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Australia, Cakes, Food, History & Traditions

ANZAC Biscuit Traditions

Home made bikkies

When is a Cookie a biscuit? When you live in Australia, of course.

On April 25 each year, Anzac Day, the nation stops to commemorate the supreme sacrifice of a group of soldiers that have contributed to the development of our national psyche. We don’t have many traditions of our own so we have adopted this to be a signifier that we are Australian. And the Anzac tradition has even spawned a biscuit or cookie! How Australian!

Today, there won’t be any dawn Anzac services attended by the many descendants of those soldiers, so it is likely that we might all be baking these biscuits at home, remembering the soldiers.

The ANZAC Biscuit

During WWI, a certain type of biscuit/cookie was sent by mail, in sealed tins, to the troops fighting in the filthy trenches at Lone Pine and Anzac Cove in Turkey. They were sent all the way from Australia, from the mothers and sweethearts of those brave, young men who were to fight Britain’s war against Turkey.

It was thought this biscuit would keep well in transit for an extended period of time. As such they are regarded as quintessentially Australian and our tradition of making Anzac biscuits on April 25, has continued for the past 9 years. Almost as old as this blog itself!

Below you will find the recipe.

Heidi 020

 Anzac Biscuit Recipe

I have posted two versions here. The first recipe is mine and the second, the trusty Women’s Weekly magazine version. Please post what temperature worked for you, if you do try the recipe…

Preheat Oven 170 – 180 C or 350 F

Ingredients

  • 1 cup plain or all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 cups rolled oats
  • 1 cup desiccated coconut
  • 1 cup white sugar
  • 1 tablespoon golden syrup – you can use honey or maple syrup as an alternative
  • 2 tablespoons boiling water
  • 1 teaspoon bicarbonate of soda
  • 160 g or (⅔ cup) butter, melted

Method
1. Sift flour and ginger into a mixing bowl and add coconuts, oats and sugar. Mix and make a well in the centre ready for the addition of the wet ingredients.

2. Stir in Golden syrup, boiling water and bicarb soda, in a small bowl, until combined.

3. Add the syrup mix into the dry ingredients, along with the melted butter. Mix well.

4. Take heaped teaspoons of mix and roll into small balls.

5. Place on trays and flatten gently.

6. Bake 10 minutes or until golden brown

7. Cool on tray 10 minutes until they firm up slightly.


Wanting to try the ever faithful Woman’s Weekly recipes, last year I cooked up a second batch. These ones aren’t so crisp, but if you like the flavour of brown sugar, they are worth a ‘go.’

Woman’s Weekly Anzacs

Preheat oven  160 -175 C or 350 F

Ingredients

Heidi 020
  • 125 g (I cup) butter chopped coarsely
  • 1 tablespoon golden syrup
  • 3/4 teaspoon bicarbonate of soda
  • 2 tablespoons water
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1 cup coconut
  • 1 cup Rolled Oats

Method

  • Melt butter and golden syrup over low heat.
  • Add bicarb and water to butter mix.
  • Mix remaining dry ingredients and combine wet and dry.
  • Spoon teaspoons of mix on to lined baking sheet, and flatten slightly.
  • Cook 12 – 15 minutes. Cool on tray  5 – 10  minutes.

Now you can also try these biscuits, and tell me what you think. I will ponder whether they will become a tradition in your house.

baking recipes
Community

Raspberry and Almond Shortbread

I am at a loss to remember where I found this recipe, but it was handwritten on a scrap of paper which mysteriously turned up in my cupboard last week, so rather than throw it out, I tried it out! It could well have stemmed from a binge Pinterest session or some online Scandinavian recipe site, but who knows?!

Whatever it origins, the hungry hordes in my house scoffed the finished product down with gusto. Undoubtedly, a good seal of approval.  The biscuits have a lighter texture, akin to a shortbread. In fact, one could easily substitute rice flour if one wanted to avoid wheat!

wp-image-1231837151

Ingredients

1 cup Butter ( softened )

2/3 cup Sugar

1/2 Teaspoon Almond extract ( can also use vanilla if you don’t have almond)

2 cups Flour

Pinch of Salt

1 Egg

1 tsp Milk or Kefir ( can also use yoghurt)

1/2 cup Raspberry Jam

Method

Preheat oven at 180 degree °C or 350°F

Cream butter and sugar and add the almond or vanilla extract and egg.

Mix well.

Add in salt, flour and milk/kefir and mix gently but well.

Take heaped teaspoons of cookie mix, and roll into a ball shape

Place 2 inches (5 cm) apart on a greased/lined tray.

Press your thumb into the middle of biscuit and fill the cavity with jam.

Bake the biscuits 14- 18 minutes in preheated oven. Cool 1 minute.

If you are pedantic, you can even drizzle a mix of icing sugar, mixed to a liquid with almond essence, over the top of the biscuits, if desired  – I don’t do usually this, but you might like to do so.

Enjoy!

Calorie content:  Feel free to do the math…..


Tantalizing Tuesdays

Something Edible to Ponder About

 

 

 

 

Cakes, Food

Christmas Cookie Recipe – One Batch, Five Different Cookies

Adhering to time-honored Christmas traditions means cooking at least seven different types of biscuits or cookies, for the ‘Juletide’ feast. In today’s fast paced lifestyle, time-poor families need a shortcut if they are to maintain these customs. It was a mere  error or perhaps, serendipity that created an opportunity for such a discovery in my kitchen. This recipe makes at least four, if not five, different types of cookies, from the one mix,  thereby reducing the workload in the kitchen. [See recipe below.]

