Zucchini Crust Pizza

Saturday nights are Pizza nights. We’re not terribly predictable people but come Saturday night, there is ALWAYS pizza for dinner, and probably a glass of wine or two.

I’m sure we used to do a lot of barbecues on the weekends, but as the child numbers grew homemade pizza’s became an appealing (and cheaper!) option, and it somehow ended up a regular event. The toppings can be adapted easily, they are cooked quickly, make great leftovers, can be made in advance and frozen, and because we frequently have visitors dropping by for dinner (lots of kids!) it’s no trouble to make a few extra to feed everyone.

And let’s face it – with 3 young kids we don’t get any better offers so eating pizza on a Saturday night is often the highlight of the week!

We used to think we were terribly clever, buying pre-made pizza bases or using pita or turkish bread, then making our elaborate tandoori chicken, pumpkin spinach & feta or potato & rosemary toppings. The kids ALWAYS just have cheese & ham, with salami if we have any.

A few years ago our friends Hayley & Damian came to stay for a few days with their son Luke, and Damian taught us how easy homemade pizza dough is to make… the recipe is still hastily scrawled in my recipe binder as ‘Damian’s pizza dough’, and the dough hook on the stand mixer makes it so easy & quick to make. Here’s the clincher though- I am absolutely useless at making the bases! I just don’t have a knack with bread…but Mr B. makes a ripper pizza base. Saturday nights are now as follows…

5pm – Mr B. works his pizza dough magic, lets it rise, then rolls out to size and puts on trays.

5.30pm – Bases get pre-cooked for a few minutes, then Mr B. yells out “Your turn” and disappears with his glass of wine.

5.35pm – I cut, dice, smear, drizzle & spread our favourite toppings, add mozzarella then bake for 10-12 minutes. Think about cleaning up kitchen but decide glass of wine is a better option.

6pm-ish – Dinner is on the table, bellies are happy with that floury, greasy familiarity and all is good in the world. Until a few glasses of wine hours later when we realise kitchen is still a mess.

So…Mr B. flew back to work this morning for a 2.5 week stint. It’s Saturday, and pizza’s are mandatory – it’s all on me. I spectacularly destroy the kids pizza base (not really, but mine really isn’t as good as Mr B’s!), and decide that I will make a zucchini pizza crust for myself because:

a. I’ve eaten far too many mocha brownies this past week and need a carb intervention.

b. I’ve read Jane Kennedy’s second cookbook OMG! I Can Eat That? (See her first cookbook reviewed here, this book reviewed soon) and her zucchini pizza crust recipe looked super easy & delish.

c. I’ve seen the cauliflower pizza crust recipe on pinterest repinned a gazillion times but I never have cauliflower in my fridge (I’ve tried…mine goes brown and gross within a day or two so I don’t bother with it very often…oh, and it gives me gas!) BUT I always have zucchini – bingo!

I adapted my zucchini crust recipe slightly from the original, here’s my version:

Zucchini Pizza Crust

  • 1 large zucchini
  • 1 egg
  • 50g mozzarella cheese, grated
  • 50g parmesan cheese, grated
  • passata, tomato paste, or pizza sauce
  • pizza toppings of choice
  • extra mozzarella
  1. Preheat oven to 190°C, and line your baking tray with a piece of baking paper (this is important, it will stick otherwise!).
  2. Grate the zucchini into a mixing bowl and squeeze out excess moisture, then whisk egg into the zucchini. Add grated cheeses and mix to combine.
  3. Heap the mixture onto the middle of the tray and shape into a circle.
  4. Bake for 15-20 minutes or until golden around the edges. Once out of oven, remove from tray but leave on baking paper to cool whilst you prepare your desired toppings. Turn oven up to 220°C.
  5. Spread gently with passata, tomato paste or pizza sauce. I topped mine with a little bacon, spinach, basil, mushrooms, red capsicum and sun dried tomato, then finished with mozzarella.
  6. Bake for another 10-12 minutes or until cheese is bubbling, cut and serve!

