As an "Aussie Kid" I can probably help you learn about Australian snacks.
The biggest Aussie snack is Chocolate Crackles!
These can be made before hand and are something that is always served at Aussie kids parties.
by Megan McConnell
250 grams (9 ounces) Copha (which is vegetable shortening)
4 cups rice bubbles (crispies rice)
1 cup sifted icing sugar
3 tablespoons coca (cocoa)
Melt the copha in a saucepan over a low heat, or in a microwave oven.
Mix the rice bubbles, icing sugar, coca and melted copha until well combined.
Spoon mixture into cupcake paper holders and then set for 12-24 hours in the refrigerator.
This makes about 24 choccy crackles.
For other things - try fairy bread (bread and butter with hundreds and thousands (coloured candy sprinkles) on it.
Cheerios and tomato sauce. (not the brekky cereal).
These are like little hot dog sausages - I think you guys may call them weiners.
Boil them for about 15 minutes, then drain - serve in a plate with tomato sauce to dip them in.
Of course - the biggie is sausage rolls and party pies.
You could also go into the exotic world of "worms" - which is sao biscuits with butter and vegemite (a warning here: if you are going to use vegemite - only a light scraping should be used - don't lather it on! Enough to colour and cover the bread/cracker is more than enough).
Damper and Golden Syrup is also good - especially if you intend to have a campfire - the kids can make and cook it themselves.
To make damper you need:
3 cups self raising flour
1 teaspoon salt
90 grams (3.17 ounces)melted butter
1/2 cup water
1/2 cup milk
Sift flour and salt into a large mixing bowl and make a well in the centre. Combine butter, water and milk and add to the flour. Stir with a knife until just combined. Turn onto a lightly floured surface, and knead for 20 seconds or until smooth.
Now: if you are cooking over a campfire - the kids can then do this: give them each a bit of the dough, and let them roll it into a "worm". Wrap this around a clean stick (so that the stick is up the middle and there is a whole through the middle - but not out of the top) and cook it over the campfire for about 10 minutes (don;t worry if the outside burns). Pour golden syrup (or maple syrup) into the whole and eat!
If you want to cook it before hand - shape the damper into a cob loaf shape, and cook in a moderate (abot 180 celcius) for 15 minutes. the Damper is done when it is golden, and sounds hollow when tapped.
The last one I will give you is for Anzac Biscuits. The name of these biscuits commemorates the Australian and New Zealand soldiers who fought at Gallipoli in WW! (they were - and are still - called Anzac's - in fact any combined Australian/New Zealand force (whether military or not) is called Anzac)
You will need:
1 cup plain flour
1 cup rolled oats
3/4 cup dessicated coconut
3/4 cup caster sugar
125 grams (4.5 ounces)butter
1 tablespoon golden syrup
1 1/2 teaspoons bicarbonate of soda (baking soda)
2 tablespoons boiling water
Preheat oven to 150 celcius(300 degrees). Brush 2 oven trays with melted butter or
oil. Pleace four, oats, coconut and sugar in a large mixing bowl and
stir until combined. Combine the butter and syrup in a small pan
and stir over a high heat until melted. Mix bic. soda with boiling
water and add to butter and syrup. Add to dry ingredients and stir
until well combined. Shape a level teaspoon of the mixture into
balls and flatten slightly - place on the trays about 6 cm apart.
Bake for about 15-20 minutes or until crisp and goldn. Remove from
oven and stand for 2 minutes. Loosen biscuits and cool on a wire
About the Author
Megan was born in Queensland, Australia, and has lived most of her
life in Brisbane, Australia. She is a medieval re-enactor with the
Society for Creative Anachronism, and is known there as the
Lady Madilayn de Mer. You can visit Megan at her website, Embroidery at Bella Online.