Westgold is inspiring confidence and creativity in Garden to Table kitchens
Today, we are thrilled to welcome Westgold Butter into the Garden to Table whānau, as they join us as one of our official partners.
Westgold’s purpose is to inspire confidence and creativity in cooking and baking - something that is reflected in Garden to Table sessions throughout Aotearoa.
Like us, Westgold is committed to making a positive impact on the education and health of future generations - and we’re looking forward to doing so together through this partnership.
Along with providing valued support for our Trust, Westgold will also be involved in the Garden to Table Bake Sale - a brand-new fundraiser event that schools will be able to participate in during May (more info to come on this …).
To celebrate the launch of this new partnership we are sharing a loved Garden to Table recipe for Kawakawa biscuits. These easy biscuits are fun for kids to make and help to teach baking skills such as creaming, sifting and shaping. This is maths in action, with delicious results!
Kawakawa Biscuits
Ingredients -
1 tsp dried or 2 tsp fresh kawakawa leaves, finely chopped
2 tbsp orange juice
140g Westgold Butter, at room temperature
80g (1/2 cup) icing sugar
150g (1 cup) plain flour
3 tbsp cornflour
Method -
Cover an oven tray with baking paper
Put the kawakawa in a small bowl and cover with orange juice. Set aside to soak up the juice
Cream butter and sugar
Add kawakawa to butter and mix
Sift together flour and cornflour. Mix into the butter mixture until a soft dough forms
Turn the dough onto a very lightly flour dusted surface and bring together into a log shape. Wrap the dough in clingfilm and pop into the fridge for 20-40 minutes
Turn the oven to 160 degrees celsius
Remove the dough from fridge, remove the clingfilm and chop pieces from the log around 1.5cm thick. Place onto the baking tray.
Bake in the heated oven for 15-20mins - time will depend on size and thickness of biscuits.
Ngā mihi maioha to Marija Vidovich, former Kitchen specialist at Holy Cross School for this delicious kawakawa biscuit recipe. For the te reo Māori version of this recipe see our Taster recipes page