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November 20, 2006

Anzac Biscuits

This is an authentic, traditional New Zealand biscuit (or cookie) recipe, donated to us by "Tui" living in New Zealand. When questioned about the "teacup" measurement, this is what Tui had to say for guidance: "We colonials know that a teacup is smaller than a breakfast cup. However, when I look at my measuring container I notice that an American 'cup' is smaller than an 'Imperial' cup. So a standard US cup would probably be fine." And on the subject of golden syrup Tui offers, "Don't know how to describe 'golden syrup' - it's sort of like a light and sweeter treacle."

Anzac Biscuits

2 oz flour
3 oz white sugar
1 teacup coconut
1 teacup rolled oats (porrige oats)
2 oz butter
1 tablespoon golden syrup
half teaspoon baking soda
2 tablespoons boiling water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup together. Dissolve the soda in the boiling water and add to butter and golden syrup. Make a well in the centre of the flour mix and stir in the liquid until fully distributed through mix. Place in dessert spoonfuls on cold greased tray and bake for 15 to 20 minutes at 350F.

Should be light brown, and chewy in the middle.

1 comment:

Kirsten N. Namskau said...

Golden syrup = maple syrup.
1 teacup = 200 ml / 2dl