½ cup sugar
1 cup rolled oats
1 cup coconut
1 cup flour
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 level teaspoon bi carbonate soda
Mix dry ingredients together in a large bowl.
In a small saucepan, melt butter and golden syrup over medium heat.
Add soda to boiling water then add mix to the melted butter. (be careful, it froths up)
Pour butter mixture into dry ingredients, mix well.
Drop into small pieces on an oven slide lined with baking paper.
Bake in a moderate oven for 20 minutes, or until golden brown. They will be quite soft when they come out of the oven, don’t worry, they’ll crisp up.
I have no idea what I did wrong. I wouldn't normally follow a recipe to make these as I have made them so many times but after yesterday's humiliation I checked and rechecked each ingredient. At the end it all looked good but still wouldn't hold together to make nice biscuits, just crumbly blobs that fell apart on the baking paper. I figured I would do the same as yesterday and turn it into a slice. It turned out fine, I just cooked it for a little bit extra, although it's kind of crumbly. But it was very nice with an afternoon cup of tea and even better with some ice-cream after dinner.
I know this isn't exactly the post to inspire you to rush and make these but I'm going to have another go in a week or so and see what I have been doing wrong so hopefully I'll be able to post pictures of gorgeous golden Anzac biscuits. I'm also going to buy new bi carb because I have a sneaking suspision that what I have is quite old and maybe it's time to get some "fresh" stuff (*Does bi carb go 'off'?).
4 comments:
Another blogging coincidence - I received a new 'old' (1971) cookbook last week and I seriously gave thought to making these same cookies from that book this weekend. They had the same name and everything, but I'm trying to be good before the holidays so I opted not to make them. That would have been freaky if we both posted the same cookie recipe on the same day (mine would have come out beautifully though - LOL).
I've wondered about baking soda. I know baking powder loses it's power but I'm not sure about the soda. I've been meaning to look it up.
LOL, Paula. That would have been very Twilight Zone-ish. And of course yours would have turned out beautifully! I have made Anzac's so many times and they have never failed before. Now they've done it twice in a row!
Here is the recipe I use. They come out perfect every time.
INGREDIENTS
1 cup thick oat flakes (old-fashioned oats)
1 cup King Arthur Unbleached All-Purpose Flour
1 cup white or light brown sugar, lightly packed
3/4 cup shredded coconut, unsweetened*
4 ounces (1/2 cup, 1 stick) butter
2 tablespoons golden syrup**
1 1/2 teaspoons baking soda
2 tablespoons hot water
INSTRUCTIONS
*If you can't find unsweetened coconut, reduce the amount of sugar in the recipe to 3/4 cup.
**Australian golden syrup has a rich caramel flavor with a hint of burnt sugar. An English variety, Lyle's Golden Syrup, is somewhat more like corn syrup in taste and quite a bit lighter in color. If you don't have either and don't want to purchase them (though we highly recommend it), try a dark table syrup that has a high percentage of cane sugar in the syrup.
Preheat the oven to 350°F. In a large bowl mix together the oats, flour, sugar and coconut. Place the butter and syrup in a pan and heat until the butter is melted and the syrup is bubbling.
Combine the baking soda and water and stir into the butter mixture. The mixture will foam up as you stir it. Stir this into the dry ingredients and mix until the ingredients are well combined.
Place heaping teaspoonfuls onto a lightly greased or parchment-covered baking sheet, allowing room for spreading. Bake for 15 to 20 minutes. The cookies should be a rich, golden brown in color and become crunchy as they cool. Yield: 18 large or 24 small cookies.
Baking soda absolutely does lose it's zing. I have no idea why they sell them in such large boxes - if you were a big baker this would be OK. Also, you need to bake pretty much as soon as you add the bicarb, so if you let the mixture sit at all, that may be the cause of your problems.
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