Calling all young cooks.
Moruya CWA is holding a cookery competition on Saturday 25th February 2017 and all entries must be in before 10am. The competition is open to all those 18yrs and under on 31st March 2017, Recipes are for 6 Chocolate Hazelnut Friands for 18yrs and under 12yrs and under are for 4 Giant Anzac Chewy Biscuits . Recipes may be obtained from the shop & tearooms open on Thursdays and Saturdays until 2pm,or on the CWA of NSW website, in the Land Cookery section or below. Also we are having our first luncheon for 2017 on St Patrick's Day Friday 17th March and bookings or enquiries for these activities can be made with Marisha at 4474 4442. Chocolate Hazelnut Friands Recipe MUST be used 100g butter 100g packet ground hazelnut meal 1 ½ cups icing sugar, sifted ½ cup plain flour, sifted5 egg whites ¼ cup chocolate hazelnut spread Method Preheat oven to 180°C. Lightly grease a friand tray (approx 7cm x 3-4cm high) Melt butter in a medium saucepan over low heat, cook gently for 10 minutes until golden. Cool. Place ground hazelnut meal, sugar and flour in a mixing bowl; stir well to combine. Add egg whites, hazelnut spread and browned butter, mix well to combine. Divide mixture equally between holes in the prepared pan.Bake for 20-25 minutes until friands are cooked.Cool on a towel covered wire rack. Giant Anzac Chewy Biscuits Recipe MUST be used 1 cup plain flour 1 ½ teaspoon ground cinnamon 1 ⅓ cups plain rolled oats 1 cup desiccated coconut ½ cup caster sugar ¼ cup (firmly packed) brown sugar 125g butter, cubed ¼ cup golden syrup 2 tablespoons water 1 teaspoon bicarbonate of soda Method Preheat oven to 150°C. Line a baking tray with non stick baking paper.In a medium sized bowl, sift together the flour and cinnamon. Add rolled oats, caster sugar, brown sugar and coconut; mix well.Combine butter, golden syrup and water in a small saucepan and stir over low–medium heat until the butter melts and the mixture is well combined. Remove from the heat and stir in bicarbonate of soda.Add immediately to the dry ingredients and use a wooden spoon to stir until well combined. Roll 2 tablespoons portions of mixture into balls and place on the lined tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake in the preheated oven for 16 minutes. Remove from the oven and set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
