This October, there’s never been a better time to bake your cake and eat it too with Australian Red Cross’ first ever national Big Cake Bake fundraiser. Grab your favourite cake recipe, dust off your chef’s hat and get your mixer ready for the most delicious event of the year! Red Cross is committed to rebuilding the lives of those in need. From parenting programs, education, reconnecting families separated by war or natural disaster, right through to providing shelter, food and clean water, the work goes on year in, year out.

By raising money for Red Cross you will help fund this vital work and improve the lives of people in need across the world. Get together with work colleagues, friends or family and participate in the first ever Big Cake Bake on Friday, 14th October 2011 which is the official event date. However, you can choose anywhere, any time during October to host your event. Taking part is easy, all you need to do is register, bake the best cake imaginable, then ask everyone you know to support your fundraising efforts by making a generous donation on the day of your event.

I was not really in the mood for cake baking today so I settled on these easy-peasy chewy oat cookies. Probably the first cookie recipe I ever came across, chewy oat cookies bring back fond memories of my high school days. Remember those Home Economics practical sessions? Baking simple things like cookies or scones is always much more fun when working as a team. Well, if you like my cookies, please help me raise funds for Red Cross by sponsoring me online and making a donation on MY RED CROSS PAGE. Thank you!

CHEWY OAT COOKIES

 

Ingredients:

150 g all purpose flour

100 g rolled oats

60 g dessicated coconut

100 g butter

150 g sugar

2 tbs golden syrup

1 tsp baking soda

2 tbs boiling water

 

Method:

  • Melt butter, golden syrup and sugar in a saucepan over low heat. Remove from heat and cool slightly.
  • Mix baking soda with boiling water and add to above mixture.

  • Sift flour into a large mixing bowl. Add oats and coconut and combine until uniformly distributed.
  • Pour melted mixture over dry ingredients and mix to obtain a firm, moist consistency.

  • Place spoonfuls of mixture onto greased baking sheet leaving enough room between them.
  • Bake at 170 oC for 10-15 minutes until golden brown. Allow to cool on baking sheet for 5 minutes.

 

  • Cool to room temperature on a wire rack before storing in an airtight container for upto 1 week.
  • The dough freezes well for upto 1 month and can be prepared well in advance. Makes 10 cookies.

Help Red Cross make a difference!

This week, thousands of ghazal fans across the world were deeply saddened  to hear that Jagjit Singh is no more. The much acclaimed ghazal singer died on Monday in Mumbai at the age of 70. He was admitted to Mumbai’s Lilavati hospital after he suffered brain hemorrhage last month and underwent two surgeries. The ‘ghazal king’ was a singer, composer and activist. His silky voice ruled during early 80’s in films like Prem Geet, Saath Saath and Arth.


Recipient of Padma Bhushan award, Jagjit Singh was the man behind making the ghazal genre available and understandable to all. Prior to Singh, ghazal singing was considered as an elite art, which was difficult for the common mass to understand. Jagjit Singh broke this myth with songs like Kaagaz ki kashti, Kiska Chehra and Dekh ke Tumko. May his soul rest in peace!

Advertisements