Yesterday I was talking about traditions and how they get started. ANZAC biscuits are an Australian tradition with an interesting history. The most common theory as to their origin is that they were made by women in Australia during WW1 to send to the Australian soldiers overseas. They could survive the often long journey and are made from simple ingredients. They are a delicious biscuit made from oats, maple syrup, coconut and some other baking staples. Most are crunchy (like this recipe here) but chewy varieties are available.
An interesting fact too, is that they legally cannot be called ANZAC cookies. In fact Subway Restaurant over here in Australia removed their ANZAC 'cookies' from the menu after getting into some legal trouble with the Department of Veteran Affairs. Read more about ANZAC biscuits here and here
And now to Sunday Baking, my weekly round-up of baking in the blog world.
- Sunday Baker as some great Cheddar Snack Sticks
- There is a beautiful Raspberry Roulade at Bunny's Warm Oven
- Confections of a Foodie Bride has a sweet looking Strawberry Cake
- Joy the Baker shows us here Lemon Souffle Pudding
- And lastly check out Baked Alaska at Dine and Dish
1 cup plain flour
2/3 cup sugar
1 cup rolled oats
1 cup desiccated coconut
125g butter, cubed
1/4 cup golden syrup (I'm told its similar to dark corn syrup)
1/2 teaspoon bicarb soda
1. Preheat the oven to moderate 180C/350F. Line two baking trays with baking paper.
2. Sift the flour into a large bowl. Add the sugar, oats and coconut and make a well in the centre.
3. Put the butter and golden syrup together in a small saucepan and stir over low heat until the butter has melted and the mixture is smooth. Remove from the heat. Dissolve the bicarb in 1 tablespoon boiling water and add immediately to the butter mixture. It will foam up instantly. Pour into the well in the dry ingredients and stir with a wooden spoon until well combined.
4. Drop level tablespoons of mixture onto the trays, allowing room for spreading. Gently flatten each biscuit with your fingertips. Bake for 20 minutes, or until just browned, leave on the tray to cool slightly, then transfer to a wire rack to cool completely.