Wednesday, September 7, 2011

ANZAC Biscuits

Have you ever craved something you've never even tasted? Something you've never really even seen in person? It makes sense, though, because people yearn for new experiences like sky-diving or running with the bulls. So why wouldn't those same feelings apply to food?

I had come across ANZAC biscuits in my regular food blog stalking, a cookbook or two, and maybe even an issue of a magazine. But they were never in bakeries. It really baffled me. Until I bothered to read the head-note on one particular recipe. And then everything clicked.

DSC_0009 Australia and New Zealand Army Corps. Ohhhhhh. They are Australian. That makes so much sense. I went back through the different recipes I had bookmarked and realized the food blogs were Australian. The books were Australian. The magazine was Australian. Duh. I can be such a dope sometimes. These really should not be relegated to the land down under. I'd be happy to throw a big party with all the Aussies on April 25 (ANZAC Day, if you can believe it) just so I could indulge in these little gems.

As a huge fan of oats and coconut separately, I honestly don't know how I hadn't thought to put them together before into one ooey, gooey cookie. They taste almost treacle-y and are quite sweet, so one will do. Although, I had no issue wolfing down three straight from the freezer a few days ago. But we don't need to dwell on that fact. Make these, and make them now. Because you've truly missed out on a very special cookie.

DSC_0008 ANZAC Biscuits
Adapted from The Real Food Companion
Makes 2 dozen

1 cup rolled oats
2/3 cup all-purpose flour
1 cup granulated sugar
1/2 cup shredded sweetened coconut
1/2 cup butter, cubed, at room temperature
2 tablespoons golden syrup or honey
1 1/2 teaspoons baking soda

Preheat oven to 350. Line two baking sheets with parchment paper. Whisk oats, flour, sugar, and coconut together in a large bowl. Make a well in the center. Heat butter and golden syrup in a saucepan over medium heat until melted. Stir to combine. Stir in baking soda. Pour butter mixture into dry ingredients and mix to combine. Place dessertspoon-sized blobs on prepared baking sheets. Bake for 15-20 minutes, until golden. Cool on a wire rack.

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