Anzac Day is coming up on April 25th, so I decided to tell my students about Anzac Biscuits.
Here is the recipe…
Here is the recipe for very tasty chocolate chip biscuits (cookies) that are easy to make.
- 125 g butter, softened (I use the microwave)
- 1/2 teaspoon vanilla extract
- 1/3 cup (75g) caster sugar
- 1/3 cup (75g) firmly packed brown sugar
- 1 egg
- 1 cup (150g plain flour)
- 1/2 teaspoon bicarbonate of soda
- 150 g milk eating chocolate, chopped coarsely
- 1/2 cup (50g) walnuts, chopped coarsely
Preheat oven to moderate (180 deg C / 160 deg C fan-forced – I didnt use fan-forced).
Put baking paper on oven trays.
Beat the butter, extract, sugars and egg in a small bowl with electric mixer under smooth; do not overbeat.
Transfer mixture to medium bowl; stir in sifted flour and soda then chocolate and nuts.
Drop level teaspoons of mixture onto trays 5 cm apart – to allow the biscuits to spread when cooking.
Bake about 15 minutes. Cool the cookies (I do like to call them biscuits, not cookies!) on wire racks.
Enjoy with your family and friends 🙂
Coarsely ground chocolate:
The ingredients before beating:
Recipe source: Women’s Weekly Cakes Biscuits and slices – published by ACP Magazines 2006
This is one of my favourite Korean dishes – very tasty and easy to make – dduk kokgi (떡볶이) which means “stir-fried rice cakes”. The main ingredient of rice sticks can be purchased in a Korean grocery shop.
The recipe is from “Eating Korean” by Cecilia Hae-Jin Lee.
This is a recipe for “sizzling beef” from Kylie Kwong’s recipe book published in the Lantern Cookery Classics series. Kylie’s recipe is “a much more refined version” of the traditional Australian-Chinese dish of sizzling beef on a hot metal plate in a thick barbecue-marinade sauce.
I modified the recipe by adding stir-friend beans and carrots to make a complete meal for serving with steamed rice.
- 1 medium (240gram) orange, unpeeled and chopped coarsely
- 1 cup (220g) caster sugar
- 185 g butter, softened (I use the microwave) and chopped coarsely
- 3 eggs
- 2 cups (300g) self-raising flour
- 1/4 cup poppyseeds
- icing sugar
Preheat the oven to 180 degreecs C (or 160 degrees for fan forced). Line the cake tin with baking paper.
Combine the orange, sugar, butter and eggs in a food processort and process until thoroughly combined.
Transfer this mixture into a bowl, and fold in the flour and poppyseeds. Spread the mixture into the prepared cake tin.
Bake for about 45 minutes or until cooked when tested by sticking in a knife or metal skewer and checking that it comes out dry.
Let the cake cool for about 15 minutes before turning onto a wire rack to cool.
Serve the cake dusted with sifted icing sugar.
Cake making in progress (click on image to view full size)
Just out of the oven
Dusted with icing sugar
In this article I give you the recipe for bulgogi made with meat but we have tried pork, chicken and tofu.
You will need a portable gas stove and a barbecue plate. Both items can be purchased from a Korean grocery shop.