Fruity oat cakes.

FRUITY OAT CAKES

Mum used to make these regularly especially in the winter.  When we came home from school, there was often a batch in the oven and/or a batch cooling for our school lunches. Often, they did not get to the lunch box the next day.

Recently I made another recipe with rolled oats as part of the ingredients.  I wondered what I could possibly make to use up some of the rolled oats. Then I remembered and found mum's fruity oat cakes.  It brought back many happy memories.

Makes 24

INGREDIENTS

 4 oz softened butter.

6 oz Self Raising Flour. (sifted)

I pinch of salt

1/2 level teaspoon Nutmeg.
Be exact with this measurement as it is quite strong taste in the cake.

3 oz milk

4 oz Sugar

2 Eggs ( room temperature).

2 oz quick oats  ( or rolled oats- see note below)

1/2 cup of Raisins or Sultanas.  ( mixed fruit works if you are short on raisins or sultanas).

METHOD

1. Preheat oven to 175 fan forced. 0r 375 degrees.

2. Prepare your Patty tin by lightly greasing with spray or just light grease your tray . Mum always greased her tray with butter.
If you prefer you could use small patty pans.

3. Measure out all ingredients before you begin.

4.Place  softened butter and sugar into the large bowl and beat until light and creamy. ( approx 5 minutes using a hand held mixer)

5. Add the eggs one at a time beating well after each addition.

6. Stir in the fruit and the oats.

7. In a separate bowl, sift the flour, salt and nutmeg. Be exact with the measurement of the nutmeg because it is quite strong taste through the cake.

8. Stir these ingredients into the cream mixture alternatively with the milk. Do not beat with the mixer, but stir by hand with using wooden spoon.

9. Place spoonful into greased patty pan tins. Mixture makes 24.

10. Bake at 170 C fan forces or 375 degrees for 15 to 20 minutes or until cooked and lightly golden.

11. Remove from oven and let sit in trays for 5 minutes before removing from the patty pans.  Allow to cool on wire racks. 

12. If you can resist, wait until cool and make a cup of tea, put your feet up and enjoy.


NB: Quick oats are usually finer than rolled oats. If you have rolled oats, pulse the required into the food processor to give a finer texture.  However, do not pulse too much. A quick pulse will be enough.

I use my tupperware turbo chef to complete the above step- about 20 times of pulling the cord is enough. You dont want it to be too powdery.

Anzac slice.

ANZAC SLICE 

WITH CHOC-PEANUT BUTTER TOPPING

covid 19 adaptation for 2020

ANZAC SLICE WITH CHOCOLATE ICING.

My Dad and Grandparents on both sides were World War Veterans so Anzac day was a big day in our household.
Thank you dad and Pa's for the sacrifices you made to make our country safe at that time.

Want to make Anzac biscuits without having to roll them and getting hands sticky having in mind covid 19?

Why not make an Anzac slice instead.

You can add the choc-peanut butter icing as well to complete it or just enjoy your Anzac slice without it.

INGREDIENTS

 1 Cup Self Raising Flour.

1 Cup  Coconut

I Cup of Rolled Oats

I Cup of Sugar (brown preferred)

150 grams Butter 

2 Tablespoons  Golden Syrup.

I Egg.

METHOD

1. Preheat oven to 180g or 160 fan forced.

2. Prepare your slice tin by covering with foil and lightly greasing with spray or just light grease your tray.

3. In a large bowl measure out Self Raising Flour, Coconut, Rolled Oats and Sugar.
4.Place them all into the large bowl.

5. Combine Butter and Golden syrup in a pot.

6. Melt this mixture over stove on low heat. Do not bring to boil.

7. Light whisk egg in a separate bowl.

8. Pour butter mixture into large bowl along with the whisked egg.

9. Combine all these ingredients until well mixed using a wooden spoon.

10. Pour into prepared greased slice tin.

11. Spread and press down firmly using the back of the wooden spoon until mixture is packed firmly.

12 Place in oven on either 180 degrees or 160 fan forced. Get out of the oven when lightly golden. If you want it to be chewy leave a little longer.

13 Get out of the oven and allow to cool 
14 Cut into slices.
15. Put into airtight tin.

This is an adaptation of  one version of mum's recipe of Anzac biscuits.


VARIATIONS.
1. Use 125 grams of butter and add pecan nuts.( or any nuts you like).
2. Once cooled  but whilst slice is still warm but before slicing you can add a chocolate topping to it.
3. Allow topping to set before cutting into slices.
4. Use this recipe but instead of putting it into a slice tin,  use a cookie cutter or base of damp glass to make Anzac biscuits.  Put this on a biscuit tray and remember to allow them to spread.

TOPPING
1/2 Cup of dark choc chips ( You can use milk choc or white chocolate  too). I prefer to use Cadbury Melts myself.
2 Tablespoons of  Smooth Peanut butter.

METHOD
Heat  choc chips and peanut butter in a small saucepan on lowest heat,stirring consistently until chocolate is almost melted. ( this takes approx 3 minutes to get to almost melted on lowest heat).
2. Just before chocolate is melted, take off the heat.
3. Stir until smooth.
4. Spread evenly over cooled yet still warm slice.
5. Stand on bench for 5 minutes.
6. Put in fridge to set.
7. Once topping is set, remove from fridge, allow to come to room temperature and cut into slices.

Make a cup of tea and cup a slice and enjoy.