tag:blogger.com,1999:blog-34575830309566398602024-03-05T09:17:34.189-08:00The Best ANZAC Biscuit RecipeThe best ANZAC biscuit recipe I know.Pauline Lainghttp://www.blogger.com/profile/07458199505874654778noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3457583030956639860.post-51715538607102332072009-04-19T23:42:00.001-07:002012-04-24T14:39:49.754-07:00The Best ANZAC Biscuit Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2wg1CkMjUiTxGPCJZMoDq1APX1cWq7WcZgpEiK6okYQIM-7thjYrjTX9soO-0OyRjNDFfg_AlWSfABTrZRI_QIxwRDFaDHLjXKHTjQC3EP4dn36ol-0aqCcKpy-ZT-sVLTzG8sy_tr8/s1600-h/anzac.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5326660339412737314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2wg1CkMjUiTxGPCJZMoDq1APX1cWq7WcZgpEiK6okYQIM-7thjYrjTX9soO-0OyRjNDFfg_AlWSfABTrZRI_QIxwRDFaDHLjXKHTjQC3EP4dn36ol-0aqCcKpy-ZT-sVLTzG8sy_tr8/s320/anzac.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><br />
ANZAC biscuits are a famous recipe. You'll have no trouble finding an ANZAC recipe, but I think this particular one is the BEST. My husband Jeff (who tweaked the recipe until it was just right) entered these biscuits into the Melbourne Royal Show a few years ago, and won first prize. It was a novice category. Never mind about that bit. First is first!<br />
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I've annotated the recipe, illustrating ingredients and steps that I think are interesting.<br />
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<span style="font-weight: bold;">Ingredients</span><br />
1 cup plain <a href="http://anzacbiscuitrecipe.blogspot.com/2009/04/flour.html">flour</a> (sifted)<br />
1 cup white sugar<br />
1 cup <a href="http://anzacbiscuitrecipe.blogspot.com/2009/04/oats.html">quick oats</a><br />
3/4 cup <a href="http://anzacbiscuitrecipe.blogspot.com/2009/04/coconut.html">dessicated coconut</a><br />
125g butter<br />
4 tablespoons <a href="http://anzacbiscuitrecipe.blogspot.com/2009/04/syrup.html">golden syrup</a><br />
4 tablespoons boiling water<br />
1/2 teaspoon bicarbonate of soda<br />
<br />
<span style="font-weight: bold;">Method</span><br />
Preheat the oven to 150C. Prepare some baking trays with baking paper or silicone baking mats.<br />
Combine dry stuff in bowl (that's the first four ingredients).<br />
<a href="http://anzacbiscuitrecipe.blogspot.com/2009/04/what-happens-in-saucepan.html">Melt butter and syrup</a>. Dissolve bicarb in water, then add to butter/syrup. Mixture will foam up.<br />
Add foaming mixture to dry ingredients and combine thoroughly. Mixture should be firm enough to <a href="http://anzacbiscuitrecipe.blogspot.com/2009/04/mixing-dough.html">roll into a ball</a> on a teaspoon. Place them on the tray with some room to spread.<br />
Bake for 20 minutes at 150C.<br />
