Nor'West News: April 27, 2023

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4 Thursday April 27 2023 Ray White Bishopdale PROUDLY LOCAL “Our house has sold and the Gold card discount was a real bonus” CHOOSING RAY WHITE BISHOPDALE JUST GOT EASIER Get in touch today to find out more. 0800 935 569 (0800 YELLOW) Ray White Bishopdale 0800 YELLOW (0800 935 569) 5/333 Harewood Road, Bishopdale rwbishopdale.co.nz Inline Realty Limited (Licensed REAA 2008) Proudly owned by Karen Ellis 021 519 275 Barry Ellis 021 519 274
Thursday April 27 2023 5 Anzac biscuits a childhood favourite The humble Anzac biscuit is one of New Zealand’s iconic treats, writes Colleen O’Connor THOUGH ITS roots differ from the tooth-breaking version consumed by soldiers during World War 1, it earned the esteemed title after a campaign to sell Anzac biscuits to raise funds for the war effort. The perfect combination of rolled oats, sugar, butter, flour, and golden syrup resulted in the best recipe, ultimately named in honour of the brave who fought at Anzac Cove, Gallipoli. There is something comforting in the aroma of freshly baked Anzac biscuits, evoking childhood memories of bottomless cups of tea and perfectly dunked bikkies. Anzac biscuits For me, an Anzac biscuit must be crispy on the outside and chewy on the inside. There is a fine line between browning enough to ensure that crisp texture and burning, but when you get it right the result is worth the effort of carefully monitoring the colour near the end of cooking. If you have a rounded, metal tablespoon, this will make it easier to roll the dough into balls and slip off the spoon to place on the tray. Make sure you allow plenty of space for the biscuits to spread and, if you like them perfectly round, use a cookie cutter to nudge into shape as soon as they come out of the oven. They will be pliable for a minute or two, so you must move quickly. Makes about 20 Ingredients 125g butter 2 Tbsp golden syrup ½ tsp baking soda 2 Tbsp hot water ½ cup brown sugar 1 cup plain flour 1 cup rolled oats 1 cup desiccated coconut Directions Pre-heat the oven to 160 deg C fan bake. Line two baking trays with baking paper. Place the flour, sugar, desiccated coconut and oats into a bowl and mix to combine. Put the butter and golden syrup in a small saucepan on medium heat and while this is melting, dissolve the baking soda in the hot water. As it is fluffing up, stir it into the butter mixture. Pour the butter mixture over the dry ingredients and mix until well combined. Using a tablespoon, roll spoonfuls of the mixture into balls and place on an oven tray about 3cm apart. Flatten slightly with a fork. Bake for 15-20 minutes or until golden all over. Don’t be afraid of browning as this will ensure a nice crisp biscuit. If you like a softer biscuit, then reduce the cooking time. Oaty walnut caramel slice Makes about 16 Ingredients Base 65g desiccated coconut 190g unsalted butter, melted 200g plain flour, sifted 90g firmly packed soft brown sugar Caramel 2×395g tins sweetened condensed milk 200ml golden syrup 100g unsalted butter Topping 120g butter 165g firmly packed soft brown sugar 1 cup plain flour 1 cup oats 1 cup raw walnuts, roughly chopped ⅓ cup long-thread coconut Directions Preheat the oven to 160 deg C fan bake. Grease and line a 20cm×30cm deep-sided slice tin (to contain the 3 layers) with baking paper. Base: Toast the coconut in a dry frying pan over a medium heat until lightly golden, stirring frequently to avoid burning. Mix the melted butter, sifted flour and brown sugar together, then add the toasted coconut. Press the mixture evenly into the prepared tin using the back of a spoon to smooth it out. Bake in the middle of the oven for 15-20 minutes or until starting to brown. Caramel: Combine all the ingredients in a saucepan and melt slowly over a low heat, stirring to avoid it catching on the bottom. Pour over cooked base. Topping: Melt the butter and brown sugar together in a small saucepan over a low-medium heat. Mix the oats, coconut, flour and walnuts in a bowl and pour the melted butter and sugar over them. Stir to combine and sprinkle evenly over the top of the caramel gently pressing down and flattening with the back of a spoon. Return to the oven for another 30-35 minutes or until the top is a golden colour all over. Remove from the oven and set aside to cool in the tin. When set, remove from tin and cut with a hot, sharp knife. This slice will keep for a week in an airtight container in the fridge. Serve at room temperature. – ODT CARE CENTRE NOW OPEN Rest Home & Hospital Care - Memory Assisted Care Please telephone 03 351 7764 to make an appointment. HOLLYLEA.CO.NZ
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Nor'West News: April 27, 2023

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