Ken reckons this is dead easy. Egg free for the allergic folks ... eggsellent. Ha - what a crack up. I'm really coming out of my shell now. Okay ... that's enough.

Ingredients:

1kg fruit mix
1 cup water
1 t mixed spice          
1 t cinnamon
1 t vinegar
1 T brandy
225 gms butter
1 tin condensed milk
1 t baking soda
2 cups Champion standard flour
1 t baking powder

Method: 

Chuck into a large pot the fruit, water, mixed spice, brandy, butter, vinegar and cinnamon and bring to boil.

Remove from heat and add baking soda and condensed milk.

Cool, then add flour and baking powder.

Mix together and bake (fan bake preferably) in tin or glass container for 1 ½ hours at 150c.

I use a Pyrex glass dish 29x22x9cm.

Very nice moist cake that keeps well (if you can restrain yourself).
Doug's famous for his gingernuts. These ones come out so much better than the bought variety.


Ingredients: 

100g butter
225g sugar
1 egg
1 Tbsp golden syrup
250g flour
1 tsp baking soda
4 tsp ground ginger

Method: 

Pre-heat the oven to 170ÂșC or 160 if you have fan-bake.

Chuck the softened butter and sugar into the food processor with the egg and give it a whiz until it's good and creamy.

Then add the golden syrup and give it another burst for a minute.

Add the flour, baking soda and ginger and whiz away until you have a nice even mixture.  

Roll into balls about the diameter of a 50c piece and arrange on sheets of baking paper on top of 2 baking trays. 

DON'T be tempted to flatten the balls with a fork, let nature and the oven do their work.

Bake for 25-30 minutes or until they look golden and just like Mrs Griffin’s fine product.

Cool on a wire rack.

You’ll get around three dozen.


So many have asked for this, so here it is. Based on my Grandma's Anzac biscuit recipe, but with a few, ahhh, modifications. this recipe makes 12 decent sized biscuits.



Ingredients:

1 cup of standard flour
1 teaspoon of baking powder
3/4 cup of shredded coconut
3/4 cup of rolled oats
3/4 cup of cranberries
2/3 cup packed brown sugar
1/2 teaspoon of cinnamon

110 grams of butter
1 good tablespoon of golden syrup
2 tablespoons of water
1/2 teaspoon of baking soda

Method:

Prep a tray with baking paper and turn the oven on to bake at 180 degrees.

Chuck all the dry ingredients (except baking soda) into a largish bowl and use a spoon or fork to mix them. Don't bash them to bits, just make sure the brown sugar is broken down and the cranberries are separated.

Chop the butter into a pot with the golden syrup and water and warm over a medium heat. Don't let the combo boil. As soon as the butter is melted turn of the heat and tip in the baking soda. Stir it in (it'll froth up, but that's good) and then pour the whole lot into the dry ingredients.

Using the back of a tablespoon, stir it all together. Again - don't over mix. As soon as you have no dry flour visible, you're done.

Roll into good sized balls and flatten with a fork or fish-slice. Bake for about 12 - 14 minutes, depending on the oven.

Enjoy. They should last a couple of days in an airtight container.

Why do I bake? Is a question oft asked of me by Blokes Who Don't.

And I could answer it with many complicated words, or with a few simple words ... or better yet with a handy-dandy video of this one time at a PechaKucha night in Wellington.

And look - here it is, in which I answer that very question:


Holy Cranzac

It's been quiet on the blogging front lately because of the baking and fundraising and promoting and what-not.

And today, this: 

 
$4K for the RSA. 

A lot of people had to work hard for two weeks but handing over the cheque this morning with Reese from Thorndon New World made it worth every single minute. 

Cranzacs will be back next year. 


They began by accident. Created because I was baking Anzac biscuits for the kids and happened to have some cranberries left over. In they went and the result was, in a word, unbelievably delicious (yes, that's two words, but let's not lose focus here).


A discussion in the office about the resulting 'Cranzac' biscuit developed quickly from 'we should sell these and raise money for the RSA' to calling Reese at Thorndon New World in Wellington to see if he'd get on board and support the project. And oh my stars, did he ever.

He loved the biscuit, he loved the idea and he even loved the sticker I designed with - in the absence of any need to share credit - my own face under my own name in the middle of it.



So we tinkered a little with baking times and quantities, given the humungous, industrial ovens that they cook with and in a day or two had come up with what was a bloody good biscuit - true to the recipe that I'd accidentally created a week earlier.


Then Reese and his team figured out nutritional information, worked out a price, created a code, and started on production. This was a shade over two weeks out from Anzac Day.

He called me on the eve of their first day of sale to say he'd made 600 packets of Cranzacs. At which point my dodgy heart nearly gave out. I suffered an immediate puckering of the sphincter and shortness of breath. Honestly? I'd thought we might sell a hundred. Maybe one-fifty. But 600 packets?

I imagined half of them going stale post Anzac Day or being heaved into a 'half price' bin.

As I write this we are just over a week in with just under a week to go until Anzac Day - our national day of remembrance. My Cranzacs have gone much better than anyone could have imagined. 1200 packets sold to date.



Read that number again. 1200. Thats 6000 biscuits. With five sales days to go. Already this has been so successful that we're talking about how far and wide to take it next year and I've applied to trademark the name and protect the recipe.

So. If you haven't already - go get some. You have five days left. Proceeds after expenses go to the Wellington RSA.

Kudos to Reese and his team, working round the clock to make the delicious, cranberry-packed treats.
Just quietly, I'm mega-stoked.