Verdict – really good. So good that I ate half the pizza. Then I ate the other half, kind of defeating the purpose of a healthier pizza huh? It was a small pizza though, really…

It was definitely much floppier than a dough base – maybe mine had so many toppings and was too top heavy, but it was a 2-hand deal. The zucchini has such a subtle flavour that it allows the toppings to really steal the show, and OMG no guilt! (Except if you eat the whole thing yourself – don’t do that).

I’m not sure it would win over die-hard pizza fans, but it would definitely win over low-carb folks who still want a tasty pizza…I’m a convert.

And did anyone notice the bacon? As in, I’ve decided I need to add a little meat to my diet, ever so slowly though – I feel like being vegetarian has been part of my ‘identity’ for so long (only 3 years in reality!) I’m feeling quite nervous about it. Like coming out of the meat closet maybe. I’ve been so low in energy levels for ages, and the feta and pine nuts for protein just isn’t cutting it anymore. I’m finding the transition quite difficult so far, but Mr B. keeps telling me it’s all in the head! Baby steps for now…

Anyone else become un-vegetarian lately?

What’s for dinner mum? Making food fun (so they’ll want to eat it!)

Years ago Jessica Seinfeld’s first cookbook Deceptively Delicious was released – I succumbed to the hysteria and bought a copy (and I’ve been trying to sell it on fishpond ever since!). Her recipes were touted as the answer to those meal-time nightmares where fussy children won’t touch their vegies so that frustrated mama’s give in and feed them rubbish. It involved lots of ‘normal’ things that kids love, with stealthily-hidden healthy stuff thrown in. Think Macaroni Cheese with added cauliflower puree, mini pizza’s with a layer of spinach under the toppings, and muffins with carrot puree.

Her recipes involved lots of pureeing bulk amounts of vegetables, and to be perfectly honest Jessica, your brownies did not fool me OR my kids…they were gross.

I can understand how cookbooks like these might be an absolute lifesaver for frazzled mothers everywhere, and if that’s what works for you, go for it. But really, as Mr B. likes to say “it’s not rocket science people”.

Firstly, mothers everywhere have been grating carrot & zucchini into their spag bol for decades…any dish involving any kind of mince can be bulked out with a combination of vegies and/or beans or pulses to not only make it healthier but make it go further.

Secondly, why do we have to always ‘hide’ the vegies?

Yes yes, I know what it’s like, I have a fussy child too…a non-vegie eater. Guess what? The vegies get served up to her every night – she is not forced to eat them, but if she doesn’t, there’s nothing else. We’ve tried every form of bribery encouragement under the sun, and nothing works. But we persist, and we model good eating in front of her. The boys are both great vegie eaters so we’ll let her develop a taste for vegetables in her own time. As an adult I certainly don’t like every vegetable out there so it would be slightly hypocritical for me to force those on my children.

I’d love to be able to dish up a stir fry or vegie stack every night and expect everyone to eat it without complaint, but it’s not going to happen yet. I try to keep dinner times interesting for everyone by making meal times fun – I don’t want my kids to be making waffle houses like Drew Barrymore (50 First Dates) every morning, but I’m quite okay with them enjoying the dinner experience by becoming involved in it.

Tonight I decided to make a trio of dips (I’ve heard these are terribly naff now, but my kids don’t know what that word means so it doesn’t matter!) with some vegetable crudités and mini chicken-ball dippers.

I was in the kitchen making a birthday cake most of the day so I made the dips whilst I was waiting for cake parts to set, and the chicken balls before the kids got home from school. Half an hour before dinner time I put the chilled chicken balls in the oven, sliced and toasted some Turkish bread, and cut up the vegetables.

