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Cakes and biscuits.
50g (2ozs) Butter
150g (5ozs) Flour
25g (1oz) Sugar
1 teaspoon Baking Powder
2 Eggs Raspberry
Jam
Cream butter
and sugar, add egg yolks then sifted flour and baking powder. Roll out
fairly thin, put on greased
tray (or in
sandwich tin) and spread with raspberry jam. Beat egg whites until quite
stiff and add 125g (4ozs)
Sugar and 50g
(2ozs) Coconut. Mix and spread on top of jam. Bake 30 minutes at 180C (350F).
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Lamingtons
#1
Make Three Minute
Sponges and cook in an oblong tin. Leave until next day, cut into squares
and dip each in
chocolate icing,
then roll in coconut (about 225g (8ozs) is required for coating). Leave
to dry.
1 Cup Flour 3/4
Cup Sugar
3 Eggs 3 Tablespoons
melted Butter
2 Tablespoons
Milk 2 teaspoons Baking Powder
Put into basin
flour and sugar, break in eggs, and add melted butter and milk. Beat 3
minutes, then stir in baking
powder. Put
in sandwich tins, bake at 190C (375F) 15 to 20 minutes.
Chocolate Icing
2 Tablespoons
Butter 350g (12ozs) Icing Sugar
2 Tablespoons
Cocoa Few drops Vanilla Essence
6 Tablespoons
Boiling Water
Melt butter, add cocoa dissolved in boiling water. Mix in sifted icing sugar, add vanilla essence, and beat well.
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Lammingtons
#2
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 ingrediants 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].
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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)
1.5 cups sifted
icing sugar
1 cup desiccated
coconut
3 Tbs cocoa
(60 ml not 45ml - ie 4 american Tbs)
250 gram copha
(8 oz)
24 patty pans
Mix the first 4 ingredients together. Pour in melted Copha and mix. Put into patty pans and chill. Makes 24.
Damper
The basic recipe
for damper is just self rising flour (4 C) and milk (2 1/2 C) or water,
mixed to a very stiff dough and then baked in
one of several
ways: in a cast iron "dutch oven" buried in the ashes of a fire, wrapped
around the end of a stick (only a small
handful or so)
and toasted over the fire, or formed into a round loaf and baked in a conventional
oven. You can spice it up by
adding a handful
of dried fruits, by topping it with some mustard and grated cheese or,
if you've been bold enough to do it on a
stick, by filling
the hole where the stick was with jam.
After a lot of
debate on soc.culture.new-zealand, I'm still not sure whether Sally Luns
and Boston Buns are the same things, or
were the Sally
Lun originally came from. But here's some recipes for you to try out anyway.
This is an alternative traditional recipe:
Seive 450g of
bread flour with a pinch of salt into a warm mixing bowl.
Warm 50g of
butter in a pan and add 90 ml of milk.
Into another
90 ml of milk dissolve 1 teaspoon of castor sugar and then cream in 15g
of fresh yeast
pour both of
these liquids into the flour and add 2 eggs.
Mix to a smooth
dough and knead well, or mix thoroughly in a food processor.
Leave in a warm
place to rise until it doubles in size
Turn onto a
floured board and knead lightly. Divide into 5 or 6 pieces and let rise
again on a baking tray in a warm place.
Bake on the
baking tray for 8 to 9 minutes at 420 degrees F to a golden colour.
Cut in generous slices and serve toasted with soft butter, strawberry jam, and clotted cream.
Sorry about the strange mix of metric units and Fahrenheit temperatures, but that's the way the recipe is printed.
For the metrically challenged, 1 ounce = 28.35 g or if you prefer, 100 g = 3.527 ounces.
100 ml = .18
Imperial pints
1 US pint =
550 mls,
1 Imperial pint
= 568 mls
But someone else says:
A Boston bun
can be made using the same dough recipe, just take a piece of dough twice
as large as for the rolls and shape into a
ball, lay on
a floured surface and roll out to about 1 inch in thickness and about 6
- 7 inches across, allow to prove and then bake
10-15 mins.
