ANZAC biscuits are a tradition here in Australia. Made with oats, butter and golden syrup they are a family favourite that also store very well.
My favourite ANZAC biscuit recipe is from the CWA cookbook Jam drops and Marble cake which I have converted for the thermomix.
125 grams butter
1 tbsp golden syrup
180 grams brown sugar
95 grams rolled oats
90 grams desiccated coconut
150 grams plain flour
1 tsp bicarbonate soda
2 tbsp boiling water
1/2 tsp salt
Preheat oven to 180°C (160°C fan forced).
Add butter and golden syrup to TMX and melt 2 mins / 80°C / speed 2.
Add sugar and melt 1 min / 80°C / speed 2.
Put the bicarb soda In the MC and combine with the boiling after until dissolved.
Add oats, coconut, flour, salt and bicarbonate and water. Mix Reverse / speed 4 / 10 secs.
Place spoonfuls of the mixture onto lined baking trays and bake for 10-12 mins. Allow to cool on tray.
To get even sized biscuits I use an ice cream scoop to measure out the amount then dip the thermomix measuring cup into some flour and use the bottom of it to flatten each biscuit. Genius!
These biscuits are a lunch box favourite for my kids so I’ve also worked out a way to make them healthier – stay tuned for my very next post …..
Strawberries were only $1 a punnet at my fruit shop this week! Let me say that again $1 a punnet! We are a strawberry lovin’ family so I had to snap up a few punnets – or 5.
Now my boys can eat a whole punnet for morning tea. Each. But I really wanted to make some strawberry jam so I based it off Tenina’s VaVaVoom jam and look what the results were
Amazing, delicious jam.
I used about 4 punnets of strawberries, 400g of sugar, 2 green apples and 2 vanilla beans which made just over 3 jars full. It was so delicious, I went right back out and bought another 5 punnets of strawberries to make another batch!
So make the most of berry season and stock up your jam cupboards – the thermomix makes it so easy.
I couldn’t resist the thought of making my own chocolate. This is Tenina’s recipe and the Mexican class reminded me just how good it is.
It is a very rich chocolate so a small piece is just enough – perfect for after dinner with a cup of tea or coffee.
And because it is homemade it must be good for you right? Right? Well that is the story I am sticking to.
Even better you can find the recipe here
I was lucky enough to get to Tenina’s Mexican Fiesta class in Sydney last week!
Apart from meeting some lovely people, I got to taste delicious food and learn some new recipes (and get a new little recipe pamphlet!)
We started off with some horchata – a spiced rice and nut milk drink which was quickly followed by some amazing dips – my favourite was the lime and jalapeño aioli.
That’s Tenina adding the oil to the aioli! Don’t look!
Being a complete chocolate addict dessert was my favourite – choc mango tart and some chocolate tablet – yep I’ve made that before! Delicious
Watching Tenina just whip up a meal for 20 people was amazing. She has given me the confidence to try entertaining at home more. If you have the opportunity to get along to one of these classes, I definitely recommend it.