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Biscuits, Slices and More

Katrina Murray

THE

COLLECTIONKiwi

2 Biscuits, Slices and More

CopyrightAll rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

3Biscuits, Slices and More

Dedication

For my family who mean the world to me…

For my beloved husband Scott, who supports my wacky ideas!!

For my 5 beautiful and amazing children. Nathan, Kane, Troy, Lily and Luke.

Without them I wouldn’t be the person I am today. I would never have had the courage to leave New Zealand to begin again and for whom I constantly strive to set the example that Kiwis can fly, with ideas and courage as wings!


About the AuthorKatrina was born in Masterton, New Zealand, and was adopted by parents Bill and Dorothy at 10 days old. She spent her childhood growing up in Carterton. It was a typical carefree New Zealand childhood of bare feet and bee stings, long summers of bike rides and sun baking, horses and pet days, frosty winter mornings and ice on puddles, jandals and gumboots, lolly cake for birthdays and homemade food - and parents who did their best to provide a very secure and happy life! Despite this, Katrina had a growing sense of disconnection and became a rebellious teenager! Becoming a mum as a teenager and then finding herself in a frightening domestic violence situation, she made a bold decision and packed up her young children, courageously moving from New Zealand to Australia at 23 years of age. With just 3 suitcases and $100 and feeling a fierce responsibility as a single parent to 3 young boys, she was determined to build a new life and has worked hard to create a better future for her family.

Katrina now happily lives with her husband Scott in Queensland’s beautiful hinterland and is a very proud mum of 5 great kids.

Katrina’s Facebook page, Proud Kiwis Abroad, was born from the desire to create a fun place for other Kiwis to feel connected to home! It continues to grow as Kiwis living all over the world come together.

This first book is a realisation of a dream and with it, the hope that readers will rediscover memories of their own childhoods to share, amongst the recipes and photos within the pages!

You can contact Katrina via the Proud Kiwis Abroad Facebook page http://www.Facebook.com/KiwiAndProud

Email: [email protected]

Website: http://www.ProudKiwisAbroad.com


ContentsAfghans ............................................................................................7

ANZAC Biscuits ................................................................................9

Belgium Biscuits ...........................................................................10

Biscuits - Plain ...............................................................................13

Blonde Afghans ..............................................................................14

Caramel Buzz Slice .........................................................................15

Chocolate Crackles ........................................................................16

Coconut Ice ....................................................................................17

Ginger Crunch ...............................................................................18

Hedgehog Slice .............................................................................19

Hokey Pokey Biscuits .....................................................................20

Hokey Pokey .................................................................................21

Honey Bubble Slice ........................................................................22

Kiwi Kids Slice ..............................................................................23

Lolly Cake .......................................................................................24

Melting Moments ..........................................................................26

Peanut Brownies ............................................................................28

Russian Fudge ................................................................................29

Simple Custard Squares .................................................................30

Yo-Yo Biscuits .................................................................................32


200g (7 oz) butter, softened2 cups of cornflakes½ cup sugar

Chocolate Icing1 ¼ cup plain flour Walnuts (optional)¼ cup of cocoa

• Cream the butter and sugar together until light and fluffy.

• Sift together the flour and cocoa.

• Stir cocoa and flour into the creamed butter and sugar.

• Carefully fold in the cornflakes.

• Spoon mounds of the mixture onto a greased oven tray.

• Press mixture gently together with a fork.

• Bake at 180°C (350°F) for approximately 15 minutes or until cooked.

• Leave until cool and then ice with chocolate icing and top with a walnut half if desired. My kids don’t like walnuts but they do love a Smartie on top!

Chocolate Icing:2 Cups of icing sugar 1 teaspoon of butter ¼ teaspoon of vanilla essence 1 tablespoon of cocoa2 tablespoons of milk (or water if preferred)

Sift icing sugar and cocoa together, mix in butter, gradually add the milk until the icing is your desired consistency, add the vanilla essence to taste.

Afghans

180°C/ 350°F

20


I am a Mighty Kiwi

I am a Mighty Kiwi,

New Zealand born and proud,

I love my Kiwi accent,

You can pick me in any crowd!

Though I roam across distant seas,

And cross nations through the skies,

The thought of my New Zealand,

Can bring tears into my eyes.

I’ll watch the All Blacks Haka,

Proud chest and lump in throat,

Goosebumps surge across my skin,

For our anthem, pride in each sweet note.

