I approached this one with some trepidation because it seemed to have a lot of steps for a biscuit recipe. But once I got started it was pretty straightforward:
- Combine dry ingredients - 1 cup each of rolled oats, sugar, flour and 3/4 cup of coconut.
- Combined 4 oz melted butter with 2 T golden syrup. I used a maple syrup I had on hand.
- This is where things got tricky. Mix 1/2 t baking soda with 1T boiling water, add this to to the butter-syrup mixture, and wait for it to froth up. I waited about 20 seconds; it didn't.
- I added the wet ingredients to the dry* and used a spoon to put them on a greased baking sheet. The recipe says to flatten them with a fork because they will spread. I just used my hands to shape them into flat circles.
- Bake at 300 for 15-20 minutes until they are a deep golden color. I had 2 sheets of 9; baked for 17 minutes each.
Result: They were GOOD, but like a cookie. But they were harder than I prefer for cookies, which is probably just personal preference.
Is it because the baking soda didn't froth? Is it because I used a tablespoon size to put them on the baking sheet and not a teaspoon as written? Is it because my oven runs hot, or I cooked them too long? Is it because I didn't remove them from the baking sheet soon enough? *Is it because I used the extra hot water and not more butter to make the mixture moist enough to bake? Maybe they still weren't moist enough? Did I mention that they tasted GOOD!?! This would be a good recipe for someone (Not Me) to play around with to perfect. Let me know.
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I found this on Wikipedia. Sounds like they turned our exactly like they were supposed to!
http://en.wikipedia.org/wiki/ANZAC_biscuit
2 comments:
Robin, Linda Guilford is Uncle Marv's daughter. In fact she visited us when we lived in Baker. They were making the movie, "Paint Your Wagon when we moved there." Here is a picture taken in 1968 in front of the Baker Hotel with Lee Marvin. You are in your prized cowgirl outfit with Steve and Karen Lutz and Linda in back. I love your project!
I received an e-mail from Linda Guilford back before Christmas and mentioned that the Golden Syrup called for in the Anzac Biscuits recipe is available only in Australia, so you were doomed from the beginning! I wonder if Karo (corn sytrup) might have worked. It is thicker than maple syrup, more like honey. Also, you said the biscuits were like cookies. Also, an Australian thing. As in England, what we call cookies are biscuits. Thanks to Linda for clearing that up.
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