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Anzac Biscuits
Our ANZAC biscuit recipe is courtesy of Jean Miles, CWA member and three-badge show judge. Thank you, Jean.

¾ cup (75g) rolled oats
½ cup (125g) sugar
¾ cup (70g) desiccated coconut
¾ cup (110g) wholemeal plain flour
(You can also use ordinary plain white flour)
2 tbsp (40ml) golden syrup
(You can use treacle if you prefer)
1 tsp bicarbonate soda
2 tbsp (40ml) boiling water
½ cup (125g) melted butter

Mix oats, flour, coconut and sugar together in a bowl.
Put the golden syrup and boiling water in a saucepan on the stove and add bicarb soda. See it froths well.
Then add the butter to melt. This should give a crisp biscuit. (The biscuits will not go crisp until they are cold).
Add saucepan contents to the dry ingredients. Mix thoroughly.
Drop spoonfuls of mixture onto tray allowing room for mixture to spread.
Try oven at 150 degrees for 10 minutes.
If they are still soft put them back in the oven for five more minutes, even after they are cold. This won’t hurt them. Cool and store in airtight container.

Jean’s special tips:
ANZAC biscuits can be tricky. Some people like soft ANZAC biscuits but they’re not meant to be. No two ovens are the same, so you may need to adjust the temperature depending on your oven’s quirks. The Tassie Farm has baked this recipe a few times and not using the fan force setting has helped.

For another traditional recipe from Jean, try her ginger kisses.

Jean’s special ANZAC story:
A snippet from Jean’s family cookbook, filed under the biscuit section ‘Very Australian recipe. One of our family favourites’ along with these treasured notes:

‘These biscuits were well known with soldiers. Wives, mothers, lovers used to bake them and send them to the troops during the war. They are very good keepers. They were sent in tins sewn into calico bags. I remember my mother sending fruit cakes this way to England after the war as there was a terrible food shortage over there. The R.S.L sells ANZAC biscuits now as a fundraiser for the war widows.’

CWA triumphs again

August 13, 2012

The City Women’s Association’s recipe of the decade.
Kerry’s lemon tree was bursting at the seams, so she decided to put them to good use by baking Margaret’s Lemon Tea Loaf. (Recipe from 2 doors down, posted on 3rd August). ‘Margaret’s a genius!’ Kerry exclaimed. The tea loaf was so tantalising, Kerry unashamedly licked the spoon as well as eating two slices before it reached the cooling rack. Kerry and Nick spent the rest of the day drinking cups of tea just so they could justify eating the remainder of this truly splendiferous creation. Thank you Margaret.

margrets lemon tea loaf 2


lick the spoon
Margret’s very tasty Lemon Tea Cake
125g butter
3/4 cup caster sugar
2 eggs
3/4 cup self raising flour
1/3 cup plain flour
1/3 cup milk
2 tsp grated lemon zest
1/3 cup lemon juice
1/4 cup caster sugar (extra)

The method?
1. Reheat oven to 180 degrees. Grease and line 20x10cm loaf pan.
2. Cream butter and sugar until pale and creamy. Add eggs one at a time,? beating well after each addition.
3. Sift flours and add alternately with milk, fold in lemon zest.
4. Bake 40-45 minutes until cooked when tested.
5. SYRUP: Combine lemon juice with extra sugar until sugar is dissolved.? When cake is cooked remove from oven and pour lemon syrup over cake.? Allow cake to absorb all the syrup.?6. Cool cake on wire rack and turn out of tin.

Winter is lemon season. So, pop your head over the fence and see if your neighbours have a tree. If they do, go door-knocking and suggest you make a tea loaf together. They supply the lemons, you bake the cake and both of you share the prize. For another recipe using lemons try our Tassie Farm friend, Tim Tam’s lemon granita

Hodge sponge

With all the chatter about Margaret’s sponge and promised peach pie, Kerry has caught a bout of cake-envy. So, even though she has tasted Margaret’s gravity-defying sponge and agrees it’s a heavenly, melt-in-your-mouth experience, we wanted to show you Kerry’s Tassie creation. The passionfruit you can see is straight from the farm’s vine.