ANZAC biscuits you would be happy to share, please...I do not have a recipe...thanking you:)
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ANZAC biscuits you would be happy to share, please...I do not have a recipe...thanking you:)
EeeBees let me know whether you get a recipe as I reckon my mum will have a good one tucked away that she would be happy to share.Quote:
Originally Posted by EeeBees
There's a goodie in the Edmonds Cook Book too.
What ^^^^ said. You can't get better.
Hi EeeBees i have recipe 4 you.l muse it alot i make them 4 possum trapper and seandundee 4 their lunches.Quote:
Originally Posted by EeeBees
Anzac biscuits
4 ozs flour
6 ozs sugar
1 cup of coconut
1 cup rolled oats
3 and half ozs butter
1 Tablespoon golden syrup
1 and half of bicarb soda
2Tablespoons boiling water
Mix together flour,sugar,coconut androlled oats.Melt butter and golden syrup.Dissolve bicarb soda in the boiling water and add to butter and golden syrup.Make a well in the centre of flour,stir in the liquid.Place in spoonfuls on greased trays.Bake 15 to 20 mins at 180. I cook mine 4 10 mins on 170.
Enjoy.
EeeBees you dont have a chocolate mud cake recipe to share by any chance thanks.
Theres none in the pantry:(Quote:
Originally Posted by mrs dundee
Probally hidden away from your prying eyes Dundee. ;)Quote:
Originally Posted by Dundee
Mrs Dundee said they're for the "Kids" lunches.
But now you have the reciepe you could make your own :thumbsup:
Thank you for the ANZAC biscuit recipe. I will make some tomorrow.Quote:
Originally Posted by mrs dundee
Yes, here is the recipe for the New Orleans Mud Cake. It was given to me by a lady who was one of the directors of the Australian Wine Society for which I worked in another life...
The recipe calls for 1/4 cup of bourbon but I have used Coruba Dark Rum in the past and it is still delicious!! You need a 23cm round cake tin with at least 9cm deep sides. Butter the tin and dust with cocoa powder allowing at least 3tbsp and use at least 15g of butter to grease the tin.
2 cups of flour
1 tsp baking soda
pinch of salt
150g dark chocolate
1 3/4cups hot strong brewed black coffee
1/4 cup bourbon
250g butter at room temperature
2 cups castor sugar
2 size 7 eggs
1 tsp of vanilla essence
Sift the first three ingredients into a bowl. Break the chocolate into pieces and place in the large bowl of your mixer. Pour in the hot coffee, bourbon and stir until the chocolate melts. Cut the butter into small pieces and stir into the chocolate mix a few pieces at a time until melted and incorporated. The mixture is quite liquid.
Using the mixer, beat the mixture on low adding the sugar slowly. Add the dry ingredients, 1/2 cup at a time, beat in the eggs one at a time, then the vanilla. The mixture is still quite liquid. Pour into the tin and cook at 140C for one and a half hours. Cool completely in the tin. Serve with lashings of whipped cream.
P38, my copy of the ECB was destroyed by a naughty puppy or two!! My fault they got to the book shelf before I did!!Quote:
Originally Posted by P38