Month: August 2021

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Anzac Biscuits

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The classic New Zealand biscuit

Crispy or chewy, bake slightly longer for crispy or slightly shorter for chewy.

 

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Anzac Biscuits

Servings 36 biscuits
Cost 5

Ingredients

  • 2 Cups Flour
  • 2 Cups Rolled Oats
  • 2 Cups Sugar
  • 1 Cup Desiccated Coconut
  • 200 gm Butter
  • 2 tbsp Golden Syrup
  • 3/4 tsp Baking Soda
  • 1/4 Cup Boiling Water

Instructions

  • Preheat Oven to 180c. Cover 2 baking trays with baking paper
  • Melt the butter and golden syrup together. Dissolve the baking soda in the boiling water. When butter is melted stir through the baking soda and water mixture. It will foam up.
  • Add the butter mixture to the dry ingredients and stir to combine.
  • Scoop up golf ball size amounts and place on a baking tray. Once all mixture is used, flatten slightly with a fork so they are all the same thickness.
  • Bake until golden brown for about 15 minutes. Bake slightly longer for crispy biscuits.
  • Allow to cool on a rack then place in an airtight container.
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Blueberry & Lemon Muffins

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These are really nice muffins. The recipe is super easy. One container for dry ingredients. One for wet

Don’t over mix or they will be dense n tough.

 

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Blueberry and Lemon Muffins

Makes 12 large muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 Muffins
Cost 4

Ingredients

  • 2 Cups Flour
  • 1 Cup Sugar
  • 4 tsp Baking Powder
  • 1 each Egg
  • 1.25 Cups Milk
  • 1/4 Cup Oil
  • 1 tsp Lemon Zest
  • 2 tsp Lemon Juice
  • 1 Cup Blueberries This recipe is for frozen, if using fresh increase milk to 1.5 cups

Instructions

  • Mix the dry ingredients, then add the well mixed milk, egg and oil
  • Add the zest, lemon juice and stir through
  • Add the blueberries and stir through
  • Put in 12 large muffin cups
  • Bake 15-20 minutes @ 180c until a knife put into the muffin comes out clean
  • Cook and enjoy

Notes

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Martys Granola

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Martys Granola

An easy to make baked granola with nuts and fruits. A citrus tang helps cut through the sweetness of the honey. Great for a quick breakfast, on top of ice cream or just for snacking.
Keyword breakfast, granola
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Servings 8 servings
Cost 5

Ingredients

  • 2 Cups Rolled Oats I use wholemeal
  • 2/3 Cup Puffed Rice Rice Bubbles, Rice Pops etc
  • 4 tbsp Sunflower Seeds Shelled kernels
  • 4 tbsp Buckwheat
  • 2 tbsp Slivered Almonds
  • 1/2 Cup Shaved Coconut
  • 1/2 Cup Sliced Almonds
  • 3 tbsp Oil Coconut or any light flavourless oil
  • 3 tbsp Honey
  • 1 Pinch Salt Large pinch helps bring out flavour
  • 1 zested Lemon
  • 1/2 Cup Currants
  • 1/2 Cup Cashews Crack the bigger bits with a knife
  • 2/3 Cup Dried Cranberries Cut them up roughly with a knife
  • 1/2 Cup Freeze Dried Raspberries Break them up a bit

Instructions

  • Mix the oats, rice pops, sunflower seeds, buckwheat with the oil and honey. Add the salt and mix.
  • Spread on a baking tray and bake in a preheated oven at 180 for about 10 minutes as they grains brown up slightly stir them up
  • Add the sliced almonds, coconut and lemon zest. Give a stir and bake for another 10 minutes till the grains are lightly toasted. Stirring occasionally to give an even toast.
  • Pack down about half the tray lightly with back of spoon. When set these can be broken up a bit to give nice crunchy clusters.
  • Once fully cold, break up some of the clusters. Add the currants, cashews and cranberries.
  • Store in an airtight container. Will keep for a couple of weeks.

Notes