Anzac BiscuitsApril 26, 2007 at 9:27 pm | Posted in cookies & bars, sweet things | 2 Comments
Yesterday was Anzac Day, a national day commemorating the Australian and New Zealand military forces, and was started after World War I’s Battle of Gallipoli. After watching the military veterans march through the streets of rainy downtown Sydney in the morning, I returned home to make up a batch of Anzac biscuits (“cookies” to Americans). Legend has it that mothers, wives and girlfriends sent these biscuits to troops abroad. Since they don’t contain eggs and are made with pretty hearty ingredients, they are supposed to have an excellent shelf life.
I had never actually had an Anzac biscuit, but knew I would like any sweet containing oatmeal and coconut! I used this recipe, and had great results. I added just 1/8 teaspoon of salt to round out the flavors and made them about half the size as in the instructions. They flatten out quite a bit in the oven, and I didn’t want them quite as big as dinner plates! I baked one tray crispy and one tray a bit chewy. Both ways are good, but I like the crispy ones a bit better.
If you are making these in the US, dessicated coconut (which is finely grated and unsweetened) and golden syrup (or treacle) may be a bit hard to find. The coconut is usually sold in health food stores and the syrup can be found in gourmet or British import shops. I’ve bought a brand called Lyle’s before that comes in a green tin. Also, please note that the Australian tablespoon measurement is slightly larger than the US measurement, and equals four teaspoons instead of three. All other measurements are equal. Bake them at 350°F.
These cookies arealso tasty in ice cream sandwich form! The toasted honey and walnut ice cream from Gundowring is a great match.
2 Comments »
That’s so random
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