Tuesday, March 10, 2009

Anzac Biscuits- YUMMMMMMMM!

I have much to be thankful for. One thing I am thankful for is the fact that I am not a HUGE cookie fan. Food is tempting enough, when I don't HAVE to have something I am grateful. That being said however, there are three types of cookies that are dangerous for me to have in my house, because I could literally eat the whole batch without a problem. The first kind is homemade Oreo Cookies, the second is Pumpkin Chocolate Chip cookies and the third is Anzac Biscuits. Anzac Biscuits were my favorite cookie growing up in Australia and I had forgotten about them until just recently. Like most cookies Anzac's can be soft and chewy or firm and crispy. I like mine moist and chewy. They are the perfect cookie0- soft, buttery with a heavenly oaty flavor.

On Saturday my sister Shanna came over and we had something of a bakeathon at my house. We love to get together on Saturday's and try new recipes. Shanna loves Oatmeal cookies so I knew she would love my Anzacs. They are so simple and fast to make. Try them some time!

A little history on Anzacs- Anzacs are a traditional Australian and New Zealand biscuit (ANZAC stands for Australian and New Zealand Army Corps) and they were used in wartime (specifically WWI) as a nutritional snack that would survive the trip over to the war front. Now, they are traditionally eaten on April 25th which is ANZAC day (the equivalent of Veterans day). But I say you can eat them WHENEVER you want too. I made them on both Saturday and again yesterday. For my hips sake, I'm going to need to tuck this recipe away again for a while.

Anzac Biscuits
Donna Hay "Modern Classics Book 2"

Ingredients
1 cup rolled oats
1 cup plain (all purpose) flour
1/2 cup sugar
3/4 cup shredded coconut (try the unsweetened variety)
2 Tbs. golden syrup (available at world market in the USA and other stores that specialize in English food and ingredients)-Luckily when I moved to the states my Mum sent me over with 5 jars of the stuff. Thanks Mum!
4oz butter
1/2 tsp. bicarb soda- in US this is just baking soda. It is the same thing we just use the long name
1 Tbs. hot water

Method
1. Preheat the oven to 325F and line two baking trays with parchment paper.

2. In a large bowl place the oats, flour, sugar and coconut and mix with a wooden spoon to combine the ingredients.

3. Place the butter and golden syrup together in a saucepan over low heat, and let them melt together.

4. In a small bowl stir the hot water and bicarbonate soda together.

5. Pour the water and bicarb soda mixture into the butter mixture. It will froth up-don’t panic.

6. Pour the butter mixture over the dry ingredients.

7. Mix well using a wooden spoon.

8. Using a tablespoon to measure out the amount place 1 Tbs of the mixture in your palms and then roll together into a ball. Place on the baking trays with enough room for expansion (these do flatten out quite a lot).

9. Bake for between 10-15 min (check after 10min). I cooked mine for 12 minutes max. These will continue to cook a little after you pull them out of the oven. The longer you cooke them the harder they will become.

10. Allow to cool for 5 min and then remove the biscuits and place on a wire rack to cool down completely.

3 comments:

Brian and Shanna said...

And were they good!!! Oh man, I'll be using this recipe again! And those sugar cookies, I could just die, I just want to make more now! Oh and I made those Oreos for the first time and they were also heavenly. This needs to stop, I'm going to resemble a beach ball soon!

Jill said...

I love Donna Hay.

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