Leave on the tray a few minutes before moving them to a cooling rack.Pauline Lainghttp://www.blogger.com/profile/07458199505874654778noreply@blogger.com9tag:blogger.com,1999:blog-3457583030956639860.post-37269249981684300902009-04-19T23:38:00.000-07:002009-04-19T23:41:13.150-07:00Mixing the dough<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMptzzBnYehBiI8w_acbUJBVFTWnY9fhdCu3ZqhaR_EgmZaLyYxh7WYgmDeczrOEWQEds3dShHfwVTltqoTrv0Et1LKlev-UW5uzcvcHJONMweXjq48NRe_CDf8mzjbxPGBuiVhq_8G8/s1600-h/mixing.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMptzzBnYehBiI8w_acbUJBVFTWnY9fhdCu3ZqhaR_EgmZaLyYxh7WYgmDeczrOEWQEds3dShHfwVTltqoTrv0Et1LKlev-UW5uzcvcHJONMweXjq48NRe_CDf8mzjbxPGBuiVhq_8G8/s320/mixing.JPG" alt="" id="BLOGGER_PHOTO_ID_5326659589368459746" border="0" /></a><br />When you mix the liquid into the dry ingredients, you'll get a soft dough.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ5fABAxsjRmuAAj2tX9MgAecVMtILbYNkHJPI8oePE1Wn9VDlfuSIp_5PuNgfh_IZYrBdBzbJNb73XkdfL3kXdzT96LoczLTmGVWu75mzA2cuNB84YYb0Z_5Hh1LavVwYw4MvGrWUbg/s1600-h/rolling.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ5fABAxsjRmuAAj2tX9MgAecVMtILbYNkHJPI8oePE1Wn9VDlfuSIp_5PuNgfh_IZYrBdBzbJNb73XkdfL3kXdzT96LoczLTmGVWu75mzA2cuNB84YYb0Z_5Hh1LavVwYw4MvGrWUbg/s320/rolling.JPG" alt="" id="BLOGGER_PHOTO_ID_5326659589983696114" border="0" /></a>When you roll it up into balls, remember it will still be warm. Adults should cope just fine, but supervise kids. This is a great time to make a fuss over hand washing!Pauline Lainghttp://www.blogger.com/profile/07458199505874654778noreply@blogger.com1tag:blogger.com,1999:blog-3457583030956639860.post-15835621451993911332009-04-19T23:34:00.001-07:002009-05-06T21:31:01.888-07:00What happens in the saucepan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuVugcRlRmLy4D7k6vp5O4g3GGSobiknWeKQnpSSFhgv7eqeHCOjIIyiOZQXdhzqybLZYPdGZ-d7jUf1k8tF1j9mfi1uL0HyJGmXm7ybreJxMLITUXHkDd0Ry2AQXwKFS-rlB2W-qRGg/s1600-h/butter_syrup_pan.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuVugcRlRmLy4D7k6vp5O4g3GGSobiknWeKQnpSSFhgv7eqeHCOjIIyiOZQXdhzqybLZYPdGZ-d7jUf1k8tF1j9mfi1uL0HyJGmXm7ybreJxMLITUXHkDd0Ry2AQXwKFS-rlB2W-qRGg/s320/butter_syrup_pan.JPG" alt="" id="BLOGGER_PHOTO_ID_5326658502661111618" border="0" /></a>When you add the butter and syrup to the pan, of course it will all melt together nicely.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCktLaujdy3FiW7uDcR7Fz7vExdnZs2xfgE_PcOKjMfmo5NxgA7jECrK6cwPYUgwWEfRRhqPAFAsak4HYy3GsbN6Lgcocuj5GXGKBIEIvreNWBAVExJ_XidqzfsAEgytdSh6iNUcknyzg/s1600-h/butter_syrup_pan2.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCktLaujdy3FiW7uDcR7Fz7vExdnZs2xfgE_PcOKjMfmo5NxgA7jECrK6cwPYUgwWEfRRhqPAFAsak4HYy3GsbN6Lgcocuj5GXGKBIEIvreNWBAVExJ_XidqzfsAEgytdSh6iNUcknyzg/s320/butter_syrup_pan2.JPG" alt="" id="BLOGGER_PHOTO_ID_5326658505310530002" border="0" /></a><br />Stir it around a bit as it melts. Remember this mix is very hot - supervise kids closely.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6v51mcsIvYpLTYOFUXGKKkWcrlY5Y4hMLPNeGLtbJ92NhvH9mZ4eNeihns_NpcpoRC2Rvc6cwd7tVv6mkCjze2IC9z6W7QWRSdVDzOgwdMOF2Lsvhv8JzxV4zVpxTkCgY_FeOeG1AkZA/s1600-h/frothing.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6v51mcsIvYpLTYOFUXGKKkWcrlY5Y4hMLPNeGLtbJ92NhvH9mZ4eNeihns_NpcpoRC2Rvc6cwd7tVv6mkCjze2IC9z6W7QWRSdVDzOgwdMOF2Lsvhv8JzxV4zVpxTkCgY_FeOeG1AkZA/s320/frothing.JPG" alt="" id="BLOGGER_PHOTO_ID_5326658513445331522" border="0" /></a>When you pour in the water/bicarb mix, it will froth up ...<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0keyWZnz5BbQNX6QniMp6ji6kPvSSeHBpTPo4rTU41AsvdtxtrKVjhPf4dnafXFsMNLe-SQrT6uSNHaAoTrlW2POU6IOHH6KiVsLe7fbf68yAKTyOq9_el5mh_9g49QbufQWY9hYyzAM/s1600-h/frothing2.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0keyWZnz5BbQNX6QniMp6ji6kPvSSeHBpTPo4rTU41AsvdtxtrKVjhPf4dnafXFsMNLe-SQrT6uSNHaAoTrlW2POU6IOHH6KiVsLe7fbf68yAKTyOq9_el5mh_9g49QbufQWY9hYyzAM/s320/frothing2.JPG" alt="" id="BLOGGER_PHOTO_ID_5326658515422162978" border="0" /></a>... a LOT - so be sure to use a big pan for the job!Pauline Lainghttp://www.blogger.com/profile/07458199505874654778noreply@blogger.com0tag:blogger.com,1999:blog-3457583030956639860.post-81173430926293015242009-04-19T23:33:00.001-07:002009-04-19T23:34:19.569-07:00Coconut<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34lDPcfowbBqySxDmddZpIxiU68GS3KVEfBPTmAf2M8Kq7xvjsrqGuNwGBAbs8Q-GjTF4pXS9uGRHjo_XfgOcfa8kNCXmHF73Py7Aamk4vhY_RBhgD8Ry_DgeThU-6K-yQiH-D73ucaU/s1600-h/coconut.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34lDPcfowbBqySxDmddZpIxiU68GS3KVEfBPTmAf2M8Kq7xvjsrqGuNwGBAbs8Q-GjTF4pXS9uGRHjo_XfgOcfa8kNCXmHF73Py7Aamk4vhY_RBhgD8Ry_DgeThU-6K-yQiH-D73ucaU/s320/coconut.JPG" alt="" id="BLOGGER_PHOTO_ID_5326657982134704674" border="0" /></a><br />Dried, or dessicated, coconut is available in various levels of shreddedness. This is what we use, fine shredded coconut. You can toast it a bit before baking, to add some flavour, but don't overdo it!Pauline Lainghttp://www.blogger.com/profile/07458199505874654778noreply@blogger.com0tag:blogger.com,1999:blog-3457583030956639860.post-19240680537343333732009-04-19T23:31:00.000-07:002009-04-19T23:32:55.377-07:00Flour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshzS1qiL-AImIq6wwkbMiazb5M6sMoXZiQ2zFutKY5E8t4mVnr01hCxaUsWTPmK-yB6qIldyY8wj5ywq3enhNxXbcaXGVSOlnmX4PaRDBUpu2HQCw13rH1PwNbXezYNKv5UonqRquJjo/s1600-h/flour.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshzS1qiL-AImIq6wwkbMiazb5M6sMoXZiQ2zFutKY5E8t4mVnr01hCxaUsWTPmK-yB6qIldyY8wj5ywq3enhNxXbcaXGVSOlnmX4PaRDBUpu2HQCw13rH1PwNbXezYNKv5UonqRquJjo/s320/flour.JPG" alt="" id="BLOGGER_PHOTO_ID_5326657808363631842" border="0" /></a><br />The flour here is "Plain" flour. That gets called "all purpose" flour in some countries. Normal white flour, with no raising agents.Pauline Lainghttp://www.blogger.com/profile/07458199505874654778noreply@blogger.com0tag:blogger.com,1999:blog-3457583030956639860.post-72479951917046567732009-04-19T23:29:00.000-07:002009-04-19T23:57:55.181-07:00Syrup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwD7kUjoThpe2pib_4AFAkU1vQAt3o85P-evJdL6hsMuN4_o3sAyN6AwHwmzGB1lXGx_ca59mBGsw0p0lUBaL0zQ1LlUo2YF6FyBaw4yDBOI63u8GdhpdBWpJAq5GPMqtWSgYHHa22lCg/s1600-h/syrup_jar.