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Hazelwood and Churchill (Victoria, Australia) local Girl Guide information noticeboard.

Glass window biscuits (England)

This recipe is from England. There have been other varieties that we have used. Some replacing the biscuit mix with licrice straps.

Makes about 20

• 125g butter, softened
• 1/3 cup caster sugar
• 1/3 cup golden syrup
• 1 egg, at room temperature
• 2 1/2 cups plain flour
• 1/4 teaspoon bicarbonate of soda
• clear boiled lollies, to decorate
1. Using an electric mixer, beat butter, sugar and golden syrup until pale and creamy. Add egg. Beat until well combined. Sift flour and bicarbonate of soda over butter mixture. Stir until a soft dough forms. Turn onto a lightly floured surface. Knead dough until smooth. Divide in half. Press each piece into a 10cm diameter disc. Wrap in greaseproof paper. Refrigerate for 30 minutes or until firm.
2. Preheat oven to 180°C. Line 2 flat baking trays with baking paper.
3. Place lollies in snap-lock bags, keeping colours separate. Wrap bags in tea towels. Place on a chopping board. Gently crush lollies with a mallet or rolling pin.
4. Roll out each piece of dough between 2 sheets of baking paper until 4mm thick. Using tree and star biscuit cutters, cut shapes out of dough. Press leftover dough pieces together and repeat. Place biscuits on baking trays.
5. Cut little shapes out of centre of biscuits. Spoon crushed lolly into cut-out areas. Bake biscuits, 1 tray at a time, for 12 to 15 minutes or until lolly has melted and biscuits are light golden. Cool biscuits on trays for 5 minutes before transferring to a wire rack to cool completely.

November 1, 2009 Posted by | Uncategorized | Leave a comment


These Butternut orange creams are orginally from Denmark and used at a Jamboree on the Air in 1995. They went fast.

1 1/2 tablespoons gelatine
4 tablespoons water 3/4 cup orange juice 1 tablespoon lemon juice 2 1/2 cups buttermilk
1/2 cup castor sugar
2 tablespoons Grand Marnier
1/2 cup whipped cream,to serve
Soften gelatine in water and dissolve over simmering water.Combine the remaining ingredients and stir in the cooled gelatine mixture. Place in bowl until set. Serve with berry coulis.

1/2 cup water
1/2 cup sugar
1/2 teaspoon vanilla
Simmer until sugar dissolved,cool.

Place 1 cup strawberries or raspberries in blender with syrup.
Blend until smooth,then push through sieve.Serve sauce with orange

Jota 1995

November 1, 2009 Posted by | Uncategorized | Leave a comment

Funny face biscuits

A great social occasion food that young and old guides enjoy making. And the visitors enjoy eating. To survive the plate fully make sure the ingredents have been sliced and diced thinly before hand. The place into small bags so that their si a visual limit to the actual ingredents seen. this way depending on the time factors the helpers are quite happy to move onto the next step in the program or even the next job that needs to be completed for the social occasion to be ready. We found that by holding some of the kids made faces aside they all were happy at going home time. Whether the face got home to show parents was another matter, but at least we tried.


• 2 cups icing sugar
• 2 tablespoons water
• Yellow food colouring or coco powder
• 1 packet Girl Guide (or Milk Arrowroot biscuits for egg free (oval shape)
• Small box Smarties
• Packet Allen’s Retro party mix (it has the teeth and lips!)
• Packet jelly beans
• Sprinkles
* Coconut
Sift icing sugar into a bowl; add enough water to make a spreadable paste. Add a few drops of yellow (or red or blue or green!) food colouring, or the coco powder to get the right funny face colour.
Spread about a teaspoon of icing onto the biscuit and then use the lollies to make the faces. When the face is done, use the sprinkles for hair, beards, moustaches etc.
The biscuits will keep in an air-tight container for a few days if you want to make them in advance.

