Recipes

Anzac Biscuit Recipe

Ingredients: 

  • 1 Cup Flour
  • 1 Cup Rolled Oats
  • 1 Cup Brown Sugar 
  • 1/2 Cup Coconut
  • 125g Butter
  • 2 tbs Golden Syrup
  • 1 tbs Water
  • 1/2 tsp Bi-Carb Soda

Method:

  1. Shift the flour into a bowl. Add the sugar, rolled oats and coconut.
  2. Melt the butter in a saucepan, then add golden syrup and water.
  3. Stir the bicarbonate soda into the liquid mixture.
  4. Add the liquid to the dry ingredients and mix thoroughly.
  5. Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes.
  6. Biscuits will harden when cool.

Ginger Bread Man Recipe

Ingredients: 

  • Butter 150g
  • Brown Sugar 100g 
  • Golden Syrup 150g 
  • Egg Yolk x 1 
  • Plain flour 375g 
  • Mixed Spice 1tsp
  • Ground Ginger 1tbs
  • Bi-Carb Soda 1tsp
  • Salt Pinch 

Method:

  1. Pre-heat oven to 180 degrees celsius 
  2. Beat the cream & butter until pale & creamy
  3. Add the golden syrup & egg yolk - beat through until combined & creamy
  4. Sift in the dry ingredients & stir through 
  5. Put dough on lightly floured board & knead into a ball
  6. Wrap in cling wrap & place into fridge for 1hr 
  7. Place dough between 2 sheets of baking paper & roll out until 3-4mm thick, the cut out until 3-4mm thick, the cut out shapes
  8. Place onto baking tray lined with baking paper & bake for 8-10 minutes
  9. Once cooled, decorate with your choice of toppings 

Cherry Glazed Ham Recipe

Ingredients: 

  • 370g jar cherry jam
  • 1/2 cup (125ml) golden syrup
  • 1/2 cup (100g) brown sugar
  • 1/2 tsp ground allspice
  • 1 cinnamon stick
  • 1/4 tsp ground cloves
  • 7kg full leg ham
  • 2 tbsp whole cloves

Method:

Step 1

Preheat oven to 180C. Place jam, syrup, sugar, 1/3 cup water, allspice, cinnamon and ground cloves in a saucepan over medium-high heat. Simmer for 10 minutes or until the glaze thickens. Strain the mixture, discarding solids. Meanwhile, cut through the rind 8cm from the shank. Run thumb under rind to separate from fat. Peel back, sliding fingers under rind to remove.

Step 2

Using a small sharp knife, score the fat, diagonally, at 3cm intervals to form a diamond pattern. Be careful not to score the fat too deeply or it may slide off during cooking and give an uneven finish. Push one whole clove into the centre of each diamond. The cloves help hold the fat layer in place and give the ham a subtle flavour.

Step 3

Place the ham on a wire rack in a roasting pan. Add boiling water to the pan until it reaches 2cm up the sides of the pan. Brush the ham with a quarter of the cherry mixture. Wrap shank in foil to stop it over-browning. Bake, basting with the cherry mixture every 20 minutes, for 1 hour 20 minutes or until the ham is golden. Remove the foil from the shank and serve.