It is a dreary, rainy day here. Last year, I was intrigued by the ANZAC biscuits that Ellie made.
In Australia and New Zealand today, it is ANZAC day. I think it is like a combination of Veteran's Day and Memorial Day in the States. These biscuits were created during WWI and sent to the ANZAC (Australia and New Zealand Army Corps) troops in their food parcels--they were crisp and lasted long because they were made without eggs, which were scarce at the time. The biscuits are still quite popular and many hand down their recipes through the generations.
I used the recipe from a book my brother gave me, "The Essential Baking Cookbook".
Here is the recipe: makes 26 cookies
1 cup (125g/4 oz) plain flour
2/3 cup (160g/5.5 oz) sugar
1 cup (100g/3.5 oz) rolled oats
1 cup (90g/3 oz) desiccated coconut
125g (4 oz) unsalted butter, cubed
1/4 cup (90 g/3 oz) golden syrup
1/2 teaspoon bicarbonate of soda (baking soda)
1. Preheat the oven to moderate 180C (350F/Gas 4). Line two baking trays with baking paper.
2. Sift the flour into a large bowl. Add the sugar, oats and coconut and make a well in the center.
3. Put the butter and golden syrup together in a small saucepan and stir over low heat until the butter has melted and the mixture is smooth. Remove from the heat. Dissolve the baking soda in 1 tablespoon of boiling water and add immediately to the butter mixture. It will foam up instantly. Pour into the well in the dry ingredients and stir with a wooden spoon until well combined.
4. Drop level tablespoons of mixture onto the trays, allowing room for spreading. Gently flatten each biscuit with your fingertips. Bake for 20 minutes, or until just browned, leave on the tray to cool slightly, then transfer to a wire rack to cool completely. Store in an airtight container.
NOTES: I didn't have golden syrup, so I used molasses. I also didn't know what dessicated coconut was and only found shredded. I also didn't read through the recipe and didn't dissolve the baking soda in water before adding it to the mixture.
Still they were easy to make and the cookies came out very chewy and a bit crispy and reminded me of coconut macaroons and went well with a rooibos tea.
Hope your week is going well.
UPDATE: these cookies turned very crispy after letting them cool completely--almost like granola bars!