Combine all ingredients and store in an airtight container
in a cool place so that the chocolate doesn’t melt.
1 bag caramel popcorn
400gr mixed nuts
400gr mixed dried fruit
250gr dark chocolate,
roughly chopped
SCROGGIN
MAKES
15 – 20
portions
PREP TIME
10 mins
Amanda Cooper-Davies
Mother of Otto (Y9, 2013)
and Emily (Y4, 2013)
Preheat oven to 180°C and line two baking trays with baking paper.
Place oats, coconut, dried fruit, sunflower seeds, flour and sugar in a
large bowl and mix to combine. Set aside.
In a saucepan, heat golden syrup, banana and olive oil until just
boiling. Remove from the heat and stir in baking soda.
Mix golden syrup mixture into the dry ingredients. Roll into
small balls with oiled hands and press flat onto a baking tray.
Bake for 20 – 30 minutes or until golden.
2 cups rolled oats
2 cups coconut
1
1
⁄
4
cups dried fruit
1
⁄
2
cup raisins
3
⁄
4
cup sunflower seeds
2 cups plain flour
1 cup raw sugar
2
⁄
3
cup golden syrup
150gr banana, mashed
135gr olive oil
2 tsp baking soda dissolved
in 4 tbs boiling water
ENERGY BLAST
COOKIES
MAKES
20 – 30
PREP TIME
20 mins
COOK TIME
20 – 30 mins
Lyn Walker
Mother of Phoebe (2007),
Tessa (2009), Ben (2012)
and Toby Y13
Current student 2014
Preheat oven to 180°C and line a 20cm square cake tin with
baking paper.
Whisk buttermilk, oil and egg in a bowl until smooth. Set aside.
In a large bowl, sift dry ingredients then stir in sugar and Weet-bix.
Work in grated butter with your fingers. Add the buttermilk mixture
and stir with a wooden spoon until combined.
Press into the prepared tin and bake for 40 – 45 minutes until a
skewer comes out clean. Reduce oven to 100°C.
Let cool for a few minutes then turn out onto a chopping board.
Cut into 2cm squares and place on an oven tray lined with baking
paper. Bake again in a very slow oven for 3 hours. Let cool completely
then store in an airtight container for 3 months or longer.
“Rusks are hard, very dry biscuits originally prepared in South Africa by
the Dutch. They are a bread that wouldn’t spoil when travelling long
distances in a hot climate. Today, rusks are eaten as a snack and often
dipped in coffee or milk. This is the ideal breakfast for camping trips.
You can add nuts, seeds or even coconut for extra flavour.”
1 cup buttermilk
1
⁄
2
cup oil
1 egg
3 cups wholemeal flour
2 cups plain flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp baking powder
1 tsp salt
1 cup brown sugar
8 Weet-bix, crushed
125gr butter, grated
SOUTH AFRICAN
RUSKS
MAKES
25 – 30
PREP TIME
25 mins
COOK TIME
45 mins
plus 3 hours
Noeline Boet
Mother of Marcel Y11
and Annika Y8
Current students 2014
208
FOR THE WEEKENDS/OUTDOORS
