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Baking a difference with Red Cross

It’s that time of year again, when local families and communities around Australia get creative in the kitchen to help Red Cross bake the world a better place.

This October, Red Cross is aiming to set a new record of well over 35,000 Australians taking part in the annual Red Cross Big Cake Bake.

beth-mclean

Beth McLean

“Last year we saw tens of thousands of people bake all sorts of treats to raise money to help people in need at home and abroad,” said Beth McLean, Community Engagement Fundraising Manager at Red Cross.

“Males accounted for just 8% of Big Cake Bake event hosts in 2015, so it would be wonderful to see more men and boys getting involved for a good cause this year,” Ms McLean said.

Big Cake Bake ambassador Adrian Richardson is making it his mission to inspire more men to get baking this October.

adrian-richardson-big-cake-bake

Adrian Richardson
Big Cake Bake ambassador

“Big Cake Bake is the perfect event for us fellas to show what we’re capable of in the kitchen!” said Mr Richardson.

“You’ll be helping Red Cross raise funds to continue their life-saving work with so many families, and you never know whose day you might make that little bit brighter.

“Whether it’s with a simple afternoon tea, or a more competitive bake-off, Big Cake Bake is about getting in touch with family, friends and neighbours. After all, the best meals are the ones we share with others,” said Mr Richardson.

Big Cake Bake events can be organised anywhere, at anytime throughout the month of October, with the official day of celebration taking place on Friday 28 October.

Now in its 6th year, Big Cake Bake is a national event that raises funds for Red Cross’ work around Australia and overseas.

Register your Big cake Bake event at bigcakebake.org.au, call 1800 652 635 or stay in touch with the wider baking community via facebook.com.au/BigCakeBake.

ANZAC Biscuits
Author:
Cuisine: Australian
Recipe type: Cookies & Biscuits
Ingredients
  • 1 cup plain flour, sifted
  • ⅔ cup sugar – sifted
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 125g butter
  • ¼ cup golden syrup
  • ½ tsp bicarb soda, sifted
  • 1 tbsp water, boiling
Instructions
  1. Combine flour, sugar, oats, and coconut, then make a well.
  2. Heat butter and golden syrup and stir until smooth.
  3. Dissolve bicarb soda in water. Immediately add to butter mix (it will foam up).
  4. Combine all wet and dry ingredients to form dough.
  5. Portion to 1 tbsp size (or 50g each). Bake on Silpat or silicon paper at 180°C.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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