Home' Advocate Communications : Fiordland Advocate 23 June 2011 Contents WHAT’S COOKING
Page 12 | 23 June, 2011
There are many high-profile sweet
delights that are indigenous to
New Zealand despite claims to the
contrary. As most of us know, our
Australian neighbours still dispute
the fact that we created the pavlova even though food historians have
The two countries also argue over the origins of the lamington – a
square of sponge cake coated traditionally in either raspberry (or
strawberry) jelly or chocolate icing then rolled in desiccated coconut.
Sometimes lamingtons are split and filled with whipped cream and/or
jam. Many cafes are now reinventing the lamington, serving lime and
There is no need to argue over the origins of Anzac biscuits. They have
long been associated with the Australian and New Zealand Army Corps
(ANZAC) established in World War I. It has been claimed the biscuits
were sent by wives to husbands abroad because the ingredients did not
spoil easily and the biscuits kept well during transportation.
The Afghan biscuit is also thought to have originated in New Zealand.
Prepared from a cocoa-infused dough and cornflakes, they are usually
topped with chocolate icing and walnut pieces. It is believed that the
name has nothing to do with the country of Afghanistan but rather the
dark colour of the biscuits.
Caramel slice – a Scottish creation – has taken on many distinctly Kiwi
characteristics. We love caramel slice either topped with chocolate or
nuts – it is one of the most popular sweet treats that coffee houses and
The scone – a Scottish/British original – has always been a Kiwi standby.
Cheese and date scones will always be a favourite but now many cafes
also offer their own variation serving such delights as savoury vegetable,
rolled and passionfruit, and decadent chocolate scones.
Kiwiana Bakes The icing on these Afghans is
ganache – a mixture of dark
chocolate and cream.
250g butter, softened
3⁄4 cup caster sugar
11⁄2 cups flour
1⁄2 cup dark cocoa powder
11⁄2 cups cornflakes
Chocolate Icing: 1⁄2 cup cream
200g dark chocolate, finely
20-21 walnut halves
Preheat the oven to 150°C. Line
two baking trays with baking
Cream the butter and caster
sugar, until light. Sift in the flour
and cocoa and mix well. Add the
cornflakes and mix, until just
Roll into 20-21 balls about 35g
each. Place on the prepared trays.
Flatten lightly with a fork. Bake for
25-30 minutes. Cool the biscuits
on a wire rack.
To make the icing, bring the cream
to the boil either on the hob or in
the microwave. Remove from the
heat and stir in the chocolate.
Stand for 2 minutes. Whisk until
smooth. Stand, until cool and
thick. Spread the icing over the
Afghans with a spatular. Place a
walnut half in the centre of each
biscuit. When the icing is set,
store the Afghans in an airtight
container in a cool place.
Lamingtons: 500g slab trifle
sponge cake or similar
1 cup cabernet sauvignon wine
1⁄2 cup water
85g packet raspberry jelly crystals
1 cup desiccated coconut
Raspberry Sauce: 11⁄2 cups frozen
2 tablespoons icing sugar
2-3 tablespoons cabernet
1 cup cream, lightly whipped
Trim the sponge of any extra
brown edges. Cut the sponge into
4cm x 4cm cubes.
Bring the wine and the water
to the boil and stir in the jelly
crystals. Cool, then refrigerate
until the jelly has reached an
egg-white consistency, stirring
Dip each side of the lamingtons
into the jelly to coat, then gently
toss in the coconut. Refrigerate
To make the sauce, purée the
raspberries with the icing sugar
and enough wine to produce a
Either, pile the lamingtons on
serving plates and drizzle with
the sauce, garnish with whipped
cream or, split the lamingtons,
combine a little of the sauce
with the whipped cream and
fill the lamingtons. Serve with
the remaining sauce and extra
raspberries, if preferred.
Cab Sav Lamingtons
3 cups plain flour
2 tablespoons baking powder
100g butter, chopped
3 tablespoons sugar
1 cup milk
1⁄4-1⁄2 cup apricot or raspberry jam
3⁄4 cup each: pomegranate-
flavoured craisins, sultanas
Preheat the oven to 190°C.
Lightly grease or line an oven tray
with baking paper.
Sift the flour and baking powder
into a large bowl. Rub in the butter
with your finger tips, until crumbly.
Mix in the sugar
until a smooth dough is formed.
Gently knead the dough on a
lightly floured bench, until smooth.
Roll out the dough to make a
5mm-1cm thick rectangle.
Spread a thin layer of the
raspberry jam over the dough.
Evenly spread with the craisins
and sultanas. Gently roll up the
dough, long edge to long edge.
Cut into even pieces, about 2.5cm
wide. Place on the greased tray,
cut sides up. Bake for 15-20
minutes, until golden brown.
Cool on a rack.
Makes about 12.
Crazy pinwheel scones
Base: 250g vanilla wine biscuits,
1⁄2 cup desiccated coconut
175g butter, melted
Caramel Filling: 25g butter
2 tablespoons golden syrup
375g can sweetened condensed
Topping: 100g toasted hazelnuts,
Line a 25cm x 20cm baking pan
or slice pan with baking paper.
Combine the crushed biscuits and
the coconut in a large bowl. Stir
in the melted butter. Press the
mixture into the pan.
Refrigerate to set.
To make the filling, combine
the butter, golden syrup and
condensed milk in a heavy-based
saucepan. Stir constantly over a
low heat for about 5 minutes, until
the mixture boils and becomes
caramel. Pour the mixture over the
base and cool slightly.
Once cooled, sprinkle the
hazelnuts over the caramel.
Cover and refrigerate overnight
Makes 20 pieces.
Caramel hazelnut slice
These lamingtons can be prepared two or three days in advance and refrigerated (unfilled) in an airtight
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