Peter's Chewy ANZAC Biscuits

Peter from Albany (Great Southern) Peter’s a veteran, and head of the Albany sub-branch of the RSL. He was one of three men responsible for securing the funding for Albany Centenary Projects.

His recipe below was found on http://biggerpicture.regions.wa.gov.au/Region-Recipes/Recipe-3. Checkout all the other recipes as well.

Preparation Time : 10mins

Cooking Time : 10 mins

Makes 20 biscuits

Ingredients   

  • 1 cup spelt flour
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • ¾ cup brown sugar
  • 125g honey
  • 1 tsp bicarbonate of soda

Method   

  1. Preheat oven to 160 degrees Celsius and line 2 baking trays with non-stick baking paper.
  2. Add flour to a large bowl and stir in oats, coconut and brown sugar.
  3. Chop butter and put in a small saucepan with honey and 2 tablespoons of water.
  4. Stir over a medium heat until melted and combined. Stir in bicarbonate of soda.
  5. Pour the butter mixture into the flour mixture and mix until combined. If you have time, allow the mixture to stand for 30 minutes in a refrigerator.
  6. Roll level tablespoons of mixture into balls and place on baking trays about 5cm apart.
  7. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
  8. Set aside on the trays for 5 minutes and then transfer to a wire rack to cool.

Peter’s tipHe always uses local honey and spelt flour from the Albany Dutch Mill.

The Greatest Food Networking Group

The Greatest Networking Food Group Ever5th July Meeting - Back to back on all things Fermented

David Mc Namara, winemaker of 40 odd years has had a hand in the establishment of most of the new wine producing regions in the South West and needs little introduction. David, who is now more or less retired as a winemaker, feels free to delve into other forms of fermentation.
He is interested in all aspects of microbial biology as it affects our environment, soils and food production, processing and nutrition. He will be talking about and demonstrating the production of wine and vinegar. As well as helping us to understand the differences between distilled, apple cider, red and white wine vinegars.

Fiona from Poppies Patch Nursery in Mt Barker will be bringing their collection of heritage apple trees and discussing each one’s merits. They have over 60 varieties, most for eating but some specific for apple cider vinegar production and cooking.

Tancredi  Rubinich will be explaining and demonstrating,Bakashi a  fermentation method for the compost heap.

Next month we will be having talks and demonstrations on kefir, kombucha, sourdough bread, sauerkraut and other Asian style fermented vegetables and miso.

Our timetable for the rest of the year is:
July 5th - Fermentation Part one
July 26th -An extra special meeting with representation from the certification bodies in WA for organic and biodynamic farming practices. The will be a once in a lifetime opportunity to be in conversation with so many of these people.
August 2nd-Fermentation part two
September 6th-  Seasonal, food miles and grains.
October 4th -Vitality in food and implications for overeating.
November 1st -Individual constitutions and food and environment for each.
December 6th-Marketing and its influence on what we eat and how.
Remember it is the first Saturday of each month, 2- 5pm Gold Coin Donation
Further information contact Libby Johnson 98416201 or This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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