Xmas cookies

The Rationale or Explanation:

I am used to being the sole cook in my kitchen, yet Christmas is always frenetic. There is more people in the house, more to do, more excited conversation, more spontaneity, and thus ever more distractions. This is not conducive to concentrating on the task at hand: i.e. to make seven varieties of cookies following several recipes at once. Add to that another increased layer of difficulty:the recipes are hand-written by me in my marginally legible handwriting similar to that you would find on a Doctor’s prescription! So, it should come as no surprise that I stuffed up and missed adding an extra cup of flour to the basic recipe for Jam drops.

The result was Jam drops that were flat as a pancake, looking more like a Brandy snap that had a blood spattered head injury! Embarrassing to put on the Christmas table, to say the least. (Yet, ironically, it was these same cast-offs, which my food- fussy husband gobbled up, well before I had a chance to photograph them). So with a little skill they could still be presented as an edible Christmas treat!

Upon further analysis of this major cooking mishap, I realized I had omitted a second cup of flour, from the recipe and that the rest of the, as yet uncooked mix, could definitely be salvaged.  Thus I added, the missing cup of flour and cooked a second tray-ful, (which hubby didn’t like as much, so were available to photograph).

After which, I thought, well, why stop there? Thus I added white chocolate chips, cooked a third tray, and then added cocoa and cooked a fourth and final tray.  Now more than half the xmas cookie baking is done. Thank goodness for serendipity!

image

Recipe Tray 1 (makes one full baking tray of biscuits)

Jam Snaps

1  1/4 cup butter

3/4 cup  castor or fine white sugar

2 eggs

1   1/4 cups Self-raising flour

N.B. (Self raising flour = Plain Flour with 1 Tsp Baking powder per 1 cup Plain flour)

1/2 cup jam

Cream  butter and sugar together in a bowl.

Add eggs and beat well.

Gradually add flour, mixing thoroughly each time.

Drop teaspoonfuls of mix on a greased/lined baking sheet, 5 – 10 cm apart ( these cookies spread significantly)*

Wet your thumb and press into each biscuit, creating a dent. Drop a small dollop of jam in each one. (about 1/4 teaspoonful is fine)

Bake for 10 minutes in a moderate 180 degree celsius (375 F) oven, or until browned. Cool on wire tray

*Only spoon out enough for one tray of cookies, and save the rest for making Recipe 2, see below.

 

Recipe 2 (makes one full baking tray of biscuits)

JAM DROPS

Gradually Add 1 full cup of Self Raising Flour to the existing Mix and stir thoroughly.

N.B. (Self raising flour = Plain Flour with 1 Tsp Baking powder per 1 cup Plain flour)

*Drop teaspoonfuls of mix on a greased/lined baking sheet, 5 – 10 cm apart

Wet your thumb and press into each biscuit, creating a dent.

Drop a small dollop of jam in each one. (about 1/4 teaspoonful is fine)

Bake for 15 minutes in a moderate 180 degree Celsius (375 F) oven, or until browned. Cool on wire tray.

*Only spoon out enough for one baking sheet of cookies, and save the rest for making Recipe 3, see below.

 

Recipe 3 (makes one full baking tray of biscuits)

White chocolate chip Cookies

Into the existing mix,

Add:

50 g white chocolate chips and mix thoroughly

Drop teaspoonfuls of mix on a greased lined baking sheet

Cook 15 minutes in moderate 180 degree Celsius (375 F) oven or til browned

Cool on wire tray

*Only spoon out enough for one tray of cookies, and save the rest for making recipe 4, see below.

Recipe 4 (makes one full baking tray of biscuits)

Chocolate cookies with chocolate chip *

Leftover Mix from Above

Add 3 tablespoons cocoa powder and mix thoroughly **

Drop teaspoonfuls of mix on  a greased lined baking sheet

Cook 15 minutes in moderate 180 degree Celsius (375 F) oven or til browned

Cool on a wire tray

** This mix could also be made with only 2 tablespoons cocoa stirred through lightly with the result being a marbled cookie, making a fifth variety of cookie!!

Now that is 5 cookies done and dusted. Two to go….

Cooking Tip:

If you live, as I do in a humid environment, and your home-baked biscuits, once cooked, tend to go too soft too quickly, here is a solution: Pop them in a 180 degree C (375 F) oven for five minutes and then turn the oven off, leaving them in the oven to cool for a further 10 – 15 minutes, in the oven, and voilà: crispy cookies, that will last well into Christmas.

 

Merry Christmas Everyone from Something to Ponder About

xmasCollages5

 

 

 

Cakes, Community, Food

12 Days of Christmas – Danish Pebernødder

Another Christmas recipe from the wonderful blog of My Danish Kitchen.

I tried this recipe the morning. Apart from the usual problem of getting biscuits to brown in this new oven, I altered the recipe by adding some perlsukker ( pearl sugar chips) on the top for my husband who has both a sweet tooth and an aversion to edible items not previously seen! I think I am on a winner.

Here is the fruit of my efforts:

Pebernødder