I got terribly creative and called my dip trio Traffic Light dips, because they vaguely resembled a red/orange/green combination. Obviously my ‘red’ dip is more of a magenta but I knew the beetroot would be better received than a red capsicum or tomato-based dip. Dips are one of those fantastic things that are so easy to whip up and any leftovers are great for snacking on the next day, spreading on a sandwich or even as a pizza spread.

Traffic Light Dips

I made a beetroot & feta dip, carrot & chickpea dip, and an edamame dip, and served them with celery, capsicum and carrot sticks, toasted turkish bread and my mini chicken balls as dippers. I only used ingredients I already had in the pantry, fridge or freezer so I made some adaptations along the way…

Beetroot & Feta dip – I basically googled beetroot dips and came up with my own version, throwing things into the food processor willy nilly. Not really, but I probably couldn’t recreate the same dip again if I tried! I’d love to tell you I found some lovely fresh beetroot at the local farmers market this morning, roasted it, lovingly peeled it and then whizzed it up…the truth is I used my foraging skills to deftly prise a tin of baby beets from the pantry, put my technical skills to work on the can-opener, then used my magnificent fine motor skills to drain the liquid into the sink. Then I literally dumped the beets into the food processor…look, I was in the middle of making a cake and I didn’t want bits of fresh beetroot flung all over the kitchen, I’m a messy cook and the tinned version was really the best option for everyone, trust me! I added 200g of feta, some crushed garlic, thyme and coriander, and salt & pepper. This was the clear winner – very tasty.

Carrot & Chickpea dip – adapted from eat, taste, nourish. One tin of drained chickpeas in the food processor along with a grated carrot, drizzle of olive oil and seasoned with paprika, cumin, lemon juice and honey. We found this a little thick which made it hard for dipping, but was delicious.

Edamame dip – I shelled a bag of frozen edamame (very therapeutic, popping them all into the bowl!) and combined in the food processor with the juice of 1 lime and seasoned with salt, toasted sesame oil, canola oil and rice wine vinegar. This had a fantastic bright colour and a very distinct asian flavour, but I think I still prefer steamed edamame fresh out of the pods.

The Mini Chicken ball dippers are basically a variation on a standard recipe I also use to make chicken rissoles and wrap in puff pastry to make chicken rolls. This recipe made 45 golf-ball sized chicken balls which I cooked in the oven, but you could pan fry them if you prefer.

Mini Chicken balls

  • 500g chicken mince
  • 1 garlic clove, crushed
  • 1 Tablespoon grated ginger
  • 1 medium carrot, grated
  • 1 medium zucchini, grated
  • 1 medium sweet potato, grated
  • coriander and soy sauce to season
  • plain flour, for coating
  1. Place all ingredients except flour in a food processor and mix until combined. Use desired amounts of coriander and soy sauce to taste.
  2. Roll into golf-ball sized balls with the palms of your hand, then roll gently in flour to coat.
  3. Spread on a baking tray, baste with a little olive oil, and bake at 180°C for 18-20 minutes or until lightly golden. Serve hot with little picks and dips or dipping sauce.

This was a really cute meal to serve, and the possibilities for variations are endless. The chicken balls are also a great party-food, and there’s enough left over to put in lunchboxes tomorrow. Alex has already requested his on a sandwich with some mayo! Personally I’m looking forward to more of that beetroot dip….mmmmmmm.

* Edited to add…seriously freaky coincidence occurred literally minutes after publishing this post. After saying no to waffle houses, guess what I just stumbled upon via pinterest?

Waffle furniture would sure make breakfast fun, but I’d never get my kids to leave the table and actually get ready for school!

Cake in bed…without the calories!

I just sat down to read the mail with a cuppa and opened up the new Peter Alexander PJ catalogue – their Mother’s Day collection has gorgeous new prints that feature cakes, biscuits, macarons and teacups for some guilt-free bedtime sweets!

The pj’s are packaged in super-cute cake boxes. I love the retro styling in these shots!

