Anzac Biscuits for Anzac Day

Anzac Biscuits

Anzac Day is coming up on April 25th, so I decided to tell my students about Anzac Biscuits.

I bought a packet of biscuits from Coles and prepared an information sheet with  my recipe. Continue reading “Anzac Biscuits for Anzac Day”

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Chocolate Chip Cookies

Chocolate Biscuits

Here is the recipe for very tasty chocolate chip biscuits (cookies) that are easy to make.

Ingredients:

  • 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

Method

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:

Chopped chocolate

The ingredients before beating:

before_mixing

Recipe source: Women’s Weekly Cakes Biscuits and slices – published by ACP Magazines 2006

Seasoned Rice Sticks (Korean cuisine) 떡볶이

Rice SticksThis 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.

Continue reading “Seasoned Rice Sticks (Korean cuisine) 떡볶이”

Sizzling beef

Beef 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.

Continue reading “Sizzling beef”