| This
is
a
recipe
for
ANZAC
biscuits
['Biscuit'
in
Australian/UK
English
=
'Cookie'
in
US
English].
The
acronym
ANZAC
stands
for
Australian
and
New
Zealand
Army
Corps,
dating
back
to
World
War
I.
Many
thanks
to
Denny
Liggins
for
explaining
the
connection
between
the
biscuits
and
the
corps:
People
at
home
baked
them
for
the
troops
and
sent
them
over.
They
made
these
biscuits
because
they
don't
need
eggs,
as
there
was
shortage
during
the
war.
The
high
sugar
content
would
preserve
the
biscuits
en
route. The
recipe
here
is
as
passed
on
from
Diane's
Mum.
I
couldn't
get
it
to
work,
so
I
always
make
it
with
the
variations
mentioned
below. (See
Cook's
Calculator
at
Epicurean.Com
to
convert
cooking
weights/temperature/volumes) |
| Ingredients | | 1
cup
rolled
oats | | 1
cup
plain
flour | | 1
cup
sugar | | ¾
cup
dessicated
coconut | | 125g
butter | | 2
tablespoons
Golden
Syrup | | ½
teaspoon
bicarb | | 2
teaspoons
boiling
water |
| | Method | | Melt
butter
&
syrup
together | | Mix
bicard
&
water,
then
stir
into
butter/syrup | | Mix
in
dry
ingredients | | Cook
in
moderate
(180C-200C)
oven
for
approx
15
mins | | Makes
approx
1
dozen
biscuits |
| | Suggested
Variations | - Use
half
the
sugar
-
I
make
a
mixture
doubling
everything
except
the
sugar.
- It's
fine
to
use
self-raising
flour
instead
of
the
plain
flour/bicarb
combination.
- Add
water
to
the
mixture
if
it
looks
dry
-
you
should
be
able
to
squash
a
ball
of
mixture
into
a
fairly
thin
biscuit
without
having
it
fall
apart.
| | Tips | - If
you
roll
the
mixture
into
balls,
they
wont
fall
to
bits
and
as
they
cook
they
flatten
out
themselves.
[Thanks
to
Kristen
White,
May
2005]
|
|
