Wednesday, March 21, 2007

Walnut Crescents, ANZAC Biscuits-Harmony Day Lunch

Walnut Crescents (Vanilla Kipferl, Kourabiedes, Walnut Shortbreads)

Recipe from Maureen Simpson published in The Women's Weekly magazine

250 gm softened butter
1/2 cup castor sugar
1 teaspoon vanilla extract
200gm walnuts - finely chopped (can use food processor)
2 1/2 cup plain flour

- oven 180C (160C fan force)
- cream butter and sugar together until light and fluffy
- add walnuts to butter mixture
- add flour to butter mixture and mix to form a dough
- place a dessertspoon of mizture inbetween your palms and roll into a tapered roll and shape into a crescent
- bake for about 15 - 20 minutes or until they start to clour. Keep eye on them as they can easily burn
- transfer to a wire rack and while still warm, dust with icing sugar(not icing sugar mixture) then leave to cool
- sprinkle with icing sugar again prior to serving

ANZAC Biscuits

Recipe from Better Homes April 1998. The texture of these biscuits is chewy rather than hard.

1 cup rolled oats
1 cup plain flour
3/4 cup sugar
2/3 shredded coconut
125 gm unsalted butter (cannot substitute with margarine)
2 tablespoon golden syrup
1 1/2 teaspoon bi-carbonate soda
2 tablespoon boiling water
1 teaspoon vanilla extract

- slow oven 150C
- mix together oats, flour, sugar and coconut in a large bowl
- melt butter and golden syrup together
- dissolve bi-carbonate soda in the boiling water and then mix into the butter mixture
- add butter mixture to the dry ingredients and the vanilla extract
- place tablespoon of mixture on a paper lined tray leaving 6-7cm to allow for spreading
- cook 13 - 16 minutes

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