Top with the raspberry frosting (icing) and sprinkle with coconut, fight
off intruders, eat.
For Sally Luns she says:
You take 2/3
of the dough recipe, knead and shape to a 9 inch diameter flat circle.
Let rise (about 30 min) bake 20 min at 200°C.
Remove from
oven
to a cooling rack, immediately brush with milk and sprinkle with sugar
to give to give a soft sweet crust.
Alternately
allow to cool completely and ice with a thin glace icing (no colouring
but vanilla or lemon ess. may be added).
They are similar I will agree, but vive le difference!
And then there's Bath Buns.....:
BTW, Is a Sally Lunn the same as a Bath Bun?
No, a Bath Bun is made using the same rich bread dough as for Sally Lunn but you add:
170g or 6oz Sultanas
85g or 3oz Chopped
mixed peel
The finely grated
rind of one large lemon
85g or 3oz sugar
lumps, lightly crushed.
Knock down the
proved dough, then gradually knead in the fruit, peel and lemon rind. shape
into 22 evensized balls. Arrange on
greased baking
trays. Sprinkle with the sugar. Cover loosely with oiled cling wrap and
leave to rise in a warm place until doubled
in size. Meanwhile
heat the oven to 220°C, 425°f, Gas 7.
Bake for 15 -
20 minutes until they are golden brown. Note: if you like, brush the buns
with a little melted honey as soon as they
come out of
the oven.
8) Clotted Cream for your Sally Lun?
First, milk your
cow. Take a large heavy based saucepan and fill with fresh milk (jersey
is best) and set in a cool place overnight
so the cream
will rise to the top. Next day place on stove and heat slowly to scalding
point DO NOT ALLOW TO BOIL when
the cream has
wrinkled on the top of the milk remove carefully from the heat and allow
to cool completely. When it is cold skim
off the cream
which will be set in a thick layer on top of the pan. The main thing is
not to stir the milk or allow it to boil.
I and my siblings would wait impatiently for Mum to finish making pikelets to have with blackberry jelly and cream.......oh yum!
Failing access
to the fresh milk, I would suggest that one of those little pots of extra
thick cream from the local dairy would be an
acceptable substitute.
WELL, I ran into
a recipe from a 17th century English cookbook many years ago for clotted
cream and it went something like
this---
Take the milk,
hot from the cow, and scald it over a fresh low fire until rings form on
the surface. Place it on the windowsill over
night and in
the morning skim off the top.
(you can also buy forms of it in "real" dairies with non-parteurized cream).
2 Eggs
1 tablespoon Butter (melted)
1 full measuring cup of Milk
1 level teaspoonful of Baking Soda
1 heaped teaspoonful of Cream of Tartar
2 level cups of Flour
4 level tablespoons Sugar
Beat together
eggs and sugar with beater. Add melted butter and blend. Add mile and blend.
Slowly add dry ingredients. Beat all
together to
a thick creamy consistency. Have griddle very hot and well greased. Drop
tablespoons of mixture on griddle. When
surface of pikelets
bubble, turn. Leave until light brown. Best served immediately.
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Wholemeal
Pikelets
4 cups whole
wheat self-raising flour
1 cup water
3/4 cup powdered
milk
2 tablespoons
lecithin granules
1 egg
1 tablespoon
cider vinegar
Combine sifted
flour, powdered milk and lecithin granules together. Mix well.
Add beaten egg
and water and mix into a smooth batter. Lay a greased piece
of
foil over a direct fire. Add cider vinegar to batter and drop tablespoons
of batter on to the foil. Cook
until bubbly on top and light brown on the bottom.
Turn
and cook the other side. Repeat until all the batter is gone.
1/4 lb Butter
1 cup Sugar
2 tablespoons
Cocoa
1 teaspoon Vanilla
essence
1 Egg
1/2 lb Vanilla
wine biscuits (Graham crackers can be used)
Melt butter,
add sugar and cocoa. Remove from heat and add beaten egg and vanilla, and
lastly add well crushed biscuits. Press
into a greased
tin. Make chocolate icing and spread on fudge cake when cold.