These would make a fantastic Mother’s day pressie for the mum who loves to bake or who appreciates a good cuppa…hint hint!

You can check out the collection at Peter Alexander…I have no affiliation but I do own some Peter Alexander PJ’s and I love them, so comfy and did I say gorgeous already?

 

Mocha Brownies..not to be neglected!

Those who know me well know that I’m a serial coffee neglecter.

It’s nothing against coffee – I neglect my tea too. I take care to store coffee the ‘correct’ way, and I have a lovely segregated tea box complete with labels for all the different varieties. I can even make tea relatively well – as much as dunking the tea bag and adding a splash of milk is considered praisable. Coffee is Mr B’s forte though – coffee is his thing.

The problems arise for me once the hot drink is made and placed on the bench/coffee table/desk. I start off with good intentions, sipping my way through the first few hot mouthfuls, and then without fail, I’m distracted…

The washing machine beeps, the phone rings, the children start bickering, the dishwasher beeps, the doorbell rings…or I just get up to do something I’ve suddenly remembered, and completely forget to get back to my tea or coffee in a timely fashion.

I’m constantly being reminded by someone ‘Your coffee is getting cold”. “Yes, I know, I’ll get back to it” I reply. And when I do, it’s always cold, or lukewarm at the very least.

It’s ironic because I’ve only been a coffee drinker for the past 5 years or so, and before that I despised iced coffee. I can’t tell if I’ve become accustomed to it cold now, or I’m just so addicted to caffeine that my taste buds don’t care what the temperature is!

Last night I made mocha brownies – partly because I was looking for a caffeine hit that didn’t mind sitting on the bench waiting for me to remember it (hardly a problem in this case!), but also because I wanted to try a ‘Pioneer Woman’ recipe.

Being Australian, I grew up with Margaret Fulton and Australian Women’s Weekly cookbooks. As the years went on I discovered Stephanie Alexander, Donna Hay and now a whole host of ‘home cook tried their hand on tv and produces cookbook’ cooks, but there are still so many cookbooks out there whose authors are completely unknown to me.

One name I see popping up all over the place is The Pioneer Woman. Everyone seems to be raving about PW recipes, so I had to see for myself what all the fuss was about. I have to admit, I was expecting a demure Little House on the Prairie bonnet-wearing type, so after I borrowed one cookbook from the library and had a little squiz at her website, I’d changed my tune.

Ree Drummond is not only hilarious, but leads a pretty full-on ranching life in Oklahoma, home-schooling her four kids and being a pretty impressive baker/photographer/blogger.

Her recipes feature step-by-step instructions with plenty of photographs along the way, and her cookbooks show a glossy ranching life, her family, dogs, horses, and the cattle, of course.

Obviously many of her recipes are heavy on the meat…no problem, I’ll make something sweet. What’s that I see, mocha brownies? Sweet and caffeine in one go? I’m onto it.

The brownies were quick to whip up, but need time to chill completely before topping with the mocha icing. If you’ve got a morning tea deadline, make them the night before. I’d also recommend inviting around your neighbours, postman and long-lost cousins to help you eat them, or take a very large plateful to your workplace, otherwise you’ll be buying bigger sized jeans next week – they are sinfully delicious and contain a truckload of sugar and butter!

I also halved the icing recipe because I literally felt ill looking at the quantities of icing sugar & butter in that alone – it still provided a very thick layer of icing so I’ll stick to my quantities in future too.

