Fab New Zealand Baking Recipes

This delectable dessert has a crisp outer shell
(like a meringue), which surrounds the light and fluffy interior. This is a tried-and-true Pavlova recipe! We used to make it with malt vinegar because it was readily available in New Zealand, but now we make it with white vinegar. Berry sugas is known as castor sugar in New Zealand, for those of you who may be confused.

This dessert is great for people who are lactose-intolerant, as cool-whip can be used as a topping instead of cream. Most fruits will taste delicious when paired with freshly whipped cream! Yummmmmy!

SERVES 6 -8 , 1 Pavlova

INGREDIENTS


4 egg whites
1 pinch salt
1 1/2 cups superfine sugar, divided (berry sugar)
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup heavy whipping cream
1 tablespoon icing sugar (confectioner's)
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 200'F.
2. Fold foil over a cookie sheet, shiny side up.
3. Add salt to egg whites. Beat egg whites until stiff.
4. Gradually beat in 1 cup of super fine sugar but ONLY 1 tbsp at a time. It should be glossy and stand in stiff peaks.
5. Fold in the remaining super fine sugar, 1/2 cup, as quickly as possible.
6. Fold in vinegar and then the vanilla extract.
7. Use spatula to plop mixture into an 8 - 9 inch circle. Make a depression in the centre of the Pavlova.
8. Bake 1 1/2 - 2 hours, normally closer to 2 hours. The Pavlova changes a little in colour (light tan) when it is finished.
9. Remove from oven. Only cool the Pavlova until you can handle it.
10. Gently flip the Pavlova into one hand. Peel the foil off the bottom of the Pavlova. Gently flip onto a serving plate. Let Pavlova completely cool on the plate.
11. Beat heavy whipping cream in a cold bowl. When the cream starts to get thick add icing sugar and vanilla extract. Peaks should form, soft or stiff peaks is a personal preference.
12. Top COOLED Pavlova with whipped cream, and preferably as close to serving as possible.
13. Decorate with the fruit of your choice. Here are some combinations we use.

** 1 punnet (pint) strawberries, washed, hulled & sliced and 2 kiwi fruits, peeled and sliced.

** 2 passionfruit pulps, halved & pulp scooped out, and 3 kiwi fruits, peeled & sliced.

** 14 oz can peaches sliced, & juice drained.

** 2 passionfruit pulps, halved & pulp scooped out and one 14 oz can peaches sliced, & juice drained.

Hockey Pockey is a long-time, traditional favourite in New Zealand. It is easy to make, and kids just love seeing the baking soda bubble and froth when mixed with everything else. I guess it's much like peanut brittle, except we go without the peanuts, and why not, thank you very much!

You'll need to get your hands on some golden syrup in order to make this one. Find it at your local World Market if you live in the USA, and it's cheaply priced on Amazon.

INGREDIENTS

4 tablespoons sugar
1 teaspoon baking soda
2 tablespoons golden syrup

DIRECTIONS
1. Bring the sugar and the golden syrup to the boil, slowly stirring all the time.
2. Boil for 7 minutes, stirring occasionally.
3. Remove from heat and add soda.
4. Stir in quickly until it froths and pour at once into a greased tin.
5. Break up when cold.
6. Store in an airtight tin.

When finished, Hockey Pockey bits can be broken up into small bits and added to Vanilla Ice cream.

Low and behold where the famous New Zealand Icecream comes from called: Hockey Pockey Ice-cream!

ANZAC Biscuits came about because these were the kind of biscuits that were baked and sent to the troops fighting during World War 2. The wives found that these biscuits kept really well, were nourishing and tasted great! They were a great hit then, and still are popular at home these days.

**Note, if you are unable to find Golden Syrup in countries other than New Zealand, you could try using Maple syrup instead.