Chocolate Icing:
1 tablespoon
Butter
1 tablespoon
boiling Water
2 oz Chocolate
1 1/4 cups of
Icing Sugar
Melt the butter,
water and chocolate; add the icing sugar. Mix together until it coats the
back of a spoon. You can add more water
(very little
at a time) or icing sugar.
* ANZAC is the abbreviation of Australian New Zealand Army Corp. These biscuits were baked for the soldiers during the world wars
2 oz flour
3 oz sugar
1 teacup coconut
1 teacup rolled
oats ( ground oat meal)
2 oz butter
1 tablespoon
golden syrup
1/2 teaspoon
baking soda ( bicarbonate)
2 tablespoons
boiling water
mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. dissolve soda in boling water and add to butter and golden syrup. Make a well in the centre of the flour, stir in the liquid. Place in spoonfuls on cold baking trays. Bake 15 20 minutes at 350F.
Note on ingredients:
Golden Syrup:Like many other sugars, we use golden syrup is produced
from sugar cane. It is a thick rich golden coloured (No! Really?? :) )
liquid, thicker in consistency than maple syrup. It has a distinctive flavour
and is lovely to eat by itself or on hot buttered crumpets or toast !!.
While I know of people who have in desperation used treacle, maple syrup,
corn syrup and molasses as substitutes these will not give a true ANZAC
biscuit flavour - and it is worth hunting through specialist food shops
to find a tin of the real stuff.
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* a
kids favourite
4oz butter
20z sugar
1 dessertspoon
milk
1 dessertspoon
golden syrup
1 teaspoon baking
soda
1 cup flour
Crean butterand
sugar. Warm milk and syrup, add soda. Pour bubbly mixture into butter and
sugar, then add flour. Roll into balls. Press with a fork. Baked on greased
baking trays 15 - 20 minutes at 350F
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They tell me
that the secret to making good scones is not to handle the mixture too
much.
2 cups flour
4 tsp baking
powder
1/2 tsp salt
25-50g cold
butter
about 3/4 cup
milk
Sift dry ingredients
in to a medium sized bowl. Add cold butter. Cut and rub it into the flour
until the mixture is about the consistency of rolled oats. Pour all the
milk at once, into a well in the middle of the dry ingredients. Mix with
a knife, adding more milk if necessary until you have a soft dough. Turn
dough onto a floured board. Knead lightly 6-10 times. Pat out until about
1 cm thick. Cut into about 9 squares. Separate if you want hard sided scones,
leave together if you want soft sided
scones.
Bake at 220-230 C for 8-10 minutes until the bottoms and tops are golden.
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Hokey
Pokey ( a candy)
Ingredients:
5 Tbspns sugar
2 Tbspns golden
syrup
1 tspn baking
soda (bicarbonate of soda)
Instructions:
Use a large
heavy based saucepan (cooking pot) as it foams up - and watch carefully
while cooking as it burns easily.
Bring sugar
and golden syrup to the boil slowly stirring all the time.
Simmer gently
over a very low heat for 4 minutes, stirring occasionally.
Remove from
heat and add baking soda.
Stir in quickly
until it froths and pour at once into a greased tin or onto a piece of
tinfoil.
Break up when
cold and store in air-tight jars.
For a real Kiwi
treat: When you have finished breaking it into chunks that you can eat,
sweep up all the little chips and stir them
into your icecream!
Hokey Pokey Ice-cream is a traditional Kiwi favourite.
Enjoy!
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MELTING MOMENTS
1+1/4 cups Self Rising Flour
1/4 cup Sugar
1 Stick Marg.
1 Egg
Vanilla Essence
Cornflakes
Cream marg. and sugar. Add egg and beat well;
add flour and a drop of vanilla essence and mix until smooth. Roll
small teaspoons of mixture in cornflakes.
Place on lightly greased baking sheet and slightly flatten. Bake @ 350
for
20 minutes.
