Anzac Biscuits

OK so I am a few days early with this one BUT a chef needs to test out her recipes before the big day.

When baking a classic like this there are usually 1001 variations to be found so I consulted a classic source for my recipe.
'Central' cookery book by A.C Irvine  which was my school Home Ec cookbook. I love that they give Miss Irvine the title of Mistress of Domestic Science, Education Department Tasmania. She has long since passed by the time by 15th edition was produced in  metric version in the mid 70's and it is still in print last time I checked. My battered copy purchased somewhere in mid 80's is battered but well used, pages glued together by cake batter and numerous annotations in the well worn biscuits, cakes, scone and batters sections.

Now since we have those pesky wheat/dairy intolerance issues we happily substituted Rolled Spelt flakes for the Rolled oats, Spelt flour for the Flour and Dairy Free margarine for the butter and they worked out fine.

Ingredients
130gm butter
1Tablespoon Golden Syrup
1 Cup Plain Flour
Pinch Salt
1Cup Coconut, Dessicated
1Cup Rolled Oats
1Cup Sugar
2 Tablespoons Boiling Water
2 Teaspoons Bi-carbonate of Soda
1 Teaspoon Vanilla ( optional)

Preheat oven to 180 deg C ( 350 deg F).
Melt Butter and Golden Syrup until butter is just melted, be careful not to burn or boil.
Mix together all dry ingredients. Dissolve Bicarb into water Adan the mix all ingredients together.
place small balls of mixture on trays leaving space for them to spread.

Bake 10-12 minutes until golden brown, They are supposed to be a bit darker than most biscuits but not burnt.
Allow to cool on tray 1-2  minutes before moving carefully to a cooling rack where they will firm up to a nice crisp biscuit.
Yields around 36.

Comments

[michelle]

Oh Yum!
I'm going to have to go and try to make some of those!