In strange lands, towns or cities,

Unknown places, foreign shores,

You may hear a familiar accent say,

“I’m from the North, which town is yours?”

And though I don’t live back at home,

How long I’ll be away or how long we’ll be apart,

There’s one thing of which you can be sure,

New Zealand, Aotearoa, is always in my heart.


The origin of ANZAC biscuits dates back to the early 1900’s when war wives would send them to their

husbands abroad. They were ideal for shipping as they had no eggs which

meant a longer shelf life.

½ cup of plain flour 1/3 cup of sugar 2/3 cup of desiccated coconut¾ cup of rolled oats50g (1.5 oz) butter

1 tablespoon golden syrup½ teaspoon baking soda2 tablespoons of boiling water

• Mix together flour, sugar, coconut and the rolled oats.

• Melt butter and golden syrup.

• Dissolve baking soda in the boiling water and add to butter and golden syrup.

• Mix all ingredients together well.

• Place tablespoonfuls of mixture onto cold greased trays and press lightly with a fork.

• Bake at 180oC (350oF) for approximately 15 minutes or until golden.

ANZAC Biscuits

180°C/ 350°F

20


125g (4oz) butter 1 teaspoon of mixed spice1 teaspoon of cinnamon2 cups of plain flour¼ cup of brown sugar1 teaspoon of cocoa1 teaspoon of powdered ginger 1 teaspoon of baking powder1 egg

Icing:1 cup of icing sugar¼ teaspoon of raspberry essenceA couple of drops of red food colouring

Filling: ½ cup of raspberry jam (strawberry or other flavoured jams can be used as alternatives if you prefer!)

180°C/ 350°F

18

• Cream butter and sugar together until mix is light and fluffy.

• Add the egg and beat well together.

• Sift the flour, baking powder, cinnamon, cocoa, ginger and mixed spice together and add to the creamed mixture to make a dough.

• Roll out onto a lightly floured board to 3mm thickness.

• Cut out shapes using a round cutter.

• Bake at 180oC/350oF for 15 minutes or until biscuits are golden.

• When cold ice half of the biscuits.

• Spread the un-iced biscuits with raspberry jam and place the iced biscuits on top – icing side up!

Belgium Biscuits


• To make the icing, mix the icing sugar with flavouring and sufficient water to make a paste of spreading consistency. Add drops of colour a few at a time to get the desired colour.

• Sprinkle with raspberry jelly crystals or cake sprinkles if desired.

To create different biscuits use any shaped cutters you like. A Christmas tree at Christmas time is a nice idea for gifts or sharing over a cup of tea!!


Marokopa Falls North Island Photo by Heather Haire

Things to see, do and enjoy on your next trip home to New Zealand

1. Visit Auckland Zoo

2. And while you’re there.. . check out the cute little Kiwis in the Kiwi

House!!

3. If you’re lucky enough, you may get to pat a Kiwi


125g (4oz) butter, softened 1 egg¾ cup of sugar2 cups of plain flour

1 teaspoon of vanilla essence 1 teaspoon of baking powder

• Cream butter, sugar and vanilla together until fluffy.

• Add the egg, mixing well.

• Sift the dry ingredients together and then mix well into the butter and sugar mix.

• Roll teaspoonfuls of mix into balls and place on a greased oven tray.

• With a floured fork, flatten the mix slightly to form biscuit shapes.

• Bake at 190oC (375oF) for approximately 12 minutes or until light golden.

This recipe is fantastic as is can be adapted to create other flavoured biscuits.

• For Chocolate biscuits add 2 tablespoons of cocoa in with dry ingredients.

• For Orange biscuits replace vanilla essence with 1 tablespoon of grated orange rind.

• For Lemon biscuits replace vanilla essence with 2 teaspoons of grated lemon rind.

Biscuits - Plain

190°C/ 375°F

35


4. Or dig into the sand and take a dip at Hot Water Beach


100g (3oz) butter 1/3 cup of castor sugar3 tablespoons of custard powder

3/4 cup of plain flour1½ cups of cornflakes Glaced cherry halves (optional)

• Cream butter and sugar together.

• Sift in the plain flour and custard powder.

• Stir through the cornflakes until well mixed.

• Firmly press together handfuls of mixture and place on a greased tray.

• Press to flatten slightly with a fork.

• Bake at 175oC (350oF) for approximately 12 minutes or until golden.

• Ice with vanilla icing when cold. Place a glaced cherry half on top of each one.

