Anzac Biscuits

Anzac Biscuits - New Zealand

The ANZAC Biscuit is a very popular biscuit in New Zealand and Australia to commemorate the ANZAC’s  – the Australian New Zealand Army Corps and their service in World War 1.

There is some dispute as to their origins, many claiming that this biscuit was sent over to our soldiers in World War 1 as they kept well on the long trip, however this has been investigated by the New Zealand Army Museum at Waiouru and found to be a recipe more likely made at home by the women here to fundraise for war efforts – here is the link

Anzac Day - Lest We Forget Poppies

We remember our soldiers who served on April 25th with a public holiday and commemorative services held across both countries with the red poppy being the symbol of this day of remembrance.

Interestingly the term ANZAC is protected under Australian Law and cannot be used without permission – the Anzac Biscuit is generally exempt from this however you cannot refer to them as a Cookie and you have to generally stick to the general recipe! Who knew? I am not sure if this same Law applies in New Zealand.

Anzac Day - Anzac Biscuits

With that in mind – here is the recipe I use for Anzac Biscuits, a crunchy on the outside, chewy on the inside treat.

Recipe Makes 36 Biscuits (You can easily halve this recipe if you need to)


2 cups flour
2 cups packed brown sugar
2 cups rolled oats
1 Cup desiccated coconut
250g Butter
4 TBSP Golden Syrup
2 TBSP Water
1 tsp baking soda


Set oven to 170C

Sift Flour (oops I never do!) into a large mixing bowl and add brown sugar, rolled oats and coconut and mix well – I find if I use a whisk the lumps of unmixed brown sugar rise to the top so I can use my fingers to break this up.

In a small saucepan heat the butter slowly until completely melted then and add the Golden Syrup and water. Once combined remove from the heat and add the baking soda – whisk together until completely combined.

Make a well in the dry ingredients and pour in the butter mixture and combine the ingredients well. It may seem a little dry and crumbly but it will come together when you form the balls of mixture.

Spray an oven tray with oil and greaseproof paper and roll tablespoons of the mixture well in your hands to form a ball – repeat with remaining mixture, set approx. 1.5 inches apart to allow for mixture to spread, there is no need to press down with a fork.

Anzac Biscuits - Method for Baking

If baking with two trays set your oven to multi-bake and you can bake all of them a the same time!

Bake biscuits for approximately 10-12 minutes – until they just begin to turn golden brown then remove from oven – they will firm up on standing. Mine were left a minute or two too long today! Allow to cool for 5 minutes on the tray then remove to a wire rack until completely cool.

Store in an airtight container for up to a week.

Anzac Biscuits - Recipe

Thanks for stopping by today to check out this Anzac Biscuit Recipe – I will leave you with the very special poem Flanders Fields by John McCrae


Flanders Fields - Anzac Day


Lolly Cake

Lolly Cake 3

Lolly Cake is a bit of a kiwi tradition, available in most cafes and very popular with the kids. I am not sure if there is an equivalent around the world so let me know in the comments below if you have something similar where you are from and how you make it 🙂

There are only a few ingredients and the lolly’s are called Fruit Puffs, you can get them at some supermarkets but they are also available at Bin Inn.


250 g malt biscuits (one packet)
120 g butter
200 g sweetened condensed milk
180 g of Fruit Puffs (you can easily substitute for other soft sweets)
100 g desiccated coconut

Lolly Cake 1


Melt the butter in either the microwave or stove top and add condensed milk, mix together well.

Crush the biscuits in a food processor – they do not need to be a fine crumb – a few bigger bits adds to the texture and pour into a large bowl.

Cut the fruit puffs in half or quarters if you wanted smaller bits.

Lolly cake 2

Pour the butter mixture into the biscuits and mix well, add the fruit puffs and stir well.

Pour the mixture into a dish or onto the bench and using your hands mould it into a log like shape – you need to man handle it all pretty firmly as the fruit puffs tend to want to escape! (Alternatively you can press it into a slice pan and sprinkle with coconut, or even roll them into balls)

Once you have a log shape, roll in the coconut and using your hands cover the entire log with a light dusting of coconut.

Lolly Cake 4

Set back into a slice pan and refrigerate until set. Slice into 1.5cm pieces and you can either store in the fridge or in an airtight container. It will last up to 3 days at least.

Lolly Cake 7

I hope you enjoy this quick easy recipe that is a hit with kids and adults alike.

Feel free to have a good look around the blog for more recipes & fun kids activities and you can follow me by registering your email above, or check me out on Facebook & Twitter to get my latest recipes as I post them.

Thanks for stopping by 🙂

Coconut Ice Easter Eggs

Coconit Ice Easter Eggs 9

When I was thinking of what Easter Treat I could make this week I remembered making these when I was in school many years ago and thought I had to give them a go and I am really pleased with how they turned out!

I used an uncooked coconut ice recipe so it as really easy for the kids to make as well and easy to work with as it is cold.