Mocha Brownies

Adapted from The Pioneer Woman Cooks

Ingredients

  • 250g unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 115g unsweetened chocolate, melted
  • 1 ¼ cups plain flour

Mocha Icing

  • 125g unsalted butter, softened
  • 2 ½ cups icing sugar
  • 2 Tablespoons cocoa
  • pinch salt
  • 1 teaspoon vanilla
  • 1/3 to ½ cup coffee, cooled to room temp
  1. Preheat oven to 160°C.
  2. In a medium bowl/stand mixer, cream butter and sugar. Beat in eggs, then drop mixer to low speed and add melted chocolate. Add vanilla and mix until combined.
  3. Add the flour and mix until just combined.
  4. Pour brownie batter into a greased or lined baking pan* , even out the surface with a spatula, and bake in oven for 40-45 minutes. The centre should be just firm.
  5. Set aside to cool – at least an hour.
  6. Icing – Combine butter, icing sugar, cocoa, salt and vanilla, and mix until just combined. Add 1/3 cup cooled coffee and whip until it reaches a light, fluffy consistency. If it’s too thick, add more coffee.
  7. Spread icing over brownies – it should result in a very thick layer! Refrigerate until firm, then cut into slices.

Notes

* Original recipe uses an 8-inch square baking pan…I used my 32 x 22.5cm deep pan lined with baking paper and it was the perfect size.

* PW recommends a slice of this with ice-cream and hot fudge sauce for dessert – agahhhh I’m drooling already….

Any other notable caffeine recipes I should know about?

Coconut Lime Cupcakes

What happens when you are given a huge bag of limes from a friend’s backyard? You start looking for every lime recipe known to man (or woman, more likely) and you get baking.

You decide on the tropical-sounding Coconut Lime Cupcakes first because it’s a miserable, rainy day and you’d like to imagine you’re on a sunny Caribbean Island soaking up some rays…and then you get that song stuck in your head. You know what I’m talking about, and now it’s stuck in your head, isn’t it!

You put the lime in the coconut,
You drank them both up

You put the lime in the coconut,
You drank them both up…

repeat over and over until you drive everybody crazy, basically. Thank you Harry Nilsson (and The Baha Men, Dannii Minogue and Jimmy Buffet, amongst others who’ve covered it…I think even Kermit the Frog did a version?) for recording such a catchy Calypso number that has stood the test of time.

So you really do put the lime in the coconut in this recipe…let me elaborate:

Coconut Lime Cupcakes – makes 12

Adapted from Vegan Cupcakes Take over the World

Ingredients

  • 1/3 cup coconut oil
  • ¾ cup sugar
  • 1 cup coconut milk
  • ¼ cup milk
  • 2 teaspoons vanilla essence
  • zest of 1 lime
  • 1 cup plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarb soda
  • pinch salt
  • 1 cup desiccated coconut

Frosting

  • 125g butter
  • 1 ½ cups icing sugar
  • 2 tablespoons lime juice
  • zest of 1 lime
  • 1 ½ cups coconut flakes
  • sliced or candied limes, to decorate
  1. Preheat oven to 180°C. Line 12-hole muffin tin with cupcake cases.
  2. Melt the coconut oil in a small saucepan over low heat. Once melted remove from heat but allow to stay warm in saucepan.
  3. In medium bowl, mix together melted coconut oil and sugar, then stir through coconut milk, milk, vanilla and lime zest until combined.
  4. Add flour, baking soda and bicarb soda and salt. Mix until smooth then add coconut and stir until combined.
  5. Distribute amongst cupcake cases, and bake for 23-25 minutes until the top has some springiness. Allow to cool completely.
  6. Beat butter in stand mixer (or by hand) for 6-8 minutes until pale and creamy, then add sifted icing sugar and lime juice and beat for a further 10-15 minutes until light and fluffy. Stir through lime zest.
  7. Spread frosting onto cupcakes, and roll in coconut flakes until covered. Decorate with lime slices or candied lime slices as desired.

I’d recommend not making a double batch like I did today, because even though we each had one for morning and afternoon tea, gave away a plateful to the lime-tree owner as thanks, and squirelled some away for tomorrow, you’ll get to 9pm and realise you’re up to #3 for the day…oops.

This was a seriously delectable way to use up…3 limes. So stay tuned for another 17 lime recipes over the next week…unless I just buy a case of Corona’s and call it a day!

