ANZAC biscuits you would be happy to share, please...I do not have a recipe...thanking you
ANZAC biscuits you would be happy to share, please...I do not have a recipe...thanking you
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
There's a goodie in the Edmonds Cook Book too.
What ^^^^ said. You can't get better.
Hi EeeBees i have recipe 4 you.l muse it alot i make them 4 possum trapper and seandundee 4 their lunches.
Anzac biscuits
4 ozs flour
6 ozs sugar
1 cup of coconut
1 cup rolled oats
3 and half ozs butter
1 Tablespoon golden syrup
1 and half of bicarb soda
2Tablespoons boiling water
Mix together flour,sugar,coconut androlled oats.Melt butter and golden syrup.Dissolve bicarb soda in the boiling water and add to butter and golden syrup.Make a well in the centre of flour,stir in the liquid.Place in spoonfuls on greased trays.Bake 15 to 20 mins at 180. I cook mine 4 10 mins on 170.
Enjoy.
EeeBees you dont have a chocolate mud cake recipe to share by any chance thanks.
Thank you for the ANZAC biscuit recipe. I will make some tomorrow.
Yes, here is the recipe for the New Orleans Mud Cake. It was given to me by a lady who was one of the directors of the Australian Wine Society for which I worked in another life...
The recipe calls for 1/4 cup of bourbon but I have used Coruba Dark Rum in the past and it is still delicious!! You need a 23cm round cake tin with at least 9cm deep sides. Butter the tin and dust with cocoa powder allowing at least 3tbsp and use at least 15g of butter to grease the tin.
2 cups of flour
1 tsp baking soda
pinch of salt
150g dark chocolate
1 3/4cups hot strong brewed black coffee
1/4 cup bourbon
250g butter at room temperature
2 cups castor sugar
2 size 7 eggs
1 tsp of vanilla essence
Sift the first three ingredients into a bowl. Break the chocolate into pieces and place in the large bowl of your mixer. Pour in the hot coffee, bourbon and stir until the chocolate melts. Cut the butter into small pieces and stir into the chocolate mix a few pieces at a time until melted and incorporated. The mixture is quite liquid.
Using the mixer, beat the mixture on low adding the sugar slowly. Add the dry ingredients, 1/2 cup at a time, beat in the eggs one at a time, then the vanilla. The mixture is still quite liquid. Pour into the tin and cook at 140C for one and a half hours. Cool completely in the tin. Serve with lashings of whipped cream.
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
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