This recipe collection represents all the great times we've had together sharing meals and celebrations with family and friends. Included are all our favourite recipes, some handed down from Granny and Oma, or friends and family, other gems discovered in magazines and recipe books, and even some of our own creations!! Browse through the latest recipes, or search (top left) by title, ingredient or category to find that special recipe.
INGREDIENTS 1 cup rolled oats ¾ cup coconut 1 cup plain flour 1 cup sugar 2 tbsp water 1½ tsp baking soda 125g butter 1 tbsp golden syrup
METHOD - Sift flour into a bowl. - Add rolled oats, sugar and coconut. - Combine golden syrup, butter and water in a saucepan. - Heat over medium heat until butter melts. - Add soda to mixture, allow to foam and pour immediately into dry ingredients. - Bake in a slow oven for 20 minutes. - Loosen and allow to cool on baking trays.
SERVINGS 30
COMMENTS Serve on ANZAC Day in memory of the Australian and New Zealand troops SOURCE Soubirous
Crosses 1/3 cup plain flour 1 tbs sugar 1/4 cup water
Glaze 1/3 cup sugar 2 tbs water
METHOD Stir milk and 1/3 cup sugar in a saucepan over low heat until lukewarm, turn off heat. Stir in yeast, then stand on stovetop for 10 minutes or until mixture is foamy. Sift 4 cups flour, spices and 1/4 tsp salt into bowl, stir in fruit. Add yeast mixture, egg and butter then stir until mixture forms a dough. Knead on a floured surface for 10 minutes or until smooth and elastic. Place in a lightly oil bowl and cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size. Punch dough in the centre, then knead again for 5 minutes. Divide dough into 16 pieces and shape into balls. Place in a greased (or use baking paper to line) 23cm square cake tin, cover with plastic wrap. Stand in a warm place for 30 minutes or until risen level with tin's rim. Preheat oven to 200°C. Meanwhile, make crosses: stir flour, sugar and water until smooth. Spoon into a piping bag then pipe crosses over buns. Bake for 10 minutes then reduce over to 180°C and bake for 15-20 minutes or until golden and risen. Turn on to a wire rack to cool. Make glaze: stir sugar and water in a saucepan over low-medium heat until sugar dissolves then bring to boil. Brush hot syrup over top of buns and serve warm.
SERVINGS 16
COMMENTS I added about a tablespoon of bread improver, which made them light and fluffy. If you don't have a large square tin, use a rectangular lasagne tin, and divide dough into 12 large (3x4) or 20 small (4x5) buns.
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