I feel like Chicken Tonight, like Chicken Tonight…or maybe soup?

Last week I picked up a cookbook from the library called Fabulous Food, Minus the Boombah – it wasn’t just the catchy title that grabbed my attention but that the author is none other than Jane Kennedy, a comedic heroine from my teenage days.

Anyone over the age of 30 who has grown up in Australia surely remembers either the D-Generation, The Late Show, or has at least seen The Castle (classic Australian film, please watch it if you haven’t yet!) or The Dish. I remember rushing home most Saturday nights in the mid 90’s from my part time job at a take-away Pizza shop so that I could watch The Late Show on the ABC – their skits were corny and mostly send-ups of TV shows, celebrities, politicians and sportspeople, and were absolutely hilarious…this was before political correctness went crazy mind you!

So after hearing Jane had put out not just one cookbook, but has a second called OMG! I Can Eat That?, I knew I had to take a look. In my search to find a copy I discovered that Jane is not only married to one of my other comedic heroes, Rob Sitch (yes, from The Late Show!), but that they have 5 young children together! (Throw Uncle Santo Cilauro in and I’m hooked).

Here’s a classic Jane & Rob skit I found on you-tube…it’s fairly harmless but probably not suitable for kids to watch unless you want them singing it for the next week – catchy!

Jane is introduced as someone who loves to cook and eat, but as someone who can’t eat anything she wants to because she gets FAT. She defines Boombah as food that makes your arse huge – Jane, I hear you!

Her recipes are mostly low-carb and low in sugar and added fats, with the usual breakfast, starters, dinner & dessert categories. She also has some interesting ideas for entertaining, and a great chapter on Takeaway substitutes such as a low-fat Beef Vindaloo. Her personal anecdotes (she has tried seriously weird diets that are alarmingly familiar to me!) and refreshingly honest quips make this cookbook a delight to read. There’s lots of lovely clean photography, minimum-fuss recipes, and Jane looking gorgeous and totally real.

On the downside, It’s not particularly vegetarian-friendly. One of the recipes that did jump out at me was the Creamy broccoli and leek soup.

After a particularly chilly night here last night (we’re Queenslanders, we don’t deal well with anything under 20 °C !) and a cool morning, soup sounded perfect.

Truth be told, upon reading the ingredients this recipe sounded terrible. Broccoli, Leek & mustard…in soup? I’d already decided on a quick and easy chicken dish for Mr B. and the kids, so whilst it was in the oven baking I decided I’d give the soup a go.

Creamy broccoli and leek soup with feta

Adapted from Fabulous Food, minus the boombah

Ingredients

  • 2 Tablespoons olive oil
  • 2 cloves garlic, roughly chopped
  • 375g broccoli florets
  • 1 leek, finely chopped
  • 1 Tablespoon wholegrain mustard
  • 1 litre vegetable stock
  • 2 Tablespoons oregano leaves
  • 1 Tablespoon natural yoghurt
  • firm feta, to crumble
  1. Heat the olive oil in a large saucepan over medium heat, and saute garlic, broccoli, leek and mustard for about 5 minutes, stirring often.
  2. Add the stock and oregano and bring to the boil, then cover and reduce heat to allow to simmer for 20 minutes.
  3. Remove from heat and allow to cool, then blend or process to a smooth puree. Season with salt/pepper then stir through yoghurt.
  4. Crumble feta over soup and serve hot.

Notes

* Jane’s original recipe uses chicken stock and Greek yoghurt – I wanted to keep mine vegetarian, and I only had natural yoghurt, but I thought the feta was a nice compromise – it probably increased the fat content though!

The verdict? amazing and no boombah! The wholegrain mustard definitely adds the lift, and I will absolutely be making this delicious soup again.

And the others? They really did have chicken tonight…Spanish Chicken with Chorizo and potatoes.