Coconut Ice Easter Eggs 8

So here are my spin on a Coconut Ice Easter Egg, complete with a yellow yolk and chocolate coating.

Please note – I halved this recipe today – it made 10 eggs reasonable sized eggs, if you are making this whole amount you will need to use a larger tray to place eggs on.  You could easily make them smaller too so the recipe will go further 🙂


3 1/2 Cups Icing Sugar
3 Cups Desiccated Coconut
1 tin Condensed Milk (400g)
1 tsp vanilla essence
Yellow food colouring
Chocolate for Coating – Milk or Dark & White for the fancy schmancy decoration
(Optional – white chocolate powdered colours)

Coconut Ice Easter Eggs 1


Combine the icing sugar, coconut, condensed milk and vanilla in a bowl and blend well. Once it begins to come together use your hands to kneed it until completely combined.

Take 1/4 of the mixture and pop this into a separate bowl and add a few drops of yellow food colouring. I also mixed this with my hands but be prepared for your skin to go a little yellow too! 🙂

Coconut Ice Easter Eggs 2

Take a teaspoon sized piece of yellow coconut ice and roll it into a ball, repeat with remaining mixture.

Coconut Ice Easter Eggs 3

Take a large tablespoon sized piece of the white coconut ice and pat it flat in your hand and pop the yellow ball inside. Gently mould the white around the yellow and once all covered in gently roll it in your hands until you get a round ball – then gently squeeze the ball to make it more egg shaped.

Coconut Ice Easter Eggs 5

Pop the completed eggs on some greaseproof paper and refrigerate for 10-20 minutes until set.

Melt 200g of Milk or Dark Chocolate (I used Whittakers Creamy Milk – yum!) in the microwave in 20 second bursts until the chocolate has completely melted.

Drop the egg into the chocolate mixture and using a spoon turn the egg to completely cover with chocolate. Using the spoon carefully lift the mixture and hold it over the melted chocolate until most of the drips come off then lay it on the greaseproof paper. It does not look flash but that is why I am Just a Mum and not a professional chocolatier! 😉

Coconut Ice Easter Eggs 6

Pop the chocolate covered eggs back in the fridge. They look great just as they are and would make any person old or young happy just like that. But if you want to make them look a little more festive, melt 50-100g of white chocolate in the microwave in 20 second bursts until completely melted.

Using a teaspoon take a scoop of the chocolate and hold it about 30 cm above the eggs and begin to quickly flick the spoon back and forth – with a bit of luck, it will leave strings of chocolate across the eggs! If not it will leave large blobs of chocolate and a bit of swearing but that is fine too as really we are not planning on winning awards with our Easter Eggs!

Coconut Ice Easter Eggs 7

Chill the Eggs until you are ready to serve – the chocolate will not keep for long outside the fridge so store them in an airtight container in the fridge until you need them. How cool do they look!

Coconut Ice Easter Egg 10

I have in my stores the proper white chocolate powdered colouring, I highly recommend it as it was quite reasonably priced (bought from Trade Me) and has lasted for ages as you use so little. You cannot colour white chocolate with regular liquid food colouring as it will spoil the chocolate.

Thanks for stopping by and checking out my Coconut Ice Easter Eggs – I would love to hear from anyone who has made these before and if these are how they remember doing them.

Coconit Ice Easter Eggs 9

Feel free to have a good look around the blog for more recipes & fun kids activities and you can follow me by registering your email above, or check me out on Facebook & Twitter to get my latest recipes as I post them.

Coconut Ice Easter Eggs 8

Happy Easter! 😀

Easter Nests

Easter Nests 6

This is such a simple recipe and a super easy Easter Treat! Only a few ingredients and the result is a lovely rich dark chocolate nest complete with mini Easter Eggs. This would be a great recipe to make up with school children at Easter time too 🙂

I have used cornflakes today but shredded wheat is also a popular option however it is not easy to come by in New Zealand. Simply use the same quantities if you replace it – break it up into little pieces so it resembles twigs in a nest a little more than cornflakes do!

Makes 10 Nests

Easter Nests 7


110g dark chocolate
2 TBSP Golden Syrup
50g butter
80g cornflakes
30 mini Easter eggs

Easter Nests 3


Prepare a muffin tray with cupcake cases – I used some large old ones I had as you will not need them to display the nests.

Add the dark chocolate, golden syrup and butter to a saucepan and melt over a low heat until completely combined and chocolate melted.

Easter Baskets 1

Add the cornflakes to the chocolate mixture and gently combine – it can take a minute or so to completely cover the cornflakes in chocolate.

Add a large tablespoon full of cornflakes to the cupcake case, create a nest shape as best you can by gently pressing down the centre of the mixture with the back of a teaspoon.

Easter Nests 2
If you would like the eggs to stick to the nest then put them in now – alternatively leave it until they are set.

Refrigerate the nests until completely cooled, approx. 1 hour, carefully peel cupcake cases from the nests, add 3 eggs per nest and serve! Store in the fridge for up to 3 days.

