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Australian food

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TRAVELLING

OUR YEAR TWO

AUSTRALIAN
COOK BOOK

RECIPES
WEETBIX SLICE!
Prep Time:
15 mins
Cook Time:
20 mins

Ingredients:

1 cup self-raising flour

1 cup dessicated coconut

3/4 cup brown sugar

3 Weet-Bix, crushed

125g butter, melted

200g chocolate melts

30g butter

1/4 cup 100's and 1000's

Method:
Preheat oven to 180C. Line a slice tray with baking paper and set aside.
In a bowl, combine the flour, coconut, brown sugar and Weet-Bix.
Stir in the melted butter and mix well.
Press mixture in slice tin and smooth down with the back of a metal spoon.

Bake for 20 minutes.

Place chocolate and butter in a glass bowl and microwave at 30 second intervals,
stopping to stir for 15 seconds each time.
When all melted, pour the chocolate mixture over the Weetbix slice and sprinkle with
100's and 1000's. Refrigerate for 15 minutes.

LAMINGTONS
Ingredients:
1 X 3 second spray Always Fresh Simply Canola

Spray

3 eggs

3/4 cups caster sugar

1 tsp vanilla essence

3/4 cups plain white flour

1/4 cup cornflour

1 tsp baking powder

80g reduced-fat dairy blend with canola

3 tbsp cocoa powder

2 cup icing sugar

1/3 cup desiccated coconut

Method:
Notes:
Preheat oven to 190C. Grease and line base of a 20cm square cake tin with baking
paper.
Beat eggs with a pinch of salt. Add sugar and half of the vanilla.
Beat until thick and creamy. In a separate bowl, sift together flour, cornflour and baking
powder. Add to egg mixture, then carefully fold through 60g melted dairy blend.
Pour cake mixture into prepared tin and bake for approximately 30 minutes, or until cake
springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a

wire cake rack to cool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoa in
1/3 cup boiling water. Place icing sugar in a medium size bowl. Add cocoa mixture,
remaining canola blend and remaining vanilla essence. Stir well to combine.
Using a fork, skewer each cake square then spoon over warm icing to coat. Lightly
sprinkle with coconut, then arrange on a lined baking tray and set aside.

MEAT PIES
Ingredients:

1 tbsp vegetable oil

1 brown onion, finely diced

500g lean beef mince

1 tbsp cornflour

1 tsp beef stock powder

3/4 cup water

3/4 cup tomato sauce

2 tbsp Worcestershire sauce

1 tbsp barbeque sauce

1 tsp Vegemite
Notes:

sheets rolled shortcrust pastry, thawed

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

Method:
In a frying pan add the vegetable oil and cook the onion until translucent. Add minced
beef and brown, making sure that you break it up well.

Notes:
Add cornflour to water and stir well. Add this to to the pan along with all the sauces,
vegemite and stock powder.
Bring to the boil and reduce heat and simmer for 10 minutes. Leave to cool.
Preheat oven to 180C. Grease 4 pie pans ( base diameter 8cm) and place on a baking
tray.
Cut out 4x15cm circles of shortcrust pastry and 4x15cm pieces of the puff pastry.
Line the bottom and sides of the pie dishes with the shortcrust pastry. Fill each one with
mince filling and brush a little water around the edges.
Top with puff pastry circles and use a fork to seal the edges together.
Brush the top of each pie with the egg.
Bake for 20-25 minutes until the pastry is golden and puffy.

DAMPER

450g (3 cups) self-raising flour

Pinch of salt

80g butter, chilled, cubed

185ml (3/4 cup) water

1.

Step 1
Preheat oven to 200C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large
bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

2.

Step 2
Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just
comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the
mixture together.

3.

Step 3
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an
18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the
damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through

and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm
or at room temperature.