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Australian Recipes  

During our recent trip to the Sunshine Coast we met up with our friend, Jas, who has been building a community website similar to our Norton Bavant site althouth her 'village' is slightly larger than ours. You can take a look at Jas' website at Pelican Waters

Anzac Biscuits - History & Recipe:

Anzac biscuits (originally called Soldiers' biscuits) came into being around 1915 during World War I when soldiers' wives and mothers would bake and send the biscuits to the troops stationed overseas. The biscuits were ideal because they were cheap to make, non-perishable (as they contain no eggs or milk) and so didn't need refrigeration.

After the famous landing of Australian and New Zealand Army Corps (ANZACs) in Gallipoli, the biscuits were renamed in honour of those brave soldiers who landed on that fateful day of 25th April on the coast of Turkey, now known as Anzac Cove.
36 servings    



1 cup of rolled oats
1 cup of plain flour, sifted
1 cup of caster sugar
1 cup of desiccated coconut
125g of butter, chopped
1 tablespoon of golden syrup
2 tablespoons of boiling water
1 teaspoon of bicarbonate of soda

  1. Preheat oven to moderately slow, 160C. Lightly grease 4 oven trays. In a medium bowl combine oats, flour, sugar & coconut
  2. In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes, until melted.
  3. In a small jug, combine water and Bicarbonate Soda. Stir into butter mixture. Pour into dry ingredients. Mix well.
  4. Roll walnut sized pieces of mixture into balls. Arrange on prepared trays, leaving 4cm between each biscuit, to allow for spreading. Press lightly to flatten.  
  5. Bake for 15–20 minutes, until golden. Cool on trays for 5 minutes, before transferring to a wire rack to cool.

Tip: For an Aussie crunch, add ½ cup chopped Macadamias to the biscuit mixture in step 2

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