As advertised, I've made ANZAC biscuits this week for the contractors staying in the Cottage here at Struan Farm. New Zealand's ANZAC commemorations are today.
I make ANZAC biscuits that are soft rather than hard and crunchy by undercooking them slightly. My recipe is calls for one cup wholegrain oats, 1 cup flour, 1 cup brown sugar, 3/4 cup desiccated coconut, 125 grams butter, 2 Tbs. golden syrup, 1 tsp. baking soda, and 2 Tbs. boiling water. Mix the dry ingredients (except the baking soda). Melt butter and golden syrup over low heat then remove from heat. Dissolve the baking soda with the boiling water than add to the butter/golden syrup. Add this mixture to the dry ingredients. Pop large spoonfuls of the dough onto greased baking trays, allowing sufficient room for the cookies to spread. Bake at 150C/300F for 15-17 minutes. I find in making most cookies that baking time really depends on your oven and personal preference, i.e., whether you prefer crunchy or soft cookies. So keep an eye on them and adjust your baking time accordingly.
Lastly and most importantly: please spare a moment in prayer or silence today to honour the ANZACs, including my late father-in-law Maurie. We will remember them.
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