With thirteen grandchildren, cooking and baking with them is one of Norma Judd’s favourite activities.
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The eldest is 30 and the youngest if 4, Mrs Judd said.
“I try to get them to cook, but they have that thermomix,” she joked.
Anzac biscuits is an Aussie classic and Mrs Judd still has her mother’s recipe which she passes on, she said the simple recipes are often the best.
“I look at the ones in the magazines and you often need a shopping trolley for them,” Mrs Judd said.
“You often get left with all these ingredients you won’t use again.”
Mrs Judd said you’ll often stuff up when you bake, but to keep on going.
“Just a little while ago I ruined a rainbow cake for the Country Women’s Association’s,” she said.
“I cooked it in too hot an oven and put the colours around the wrong way so it was a disaster.”
Mrs Judd, a member of the Wagga Evening branch, can whip up hundreds of cookies, something she often has to do for the CWA’s Bunnings bake sale.
Anzac Biscuit Recipe
Ingredients:
- 1 cup flour
- 1 cup sugar
- 1 cup of rolled oats (Uncle Toby’s is best for this recipe)
- 1 cup desiccated coconut
- 250 grams butter
- 1 tablespoon of golden syrup
- 1 small teaspoon bi-carbonate soda
- 2 tablespoons of boiling water
Method:
- Mix the flour, sugar, oats and coconut in a large bowl.
- In a saucepan melt and combine the butter, golden syrup, bi-carb and water until simmering.
- Add the mixture to the dry ingredients and stir, making sure they are well combined.
- Use a teaspoon to measure out balls and line them evenly on a flat tray.
- Bake for 10 to 12 minutes or until light golden at 150 degrees.
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Annie Lewis
Have a tip? Email me at a.lewis@austcommunitymedia.com.au
Have a tip? Email me at a.lewis@austcommunitymedia.com.au
