The Naranga Newsletter

Home Economics 

with Ms Athiniotis

NAIDOC WEEK

This week students made some bush tucker flavoured with Indigenous ingredients. Seniors tried Lemon Myrtle spice in a biscuit recipe and Upper Juniors tried roasted, ground wattle seed 

 

 

 

in a damper recipe. You can find the ingredients at speciality food stores. Students learned that Indigenous people were hunter gatherers and collected ingredients for cooking and medicine from plants growing in the Australian bush. Today we are learning more about Indigenous plants and how to use them in cooking. We enjoyed trying this. 

 

 

 

 

Recipe: Wattle seed Damper   

Preheated oven: 180C

Ingredients:   

3 cups self-raising flour (or Gluten free alternative)   

 ½ teaspoons salt

60 g butter (or Dairy free alternative)

30 g ground roasted wattle seed

1 cup milk (or Dairy free alternative)

Instructions: How to make it:

  1. Sift flour and rub in butter. Then add salt and wattle seed.
  2. Make a well in the centre and pour in the milk. Stir until combined. Form a ball and divide dough evenly into small balls. If making one damper allow for longer cooking time. 
  3. Put onto a flat work surface. Sprinkle a little flour. Knead for five to ten minutes until it is stretchable and soft but not sticky. Roll into a ball. 
  4. Cut two slits in the top, brush with a little milk and place onto a tray with baking paper. 
  5. Cook at 180 C for 15 minutes or until golden. Damper should sound hollow when tapped on the base. Serve warm. 

 

 

 

Enjoy warm with unsalted butter and jam. You can use gluten free flour and lactose milk if needed. 

Recipe: Lemon Myrtle Biscuits

Ingredients:

62g caster sugar

62g brown sugar

125g butter (or Dairy free alternative)

250g self-raising flour (or Gluten free alternative)

2 eggs (or Egg substitute)

I heaped teaspoon Lemon Myrtle 

How to make them: 

  1. Preheat oven to 180C. Cream together sugars and butter. Add eggs one at a time. 
  2. In a separate bowl, mix sifted flour and Lemon Myrtle. Add to creamed mixture and stir until combined. Do not over mix biscuit dough.
  3. Roll biscuit dough mixture into small balls. Place on greased baking trays. With back of floured spoon, press each ball slightly. Bake for 12 to 15 minutes or until golden brown. Cool on tray.