Easter Nests 4

Thank you for stopping by to check out this cute Easter Recipe – have a wander around the blog while you are here – lots of Sweet Treats to tempt the baker in you.

You can follow my blog by registering your email above or follow me on Facebook or Twitter to be alerted of my recipes as I  post them.

Happy Easter 🙂

Ultimate Blog Party 2014 – All About Just a Mum

Ultimate Blog party 2

I am excited to be taking part in my first ever Ultimate Blog Party! My blog is now the grand old age of 2 1/2 months young. So I am a newbie and still learning so very much. I am astounded every day when people read my blog, check out my recipes, comment & like!

Over 16,000 views so far, it has been a steep learning curve. And all because I wanted to set up a place to share my recipes & fun kids activities for my own children to be able to find in time to come, and a place to direct people to when they ask for a copy of a recipe of mine they like!


I am from Taupo in New Zealand, one of the most beautiful places on earth in my humble opinion 🙂 I have 3 lovely children, a son 9, two daughters aged 6 & 3. I am a stay at home mum (hence being Just a Mum!) and my husband is an Area Manager for his company so travels around a bit each week leaving me plenty of time to blog, try out new recipes and do fun stuff with the kids.

Sweet Treats Collage

I also have a Facebook Page and am on Twitter too. All this despite me still having no idea how to use twitter, that will come in time I am sure! I really do enjoy my Facebook page however, great way to interact with like minded people.

The unexpected bonus if starting this blogging adventure is that instead of simply seeing kids activities or recipes and thinking I must try that – I am actually doing it! So the kids are loving it, my friends and family are enjoying all the baking and I am enjoying getting to know lots of lovely new people all over the world connecting via our love of kids, food & life!

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Thank you for stopping by during the Ultimate Blog Party 2014, I look forward to checking out new blogs, learning more about blogging and meeting lots of new people 🙂

Have a wonderful week 🙂

Clinkers Chocolate Slice

This is such an easy recipe to make – whipped this up today to share with some Mums tonight 🙂

Just A Mum

Chocolate Clinker Slice 91

I love Clinkers, they disappeared from the shelves here in NZ for a while but now are back – how much fun are they? Even as an adult I play a wee game where I try to guess the colour and just nibble a bit off the end to see if I am right! I LOVE yellow ones so always have a little stab of disappointment if its green, or worse pink! Yes I am a little weird! ha ha

So imagine my delight when I come across this slice by the lovely Lucy at Bake Play Smile and she has kindly agreed for me to share this recipe with you.

This is a no bake recipe, it  is easier with a food processor to crunch up the biscuits and clinkers, but you could use a bag and a hammer if you needed! So quick and easy to make up this will…

View original post 369 more words

Salt Dough Volcano – Sciencey Fun

salt dough volcano 7My son’s homework assignment this week was to do a volcano experiment so while a friend was here we decided to give it a go. The boys wanted to use salt dough instead of playdough and if we had thought of it a few days ago we could have baked it or let it airdry. It takes several days to airdry or alternatively you bake the dough at a low temperature in the oven for several hours until fully dry and hard.

The fun with not letting it dry was they could then decorate it – with some stones, grass and ‘trees’ so it looked like a real mountain.

Ingredients for Salt Dough

1 Cup Salt
2 Cups Flour
1 Cup Water

Add all the ingredients to a large bowl, when it starts to just combine tip it onto the bench and knead it well until it begins to blend together and resemble a soft pliable dough.

Salt Dough Volcano 1

Using a plastic mat or tray we used a small amount of the dough to hold a plastic cup in place then we moulded the dough around the outside of the cup to look volcano like!

Salt Doug Volcano 2

The boys then raided the garden for the decorations.

Salt Dough Volcano 3

Then it was time to take it outside and get ready for the lava!

Lava Ingredients

Baking Soda
White or Malt Vinegar
Red Food Colouring

Add two Tablespoons of baking soda to the cup, then after combining white vinegar with red food colouring gently pour the vinegar into the cup – stop once the lava begins to flow out the top – and sit back and watch – it happens pretty quickly!

Salt dough volcano 6


salt dough volcano 7

Of course the boys wanted to do it again and again so we ended up using malt vinegar and this made quite a different slower reaction with the baking soda. We simply added a teaspoon or so more baking soda each time and again gently pour in the vinegar.

salt dough volcano 9

So much fun, yes its messy and the dough is ruined but the fun they had was worth it!

I recommend if you have the time making the salt dough a few days out and mould around an old cup that is suitable for baking. Then you can paint the volcano appropriate colours and if you have some use lacquer to seal the volcano so you can use it again and again.

A week or so ago we did this but without the salt dough volcano and it was just as much fun! All you need is a suitable container for the ‘volcano’ and a lid or tray to catch the lava. Easy!

volcano 1

Thanks for stopping by today – you can follow my blog by registering your email above left, or I am on Facebook and Twitter – lots of yummy recipes and fun activities for kids.

Have Fun! 🙂