RECIPES
Anzac biscuits
Makes 50 serves
INGREDIENTS
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
2 teaspoons bicarbonate of soda
1 cup rolled oats
¾cup desiccated coconut 1 cup/150g plain flour
1 cup caster sugar ¼ teaspoon salt
METHOD
1.Melt butter in a small saucepan. Stir in golden syrup, boiling water and bicarbonate of soda.
2.Assemble the food processor using the Dough blade. Place melted butter mixture into the processing bowl with flour, sugar and salt. Process until just combined.
3.Fold in the coconut and oats by hand using a spatula.
4.Place teaspoonsful of the mixture onto lightly greased biscuit trays allowing sufficient space in between for spreading during baking.
5.Bake in a preheated oven at 190°C for
6.Place on a cooling rack to cool completely then store in an
Pikelets
Makes
INGREDIENTS
1 x 60g egg ½ cup milk
1 cup/150g
1 tablespoon caster sugar
1 tablespoon melted butter Extra butter, for cooking
METHOD
1.Assemble the food processor using the quad blade.
2.Place egg, milk, flour, salt, sugar and melted butter into the processing bowl. Process until smooth.
3.Heat a little butter in a large frypan. Drop tablespoonsful of batter into the frypan allowing room for the batter to spread. Cook until bubbles appear. Turn and cook other side.
4.Serve hot or cold with butter and jam or golden syrup.
Chilled lemon cheesecake with Raspberry Puree
Makes 6 serves
INGREDIENTS
250g pkt plain sweet biscuits
125g butter, melted
250g cream cheese, cubed and softened
400g can sweetened condensed milk ½ cup/125ml cream
1 tablespoon grated lemon zest L cup lemon juice
Raspberry Puree:
58