Lest We Forget

Anzac Day. It’s a national day of remembrance held every year on April 25th

It stands for the Australian and New Zealand Army Corps And commemorates all the Australian and New Zealanders who served and died in all wars, conflicts and peace keeping missions and was originally devised to honour those who had served in the Gallipoli Campaign, the first engagement of World War 1. (1914-1918)

They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.

As we won’t be partaking in the Dawn Service this year, I have decided to share a recipe for Anzac Biscuits. Yes, I said biscuit not cookie.

ingredients

  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1/2 cup coconut
  • 125 g butter
  • 2 tbs golden syrup
  • 1 tbs water
  • 1/2 tsp bicarbonate of soda

method

  1. Sift the flour into a bowl. Add sugar, rolled oats and coconut.
  2. Melt butter in a saucepan, then add golden syrup and water.
  3. Stir the bicarbonate of soda into the liquid mixture.
  4. Add liquid to the dry ingredients and mix thoroughly.
  5. Place walnut-sized balls of mixture on a greased tray and bake at 170 degrees Celsius for 12 minutes.
  6. Biscuits will harden once cool.

For those of you reading this blog post and thinking: but I don’t have/can’t get my hands on any golden syrup there are substitutes, like honey, corn syrup and molasses.

Click here for more information about those substitutes and others that you can use in place of golden syrup.

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You Know You’re a Writer When…

…You stumble upon the fact that blood makes a good egg substitute and you decide to blog about it.

Not grossed out yet? Then keep reading.

So, in an effort to get in the Easter spirit a little bit more I went searching the internet for quick and easy chocolate related recipes today… because while I love my go to chocolate cake, I didn’t just want cake. Turns out, my go to chocolate cake is easy as to make and I can do it in my sleep… so all the other fabulous recipes I found today will have to wait.

However, in the course of looking through all kinds of chocolate recipes I also stumbled across why blood is a good substitute for eggs.

The answer? It’s full of protein.

Of course, if you are squeamish at the sight of blood you might be better sticking to banana or apple sauce as an egg supplement. But I found it fascinating all the same.

So, now that you’re thoroughly creeped out, I’m going to share with you one of the easiest chocolate cake recipes I’ve found to date. My kids love it!

Chocolate Cake Recipe

ingredients

• 1 cup self-raising flour

• 1/3 cup cocoa

• 1 cup caster sugar

• 1/3 cup butter (softened)

• 1/2 cup milk

• 2 eggs (lightly beaten)

• 1 teaspoons of vanilla

method

1. Preheat the oven to 180°C (160°C fan-forced). Line a 24cm cake tin and set aside.

2. Place all ingredients into a bowl and using a mixer, mix ingredients together on high for 4 minutes.

3. Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.

Alternatively, if you’d rather cupcakes, this recipe will easily make 12. Just bake for 15 minutes at 180°C (160°C fan-forced).

Chocolate Buttercream Icing Recipe

ingredients

• 100g butter, softened

• 2 cups soft icing mixture, sifted

• 1/3 cup cocoa, sifted

• 2 tbsp milk

method

1. Using an electric mixer, beat the butter until pale and fluffy.

2. Add the icing mixture and cocoa a little at a time until fully incorporated.

3. When this is fully combined add the milk and the chocolate buttercream will become light and fluffy.

So, what on your menu for Easter? Anything special? Share in the comments below!