EASY RECIPE
ANZAC
EMILY (11) left AND SOPHIE (9) right
biscuits ANZAC Day is Sunday 25 April
BUBBLE TEA
During the First World War families baked biscuits to send to their loved ones overseas. ANZAC biscuits (previously known simply as soldier's biscuits) were based on a traditional Scottish oat cake recipe, made from readily available ingredients with the addition of golden syrup to keep them moist and preserve them on their long journey.
A new rave is bubble tea - a sweet, colourful drink that is growing in popularity across the northern suburbs. Outlets such as Chatime, Gotcha, Gong Cha and Ucool are promoting a beverage that is low-fat, low-calorie and anti-inflammatory. It's a milk or fruit-based drink that’s shaken and sweetened, but the bubbles don’t come from carbonation; they come from a variety of tapioca pearls or fruit jellies that are added to the drink. A large range of flavours and fragrances entice customers with exotic names such as 'Grape Green Tea', 'Lychee Oolong Tea with Aloe', 'Mango Alisan Tea’ and ‘Bamboo Charcoal Milk Tea’. The hardest part is to choose your flavour! “It’s addictive,” said Elizabeth who is a student at UniSA. She buys a bubble tea two or three times a week and says it’s a cool thing to have when hanging out with friends. “It's much better than alcohol.” ED
INGREDIENTS 1 cup plain flour
3 tablespoons golden syrup
1 cup rolled oats 2/3 cup desiccated coconut 3/4 cup sugar 125g butter
1/2 teaspoon bi-carb soda 2 tablespoons boiling water
METHOD 1. Mix together flour, sugar, coconut and rolled oats. 2. Combine melted butter and golden syrup. 3. Dissolve baking soda in boiling water and add to butter and syrup mixture. 4. Make a well in the centre of the flour mix and pour in the liquid. Stir until combined. 5. Roll spoonfuls into small balls and place 5cm apart on a lined tray. Bake in a preheated oven for 15-20 minutes at 160 degrees. 14 northern
Issue 156, April 2021
www.northernliving.info
