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Resident brings local flavour to commemorate Anzacs

Resident brings local flavour to commemorate Anzacs

Fresh out of the oven, Arvida Te Puna Waiora resident Liz Rushworth has been baking Anzac biscuits with a local twist - ready to be delivered to the RSA in time for Anzac Day.

Liz says the idea came when she found an old biscuit recipe and decided to give it a refresh by adding local ingredients like orange rind from Kerikeri oranges and dark chocolate from Makana Confections.

“We have so many local flavours in Kerikeri and I worked with the village manager, Monique Hawker, to come up with something that was uniquely us! It’s also lovely to give the biscuits to our deserving RSA members.”

Using the kitchen in the brand new Arvida Te Puna Waiora Te Ripo Wai Clubhouse that was opened recently, Liz had the help of her husband Don to make a batch for the RSA and for their neighbouring villa residents in the Kerikeri retirement community.

Liz explains the trick with Anzac biscuits is to leave enough room between biscuits for spreading while cooking.

Monique says the resident-led biscuit idea represents the pillars of Eating, Thinking and Engaging Well that are part of Arvida’s wellness approach the Attitude of Living WellTM . She adds Liz is famously known as one of the thoughtful ‘village bakers’ in the community.

“Not only have these Anzac biscuits become an indulgent favourite in our community, they’ve also been beautifully homemade and they hold the significance of Anzac through our special delivery to the RSA.”

Kerikeri Anzac Biscuits

1 cup rolled oats

125 grams butter

1 tsp vanilla essence

¾ cup flour

The rind of 1 orange

2 tbsp boiling water

1 cup coconut

1 cup brown sugar

100g Makana Confections dark chocolate

½ tsp baking soda

1 tbsp golden syrup

Preheat the oven to 120°C. Line three baking trays with non-stick baking paper.

In a small bowl, dissolve the baking soda in boiling water. In a saucepan, melt the butter with the golden syrup. Once melted, add the dissolved baking soda and water mixture to the saucepan.

In a large mixing bowl, combine the remaining ingredients. Then, pour in the liquid butter mixture and stir until well combined.

Roll teaspoonfuls of the mixture into balls and place them on the prepared baking trays. Lightly press each ball with a fork to flatten slightly. Bake in the preheated oven for about 25 minutes or until the cookies are golden brown. Once baked, transfer the cookies immediately to a chopping board to cool completely before serving.

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