58
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
¾ cup 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
10–12 minutes or until cooked. Remove
trays from oven, carefully move biscuits
slightly and allow to cool on the trays
until crisp.
6. Place on a cooling rack to cool
completely then store in an
air-tight container.
PIKELETS
Makes 24–30 serves
INGREdIENTS
1 x 60g egg
½ cup milk
1 cup/150g self-raising flour
Pinch of salt
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: