I guess since this is my first post, ‘hello’s and ‘welcome’s are in order.
Welcome to the very first post of this blog.
I guess short introduction would be good, I’ll keep names out of this for now but this blog was setup after having tossed around the idea of a food blog for the longest time. I had another blog prior to this (non food related) and it pretty much sucked the life out of me which was why I was weary of starting this blog. But after some self reflection, here I am! My very first post.
Cooking and baking has always been my passion, and whilst I love to cook, I was never really comfortable with the idea of sharing the recipe (as they felt like an extension of myself) nor wanting to wait around to take pictures of food after they’ve been made (as I believe food should be enjoyed fresh and not cold after sitting around looking pretty for some photos).
However, whilst the second part is something I am still coming to terms with, desserts seemed like a safe bet. And since I have a massive sweet tooth, I thoroughly enjoy having a reason to constantly bake desserts.
So the first item on this blog shall be Anzac Biscuits. And if you are wondering what they are, they are something commonly eaten in Australia and New Zealand and most consumed during the lead up to Anzac day.
They are essentially cookies made from oats, flour, coconut, butter, sugar and golden syrup. These biscuits/cookies were what wives of soldiers abroad would send their husbands to provide them with a little piece of home. Naturally due to the distance, these biscuits were made in such a way that they would last a long time without spoiling easily.
I know that sounds horrible and the first thing that comes to mind is probably a dry hard solid brick. However, I assure you, these are moist yet crisp on the outside and chewy in the middle. They are easy to make, and even easier to devour.
The key thing with this biscuits though is that apparently it’s a big NO NO to change the ingredients used. Whilst you can definitely do as you wish and add additions or substitutions, that biscuit can no longer be called an Anzac Biscuit.
So do as you wish this biscuit as you are the chef, and without further ado, here is the recipe for the Anzac Biscuits.
adapated from mamamia’s recipe
1 cup rolled oats
1/2 cup light brown sugar
1/2 cup dark mascavado sugar
3/4 cup dessicated coconut
1 cup plain flour, sifted
125 g butter, melted
2 tablespoons Golden Syrup
½ tsp bicarb soda/baking soda
3 tablespoons boiling water
Preheat your oven to 180C and line a baking tray with baking paper.
Place coconut in a dry pan and toast over low flame until fragrant and golden brown.
Leave aside and place oats in the pan.
Toast oats until fragrant, you don’t want it to change in color, but you want to dry them out to get that nuttier oats taste.
Sift flour and sugar into a bowl and add toasted oats, toasted coconut. Give it a quick mix to get an even distribution of ingredients.
Melt butter and golden syrup in a small pan/pot on low heat. Once melted, in another bowl mix hot water with baking soda.
Quickly add the hot water mixture to the melted butter mixture. This will cause a reaction and foaming will start to happen. Don’t worry about it as this is what we want.
Pour the foaming mixture into the bowl with the dry ingredients (oats, flour, sugar and coconut) and give it a good mix until combine.
Take a mini ice cream scoop (I find this to be easier and cleaner) and scoop the dough onto a baking tray, or roll golf balls size balls of the dough and place onto a baking tray.
Please ensure that you are giving the biscuit/cookie dough enough space between each dough ball (around 6cm) to spread as they will spread and flatten out.
Bake for 15-18 mins until golden brown.
Transfer biscuits/cookies onto a cooling rack and devour.
Note: It’s normal for the biscuits/cookies to be really soft once they are fresh out of the oven. Once they cool down they will harden up.
Enjoy and let me know if you do try the recipe!
Happy Anzac Day!
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