Meat Tenderiser
Rubbing dry Bi-Carb on meat prior to cooking helps tenderise the meat.
Honeycomb Recipe
Ingredients: 4 tbs golden syrup, 2 tsps water, 1 cup white sugar, 3 tsps McKenzie’s Bi-Carb
Method: 1. Grease a 20 cm square cake tin. 2. In a large saucepan, heat golden syrup, water and sugar. Bring to a boil & simmer on low heat for 5-10 mins. 3. Remove pot from heat and add Bi-Carb, mixing quickly. The mixture will foam and triple in size. Pour into cake tin and allow to set.
Simple Pancake Recipe
Ingredients: 1½ cups milk, 1 egg, 2 tsps vanilla extract, 2 cups self-raising flour, ¼ tsp McKenzie’s Bi-Carb, cup caster sugar, 30g butter, melted
Method: 1. Whisk milk, egg and vanilla together. Sift flour and Bi-Carb in separate bowl. Stir in the sugar. Make a well in the centre and add milk mixture. Whisk until just combined. 2. Heat a large non-stick frying pan over medium heat. Add butter to pan. Using ¼ cup mixture per pancake, cook pancakes until bubbles appear on the surface. Flip over and cook for a further 3 mins or until cooked through. Repeat with remaining mixture, brushing pan with butter between batches. Serves 12.
Self-Raising Flour
To make 1 cup of self-raising flour, combine 1 cup plain flour, 1 tsp McKenzie’s Cream of Tartar and ½ tsp McKenzie’s Bi-Carb.
Basic Sponge Recipe
Ingredients: 4 eggs, ¾ cup caster sugar, ¾ cup self-raising flour, cup cornflour, 1 tsp McKenzie’s Cream of Tartar. ½ tsp McKenzie’s Bi-Carb.
Method: 1. Preheat oven to 180°C. Grease a 20cm round cake pan. Sprinkle with flour. 2. Place eggs and caster sugar in a medium bowl. Using an electric mixer, beat on high speed for 10 minutes or until creamy and sugar has dissolved. 3. Sift flours, cream of tartar and Bi-Carb together three times. Fold in sifted flours, cream of tartar and Bi-Carb. Do not overmix. Pour into a cake tin. 4. Bake for 20–25 minutes or until sponge springs back when lightly touched.
Anzac Biscuits Recipe
Ingredients: 1 cup McKenzie’s Desiccated Coconut, 1 cup McKenzie’s Natural Whole Oats, 1 cup sifted plain flour, ¾ cup brown sugar, ½ cup butter, 2 tbsp golden syrup, 1 tsp McKenzie’s Bi-Carb, 2 tbs hot water
Method: 1. Preheat oven to 175°C. Mix together coconut, oats, plain flour & sugar. 2. Melt butter and golden syrup. In a separate bowl, mix together Bi-Carb & water and add to butter & golden syrup. 3. Add liquid ingredients to dry ingredients. 4. Spoon dollops of mixture onto a baking tray and bake for 15–20 minutes
