Resource 4: Tucker Time!

(1 of 2)

Anzac Biscuits

Ingredients
180 g (12.5 tablespoons) butter, melted
1 cup all-purpose flour
1 cup sugar
1 cup unsweetened desiccated coconut
1 cup rolled oats
1 tablespoon golden syrup
teaspoon salt
1 teapoon baking soda

Utensils
Baking tray
Baking paper
Saucepan
Wooden spoon
Mixing bowl
Roller
Wire rack

Method
Heat the oven to 350 F (180 C).
Line a baking tray with baking paper and set aside.
In a small saucepan, melt the butter over a medium heat. Add the golden syrup and baking
soda to the butter and stir well.
Remove from heat and set aside.
Mix together the flour, oats, sugar, desiccated coconut and salt in a mixing bowl.
Add the melted butter to the dry ingredients and stir with a wooden spoon to combine
ingredients.
Roll about 1 tablespoons of dough into small balls and flatten between the palms of your
hands. Place dough on baking tray about 4 cm (1.5) apart to allow room for spreading.
Bake the biscuits for about 1012 minutes or until golden brown. Remove the biscuits from the
oven and let them sit on the baking tray for 5 minutes.
Remove the biscuits from the tray and cool on a wire rack.

26 Australia Here We Come!

 Resource 4: Tucker Time! (2 of 2)

Alternative recipe

Australia Day Pavlova

Ingredients Mango Yogurt Filling:

6 egg whites 2 teaspoons gelatine
1 cups (330g) caster sugar 2 tablespoons water
1 tablespoons cornflour 250 g light cheese, softened
1 teaspoons white vinegar 2 x 200g mango and vanilla flavoured
1 large (600g) mango, sliced reduced-fat yogurt
2 medium (170g) kiwi fruit, sliced

Utensils
2 oven trays
Baking paper
Bowl
Electric mixer
Serving plates
Wooden spoon
Airtight containers

Method
The meringue can be made four days ahead. Store the layers separately in airtight containers.
Cover two oven trays with baking paper and mark two 20cm circles on the baking paper.
Beat the egg whites in a large bowl with the electric mixer until soft peaks form.
Gradually add the sugar and beat until the sugar is dissolved between additions this process
should take about 10 minutes.
Fold in the sifted cornflour and the vinegar.
Scoop out and reserve a third of the meringue mixture.
Divide the remaining meringue mixture in half and spread equally over the two marked circles.
Drop spoonfuls of the reserved meringue evenly around the edge of one of the circles.
Bake meringue circles in a very slow oven (120 C) for about 1 hours or until dry and crisp to
touch.
Turn the oven off. Leave the meringues to cool in the oven with the door ajar. Just before
serving, stir the Mango Yogurt Filling until smooth.
Place the plain meringue circle on a serving plate and spread it with half of the filling.
Place the second meringue circle on top, spoon the remaining filling over it and add fruit.

Australia Here We Come! 27