Vanilla Icing:2 Cups of icing sugar 1 teaspoon of butter 2 tablespoons of milk ¼ teaspoon of vanilla (or water if preferred) essence

Sift icing sugar, mix in butter, gradually add the milk until the icing is your desired consistency, add the vanilla essence to taste.

Blonde Afghans

175°C/ 350°F

15


5. Enjoy a refreshing swim in a clean and clear New Zealand river


1 cup of flour1 teaspoon of baking powder1 cup of coconut½ cup of brown sugar1 cup of rolled oats150g (5oz) melted butter1 tin of sweetened condensed milk (395g)2 tablespoons of golden syrup150g (5oz) melted milk chocolateadditional 1 ½ tablespoons butter

• Combine the flour, baking powder, coconut, brown sugar, rolled oats and melted butter into a bowl and mix well.

• Press mixture firmly into a greased and lined slice tin.

• Bake for 10 minutes or until golden brown.

• Combine the sweetened condensed milk, golden syrup and additional butter into a heavy based saucepan and bring to the boil stirring well.

• Reduce heat and cook for a further 5 minutes or until a nice caramel/light brown colour.

• Pour the caramel mixture over the slice and return to the oven for a further 10 minutes.

• Allow to cool completely.

• Gently pour the melted chocolate over the caramel and spread evenly.

• Allow to cool before cutting into squares or fingers. Yum!!

Caramel Buzz Slice

180°C/ 350°F


300g (9oz) chocolate (I prefer Milk chocolate, Dark will work just as well and White chocolate is always a hit!!)3 cups of rice bubbles1 cup of desiccated coconut

• In a bowl mix the rice bubbles and coconut.

• Melt the chocolate and then mix quickly into the rice bubbles.

• Spoon into paper pattie cases and refrigerate until set.

Chocolate Crackles

Lion RockPhoto by Tabatha Voss


3 cups of icing sugar

½ cup of milk

¾ cup of desiccated coconut

25g (1oz) of butter

A few drops of red food colouring

• Heat icing sugar, milk and butter in a heavy based saucepan.

• Stir constantly until sugar is completely dissolved and bring to the boil.

• Continue to boil without stirring until mixture reaches the soft ball stage. (You can drip a few drops into cold water and the mixture falls to the bottom in balls)

• Add the coconut and mix well.

• Remove from heat and allow to cool for 10 minutes.

• Divide the mixture into half.

• Add a few drops of colouring to the first half and then beat until thick.

• Pour into a greased and lined deep tin.

• Beat the remaining portion until thick and pour on the top of the coloured mixture.

• When cool cut into squares or fingers.

Coconut Ice


6. Learn to do the Haka.

7. Eat a Paua Fritter.

8. Eat a Kiwi-fruit.

9. Visit the Huka Falls.


125g (4oz) of softened butter1 teaspoon of baking powder½ cup of white or castor sugar1 teaspoon ground or powdered ginger1½ cups of plain flour

• Cream the butter and sugar together until light and fluffy.

• Sift the flour, baking powder and ginger together.

• Mix well into the butter and sugar mixture.

• Turn the mixture onto a floured board and knead well.

• Press into a greased and lined tin.

• Bake at 190oC/375oF for 20 minutes or until golden.

• While crunch is baking make icing.

Vanilla Icing:75g (2.5oz) butter ¾ cup of icing sugar 2 teaspoons ground or 2 tablespoons of golden powdered ginger syrup

Heat all ingredients together, stirring constantly until butter is melted.

Pour the ginger icing over the crunch base whilst both are still warm.

Cut into squares or fingers before cooling.

Ginger Crunch

190°C/ 375°F


10. Go from the North Island to the South Island on the Inter-

islander ferry.

11. Drink some of New Zealands amazing wines.


1 x 250g (4oz) packet of plain biscuits¾ cup of chopped nuts of your choice125g (4 oz) butter½ cup of castor sugar 2 tablespoons of cocoa 2 tablespoons of coconut1 well beaten egg1 teaspoon of vanilla essence

• Roughly crush the biscuits.

• Melt together the butter and sugar in a saucepan.

• Stir in the egg and cocoa.

• Bring to just boiling and then remove from heat.

• Add all remaining ingredients and mix well.

• Press mixture firmly into a greased and lined slice tin and refrigerate until cool.

• When cool spread with chocolate icing. (Optional: sprinkle coconut over icing.)

