Tag Archives: golden syrup

Anzac biscuits

21 Apr

These biscuits were originally made by the wives and mothers of Australian soldiers serving in WW1. They contain no egg so could be sent, via sea mail, to their loved ones on the front line. These Aussie classics are often made in the lead-up to Anzac Day [April 25] and should never, under ANY circumstances, be referred to as cookies. This recipe is from the always helpful taste.com.au but almost every Australian would have their own variation on a theme. Always use rolled oats, not instant.

Lest we forget.


1 1/4 cups plain flour, sifted

1 cup rolled oats

1/2 cup caster sugar

3/4 cup desiccated coconut [I used shredded for a change]

2 tablespoons golden syrup

150g unsalted butter, chopped

1/2 teaspoon bicarb soda

1 1/2 tablespoons hot water


Preheat oven to 170C and line two baking tray with baking paper.

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

In a small saucepan over low heat melt butter and golden syrup. Remove from heat.

Mix the bicarb soda with 1 1/2 tablespoons water and add to pan. Stir and add to bowl of dry ingredients.

Shape tablespoon-full of mixture and place on try, leaving space for spreading.

Cook for between 10-13 mins/until golden. Cool for a few minutes on tray before removing to wire rack.

These will keep for yonks in an airtight container.


Fast golden caramel bundt cake

27 Mar

This blog should rightly be called The Hungry Mum Who Bakes Quick & Easy Cakes. Yes I’m hungry and yes, I’m impatient, dammit! I want cake and I want it now. Often the baking urge arrives right in the middle of cactus hour or trying to put the kids to bed so I need a no-fuss recipe that can be bunged into the oven.

This caramel cake recipe, courtesy of the kitchen goddess at the Australian Women’s Weekly & their book ‘Quick Mix Cakes’, is so quick and simple. Baking it in a bundt tin & dusting with copious amounts  of icing sugar makes it look fancy with all the faffing around of icing.

These beautiful photos were taken by Anna Warr [annawarr.com], a photographer who has an eye for detail & patience by the kilo…


185g softened butter, cubed

1/2 soft brown sugar

2 eggs

1 1/2 cups self-raising flour

1/2 cup plain flour

1/2 cup golden syrup

3/4 cup milk


Grease a Bundt tin, ensuring you get into all the crevices.

Preheat oven to 170C.

Place all ingredients into a bowl of electric mixer and mix on low speed until everything is combined.

Increase speed to medium and beat until there are no lumps and the colour has changed.

Dollop mixture into pan and using a spatula, gently smoosh batter up the sides so it reaches into all the crevices of your pan.

Bake 40-ish mins/until a skewer comes out clean. You may need to cook a little longer depending on your oven.

Cool in pan 10 minutes before turning onto wire rack to cool.

When cold dust with icing sugar.