Sunday, October 3, 2010

In remembrance

Today means the start of daylight savings, the start of exam revision and of course, baking.
I sit in my living room, enjoying the view on what has to be one of the most beautiful days we have seen this year. Beside me sit a glass of milk and a plate of freshly baked Anzac biscuits. 
Some people like this tasty war time treat crispy, but I like them with a crunchy outside and a chewy center, mmmmm!
So today as I sun-bake, I think of all those men who went to war, some never to return, for their country. 
It doesn't have to be the 11th of November to remember.

Anzac biscuits - recipe -
We had no golden syrup left in the house, so instead I used treacle. This works in much the same way, you just end up with a slightly more sweet and rich biscuit. Also, the recipe calls for teaspoon size amounts of mix per unit, I did mine a little larger, making 24 in total. The mix also was a little dry, so I mixed some more treacle with boiling water and added that a teaspoon at a time until got the consistency I was looking for.

125g butter (salted is fine)
1 cup rolled oats
1 tbsp (20ml) treacle/golden syrup
1 cup desiccated coconut
1 tsp bi-carb soda
1 cup plain/all purpose flour
2 tbsp (20ml) boiling water
1 cup sugar

1) Preheat the oven to 150C.
2) Melt butter and golden syrup/treacle in a medium-sized saucepan, then add the bicarbonate of soda that has been mixed with the boiling water.
3) Combine all dry ingredients then add in the the butter mixture.
4) Mix to a moist but firm consistency, adding more liquid if necessary.
5) Put teaspoonfuls of the mixture onto a lined tray, taking care to leave plenty of space between each biscuit. 
6) bake for 15-20 minutes, or until golden brown. They will still be soft when you take them out of the oven, but will crisp up as they cool.
7) Let the biscuits cool on the tray for a while before transferring them to a wire rack.
Note: for a thinner, crisper biscuit, add an extra teaspoon of boiling water.

Tasty Anzac's sitting in the sun! 

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