No Ainzaaac. I love Anzac biscuits. I made them first just over a year ago when I received a copy of Edmonds Cookery Book, a staple of every New Zealand household, from a good Kiwi friend who knows I love to cook and bake. It’s a no-nonsense publication with some rocking recipes. It also has some weird numbers in it. There’s a yummy Chicken and Apple Hot Pot in it too. It’s also got lots of basic info in it about cooking terminology, methodology, cuts of meat and nutrition. I would recommend it as a good standby in your own cookery library. My copy is spiral bound which is very handy in the kitchen.
I promised one of my twitter posse that I would post this recipe for Anzac Biscuits and really it’s a cinch and you don’t need any fancy bakeware to make them either. The only thing that might be needed that would not be found in every Irish kitchen are standard cup and spoon measures. I would heartily recommend investing in one set of cups and two of spoons made out of stainless steel especially if you are planning to use the internet as a source of tasty recipes. I usually make double of this recipe. It does make stacks but they don’t last too long.
1/2 cup of plain flour
1/3 cup sugar
2/3 cup coconut
3/4 cup rolled oats
1 tablespoon Golden Syrup
1/2 teaspoon baking or bread soda
2 tablespoons boiling water
Preheat oven to 180C. Grease flat trays (two or three). Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonsful of mixture onto cold greased trays. Bake for about 15 mins or until golden.
And enjoy! Yum.
I’ll post photos the next time I make some.