Anzac Biscuits - for a time to remember and reflect.

My version of the Anzac Biscuit combines Australian cooking tradition with ideas from New Zealander Annabel Langbein. When you return from the Dawn Service and have a cuppa with an Anzac Biscuit on April 25, remember these sweet versions were not the biscuits designed to last in transit that our Soldiers ate.  Over time, cooks have enhanced the humble biscuit  - but the core ingredients remain – Rolled Oats, flour, sugar and golden syrup or treacle and most importantly, thoughts of home.

My belief is that Anzac Day is not about celebration. It is a time to remember those who fought for our country.  On April 25 we reflect on their sacrifice and give thanks for our freedom.  Memories of visiting memorials, especially those in small Australian towns, and also of my travels to Gallipoli and the memorials to those who fought and suffered on both sides of the conflict will remain with me always. 

Lest We Forget. 

Preparation:   15 minutes (allow additional time needed if soaking raisins)

Baking:             15 minutes – approx.   Will depend on your oven

Line 3 flat biscuit trays.  Makes about 36 small or 20 larger biscuits

Ingredients

1 cup Rolled Oats

1 cup Plain Flour - sifted

1 cup Desiccated Coconut

1 cup Brown Sugar

Pinch each of cinnamon and cloves

½ cup raisins          OPTION:   soaked overnight in ½ tablespoon rum

½ cup slivered almonds

2 tablespoons golden syrup  OR   treacle – which will give a slighter darker, less ‘sweet’ taste.

125 gram butter – melted

2 tablespoon water

½ teaspoon Baking Powder

Method

Preheat oven to 160 oC.     Prepare 3 biscuit trays.

Using a large bowl, combine oats, flour, coconut, sugar, spices, nuts and raisins.

TIP: (when the Baking powder is added to butter mix later on, it will froth up a little  - so use a saucepan with enough room for this to double in size for a minute or so)

In the separate saucepan gently heat the butter, water and golden syrup.

Add the Baking powder to the melted butter mixture.  Stir a little.

Add immediately to the prepared dry ingredients and mix thoroughly to combine.

Roll into small balls -  bit smaller than an apricot – and place on prepared trays. 

3 trays should have 12 ball on each, well separated.

Using the back of a fork, gently flatten for a cooked ‘crispier’ more traditional result  OR  just flatten slightly to achieve biscuits that will be a little softer and chewier after baking .

You could vary between trays if you like.  I prefer the flatter crisp traditional biscuit.

Bake until golden.  Approx  15 minutes.  If not golden you may need to rotate trays in your oven.

Should not take more than 18 minutes.   TIP: The biscuits will then harden during cooling .

Remove from oven and cool on trays on raised racks.    NB biscuits harden on cooling.

Once cooled down, remove from tray and allow to rest on cake rack to ensure base is dried off.

Store in an airtight container.  Biscuits should keep for approx. 1 week.

                                             Enjoy.  Colleen

Festive Stained Glass Jelly Dessert

This world of ours could use a little simplicity and kindness.  Desserts bring people together and this simple multi-coloured jelly is great to share as an occasional indulgence.  The first time I saw this dish was when a lovely neighbour knocked on my door with this wobbly crazy coloured jelly.  It was a festive tradition in her family to share this with neighbours.  I think our world could do with a little more of this simple philosophy.  
So, please be kind, share and enjoy time together.   

Stained Glass Jelly by Feed Your Inner Cook

Stained Glass Jelly by Feed Your Inner Cook

Stained Glass Jelly by Feed Your Inner Cook

Preparation,Chilling, Assembling:    1 hour plus 6 hours to set jellies then overnight chilling
Serves:     8 - 10  (you only need a tiny slice)

Ingredients

4 - 5 packets of colourful jelly crystals.  I like to use the 'natural colour' brand
NB  you make up the jelly using HALF the water usually required.

20 gram gelatine powder .  I do not bother with gelatine leaves for this recipe.  
NB 1 teaspoon gelatine powder = 3.3 gram.   1 sachet is usually 10 gram or 3 teaspoons.

1/2 cup cool Water
1 cup Boiling Water

1 tin (approx 390gram)  condensed milk
200 ml Thickened Cream
1/2 teaspoon Vanilla paste  Or extract   not essence

Method

Prepare the individual jellies following packet directions but using HALF the water.
Pour into individual dishes to chill and set.  You will be cutting the jelly into cubes once set so try and use a dish that makes this step easy.  eg a rectangular tray.

Next day, or 6 hours later, once jellies are set and cubed

Very lightly spray a mould or dish with a little spray oil to later help release the dessert

Gently scatter the coloured jelly cubes into the dish to distribute the colours

Place the gelatine in a jug adding the cool water and allowing gelatine to bloom.
Add the boiling water.  whisk well to dissolve the gelatine.

In a separate bowl, whisk the condensed milk, vanilla and cream together until frothy

Pour the gelatine into the milk mixture, whisking well to combine.

When the milky mixture is cooler, whisk again to ensure it is well combined, gently pour the  mix into the dish over the coloured jelly cubes.

Sometimes, I have excess - so I make up a little mini ramekin with the extra.

Chill preferably overnight.

To serve:  unmold the stained glass dessert onto a plate. You might need to use the blade of a knife to help it slip out.   Slice with a sharp knife to share.
I like to serve with a little fresh fruit on the side.
                                                       Enjoy!   Colleen

Stained Glass Jelly by Feed Your Inner Cook

Potato Latkes

Want something a little more special for weekend breakfasts?  Whip up a batch of these healthier hash browns (better than a packet!) and watch them disappear. Best make a double batch.  To make these gluten free, simply substitute coconut or potato flour instead of plain flour.  Or why not add some grated parmesan as my eldest son attests, everything tastes  better with cheese.

  

Ingredients

1 organic/free range egg

1 organic/free range egg yolk

1 large onion

1.2 kgs potatoes

25 grams plain flour

1 tablespoon salt flakes

2 tablespoons finely chopped chives or parsley

Oil for frying

Freshly ground black pepper

Method

Peel and grate onion and potatoes.  A food processor makes this a breeze. Place in a colander and squeeze out as much liquid.

Tip into a clean bowl, add beaten egg and extra yolk, flour, salt, pepper and herbs.

Heat oil in a heavy based frypan.

Place 2 tablespoons of mixture into the oil, flattening the mixture with a spatula.

Cook for 6-8 minutes each side until golden.

Keep warm by placing cooked latkes on a tray in a hot oven (200 degrees).

This will make them crunchy, whilst you cook the remaining mixture.

Serve topped with a dollop of crème fresh or sour cream.

Enjoy,

Mamma Marmalade