Wednesday, November 11

Anzac biscuits

..or should that be Anzac flapjack?

I used a recipe from Sue Lawrence's book On Baking. Something went a bit wrong, perhaps with the ingredients, which I adapted slightly. This tray wasn't too bad - at least they look like they were once separate entities. The other lot just flowed into a single mass, filling the tray and ending up about 5mm thick.

170g/6oz unsalted butter
1tbsp golden syrup
1tsp bicarb
1tbsp boiling water
113g/4oz rolled oats
113g/4oz plain flour
2oz dessicated coconut
113g/4oz caster sugar

Preheat oven to Gas 3/160C or 325F. Melt butter and syrup in a large saucepan over a low heat.Dissolve the bicarb in the hot water, then add to pan.
Put the rest of the ingredients in the pan, stir well.
Put spoonfuls on a lightly greased baking tray, bake for 15-20 mins until golden brown.

Anzac stands for Australian and New Zealand Army Corps, the biscuits were introduced during the First World War as a tribute to the forces who fought in the invasion of the Gallipolo peninsula in 1915.

I thought the recipe was particularly appropriate for today, Armistice Day.

1 comment:

Gareth Gardner said...

I think it looks really cool - quite tectonic, a bit like an edible (and flatter) Giant's Causeway.