Anzac Bikkies - for Anzac Day

I cup each of rolled oats, dessicated coconut, sugar and plain flour,
115g of butter
2 tablespoons golden syrup,
2 tablespoons boiling water (and a little more if needed),
1 teaspoon bicarbonate of soda.

Method:
Heat oven to 180C (moderate or 355F), and line two baking sheets with non-stick paper, or grease them.
Measure and mix dry ingredients into a large bowl.
Melt butter and syrup together in a saucepan. Add the bicarbonate of soda to a cup with the boiling water, dissolve soda and then tip into saucepan with the butter mixture.  The mixture will foam up – this is normal!

Tip wet ingredients into dry ingredients and mix well. If the mixture is a little dry add a touch more boiling water.

Form into teaspoon sized balls and place on tray, leaving room for spreading.Press down with a fork to flatten.

Bake for 10 to 15 minutes until the biscuits are golden brown. Watch carefully for the last few minutes so they don’t overcook.

Cool on tray until firmed and then transfer to a wire rack to cool completely.  Store in an airtight tin.

Fonott kalács - Hungarian Easter Bread

A braided loaf and a ring ...  mmm smells good!

Fonott kalács - A Hungarian Easter Bread

The traditional lenten feast of old required the abstinence of dairy, meat & eggs, and yeast - so this yeasted bread baked for the Easter festival is a rich one - full of eggs, butter (or other shortenings), sugar, and fruit. Love the scent and taste of the lemon zest in this!

 

Ingredients
1 cup lukewarm milk
1 teaspoon sugar
4 teaspoons active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
4 ounces (1 stick) softened butter, cut into pieces
1/3 cup sugar or to taste
2 large eggs
Grated zest of 1 lemon
1/2 cup light raisins
1 large egg yolk mixed with 1 tablespoon milk
 

Preparation:
Stir 1 teaspoon sugar and yeast into milk and let sit for 5 minutes or till activated.

Place flour, salt, yeast mixture, butter pieces, 1/3 cup sugar, 2 eggs, zest and raisins in a bowl, and mix until well combined. Knead until smooth and elastic, adding more flour, if necessary. 

Place dough in an oiled bowl, turning once to coat both sides, cover with greased plastic wrap and let rise in a warm place until doubled.
 

When risen, punch down dough and turn out onto a lightly floured surface. Divide into 3 equal pieces and let rest, covered, about 5 minutes. Roll each piece of dough into 3 ropes about 20 inches long and braid on a parchment-lined baking sheet, tucking ends under. 

Instead of one long egg twist, the braid can be joined to make a circle shape. Cover with greased plastic wrap and let rise until doubled.
 

Heat oven to 190'C. 

Brush egg-milk glaze over entire surface of braid. Bake 40-50 minutes or until golden brown. Let rest for 20 minutes before slicing.

Note: if you make smaller rings/braids you may need to reduce the cooking time - check on your bread!
 

Scottish Baps

Home-made morning rolls, baked for afternoon tea, with fresh butter and home-made plum jam. Doesn't get much better than this! I love the smell of bread baking on an autumn afternoon!

The recipe sounds involved, but it is actually very easy - it just takes time for the raising of the dough, so make sure you've got the afternoon at home :)

scottish morning rolls - and the old breadbook!

Recipe
1 1/2 tsps active dry yeast
1 tsp sugar
1 cup warm milk and 1/2 cup warm water mixed together (lukewarm)
4 cups plain or bakers flour
1 tsp salt
1/4 cup shortening (I use butter)

mix the sugar into the liquid, then sprinkle the dry yeast on top. Leave in a warm place for 10-15 minutes until the yeast is dissolved and fluffy.

Mix the flour and salt together, rub in the shortening till it resembles fine breadcrumbs. Add the yeast liquid and gradually incorporate it into the dry ingredients to make a soft dough.

Knead until it is smooth and elastic and no longer sticky - 10 to 15 minutes by hand. Shape into a ball, cover with plastic wrap and leave to rise in a warm draft-free spot until double in size (usually 40 minutes to an hour).

Punch the dough down, knead till it is firm, and then shape it into a bap (round flattened loaf) or rolls (makes 10 rolls, or 1 bap and 4 rolls).

Cover and let rise again. Press each roll gently in the middle. Bake towards the top of a moderately hot oven (200C or 400F) for 15-20 minutes for the rolls, and 20-25 minutes for the bap. Best served hot, and reheat well in either microwave or oven.

A new beginning

I've come to a point in my life where I realise that I have somehow forgotten about the simple pleasures of life - taking long walks in the evening sunshine, having a coffee with friends, baking bread. I recently found an old bread cookbook that I've have had buried in the back of a dusty bookshelf for nigh on 20 years. Time to get it out! Time to start again, re-learning the simple pleasures of life.


Food connects us with our past, with our heritage, with our families and friends, and with our futures! So this blog will be that - a diary of my journey of connection and re-connection!