Anzac Day

They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.

LEST WE FORGET.

Here in Australia & New Zealand it’s Anzac Day, where remember the Australian and New Zealand Army Corps and the sacrifices they’ve made for our countries in  WW1 and in the wars since then that our countries have been involved in.

Back in the day supplies were sent from families here in Australia to their sons & daughters and in those supplies were what became known as Anzac bikkies, I don’t know where the recipe came from or who invented it, but surely this is one food we can truly call our own, unlike pavlova and lamingtons which the kiwi’s always try to claim as their own.

Anyway I thought last night I should make some, we’re catching up with some friends today so it’d be nice to take some along being Anzac Day and all. I had to find a recipe – this would also be one of the recipes that are undoubtedly handed down through generations, but I haven’t got it (Must speak to Mum and get hers) What I didn’t know what that you need dessicated coconut. Then I thought I’ll make something else, started mixing the butter and sugar and then realised no eggs –  so because necessity IS the mother of all invention here is my take on an Anzac Biscuit, taking nothing away from the original, but without one of the key ingredients I had to compromise.

The best of both crunchy and chewy worlds 😀

 

You will need:

2/3 cup raw sugar

250g butter, softend

2tsp vanilla

1 & 2/3 cup plain flour

1/4 cup golden syrup

1/2 tsp bicarb soda

1/2 cup roasted almond, roughly chopped

1 cup of oats (I used minute oats)

1 cup seeds and sultanas

Any sort of seed mix would do

 

Preheat the oven to 180 degrees celcius. Cream butter and sugar in a large mixing bowl, add vanilla, syrup & bicarb soda and mix well. Gently mix in the flour, followed by remaining ingredients.

Grease or line your baking trays with paper and place teaspoon fulls of mixture on the trays at intervals. Bake in the oven for approx 20 mins or until golden, allow to cool slightly on the trays before moving to a wire rack to cool completely.

Store in an airtight container and try not to eat too many all at once!

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Apple & Blackberry Crumble

Thanks to Peppa Pig the kids are having this tonight for dessert. Zachie requested by asking Mummy do we have any apples? Do we have any Blackberries? Yes, yes Zachie we do… why? Can you please make apple and blackberry crumble?

Apple and Blackberry CrumbleI made a small one probably enough to serve 2-3 or 4 for kids. It’s a very easy dish to make and takes no time at all!

You will need

Apples

Blackberries

Sugar

Water

Butter

Plain Flour

I worked on equal parts of apples to blackberries, for this one it was 2 Royal Gala apples to about a cup of blackberries. (If you’re using frozen make sure they’re Australian Grown and packaged to avoid any nasty chemicals, or better yet use fresh ones.

Simply stew the fruit in about 1/2 a cup of water. When the fruit is soft but still holding it’s shape add sugar to taste and reduce the liquid. Pour the fruit and syrup into an oven proof dish. Heat your oven to 180 degrees Celsius. While the fruit is cooking rub butter into the sugar and flour so that you have the consistency of wet sand. I used approx 1 cup of flour to 1/3 cup of sugar and 100g of butter, you want the crumble mix to hold together if you crush it in your hand.

Sprinkle over the fruit and bake for approx 20 mins or until golden brown.

Serve with either ice cream or cream.