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwD7kUjoThpe2pib_4AFAkU1vQAt3o85P-evJdL6hsMuN4_o3sAyN6AwHwmzGB1lXGx_ca59mBGsw0p0lUBaL0zQ1LlUo2YF6FyBaw4yDBOI63u8GdhpdBWpJAq5GPMqtWSgYHHa22lCg/s320/syrup_jar.JPG" alt="" id="BLOGGER_PHOTO_ID_5326657301899917250" border="0" /></a><br />The syrup we refer to here is Golden Syrup, easily available in Australia.<br /><br />Measuring four tablespoons is a real bother. The syrup sticks to the spoon, and you have to dip it back into the jar with most of the syrup still clinging. Oh, don't get me started! A bit over quarter of a cup will be about the same measurement. You can warm the jar of syrup in the microwave to make it pour more readily, but don't overdo it - just a few seconds.<br /><br />Did you know a Tablespoon is different in different countries? The Aussie tablespoon is 20ml. Here's a link to the Wikipedia entry on <a href="http://en.wikipedia.org/wiki/Tablespoon">tablespoons</a> for your information.<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXVVI47DgJW8SGdyrsU8OPLagpNriIr31ZCPA8QKxlTvROWHu3Qr0bJ3asKic6F6Pf83dHjwRLCCVjnPyDjB7a_B_xOzQglCAXtI4m3pqdEykZMMubWy78nUhDeRpy9DsEQ58e7hhiGc/s1600-h/syrup.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXVVI47DgJW8SGdyrsU8OPLagpNriIr31ZCPA8QKxlTvROWHu3Qr0bJ3asKic6F6Pf83dHjwRLCCVjnPyDjB7a_B_xOzQglCAXtI4m3pqdEykZMMubWy78nUhDeRpy9DsEQ58e7hhiGc/s320/syrup.JPG" alt="" id="BLOGGER_PHOTO_ID_5326664156440728466" border="0" /></a>Mmm, that's syrupy!Pauline Lainghttp://www.blogger.com/profile/07458199505874654778noreply@blogger.com1tag:blogger.com,1999:blog-3457583030956639860.post-47023955338752335482009-04-19T03:49:00.000-07:002009-04-19T23:29:18.542-07:00Oats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkKAFL0RZ8Xwh58WnCbXQbaho8j5JTAX76xT5yVie6_JQHCbBwXu92O3YmRycAt58yLcfL_8YBKyOJfymYwN2gad2rDcOdZvI0pmigRpioyO1G3VPy6JD17ePiyiti8q_8JMaOulWwPg/s1600-h/oats.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkKAFL0RZ8Xwh58WnCbXQbaho8j5JTAX76xT5yVie6_JQHCbBwXu92O3YmRycAt58yLcfL_8YBKyOJfymYwN2gad2rDcOdZvI0pmigRpioyO1G3VPy6JD17ePiyiti8q_8JMaOulWwPg/s320/oats.JPG" alt="" id="BLOGGER_PHOTO_ID_5326656747037473938" border="0" /></a><br />We like "quick oats" rather than "rolled oats" because they are a little finer. We think they make the biscuits chewier.<br /><br />You may prefer the look of big rolled oats in your biscuits - go for it!Pauline Lainghttp://www.blogger.com/profile/07458199505874654778noreply@blogger.com5