They feasted on Nigella’s recipe which can be found here, but seriously, its so easy I can probably describe it in a few sentences. I reduced Nigella’s proportions to make use of what I had in the fridge…bung a few chicken thighs in a well oiled baking tray, add some chopped potatoes and sliced chorizo. Sprinkle over oregano and red onions (no onion fans in this house so I omitted this), then zest an orange over the top.

Bake for 50 -60 minutes…I pulled mine out after 40 minutes to add some sun-dried tomatoes. Plate up and drizzle pan juices over the top…there is a LOT of boombah in this dish!

It was very well received…kids went gaga over the sausage so next time I’ll remember to add more of that…they can handle a bit of boombah every now and again!

Kids in the Kitchen – Anzac Day Biscuits

Anzac Day is coming to a close here and the batch of Anzac Biscuits we baked this morning is also disappearing…I’ll have to put the last few remaining biscuits in one of my ‘hidey spots’ so there will be some left for lunchboxes tomorrow. It’s ironic that Anzac Biscuits were originally devised as a treat that had a long shelf life (in order to be sent overseas to our troops), yet once they are made they really don’t last long – how can one resist those crunchy, golden biscuits cooling on the tray?

It’s also quite interesting (to me anyway!) that there are so many different recipes and variations for something considered an iconic Aussie ‘classic’ – differing quantities of flour/oats/sugar, differing cook times to result in either soft & chewy or golden & crunchy, and possible additions of sultanas or choc chips.

To complicate matters further, my mum’s recipe (which I now follow) seems to be a ‘standard’, yet she often made hers as a slice. She would push her biscuit mixture into a greased slice tin, bake then drizzle the cooled slice with chocolate icing. This seemed sacrilege to me for many years – they are supposed to be biscuits Mum!

Being a parent now myself I think I understand her logic – after getting my kids to help make Anzac Biscuits today I can see how bunging it all in a pan and jazzing it up with icing was so much quicker & easier!

So Anzac Biscuits were on the cards today, of course. After Mia and Mr B. came home from the march in town, we lazed around long enough to get bedsores – at this point it was baking time. Mia donned her apron and Oliver followed…I assisted with measuring ingredients and the stove-top component, and let the kids take over. For a little while…

Mixing the dry ingredients is the easy part…Once the saucepan ingredients are ready it’s time for mum to step in.

Once that exciting chemical reaction between the bicarb and golden syrup/butter mixture occurs it’s time to combine it all…

Those lovely green laminate benchtops? Yes, straight out of the 80’s I know. They’re going one day…I’m not really attached to them you see.

So…back to our biscuits. Once combined, kids are the perfect little helpers to roll the mixture into balls for the tray. This part was quite, uh, fun. And messy. Mia lasted a few biscuits, whereas Oliver (just a tad OCD, our boy) played with one handful then wanted his hands washed. He was also very concerned about the increasing amount of crumbly mixture ending up on the floor.

Can you see our lovely malformed biscuits at this point? Charming is one word I’d use to describe them! Mia knows exactly which ones she made and hones in on them within seconds of spotting the finished product.

The kids lost interest at that point. I love that they can run off and play and leave me with the washing up – my own fault for not encouraging them in those endeavours too!

Out came our lovely crispy Anzac Biscuits – we ate, and we ate, and we ate. Then we had to walk along the beach to compensate for all that butter and sugar. Lest we Forget.

Anzac Biscuits

Ingredients

  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup sugar
  • 1 cup coconut
  • 125g butter
  • 1 Tablespoon water
  • 1 Tablespoon Golden syrup
  • 1 teaspooon bicarb soda
  1. Preheat oven to 170 °C. Combine sifted flour, oats, sugar and coconut in a large bowl. Make a well in the centre.
  2. Place butter, golden syrup and water in a small saucepan. Stir over low heat until butter has melted. Remove from heat and stir in bicarb soda.
  3. Pour mixture into dry ingredients and mix well.
  4. Roll mixture into balls and bake for 12-15 minutes. Cool on trays.