hollow when tapped.
• If you are "game" try cooking it on a camp fire; nothing beats that extra smoky flavour, especially using Australian Eucalyptus wood to give it that special something. If you are cooking in an oven at home, try putting a few Gum Leaves in the over to smoke as your are cooking the bread.

Lamingtons

Ingredients:

• 1 slab sponge cake (one day old)
• 4 cups icing sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons butter
• 1/2 cup milk
• 2 - 3 cups desiccated coconut

Method:

• Cool the cake for at least half an hour in the Fridge or Freezer, then cut into squares or fingers
• Combine the Sugar and Cocoa in a large bowl
• Heat the milk and butter in a saucepan until the butter is melted.
• Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency
• Make a production line of Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath.
• Using a fork dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the rack to dry.
• Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.

Pavlova

Ingredients:

• 4 egg whites, at room temperature
• 5ml (1 tsp) vanilla
• 1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice
• 1ml (1/4 tsp) salt
• 250ml (1 cup) sugar
• 250ml (1 cup) whipping cream (whipped)
• 500ml (2 cups) mixed fresh fruit (strawberries, kiwifruit, passionfruit pulp, etc)

Method:

Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil.

In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.

Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days.

To Serve: spread whipped cream in centre of shell and top with fresh fruit. Chill until serving time.

Peach Melba

Ingredients:
4 peaches
500g caster sugar
150g raspberries
1 tablespoon lemon juice

to serve
vanilla ice cream

Method:
Score a cross on the base of each peach. Put the sugar and 1 litre of water in a saucepan and bring to the boil over a high heat. Reduce the heat to low and add the peaches. Simmer for 5 to 10 minutes until the fruit is cooked. Remover the peaches from the syrup, allow to cool, then peel.

Increase the heat to high and reduce the syrup by half. Put the raspberries in a blender with 4 tablespoons of the syrup and the lemon juice and blend until smooth.

To serve, place a peach in each serving dish, add a scoop of vanilla ice cream and drizzle sauce over the top.
Serves 4.