Over the Easter long weekend I decided to whip up some Anzac bikkies. Yeah, go figure.
Anyway, if I do say so myself, they were particularly scrumptious. Crispy and sticky and chewy all at the same time. What a biscuit. Makes you proud to be an Australian ... with or without the associated stories of heroism and mateship.
A plate of home-baked Anzacs is a definite crowd pleaser. Sometimes, in a fit of generosity, I make a batch for the students. The Swiss love 'em. I reckon it's because they're like portable Bircher Muesli. Chuck a few in the rucksack and you're all set for a brisk morning hike up the Matterhorn.
Without wishing to teach any grandmothers out there how to suck eggs (delightful expression), here's my adapted version of the recipe from:
The Australian Women's Weekly Original Cookbook (1970)
Mix together:
1 cup unbleached flour
1 cup sugar (I use less - about 3/4 cup)
1 cup rolled oats
3/4 cup dessicated coconut (I use more - about 1 cup)
In a saucepan, melt together:
125g butter
1 tablespoon golden syrup (I use more - about 2)
When melted, add I 1/2 teaspoons of bicarbonate of soda dissolved in 2 tablespoons of hot water. The butter and syrup mix will froth up in a satisfying kind of way. Pour into the dry ingredients. Mix together and roll into balls. If the mix is too dry, just add a bit more warm water. Place on buttered tray and flatten with a fork - a nice homely touch. (I have the best memories of my mum doing this).
Bake for about 20 minutes.
Fend off men and small children until cool.
If anyone has any Anzac tips, or alternative versions, I'd love to hear them!
5 comments:
ohh very nice!
How do you find the Kialla oats? I have been thinking about getting a 5kg bag as I eat them every day and cook with them often.
Hi Helen
On the Sunshine Coast you can find them at Forest Glen Natural Food Store (near Buderim, just off Bruce Hwy) - they have a website.
Worth a visit - looks nothing outside but amazing one you're in .....
Not sure about Bris - maybe Paddington?
Lol, I meant how do you find them as oats? are they full of oaty goodness?
Ha
Yes, bursting with goodness.
But for porridge I think they work better after a soak.
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