We may not get snow at Christmas in Australia, but that doesn't mean the kids can’t make a snowman.
Get into the festive spirit with these fun snowman pizzas.
serves: 4 | prep: 1:20 | cook 0:10
- 1 1/2 cups (375ml) warm water
- 1 tsp honey
- 2 tsp (7g sachet) yeast
- 4 cups (600g) plain flour
- 1 tsp salt
- 1/4 cup (60ml) olive oil
- 1 cup tomato pasta sauce
- 250g pkt shredded pizza cheese
- 1 carrot
- 28 black olives
- Combine water, honey and yeast in jug or bowl. Set aside for 3-4 minutes until foamy. In the bowl of a stand mixer with a dough hook, combine flour and salt. Add yeast mixture and olive oil and knead for 10 minutes until dough is soft and elastic. Place in a large oiled bowl, cover with a tea towel, and set aside in a warm place for 1 hour until doubled in size.
- Preheat oven to 250C (230C fan-forced). Knock back dough, turn out onto a floured surface and divide into four even portions. Working with one portion at a time, divide it in half, and then divide one half again into two uneven pieces, approx one-third and two-third. Roll these three balls out into three circles. Line a large tray with baking paper. Place the largest circle on the bottom half of the tray. Place the medium-sized circle just overlapping. Place the smallest circle on top to form the head.
- Spread some of the tomato sauce over the three circles of dough. Sprinkle with cheese. Cut carrot into four even wedges.
- Place two olives for eyes and five more for buttons down the body of the snowman. Place one carrot wedge for the nose. Bake for 8-10 minutes until cheese is golden and bubbly, and base is cooked through. Repeat with remaining ingredients.
This Anzac Day, 25th April, marks 100 years since our nation’s involvement in the First World War. The Anzac centenary is a milestone of special significance to all Australians so what better way to help
commemorate then bake up some delicious Anzac Biscuits.
In my family we all have our own recipe that we covert, however, to keep the peace I’ve chosen this great one from taste.com.au
- 150g (1 cup) plain flour anzac biscuit recipe
- 90g (1 cup) rolled oats (see Notes below)
- 85g (1 cup) desiccated coconut
- 100g (1/2 cup, firmly packed) brown sugar
- 55g (1/4 cup) caster sugar
- 125 g butter
- 2 tablespoons golden syrup
- 2 tablespoons water
- ½ teaspoon bicarbonate of soda
- Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
- Combine flour, oats, coconut and combined sugar in a large bowl.
- Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
- Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway
through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
Shopping tip: Make sure you buy whole rolled oats - if you use instant oats, the mixture will spread too much and your biscuits will be flat.
Make them your way:
Soft and chewy: Omit the brown sugar and increase the caster sugar to 155g (3/4 cup).
Dark and crunchy: Omit caster sugar. Increase the brown sugar to 155g (3/4 cup, firmly packed). Bake for 18 minutes.
Thin and crispy: Omit the caster sugar. Increase the brown sugar to 200g (1 cup). Reduce the flour to 115g (3/4 cup).