1/2 cup butter
1 tbsp golden syrup
1/2 tsp bicarbonate of soda
2 tbsp boiling water
1 cup uncooked rolled oats
1 cup desiccated coconut
1 cup plain flour
1 cup brown sugar
2 tsp ginger

Melt butter and golden syrup in large pan over a low heat. Add bicarbonate of soda mixed with boiling water. Combine dry ingredients in a mixing bowl, then pour melted mixture into center and mix to a moist but firm consistency. Drop slightly rounded teaspoonful of mixture on to cold greased tray. Cook for about 15 minutes in a moderate oven. Cool on a wire rack.

Anzac biscuits are an aussie tradition dating back to the first world war.  They don't require eggs, so they were able to be made by the ANZACS (Australian and New Zealand Army Corps).

They shall grow not old....as we that are left grow old
Age shall not weary them, nor the years contemn
At the going down of the sun, and in the morning, we will remember them

Anzac Day (25th April) is a national holiday in Australia.  Its the day that we give thanks and remember the soldiers who fought for our country in past wars.  The day starts with dawn vigils at various shrines over the country, followed by a parade through the cities by the remaining war veterens.  Its the one day of the year when they can get together and remember the ones that didn't make it back.  Please check out these links for more on the history of the ANZACS.

http://www.ozbird.com/oz/anzac.htm
http://www.acn.net.au/articles/1999/03/anzac.htm

Cheers !

Leigh

Damper is a traditional Australian flat bread made of flour and water, with no yeast or fat. It was cooked by bushmen (swagmen) in a camp oven covered in hot ashes.
As children, when we go on school camps, one of the activities is always cooking damper wrapped around a stick over a camp fire.
Its actually pretty good when used as a hamburger bun!!

3 cup Self- rising flour
1 1/2 Teaspoon Salt
3/4 cup Butter (3oz)
1/2 cup Milk
1/2 cup Water
Additional flour

Sift flour and salt into bowl, rub in butter until mixture resembles fine bread crumbs, fairly even in size. Make a well in center of the dry ingredients, add combined water and milk all at once; mix lightly with sharp knife in cutting motion. Turn out onto lightly floured surface; knead lightly. Knead dough into round, place on greased oven tray. Pat out to a 6" circle. With sharp knife, cut 2 slits across dough like a cross, approximately 1/2" deep. Brush dough with milk, sift a little extra flour over dough. Bake 400-450 F, 10 minutes or until golden brown, reduce heat to 350 F and cook 15 minutes more.

Note:  Herbs, cheese, onion etc. can be added to the mixture to vary the taste.
 

Cheers!

Leigh

- which you could call our national dessert. There are many different stories as to who created it and in what state of Australia it originated.  It was, however, inspired by the ballerina Anna Pavlova.  New Zealanders have been known to claim this recipe as their own, but any Australian will tell you different !

It's very common back home and served at most parties and social occasions.

PAVLOVA
Although the kiwi fruit makes it authentic, any type of berry can be substituted for the garnish. 6 servings

6 egg whites, room temperature
1 teaspoon white vinegar
1 teaspoon cornflour
1 teaspoon vanilla
3/4 pound (1 l/2 cups) superfine sugar

2 cups whipping cream
Kiwi fruit slices (garnish)
(Optional - Slices of Kiwi fruit &/or strawberries)
Preheat oven to 250 F. Generously grease and flour 9 inch flan pan with removable bottom, shaking off excess, or line baking sheet with parchment or waxed paper and draw 9-inch circle.

Place egg whites in a warm dry bowl, add pinch of salt.  Using electric mixer on low speed, beat whites until soft peaks form.   Add sugar a spoonfull at a time, beating constantly until thoroughly incorporated. Still beating, add vinegar, cornflour and vanilla and continue beating on high until stiff.

Turn meringue into prepared pan or onto paper circle, spreading evenly.

Bake 1 1/4 hours. Remove from pan or paper and let dry on rack in draft-free area.

Whip cream until stiff. Spread evenly over meringue, swirling or making design as desired. Decorate with kiwi, berries, or grated chocolate.

Leigh Hansen

Ingredients
1 cup whipping cream
1 cup "fizzy lemonade"(Sprite or 7-Up will do)
3-1/2 cups self-rising flour  Mix ingredients together just until blended well. Do not overmix. Roll out with rolling pin until about 1/4" thick. Use a cup or cookie cutter to make 2-1/2" circles. Place on greased baking sheet and bake at 375°F for about 20 minutes or until golden brown. To serve: split in half, then spread with jam and then a layer of fresh whipped cream.

Beat the butter and sugar to a cream, then add the boiled pumpkin and egg. Sift in the flour, turn on the board, roll out and cut. Bake in a good oven. If too stiff, add a little milk. If plain flour is used, add 2 teaspoons baking powder. I'm yet to find a pumpkin in Denmark, but I'm still hoping !
 

Comments to: Niels Quist