• Slice into squares or fingers.

Chocolate Icing:2 Cups of icing sugar 1 teaspoon of butter ¼ teaspoon of vanilla essence 1 tablespoon of cocoa2 tablespoons of milk (or water if preferred)

Sift icing sugar and cocoa together, mix in butter, gradually add the milk until the icing is your desired consistency, add the vanilla essence to taste.

Hedgehog Slice


125g (4oz) Butter1 tablespoon of milk½ cup of sugar1 ½ cups of plain flour

1 tablespoon golden syrup1 teaspoon of baking soda

• Mix butter, sugar, golden syrup and milk in a saucepan and heat until mixture is nearly boiling, stirring constantly.

• Remove from heat and allow to cool until mixture is lukewarm.

• Sift flour and baking soda together and mix well with the cool liquid mixture.

• Roll spoonfuls into balls and place on ungreased oven trays.

• Flatten slightly with a floured fork.

• Bake at 180oC/350oF for 15 to 20 minutes or until a nice golden brown.

Hokey Pokey Biscuits

180°C/ 350°F

20

Queenstown FerryPhoto by Hayden Folkerts


• In a heavy based pan bring sugar and golden syrup to the boil slowly stirring all the time.

• Simmer gently over a very low heat for 4 minutes, stirring occasionally.

• Remove from heat and add baking soda stirring quickly until it froths up and pour at once into a greased tin.

• Break up when cold.

• Store in air-tight containers or jars.

5 tablespoons sugar 1 teaspoon baking soda 2 tablespoons golden syrup

Hokey Pokey

Bluff SignPhoto by Rob Archer


• Combine rice bubbles and coconut into a bowl.

• In a saucepan bring the butter, honey and sugar to the boil.

• Stir constantly for 3 minutes.

• Add to the rice bubbles and coconut and mix quickly together.

• Press the mixture firmly into a greased and lined slice tin and refrigerate until cool.

• Cut into squares or fingers.

75g (2.5oz) butter½ cup of castor or white sugar2 tablespoons of honey

4 cups of rice bubbles1 cup of desiccated coconut

Honey Bubble Slice

Queenstown Panorama Photo by Di Martin


4 crushed weetbix1 cup of flour½ cup of desiccated coconut ½ cup of castor sugar

1 tablespoon of cocoa1/3 cup of butter¼ cup of water½ cup of sultanas (optional)

• Melt the butter and then mix into the weetbix

• Mix in all the remaining ingredients and press firmly into a greased and lined slice tin.

• Bake for 15 minutes at 180oC/350oF or until golden brown.

• Cool and while still warm spread with chocolate or vanilla icing.

• Slice into squares or fingers.

Kiwi Kids Slice

180°C/ 350°F


12. Jump from the Auckland Sky Tower

13. Have a super duper Ice cream in a cone from a New Zealand

Dairy


100 g (3.5 oz) butter1 x 250 g (8oz) packet of malt biscuits½ tin of sweetened condensed milk180g (5.5oz) of Eskimo lollies roughly chopped (fruit puffs, marshmallows or banana lollies can also be used instead)Desiccated Coconut

• Crush malt biscuits into fine crumbs.

• Melt butter and condensed milk together and allow to cool.

• Add chopped lollies to biscuit mixture and mix in melted butter and condensed milk.

• Shape into a log and then roll the log in desiccated coconut.

• Refrigerate until set (if you can wait that long) then cut into 1cm (1/2 inch) slices.

My Kids LOVE Lolly Cake … ah, and so do the adults!!

Lolly Cake


Beehive Photo by Rob Archer


14. Visit the very top at Cape Reinga

15. Or the very bottom at Stuart Island

16. Scream your lungs out on a good New Zealand Bungy Jump!

17. Ride the Cable Car in Wellington


200g (7oz) softened butter1 cup of corn cornflour (not wheaten)

¾ cup of icing sugar½ teaspoon of baking powder1 cup of plain flour

• Cream butter and icing sugar together until light and fluffy.

• Sift flour, cornflour and baking powder together and mix well into the creamed mixture.

• Roll the mix into small balls and place on a greased oven tray, pressing with a fork to flatten slightly.

• Bake at 180oC/350oF for 20 minutes or until golden.

• When biscuits are cool spread half of the biscuits with butter icing and place the remaining biscuits on top.

Optional: Jam may also be spread as an alternative to the butter icing.

