… but not for me. These cookies (artfully decorated by the boy-child) are destined for the dinner tables at the Auckland City Mission tonight. A very small indulgence, but hopefully one that’s enjoyed.
These last few days I’ve been a bit absent from Word Press, so this afternoon I’m trying to catch up on the posts I’ve missed — fortified by a couple of salted caramel snaps and an experimental espresso.
My friend Sarah at Art Expedition sent me her recipe for Lemon-Rosemary cookies, and while my first couple of batches do rather lack finesse, Sarah’s recipe is really good and the cookies taste fantastic.
If you’d like to join in:
- choose a subject or a scene
- spend five minutes photographing it – no more!
- try to see it from many angles, look through something at it, change the light that’s hitting it
- tag your post #regularrandom and ping back to Desley’s post
- have fun!
First of all, thanks to Seonaid at Breathofgreenair for inspiring me to write this post with her comment about Anzac biscuits on my recent post about Anzac Day and remembrance in New Zealand and Australia.
For those of you who don’t know – Anzac biscuits (think cookies North American readers) – are a delicious sweet biscuit made with flour, rolled oats, coconut, butter, sugar and golden syrup. Legend has it that the biscuits are so named because they were sent by women in Australia and New Zealand to their men-folk serving in World War I.
From what I can gather, this isn’t quite true; the ANZAC troops were issued with an army biscuit (known at the time as a ANZAC wafer or ANZAC tile), but this bears no relation to the biscuit we know now, and according to the Australian War Memorial website:
is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge.
It seems that the first recipe for the biscuit we know today appeared in 1921, according to Professor Helen Leach, of the Archaeology Department of the University of Otago:
The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew’s Cookery Book (Dunedin, 1921) under the name “Anzac Crispies”. Subsequent editions renamed this “Anzac Biscuits” and Australian cookery books followed suit.
ANZAC biscuits are commercially available in Australia and New Zealand, but frankly I don’t know why anyone would bother to buy these when they are so cheap, easy and quick to make. In fact, here’s a recipe.
1 cup flour
1 cup white sugar
1 ¾ cups desiccated coconut (the coarsely shredded type is great for texture)
1 ½ cups rolled oats
2 tablespoons golden syrup
1 teaspoon baking soda
2 tablespoons boiling water
NB: this recipe also specifies ¼ cup chopped walnuts, but these are not traditional and I tend to omit them
Preheat the over to 160 degrees Celsius. Mix the flour, sugar, coconut and rolled oats in a bowl.
Melt the butter and golden syrup together.
Stir the baking soda into the boiling water, then mix the butter and baking soda mixtures together (NB: either do this in a new bowl, or make sure you’ve melted the butter in a large pan as the mixture bubbles up. I find that adding the baking soda to the butter then immediately pouring this over the dry ingredients works fine).
Combine wet and dry ingredients thoroughly.
Roll teaspoonfuls of the mixture (NB: I use a dessert spoon for bigger biscuits) into balls and place on well-greased or baking-paper-lined oven tray.
Press flat, allowing room for them to spread.
Bake for 25-30 minutes (NB: maybe my oven is hotter, but I find they are cooked after 15-20 minutes – even the larger biscuits I make).
Cool on a wire rack and store in an air-tight container.
* This recipe comes from Jo Seagar’s All Things Nice. Random House, Auckland, 2002.