ENTRIES CLOSE: FRIDAY 29th SEPTEMBER
CHIEF STEWARD: Mrs. Sharron Stemmer Ph: 0414 956 292
SECTION STEWARD: Mrs. Eva Caddy Ph: 0417 374 246
PRIZES: First: $2.00 plus Certificate
Second: $1.00 plus Certificate
Third: Certificate
(unless otherwise specified)
JUDGING: 10:00am THURSDAY
All prize money will be paid when exhibits are collected.
REGULATIONS:
1. ALL ENTRIES ARE SUBJECT TO THE BY-LAW REGULATIONS OF THE SOCIETY.
2. PLEASE READ THE INSTRUCTIONS CAREFULLY.
3. All exhibitors must bring each entry on a white disposable plate, suitable to the size of the entry, with the entry ticket firmly attached to the plate.
4. Delivery and collection of exhibits:
Delivery: Exhibits to be delivered to the Showgrounds on Thursday 26th October, only - between 8am and 9.45am.
Collection: All exhibits will be available for collection on Monday, 30th October between 8am and 10.30am only. The Society will not accept responsibility for exhibits not collected during this time.
5. Slices - each piece to be 3cm x 5cm in size.
6. CLASSES AA01, AA02 and AA04 to AA75 (inclusive) are open to individual entries only - excluding multiple group school entries.
7. No Packet mixes unless specified.
Entrants to be 11 or 12 years only on the day of the Show.
Entrants will be eligible to compete in NDAS Competition.
Anzac Biscuits - A plate of 4 using the following recipe.
INGREDIENTS:
1 cup quick oats
125g butter
1 cup sugar
1 tbl golden syrup
1 cup self-raising flour
2 tbl boiling water
1 cup desiccated coconut
1 tsp bicarbonate soda
METHOD:
Melt together butter, golden syrup, then add bicarb soda which has been dissolved in the boiling water. Add dry ingredients and mix well to a firm consistency. Place teaspoon full of mixture on well-greased baking tray (or baking paper lined), leaving room to spread, bake in moderate oven until brown. Cool on tray.
NOTE: For show, bench roll mixture into a ball before placing on tray - makes neat round shape biscuit.
PRIZE - Prize Money and Certificate