BM# 75: A-Z Bake Around the World: Day 1
Bake of the Day: A for Anzac Biscuits
We are starting our month long mega marathon today and the theme is ‘A-Z Bake around the World’. So some of us enthusiastic home bakers will be baking nonstop this April. The challenge is to post dishes in alphabetical order and they have to be from differenct countries. A country can be repeated only 2 times. It took quite a bit of research to come up with a list of dishes to bake. After making the list, the next challenge is to find people to eat all these bakes. My husband travels quite a bit for business, so I planned most of the dishes while he was home. And for the rest, I had to make sure that don’t miss a single chance of baking — like visiting friends or friends visiting us.
Starting the mega marathon with these slightly hard and chewy Anzac biscuits. These have long been associated with the Australia and New Zealand Army Corps (ANZAC) established in World War I. It is said that they were sent by wives to soldiers aboard because the cookies keep well during transportation and the ingredients don’t spoil that easily.I made these Anzac biscuits to bring to a get together at a friends house. If I had made them just for ourselves, we would have eaten them for almost a week, but there they were gone in about an hour. So glad to have friends who appreciate homemade goodies.
These cookies are quick and easy to put together. They are made with rolled oats, flour, sugar, golden syrup and desiccated coconut. They are great to serve for tea time. Recipe is from Taste.
- 1 cup all purpose flour
- 1 cup Rolled Oats
- 1 cup Dry Grated Coconut (aka desiccated coconut)
- ¼ cup Granulated Sugar
- ½ cup Light brown sugar, packed
- 1 stick (8tbsp) unsalted butter
- 2 tbsp golden syrup
- 2 tbsp water
- ½ tsp baking soda
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, combine flour, oats and coconut.
- In a small saucepan, combine butter, golden syrup and water. Stir until butter melts and the mixture is smooth. Add the baking soda and mix well.
- Add the butter to oats mixture and stir until well combined.
- Take about 1tbsp of mixture and roll into balls and place them on the prepared baking sheet about 2" apart. Flatten about into about ½" thick.
- Bake for 15 minutes or until lightly golden. Let cool for 10 minutes before transferring to wire racks to cool completely.