November 1, 2009 Posted by | Uncategorized | Leave a comment

Apricot biscuits

A great recipe for camps, picnics, hikes and travel. However if not protected may end up as crumbs as they are a ‘softish’ biscuit base. Even the youngest Girl Guides enjoy cooking these as they can be hand based mixing. Will keep in a container if not eaten quickly.

Serving Size: 30.
Serve anytime.
Special Info:
Nut free

• 150g butter, chopped
• 1/2 cup sugar
• 1 cup rolled oats
• 3/4 cup self-raising flour
• 150g dried apricots, chopped
• 1 egg, lightly beaten
Preheat oven to 180°C.
Place butter and sugar in a medium saucepan and put on medium heat on the stove. Stir to melt butter and dissolve sugar.
Once butter has melted and sugar dissolved, remove from heat, add remaining ingredients and mix through thoroughly.
Spray a baking tray with non-stick spray and place a heaped teaspoon of the biscuit mixture onto the tray about 2 cm apart.
Bake for 12-15 minutes. Remove from oven to a wire rack and cool.

November 1, 2009 Posted by | Uncategorized | Leave a comment

Anzac biscuits

Serving Size: 12 medium sized biscuits

Eaten when ever.
The Guides are fasinated at when they first see golden syrup and baking soda mixed together. A great method of ‘accidental ‘ learning leading into why was cooking basicaly women’s work. May be even into how volcano’s and other ‘light’ chemical explosives work.How come there are so many different receipes for the same biscuit?

The cooking of these biscuits are used to encourage discussion on how and what A.N.Z.A.C. meant both then and now. The page on http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.asp is about the Original A.N.Z.A.C. biscuit’s history.

What did the ladies of the time do to assist there men folk. How did either the soldiers, the civialian’s near the front or the wives and families survive during and after the First World War.

Is ‘survival’ any different now? Why is there no Peace yet. Has history been a waste?

So from one humble A.N.Z.A.C. recipe with these ingredients many paths can be taken.

• 2 cups of rolled oats
• 2 cups flour
• 2 cups coconut
• 1 1/2 cups sugar
• 250g butter
• 4 tablespoons golden syrup
• 1 teaspoon baking soda
• 2 tablespoons boiling water
Turn oven to 160’C. Lightly grease oven trays.
Put oats, flour, coconut, sugar in big mixing bowl. Melt butter and golden syrup in pan. Take off heat.
Mix baking soda and boiling water in a cup. Add to melted butter in the pan. Quickly add to big mixing bowl. Mix well.
Roll tablespoonful lots into balls. put on trays 5cm apart. Press lightly with fork.
Bake for 20 minutes, one tray at a time. Cool slightly and loosen off tray.

November 1, 2009 Posted by | Uncategorized | Leave a comment


I picked up this recipe from somewhere over time. It has been used in camps and unit meeting times when there are Guides with lactose challenges. The others liked them so much that every so often the recipe was thrown into the program.

The Guides enjoyed it when I took down another electrical kitchen gadget for them to learn to use. The almonds were orginaly ground by hand grinder. Yes there are still these around. Now I cheat and take the compact electric grinder down. Even plain sugar quickly gets zapped into caster sugar. This way they learn that ingrediants have base forms. A bit like water being turned into ice or steam.

Serving Size: 20 to 24 medium sized pieces
Used as cakes and Baking, Lunch box, Snacks
Special Info: Lactose free

• 200g raw almonds
• 1 cup caster sugar
• 1/4 cup plain flour
• Finely chopped zest of 1 orange
• 2 egg whites
Preheat oven to 180°C. Line a baking tray with baking paper. Place almonds and sugar in a food processor and whiz until the almonds are roughly chopped. Add orange zest and egg whites and whiz until the mixture comes together. Roll tablespoonfuls of mixture into balls and place on baking tray.
Bake for 10-15 minutes until golden. Cool on a tray or wire rack.

November 1, 2009 Posted by | Uncategorized | Leave a comment