Tag Archives: coconut

Anzac biscuits

Whether you like them chewy or crisp, homemade Anzac biscuits are an Aussie classic! Often made in time for Anzac Day (25 April), these popular treats make great lunchbox fillers.

Anzac biscuits

Ingredients:

  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup brown sugar
  • 1/2 cup coconut
  • 125g butter
  • 2 tabs golden syrup
  • 1/2 tsp bicarb soda
  • 1 tabs water

Method:

  1. Sift the flour and sugar into a bowl. Add the rolled oats and coconut.
  2. Melt the butter in a saucepan and stir in the golden syrup and water.
  3. Stir the bicarb soda into the liquid mixture.
  4. Add the liquid to the dry ingredients and mix thoroughly.
  5. Roll small balls of mixture and place on a greased tray.
  6. Bake at 175C for 15-20 minutes. The longer they are cooked, the less chewy they will be.
  7. Biscuits will harden when cool.

(photo credit: Sugar Rush Creations via photopin cc)

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Lamingtons

Love sponge cake? Then you will love lamingtons – an Aussie treat that always makes me think of Possum Magic, a celebrated children’s book by Mem Fox (my favourite author as a kid).

Lamingtons

Ingredients for the sponge cake:

  • 3 cups self-raising flour, sifted
  • 180g butter, softened
  • ¾ cup caster sugar
  • 1 ¼ cup milk
  • 3 eggs, lightly beaten
  • 1 tsp vanilla

Ingredients for the chocolate coating:

  • 4 cups pure icing sugar
  • 1 ½ cups cocoa
  • 1 cup milk, extra
  • 4 cups desiccated coconut

Method:

  1. Preheat the oven to 180°C.
  2. Grease a 28cm x 18cm slice pan, and line the base with baking paper.
  3. Use an electric mixer to combine the butter, sugar and vanilla into a light and fluffy cream.
  4. Beat in the eggs one at a time, beating well after each addition.
  5. Fold in the flour and milk until combined. Spoon the mixture into the slice pan.
  6. Bake for 45 minutes, or until cooked and golden. Leave in pan for 10 minutes then turn out onto a wire rack to cool.
  7. While the cake cools, sift the icing sugar and cocoa together.
  8. Add the milk and stir until combined.
  9. Divide the coconut between 2 bowls.
  10. Trim and then cut the cake into 12 rectangles.
  11. Dip each piece in the cocoa mixture, allowing the excess to drop off. Use 2 forks to toss in one bowl of coconut. Set aside on a wire rack and repeat with remaining cakes.
  12. Use the second bowl of coconut to repeat step 11, so each cake has a clean white finish. Store in an airtight container until required (up to 4 days).

(photo credit: nicodemo.valerio via photopin cc)

Rum balls

My sister invented this recipe and they are the yummiest rum balls I’ve ever tasted. I highly recommend these for your next Christmas celebration – they’re sure to be a hit with your guests!

Rum balls

Ingredients:

  • 1 pack Milk Arrowroot biscuits, finely crushed
  • 2 tabs cocoa
  • 1 cup sultanas
  • ½ cup desiccated coconut
  • Extra desiccated coconut, or chocolate sprinkles, to decorate
  • 1 tin condensed milk
  • ⅓ cup Bundaberg rum

Method:

  1. Remove sultana pedicels (stems). This step is optional, but rum balls are much nicer when you don’t need to chew on hard little stems!
  2. Soak fruit in rum until liquid is absorbed (overnight is best).
  3. Mix cocoa, desiccated coconut, sultanas and crushed Arrowroot biscuits until well combined.
  4. Add condensed milk and, if desired, more rum to taste. Refrigerate until firm.
  5. Roll mixture into small balls, then toss them in the chocolate sprinkles (or extra desiccated coconut if preferred).
  6. Refrigerate the rum balls until ready to serve.

Rum balls

(photo credit: Beppie K via photopin | license)

Chocolate and coconut slice (no-bake)

Chocolate and coconut slice

Ingredients (base):
  • 400g of plain chocolate biscuits
  • 75ml coconut oil
Ingredients (filling):
  • 2 cups pure icing sugar
  • 50g copha
  • 1/2 cup coconut cream
  • 1/4 desiccated coconut
  • 1/2 teaspoon coconut essence
Ingredients (topping):
  • 180g milk chocolate, chopped
  • 25ml coconut oil
  • 100g white chocolate, chopped
Method:
  1. Grease a slice pan (approx 20cm x 25cm). Line pan with baking paper, allowing 3cm overhang on all sides.
  2. Process biscuits until they are finely chopped. Add butter and process until just combined. Spread mixture over the base of the pan, then cover and refrigerate for 30 minutes.
  3. To make the filling, place icing sugar, copha and coconut milk in a microwave safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until sugar has dissolved and mixture is smooth. Stir in essence and desiccated coconut. Using a spatula, spread mixture over the prepared base. Refrigerate for 1 hour or until set.
  4. To make the topping, place milk chocolate and coconut oil in a microwave-safe bowl. Microwave on medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes to thicken. Place white chocolate in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth.
  5. Spread the milk chocolate mixture over the filling. Spoon the white chocolate into a snap-lock bag and snip off one corner. Pipe lines vertically over the milk chocolate. Drag a skewer horizontally through the lines, approximately 2 inches apart. Now horizontally drag the skewer between those lines, this time in the opposite direction, to create a marbled effect.
  6. Refrigerate for 4 hours or until set.
  7. Remove from the fridge, cut into squares and enjoy!
 
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