Archives For CWA

Mother’s Day recipe

May 7, 2014

Bake mum’s day this Mother’s Day (11 May) with a CWA member approved Ginger Kisses recipe. Thank you to three badge show judge, Jean Miles, who has generously shared this recipe with The Tassie Farm. You can also make a Mother’s Day card this year with an illustration from our children’s book Facebook page:

3 oz (85g) butter
3 oz (85g) caster sugar
1 egg
1 tsp cinnamon
1 tsp teaspoon ginger
¼ tsp nutmeg
½ tsp ground ginger
8 oz (225g) self raising flour

Cream butter and sugar, add egg and sifted dry ingredients. Roll into balls and press with a fork like you do Yo Yo’s Cook 10 minutes in a moderate (150 C) oven. When cool join with icing.
Jean normally puts some condensed milk in the icing to keep the icing soft if she wants to keep them a while.

Jean’s Tips: “Not many people make ginger biscuits these days but this is a nice recipe.
I sometimes put a little ginger in the icing. These can be joined like Yo Yo’s or left plain.
Also I like to put a little glace ginger on top of a single biscuit. I have also put them through the biscuit forcer.”

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.’

ANZAC biscuits that are crisp and golden. Thanks to Jean and her CWA friends!
Dear Jean – your trick to put the golden syrup, water, bi-carb and butter on the stove-top worked a treat. There was a lot more frothing! On my first attempt, I used the fan-forced setting on the oven. For the second batch, I switched to the traditional oven setting which I think also helped, along with timing them for 10 minutes exactly. The flavour is fantastic! Only the pigs are not happy! Thank you so much for your great advice. Without it, I may never have attempted to bake this great Australian biscuit again!
Kind Regards – Kerry @ The Tassie Farm.


Our guest judge isn’t a flash in the pan. She’s been impessing taste testers for years.
The Shepparton News, in Victoria’s Goulburn Valley, featured a piece on Jean yesterday, so we thought we’d share it with you. The article includes a recipe of one of Jean’s favourites – Chicken and Pasta Bake. ‘It’s a simple recipe that can be served with hot vegetables or with salad,’ Jean said. The Tassie Farm will be publishing Jean’s ANZAC biscuit recipe later this month.

3 Badge Show Judge, Jean Miles, will be our very special guest during April.
Jean has been a member of the CWA for nearly 50 years and has two CWA judging badges (Home Industries and Handicraft) as well as a Royal Horticultural Society badge. Jean’s judging duties take her throughout country Victoria as well as shows in border towns such as Deniliquin (NSW) and King Island (which is CWA Tasmania).
‘Most of the skills I have today I learnt from being in the CWA,’ she daid. ‘It’s a training ground. Not just for home industries but for such areas as handicraft, photography (which Jean is learning now), public speaking, international programs, charity work and writing poetry.’
CWA is the largest women’s organisation in Australia and the Victoria branch is celebrating its 85th anniversary in 2013.
Next Post: The Tassie Farm invites Jean to judge our Zucchini Pickle (Nick’s mother’s recipe).

Congratulations to all the Clever Hens at CWA Victoria.

They’re celebrating 85 years today.
The launch of the Association’s new cookbook, ‘Well Preserved’, will coincide with this milestone anniversary. CWA Member and 3 Badge Show Judge, Jean Miles, will be The Tassie Farm’s celebrity guest in April.

Farm celebrates CWA’s 85th birthday

We all scream for ice cream

December 21, 2012

The animals on Higgledy-Piggledy Farm love ice cream, which is why they wrote a book about their favourite fare. ‘The Dairy First Ice Cream Christmas’ story is available on iBookstore along with two other Higgledy-Piggledy titles: ‘Pigs Might Fly But They Can’t Lay Eggs’ and ‘The Importance of Poo!’ All three mixed-up, messed-up tales are only $1.99 each. The sound version of ‘The Importance of Poo!’ is $3.99. We hope you enjoy reading them as much as we enjoyed creating them.
Higgledy-Piggledy Farm donates half the revenue from sales to the Cambodian Children’s Fund.

choc chip-ice-cream-2
A recipe for chocolate lovers all over the world.
Everyone knows the animals on Higgledy-Piggledy Farm love ice cream. And here’s a recipe you’ll gobble up because it takes just as long to make it as it does to eat – seconds! You can also find our special all-natural ice cream recipe at the back of  ‘The Dairy First Ice Cream Christmas’ ebook which is now available on iBookstore for the Christmassy price of $1.99. In the true spirit of Christmas, Higgledy-Piggledy Farm will donate half the revenue from sales to the Cambodian Children’s Fund.