INGREDIENTS

Approx. 3/4 cup (125g) Flour
3/4 cup (150g) Sugar
1 cup Coconut
1 cup Rolled Oats
1/2 cup (100g) Butter
1 TBS Golden Syrup
1/2 tsp Baking Soda
2 TBS boiling water










DIRECTIONS

1. Mix together flour, sugar, coconut and rolled oats.

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

3. Make a well in the centre of flour and stir in the liquid.

4. Place in spoonfuls on a greased tray.

5. Bake 15-20 mins. at 180° degrees Celsius or 350° Fahrenheit.

6. Cool on a rack and keep in an airtight container.

Adding a can of soda to this scone recipe makes the most gorgeous, soft and fluffy scones. Scones make an easy and quick lunch, and you can change them by adding any other 'bits' as described below!

Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: 8 - 10 scones

INGREDIENTS

4 cups self-raising flour
300 ml cream (1 small bottle of cream)
¼ cup Chelsea White Sugar
1 can (355 ml) Sprite or 7UP
½ teaspoon salt

DIRECTIONS

1. Preheat oven to 220ºC.

2. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.

3. Mix all ingredients in a bowl to a smooth dough.

4. Tip out onto a well floured bench and cut into squares or press out with a round cookie cutter.

5. Place the scones, just touching each other, on the prepared baking tray.

6. Bake for about 15 - 20 minutes until starting to colour pale golden. Check they are cooked through and cool on a wire rack, covered with a clean teatowel (this keeps the scones lovely and soft).

7. Cut in half and spread with jam or honey when cool enough to eat.

SCONE VARIATIONS:

SWEET SCONES
Add some dried fruit to the mixture for example -

1 cup chopped dates or 1 cup sultanas or raisins or 1 cup dried cranberries.
· Add 1 cup of chocolate chips to the mixture.

SAVOURY SCONES
To make savory scones, replace the lemonade with soda water and any of these optional extras -

· 1 large onion, finely chopped
· 1 cup grated tasty cheese
· 6 rashers lean rindless bacon, chopped
· 3 tablespoons chopped parsley or fresh herbs

PINWHEEL SCONES
To make a cinnamon pinwheel scone, mix 2 teaspoons cinnamon with ¾ cup caster sugar. Lay the dough mixture out flat on a well floured bench. Pat out to be a rectangle approximately 30 x 20 cm. Sprinkle the cinnamon mixture over the surface. Roll up from the long side into a sausage shape then cut into slices. Lay the slices on a prepared tray so they just touch each other, cook and cool as above. The lovely sticky cinnamon filling can be quite hot so remember to cool them down before biting in.

These muffins are outta this world goody good!!
My Nana used to bake these when she came to visit, and they were gone within a couple of hours. They have a spoonful of yummy soft cream cheese inside them, that's the **surprise** part!

She also used to freeze them singly in glad wrap, inside a sealed plastic zip bag. That way, we could take one to school with us for lunch, and by lunch time the cream cheese would be nicely thawed and not spoilt in the heat! Nifty!

INGREDIENTS


1 1/4 Cup Flour
1/3 Cup Butter - melted
1 Egg
2 Tablespoons Cocoa
3/4 Cup Milk
1/4 teaspoon salt
1/2 Cup sugar
2 teaspoons Baking Powder
1 packet of cream cheese

DIRECTIONS

1. Preheat oven to 170C.
2. Mix in a large bowl the melted butter, whisked egg, milk, salt and sugar.
3. Sift the flour, baking powder and cocoa into another bowl and stir to combine.
4. Fold in the dry ingredients into the butter mixture, until moist. Do not over-mix or muffins will be tough.
5. Grease a muffin pan.
6. Using a tablespoon, spoon mixture into tins (don't use too much - you'll see why next).
7. Drop a teaspoon of cream cheese on top of each muffin mixture.
8. Now cover the cream cheese in each muffin by spooning about 1/2 a tablespoon over the cheese.
9. Put in a hot oven and cook for about 15 - 20 minutes, until centres spring back when touched.
10. Can be sprinkled with icing sugar if desired (confectioner's sugar).

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