13.1.2 Sweets recipes
Description
This article is from the soc.culture.australian FAQ, by Stephen Wales with numerous contributions by others.
13.1.2 Sweets recipes
* ANZAC biscuits
1 cup SR Flour 4 tblsp butter, " " sugar 2 " boiling H2O " " oatmeal 1 " golden syrup " " coconut 1 tsp bicarb soda
Put flour, sugar, oatmeal, coconut in bowl & mix. Put butter, water,
golden syrup, bicarb soda in saucepan & melt together on stove. Mix
with dry ingredients. Put in teaspoonfuls onto greased tray.
350F/180C for ~10 min. Enjoy!
* Lamingtons
4 oz butter 1 tsp. baking powder 3/4 cup castor sugar 1/2 tsp. baking soda 1 tsp. vanilla pinch salt 2 eggs 1/2 cup milk 2 cups flour
Cream butter & sugar, add vanilla, beat in eggs. Fold in dry
ingredients alternately with milk. Spoon into greased and lined pan
(approx. 8"x11") bake at 350F for 40-45 min. Cool and store for a day.
Cut into squares, dip in chocolate icing, then roll in coconut.
Chocolate icing: Sift 1 lb. icing sugar and 4 T. cocoa into bowl. Add
1 T. melted butter to a cup of warmed milk. Blend to make a smooth
coating consistency [John Doyle].
[AT] For those that are interested in where the name Lamington comes from:
From the Macquarie: Apparently named after Earl Lamington, Governor of
Queensland, 1895-1901.
* Pavlova
4 egg whites 1 tablespoon corn starch 1 cup superfine sugar half pint whipped cream 2 teaspoons vinegar kiwi fruit or strawberries or passionfruit.
Place egg whites in a clean glass bowl. Beat slowly until frothy, then
increase the speed and beat until stiff. GRADUALLY add the sugar,
beating well after each addition. (When all the sugar has been added,
the mixture should be shiny, very stiff, and should stand in peaks.)
Gently fold in the vinegar and corn starch with a metal spoon.
Line a cookie sheet with brown paper (from a bag) and grease it
lightly. Pile the meringue mixture on it; it should form a cylinder
about 8 inches in diameter and 2 inches high. Preheat the oven to
just under 300 degrees Farenheit. Bake the pav for between 90 and 105
minutes. When cooked, leave the oven door ajar and allow the pav to
cool inside. When cold, peel off the paper and transfer to a serving
platter. Just before serving, top with the whipped cream and fruit.
About 8 smallish servings. [Steve Wright wright@mcs.anl.gov]
* Chocolate Crackles
Here is the recipe as read from the Rice Bubbles packet (Apparently it
is also on the Copha wrapper):
4 cups Rice Bubbles (= Rice Crispies) 250 gram copha (8 oz)
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