Bring the billy to the boil over a hot fire.  Use a stick to lift off the fire, remove the lid. Don't burn your fingers!  Return to the fire until it bubbles again, remove, then toss in a palm of tea leaves and wait until it's brewed.

For a change in flavour, leave the lid off when boiling to add a smoky taste or toss in a couple of gum leaves for that dash of eucalyptus.

Maximum cooking time is 40 minutes.  If the coals are too hot, the outside of the damper will be burnt, the inside raw.  If undercooked, you'll get a flat rubbery mess.

Don't give up if your first attempt is only just incredibly delicious... after a few tries you'll be an expert. *wink*

Mix well
1 cup flour
1 cup rolled oats
2 Tbs. castor sugar

In a saucepan, melt
4 Tbs. butter
2 Tbs. golden syrup
1 flat tsp. bi-carbonate of soda

Add the melted mixture to the dry ingredients
and mix well. Put dessert spoonfuls on to a
cold greased slide or tray.  Bake about 20
minutes at 180 degrees C or 350 degrees F.
 

Mix oats, flour, sugar, and coconut together.  Melt syrup and butter together.   Mixsoda with boiling water and add to  meltedbutter and syrup.  Add to dry ingredients.Place 1 tablespoon of mixture on greased tray.Bake in slow (180 degrees C or 350 degrees F)for 20 minutes.

We're sure you will find a wealth of ANZAC biscuit history and information by searching Here or at this site. . . Here!
 

1 1/2  cups of water
1 cup sugar
bananas
1 orange
2 small lemons
2 tbs. custard powder

Put water on to boil then add custard powder
mixed with juices of fruit, stir and thicken.

Casing:
1 egg
1 tbs. sugar
1 tbs. butter
1 cup of sr flour

Beat butter and sugar, add beaten egg and sifted flour. 
Spread onto a greased shallow tray or pie plates.  Bake.
Put a layer of filling in cold case with sliced bananas. 
Cover with fresh whipped cream.  Chill in fridge. 
Slice to serve.

Breakfast
Australian breakfasts usually start with fruit or juice. They also eat one or more of the following: cold cereal or hot porridge (oatmeal); fried eggs; bacon or large link sausages; and toast spread with butter, jam, honey or Vegemite. Adults also drink hot tea or coffee. 

Lunch
For lunch, most people eat a sandwich with a piece of fruit and potato chips. A hot meal might be a meat pie or sausage roll with "hot chips" (French fries). 

Dinner
Many Australians still eat a traditional British supper of meat and three cooked vegetables, but the emphasis is on less gravy and fresher vegetables. Salad is widely enjoyed and a staple on most dinner tables. Most families now include rice or pasta dishes in their regular meals. 

Vegemite
Vegemite is a popular tradition in the Australian diet. It is dark brown, concentrated yeast extract that tastes very salty.  It is usually used as a spread on bread or crackers. 

Source: Australian Studies Network

FOR THE CAKE 
6 x eggs 
3/4 cup castor sugar 
1 cup self raising flour 
1/3 cup corn flour 
1/3 cup hot water 
3 tsp. butter, melted 
3 cup desiccated coconut 

FOR THE ICING 
4 cup icing sugar 
1/3 cup cocoa 
3 tsp. butter
1/2 cup milk 

Method : 
1. Crack the eggs into a mixing bowl then beat the eggs until thick and creamy.

2. Gradually add the sugar and beat well until the sugar has dissolved.

3. In a large bowl, mix the self raising flour with the corn flour.

4. Add the butter to the hot water.

5. Add the flour mix to the beaten eggs and stir well then add the hot water mixture. Combine very well.

6. Pour the batter into a greased 23 cm. (9") square cake tin that has been well greased.

7. Bake the cake at 180°c. for 35 minutes then turn out and cool on a wire rack.

8. To make the icing, mix the icing sugar and cocoa together then add the melted butter and hot milk. Stir well until the mixture is smooth.

9. Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut. Drain on a wire cake rack.

* If you wish, cut the squares in half and spread with jam before dipping.

YUMMMIEEEEEEEE!!! 

Ingredients :

1 x Butter cake or slab sponge (made the day before) 
1 lb Icing sugar 
4 tbl Cocoa 
1/2 cup ,Water, boiling 
1 tbl Butter 
1 tsp. Vanilla 
2 cup Coconut, flaked 

LAMINGTON BUTTER CAKE 
4 oz Butter 
3/4 cup Castor sugar 
1 tsp. Vanilla 
2 x Eggs 
2 cup Flour, self-raising 
1/2 cup Milk 

LAMINGTON SPONGE 
3 x Egg, separated
1/2 cup Castor sugar 
1 cup Flour, self-raising 
1 tbl Cornstarch 
1 tsp. Butter 
3 tbl ,Water, boiling 

Method : 

Place the cake in the refrigerator or freezer for about 1/2 hour or so before icing. Cut into squares. 

Sift icing sugar and cocoa together. Make into a smooth icing with boiling water, butter and vanilla. 

Pierce squares of cake with a fork and dip into chocolate icing for a few seconds, then toss into the coconut. 

If the icing becomes a little thick, heat over hot water or add a drop or two extra hot water to the icing. 

Best if allowed to mature in a sealed container for several hours before serving.
 

Butter cake: 
Line a greased Lamington tin with greaseproof paper. Cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Fold in flour and milk alternately and beat well. Spread into prepared tin. Bake in a moderate oven for 30-35 minutes. Allow to stand for a few minutes, then turn out onto a cooler (a wire rack).

Sponge: 
Line a Lamington tin with greaseproof paper. Beat egg whites until stiff, then gradually beat in sugar. Fold in yolks, then add sifted flour and cornstarch. Dissolve butter in boiling water and fold through. Pour into the prepared tin and bake in a moderate oven for 20 minutes. Allow to stand for a few minutes, then turn out onto a cooler.

Note: A Lamington tin measures 28 x 20 cm (11 x 8 inches) and 3 cm (1 1/2 inches) deep.