Wednesday, 24 April 2013

ANZAC Cookies

With ANZAC day tomorrow I thought it would be appropriate to whip up some ANZAC cookies. These were one of my favourite cookies to bake as a kid. There was no waiting for butter to come to room temperature, no eggs, and no creaming of butter and sugar. I just wanted hot buttery cookies as soon as possible. 

For ANZAC's you simply gather your dry ingredients, mix up your wet ingredients and combine. They're that easy. Oh, and it's a bit of fun watching the syrup bubble up and fizz like a mini volcano when you add the bi-carb soda.

This particular recipe results in a chewy golden brown cookie with that desirable sweet salty bite from the addition of bi-carb soda. If you like crispy cookies just bake a little bit longer than recommended below. Remember to watch your cookies carefully towards the end of baking as they tend to burn very quickly and will continue to cook on the tray once removed from the oven. 

How do you like your cookies - soft and chewy or hard and crispy?

Recipe: ANZAC Cookies

Adapted from Donna Hay Magazine Dec/Jan 2013
Makes 13 large cookies
Oven Temp: 160°


2 cups rolled oats
1 cup plain (all-purpose) flour
2/3 cup sugar
3/4 cup shredded coconut
1/2 cup golden syrup
125g butter
1 tsp bi-carb soda
2 tbsp boiling water

  1. In a large bowl combine oats, flour, sugar and coconut.
  2. Place butter and golden syrup in a saucepan. Melt over low heat stirring occasionally.
  3. Combine bi-carb soda and water and stir into butter and syrup. The mixture will froth up quickly. Pour over the dry ingredients and stir to combine.
  4. Spoon mixture onto prepared trays and flatten slightly. Bake for 10-12 minutes (for large cookies) or until lightly golden. Allow to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely.
  • Ensure you give the cookies plenty of space on the tray as they tend to spread. 
  • I usually weigh all my ingredients but didn't in this case to keep things simple.
  • I used a 2" (5.5cm) cookie scoop to make 'large' cookies.

Monday, 22 April 2013

Apple Almond Spice Cake and Some Bundt Cake Tips and Tricks

The apple season is coming to an end at Old Farm New Farm with only some of the late season varieties still on the trees, namely red delicious and granny smith. I'd been ignoring the red delicious as they tend to be quite thick skinned and floury, and definitely my least favorite on the farm. However, on tasting a couple I was a bit surprised at how nice they actually were this season. They had quite an enjoyable mellow flavour and a notable almondy character. 

Though red delicious aren't traditionally a cooking apple I used them in this recipe as I was looking for an apple that was going to break down easily through the cooking process. And having already baked to many apple cakes this season I wanted a cake that wasn't immediately recognisable as apple and thought the lack of acidity in the red delicious would help hide the apple in this apple cake. 

Inspired by classic tea cakes I used cinnamon for spice and almond liquor to enhance the almond notes of the red delicious. The almond meal and grated apple added texture and moisture. The apple all but disappeared resulting in a cake with a very moist and delicate crumb. The most notable quote from the testers was 'Delicious!'.

Thursday, 4 April 2013

I've been a bit slow getting the momentum going on Old Farm New Farm, but there's a very good reason. There's a baby on the way. Oh and we're renovating a house as well. 

I'm about 38 weeks now and have finally decided to wind down and limit myself to light duties. So crafting it is. 

I had a go at my first quilt, a bassinet blanket. It was a bit spare of the moment but fell in love with the fabric on a recent trip to Spotlight.

 Can you tell we're having a girl?

Design features include two layers of wool wadding because I'm paranoid the baby's going to be cold coming into winter. I'm also putting a layer of wool over the mattress for extra warmth.

Mums been busy too, madly knitting. I've shared some of her creations below.

So the count downs on, who's gong to come first the baby or the new bathroom. My bet is on the baby, they tend to be unpredictable.

Friday, 22 March 2013

Farm Diary

The apple season is in full swing at Old Farm, New Farm and it's turning out to be a good one. The jonathans are ready for eating and walking around the orchard I can't but help myself to the windfall golden delicious. Still a while yet until the granny smiths come in to their own.

The late summer peaches are ripening daily and I already have a batch of peach jam stowed away in the cupboard. I don't think I used enough lemon juice though. There's just no acidity to cut through all the sugar.

I already have a few apple crumbles under my belt but I'm looking forward to experimenting with some new recipes. Here's some of my apple season inspiration: