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Forgotten World Adventures is proud of the home-baked goodies we treat our guests with and it's all thanks to FWA's baker extraordinaire, Jan Tatham. We share some of her favourite recipes.


Jo's Speedy Apple Shortcake

This apple shortcake recipe is Jan's ultimate favourite, because it's quick and easy to put together for an afternoon tea or dessert. 

Makes 20 pieces

Preparation time: 10 minutes

Cooking time: 30 to 35 minutes


1 teaspoon mixed spice
2 cups self-raising flour
1 cup sugar
3 apples, cored and diced into pea-sized pieces (no need to peel them)
125g butter, melted
2 eggs
icing sugar to dust


Preheat oven to 180 degrees Celsius. Line a 20 x 30cm slice tin with non-stick baking paper.
In a large bowl, mix all the ingredients together until well combined.
Spread into the prepared tin and bake for 30 to 35 minutes. 
Cool in the in. Dust with icing sugar and carefully lift out of the tin using the baking paper. Cut into portions.
This is great served with softly whipped cream, yoghurt or ice cream.

Allyson Gofton's Sally Lunn Bun

Jan loves to make this bun from leftover mashed potato. It is very versatile, because you can change the fruit and icing flavours! It's an oldie, but a goodie!

Sally Lunn bunIngredients:

1 cup cold mashed potato
1 cup sugar
2 cups self-raising flour
1/4 tsp salt
1/2 cup sultanas (or currants)
1/4 cup milk

Vanilla icing

1 1/2 cups icing sugar
2 tbsp butter, softened
dash vanilla essence
1 to 2 tbsp milk


Preheat the oven to 180 degrees Celsius and lightly grease a baking tray.
Beat the mashed potato and sugar together until smooth. Sift the flour and salt together and add to the mashed potato mix with the sultanas and sufficient milk to make a stiff dough.
Shape into a bun and place on the prepared tray.
Bake in the preheated oven for 30 - 35 minutes or until well risen and golden. Cool on a cake rack before covering generously with the vanilla icing. Decorate with coconut if wished.


Work the butter into the icing sugar and the add the vanilla essence and sufficient milk to make a thick but spreadable icing.

(Source: Allyson Gofton Website)


ANZAC Biscuits #WeWillRemember

ANZAC biscuitsMakes approx 20 biscuits


1 cup flour
1 cup coconut thread
2/3 cup tightly packed brown sugar
1 cup jumbo rolled oats
125g unsalted butter
2 tbsp golden syrup
1/2 tsp baking soda
2 tbsp boiling water
200g good quality dark chocolate, melted (optional)


Preheat oven to 160 degrees Celsius. Line two baking trays with baking paper. 
Place flour, coconut, sugar and oats into a mixing bowl and combine.
Melt butter and golden syrup in a saucepan over a medium heat. While this is melting, place baking soda in a bowl, add boiling water and stir. As it fluffs up, stir into butter mixture. 
Quickly pour butter mixture over dry ingredients while still fluffy. Stir to combine. 
Using a tablespoon, roll spoonfuls of mixture into balls and place 3cm apart on prepared trays, flattening them slightly. Bake for 15 to 20 minutes or until biscuits are golden. 
Once cool, dip edges of biscuits in melted chocolate, if desired.

When life serves you lemons....make Lemon Loaf!

Lemon LoafIngredients:

125g butter
3/4 cup of sugar
finely grated rind of 1 large or 2 small lemons
2 large eggs
1/2 cup of milk
1 and 1/2 cup of flour
2 tsp baking powder
1/2 tsp salt
1/2 cup of sultanas


1/4 cup sugar and juice of 1 lemon mixed together


Preheat oven to 180 degrees Celsius.
Melt butter in a large bowl and add sugar, lemon rind, eggs and milk. Mix together.
Mix flour, baking powder, salt and sultanas in a separate bowl. 
Fold the flour mixture into the liquid mix. Take care not to over mix or you will have a tough loaf. 
Spoon the dough into a prepared loaf tin and bake for 45 to 60 minutes, or until the knife comes out clean. 
While hot, spoon over the lemon & sugar topping mix. 

Forgotten World Adventures' Unforgettable Slice (Fay's Mumbles)

FWA slice

Preparation Time: 5 Minutes

Cooking Time: 20 Minutes

Makes approx 20 pieces


125g butter
1 cup sugar
2 tbsp golden syrup
1 cup flour
1 tsp baking powder
1 cup coconut
1 egg
1 cup mixed dried fruit (raisins, currants etc)
5 weetbix or similar, crushed



Preheat the oven to 180 degrees C.
Line a 20 x 30 cm slice tin with baking paper.
Melt the butter, sugar and golden syrup in a large saucepan over a medium heat.
Add in all other ingredients & mix thoroughly.
Press into the prepared slice tin and bake for 15-20 minutes.
Cut into bars while still warm.
Store in an airtight container for about 10-14 days. This slice can be frozen.

Jan's Easter Chocolate Nests

Chocolate Easter Egg Nests Kids love making these! 

(Makes 12)


4 cups (100g) Cocoa Pops or similar
300g Dark Chocolate, melted
1 cup (70g) Long Thread Coconut
Candy Coated Eggs for decoration


Line a 12 hole standard muffin tray with paper cases or lightly grease.
In a large bowl, mix together the Cocoa Pops, melted chocolate and coconut until all the ingredients are well coated with the chocolate.
Spoon into the muffin cups and, using the back of a wet metal spoon, flatten the centre to create a nest shape.
Refrigerate until set, then fill the hollow with your choice of candy coated eggs.

Delicious Hot Cross Buns

Hot Cross Buns(Makes 9)


500g all purpose flour
5ml salt
12.5ml mixed spice
Good pinch cinnamon and nutmeg
60g margarine or butter
25ml sugar
1 sachet instant yeast
25ml mixed peel
125ml currants or raisins
1 egg, beaten
250ml milk (warm)



Sift flour, salt and spices. Rub in butter until texture resembles fine breadcrumbs then add sugar, yeast and fruit.
Add egg and milk to the flour mixture to form a soft dough. Knead for 5 minutes. Cover with a damp cloth and leave in warm place to rise to double its size. Turn onto a floured board and knead lightly. Divide into equal portions and with fingers form each into a bun. 
Place on a greased tray. Cover and allow to rise for 20 to 30 minutes in a warm place. 
Brush with a little beaten egg, pipe a cross on the top. Bake in a hot oven at 220 degrees Celsius for 10 to 15 minutes or until nicely browned. 

For the Piping Dough:

50g Butter or Margarine
50g flour
1ml baking powder
Approx 35ml milk


Rub butter into flour and baking powder. Add milk to form a paste. Mix well until smooth. Place into a plastic sandwich bag. Push to one corner to form a piping bag. Snit the end with a pair of scissors.