Monday, December 18, 2006

Good Cookies Deserve to be Shared!

Oh my goodness! Debambam, your Anzac Biscuits are SOOO good!

Awhile back, Kelly wrote about some cookies she made (on her old blog, I don't think it's archived) and I asked her for the recipe. Well, it took me several months to try it, but I figured that with the holidays here, it was time to give them a try! I've been baking up a storm lately, making shortbread cookies, Nanaimo bars, chocolate chip cookies, haystacks, and now the Anzacs. I still have butter tarts to make.

I highly recommend these Anzac Biscuits though! They're easy to make, and they're so tasty! (All of the recipes I've been making have actually been pretty good, so if you want to know how to make any of the other goodies I mentioned, just let me know!)

Anyway, if you're interested, here's Debambam's recipe! (reprinted without permission! and using N. American terms)

1 Cup coconut

1 Cup all purpose flour

1 Cup cooking Oats

1 Cup sugar

2 tbs boiling water

1 tsp baking soda

125g/half cup butter or margarine

2 tablespoons Golden Syrup (corn syrup)

Mix first four ingredients together in a bowl.

Melt butter with syrup.

Dissolve baking soda in boiling water then stir into butter and syrup mixture-it will foam up.

Mix dry and wet ingredients until well combined.

Shape heaped teaspoonfuls into balls (a little smaller than a golf ball), flatten slightly and place on cookie sheet covered with foil leaving 1-2 inches space between each cookie. *Umm.. I read this wrong, I think... I made the cookies with foil covering the COOKIES, not the sheet, so um.. maybe Debambam can straighten me out on that one!*

Bake in a moderate oven (around 350F) for around 11-14 mins or until golden brown.

Remove from oven and stand for 2 mins before placing on wire rack to cool. (Or just leave them on the sheets until they cool-worked for me). If you're moving them to racks, be careful because they will still be soft.

Don't assume that because they are still soft that they aren't cooked. Do not put them back into the oven. They will harden up a bit once cool, but still stay nice and chewy!

Thanks Kelly! I think they're going to be a family favourite!

1 comment:

debambam said...

LOL!! Yeah they are the best aren't they?! So easy, and once you've got the hang of them, you can whip up a batch in about 20 mins...
I did indeed mean the foil goes on the cookie sheet (baking tray) under the biscuits, but do what works for you. Try them at different sizes, flattened or unflattened, cooked a little longer etc etc to see how you enjoy them the best. Personally I love them big, crispy on the outside but a bit chewy in the middle. Others like them thin, and hard as floorboards! It's each to their own...Oh and they last for ages. The reason they are called ANZACS is that the recipe was developed to send over to our ANZACS while at war so they had to be long lasting to endure the trip :)
I'm so glad you like them!
Kelly