Kiwi Recipes
Pavlova
Afghan Cookies
ANZAC Biscuits
Hokey Pokey Biscuits
Pikelets
Floaters (Fried Maori Bread)
Rewena Paraoa (Maori Bread)
Pavlova
Ingredients;
3 egg whites
3 tablespoons of cold water
1 cup of caster sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons corn flour
Instructions;
Preheat oven to 150°C. Use an electric mixer to beat the egg whites until they are stiff. Add the water and vinegar and then beat again. While beating, gradually add sugar. Slow the speed of the beater and then add the vinegar, vanilla essence and the corn flour.
Line an oven tray with baking paper and then draw a circle of approx 22 cm on the baking paper. Spread the contents of the beater to within 2 cm of the edge of the circle, while trying to keep the shape as round and even as possible. Finally smooth over the top surface.
Bake the pavlova for 45 minutes, then leave to cool in the oven. While the pavlova is cooking, do not open the door to the oven!
Once the pavlova has cooled, carefully lift it on to a serving plate. For a good old Kiwi pavlova, add freshly whipped cream and either kiwifruit or strawberries.
Afghan Biscuits
Ingredients;
200 grams of softened butter
½ cup sugar
1 ¼ cups of standard plain flour
¼ cup of cocoa
2 cups of cornflakes
Chocolate icing (use icing sugar, cocoa and hot water)
Walnuts (optional)
Instructions (makes about 30 biscuits);
Start by creaming the butter and sugar until it is light and fluffy, then sift the flour and cocoa. Stir the sifted flour and cocoa into the creamed mixture and then fold in the cornflakes.
Spoon mounds of mixture onto a greased oven tray, gently pressing down on the mounds with a fork. Bake at 180°C for 15 minutes or until the mixture has set. Once the biscuits are cold, ice with chocolate icing and place a walnut on each biscuit.
ANZAC Biscuits
Ingredients;
½ cup of standard plain flour
1/3 cup of sugar
2/3 cup of coconut
¾ cup of rolled oats
50 grams of butter
1 tablespoon of golden syrup
½ teaspoon of baking soda
2 tablespoons of boiling water
Instructions (makes about 20 biscuits);
Mix together the flour, sugar, coconut and rolled oats. Then melt the butter and golden syrup together. Dissolve the baking soda in the boiling water and then add to the melted butter and golden syrup. Stir the butter mixture into the dry ingredients that have already been mixed together.
Place level tablespoons of mixture onto cold greased trays, then bake at 180°C for about 15 minutes or until the biscuits are golden brown.
Hokey Pokey Biscuits
Ingredients;
125 grams of butter
½ cup of sugar
1 tablespoon of golden syrup
1 tablespoon of milk
1 ½ cup of standard plain flour
1 teaspoon of baking soda
Instructions (makes about 22 biscuits);
Combine the butter, sugar, golden syrup and milk in a saucepan, and then while stirring constantly, heat until the butter is melted and the mixture is nearly boiling. Remove the saucepan from the element and allow the mixture to cool to lukewarm.
Sift the flour and the baking soda together, then add to the cooled mixture. Make sure that you stir the combined ingredients well.
Roll full tablespoons of the mixture into balls and place on an ungreased oven tray, then flatten the balls with a floured fork.
Bake the biscuits at 180°C for 15 to 20 minutes or until they are golden brown.
Pikelets
Ingredients;
1 cup of standard plain flour
1 teaspoon of baking powder
¼ teaspoon of salt
1 egg
¼ cup of sugar
¾ cup of milk
Instructions (makes about 8 - 10 pikelets);
Sift the flour, baking powder and salt into a bowl. In a separate bowl, beat the egg and sugar until thick. Add the beaten egg and sugar to the sifted ingredients, along with the milk. Mix until they are just combined.
Spoon tablespoons of the mixture onto a hot, lightly buttered non-stick frying pan. Once the bubbles start to burst on the top surface of the pikelet, turn them over. Cook until the second side of the pikelet is golden.
Floaters (Fried Maori Bread)
Ingredients;
5 Cups of standard white flour
5 teaspoons of baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 Cups of luke warm water
Cooking Oil
An electric frying pan or a deep pot
Instructions
Put all the dry ingredients into a bowl and mix together. Make a well in the middle and gradually add the water. Stir together with a knife.
When the mixture starts looking like dough tip it onto a floured bench.
Knead the dough just a little until the dough develops a smooth texture. Roll the dough out to a thickness of about 6cm. Cut into slices, much like scones, pricking each one with a fork.
Heat a pot of oil or fat. Olive oil or grape seed oil is fine, and a lot less fattening.
For best results deep fry the bread in very hot oil. Add the cut dough shapes, turning as they brown. N.B. If the oil is not really hot then the floaters will not raise very well.
Great with lots of jam and/or Golden Syrup.
Rewena Paraoa (Maori Bread)
Ingredients;
2 Cups plain flour
3 medium slices potato
1 tsp sugar
Boil slices of potato with 1 cup of water until soft. Cool to
lukewarm and mix in the flour and sugar to a paste. Cover and
stand in a warm place until the mixture has fermented.
5 Cups plain flour
1 tsp salt
1 tsp baking soda
Rewena (per above)
Instructions
Sift flour and salt into a bowl and make a well in the centre.
Fill with Rewena and sprinkle baking soda over the top. Combine
and knead mixture for about 10 minutes, adding a little water if
the mixture is too firm. Shape into loaves or place the mixture
into greased loaf tins. Bake at 450F (230C) for 45-50 minutes.
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