Staff Favourite Family Recipe Page

Lemon delicious

INGREDIENTS

150g unsalted butter, melted

2 teaspoons finely grated lemon rind

1/3 cup lemon juice

1 1/2 cups caster sugar

3/4 cup self-raising flour, sifted

1 1/2 cups milk

4 eggs, separated

icing sugar mixture, to serve

Select all ingredients

METHOD

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease six 1 cup-capacity ovenproof dishes.

Step 2

Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

Step 3

Using an electric mixer, beat eggwhites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the eggwhite into lemon mixture. Gently fold in remaining eggwhite.

Step 4

Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 25 to 30 minutes or until golden and just set. Dust with icing sugar. Serve.

Oma’s Brownie Cake.

2 cups SR flour

1 cup Plain Flour

1 tablespoon ground ginger

Pinch salt

1 ½ teaspoons bicarbonate of soda

1 cup of treacle (golden syrup or honey can work too)

125 gm butter or margarine

1 ½ cups brown sugar, lightly packed.

¾ cup milk.

Place treacle, butter and brown sugar into a saucepan.  Stir over a low heat until sugar dissolves then allow to cool.

Sift flours, salt, ginger and bicarbonate of soda into a bowl. 

Add treacle mixture to dry ingredients, then mix in the warmed milk.  Pour into a greased tin (28cm x 18cm lamington tin works well)

Bake in a moderate oven for 40-45min or until cooked when tested.  If you use a round cake tin, allow 50-60 mins cooking time.

This cake is quiet dense because it has no eggs, but is a traditional Dutch cake.  It’s very YUM and I was always spoilt as Oma made it for me each time I visited for a holiday.  This is my Oma and I - she is 95 years old now.  When I grow up I want to be just like her!

Alison Gracie.

Josh Fisher’s Pop’s

Anzac Biscuits

200g           rolled oats

120g           desiccated coconut

350g           plain flour, sifted

150g           soft brown sugar

250g.          butter

 10 tblsp      boiling water

  6 tblsp       golden syrup

  1.5 tsp       bicarbonate of soda

Makes 30 large biscuits.

Mix oats, coconut, flour and sugar in a large bowl.

Heat oven to 150C (300F). Butter three baking trays.

Heat butter, water and golden syrup in a saucepan, stirring until butter is melted.

Remove from heat and stir in bicarbonate of soda until mixture is light and frothy.

Pour mixture into the dry ingredients, mixing quickly and thoroughly.

Roll mixture into balls the size of walnuts and place on the trays allowing room for spreading.

Press down gently with a spatula.

Bake for about 18 minutes (rotate trays at 6 minute intervals) until lightly golden and still slightly soft.

Remove trays from oven and leave biscuits to cool for ten minutes. 

Transfer to wire racks to cool completely, until crispy on the outside but still chewy on the inside. 

Store in an airtight jar.