Butter Icing:2 Cups of icing sugar 3 teaspoons of butter ¼ teaspoon of vanilla 1-2 tablespoons of milk essence (or water if preferred)

Sift icing sugar, mix in butter, gradually add the milk until the icing is your desired consistency, add the vanilla essence to taste.

Melting Moments

180°C/ 350°F


Photo by Stephanie Coomb


18 Sample a glass or two of New Zealand Beer

19. Eat some fresh New Zealand Fish and Chips

20. And while you’re at it . . . add some Kumara Chips to the order

21. And a banana fritter

22. And maybe a pineapple fritter!

23. And, if you have any room left at all . . . a Whitebait fritter!


Makes about 18125g (4oz) softened butter1 teaspoon of baking powder1 cup of castor sugar

1 egg2 tablespoons of cocoa1 ½ cups plain flour1 cup of roasted peanuts (without skins)

• Cream butter and sugar together.

• Add the egg and beat in well.

• Sift flour, baking powder and cocoa together and add to mixture.

• Add peanuts and mix well.

• Roll into tablespoonfuls, place onto a greased tray and flatten with a floured fork

• Bake at 180oC (350oF) for 15 minutes or until golden.

Peanut Brownies

180°C/ 350°F

18


3 cups of castor or white sugar125g (4oz) butter½ cup of sweetened condensed milk

1 tablespoon of golden syrup½ cup of milkPinch of salt

• Heat the sugar and milk in a saucepan, stirring constantly until sugar is completely dissolved.

• Add the condensed milk, butter, salt and golden syrup and stir until butter is melted through.

• Bring to the boil and keep boiling until mixture reaches the soft ball stage stirring every so often to prevent burning.

• Remove from heat and cool for a few minutes.

• Beat until thick.

• Pour into a greased and lined tin.

• When cold cut it into squares or fingers.

Russian Fudge

Source of Riwaka River MotuekaPhoto by Jeremy Simpson


24 square water cracker biscuits (plain)

½ cup of custard powder

2½ cups of milk

½ cup of white or castor sugar

½ teaspoon of vanilla essence

• Line a deep dish with half of the cracker biscuits.

• Cut crackers to fit in if necessary.

• Mix a small amount of the milk to the custard powder to create a loose paste.

• Heat the rest of the milk to nearly boiling and add the custard powder paste.

• Stir continuously until thick and boiling.

• Remove from heat and add the sugar and vanilla essence and mix well.

• Pour custard over the crackers and top with remaining crackers.

• Cool and then refrigerate until set and cold.

• Mix together the icing sugar and softened butter adding milk as necessary to make a smooth icing.

• Spread over the crackers and refrigerate.

• Slice into squares when cold.

Optional: Add 2 tablespoons of passionfruit pulp to icing mixture.

• Sprinkle plain icing with desiccated coconut.

Simple Custard Squares

Icing:2 cups of icing sugar2 tablespoons of softened butterMilk


Photo by Kirsten Lawton


24. Feel the wind in your hair during a horse ride on 90 Mile Beach

25. Visit the Wairarapa’s wine region at Martinborough


175g (6oz) butter, softened1/4 cup of sugarFew drops of vanilla essence11/2 cups of plain flour¼ cup of custard powder

Butter Filling: 50g (1.5oz) butter½ cup icing sugar2 tablespoons of custard powder

• Cream butter and sugar until light and fluffy.

• Add vanilla.

• Sift flour and custard powder together and add to creamed mixture.

• Roll teaspoonfuls of mixture into balls.

• Place on lightly greased oven tray.

• Flatten with a fork.

• Bake at 180oC (350oF) for 15-20 minutes.

• When cold sandwich together in twos with butter filling.

Yo-Yo Biscuits

180°C/ 350°F

20

Photo by Kyle Rota


I hope you’ve enjoyed your stroll through memory lane as much as I enjoyed creating it and that you have now sampled some of these yummies for yourself!!

The next books due out in our series of The Kiwi Collection will be:

The Kiwi Collection – Desserts and More

The Kiwi Collection – Cakes and More

The Kiwi Collection – Meals and More

And I’ll let you know once these books are closer to being released.

Always remember that we love your comments and contributions to our Kiwi Facebook page.

Please let us know your thoughts about our book, we’d love to hear from you!! You can visit us there at http://www.Facebook.com/KiwiAndProud

Or pop on over to our website at http://www.ProudKiwisAbroad.com

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