The Secret to ANZAC Biscuits with a crusty top and soft, chewy centre – Recipe!

It’s ANZAC Day here in Australia.  Anzac stands for – Australian and New Zealand Army Corps.  For my O/S readers, this is a national Australian and New Zealand holiday to remember the disastrous 1915 World War I landing of Allied troops on the beaches of Gallipoli, in Turkey.  Thousands of brave soldiers lost their lives in this brutal campaign and every year on the 25th April, we remember the fallen with a dawn service.

Ode to the Fallen

“They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.”

….taken from the Australian Army website

It is tradition on Anzac Day to bake a batch of Anzac biscuits.

I often make these at other times of the year because they are really yum and I have used the same recipe for years.  But the last few batches didn’t turn out so great and one day, I felt like some Anzac biscuits but didn’t have any baking soda (bi-carb) – the raising agent used in these biscuits.  So I used baking powder, which is bi-carb with cornflour mixed in.

The resultant batch of bikkies came out with a lovely, crunchy crust and a soft, chew centre.  Our family prefers these to the all-over crunchy texture that you get using baking soda.

The recipe I use is from a Women’s Weekly cookbook and you end up with about 27-30 biscuits.

Here’s the recipe:

1 cup plain flour

1 cup oats – rolled, NOT quick-cook!

1 cup dessicated or shredded coconut – personal preference – the result is a slightly chewier, denser texture using the shredded

1 cup sugar – I use caster sugar, but traditionalists use raw sugar. Use whatever one you prefer or happen to have around the house.

125 grams of butter – I use Western Star

2 tablespoons of Golden Syrup – I use Lyle’s golden syrup from the UK – absolutely the best ever – better than CSR by far!  More expensive, but worth it.  🙂

1 teaspoon of baking powder

2 tablespoons of boiling water

METHOD

Mix all the dry ingredients in one bowl, EXCEPT for the baking powder!

Put butter and golden syrup into the microwave in a glass jug or small bowl, for one minute.  Take out and stir until butter is melted and has emulsified into the syrup.

In a teacup, put the baking powder in, and pour over two tablespoons of boiling water from your kettle.  It will foam up!

Quickly pour this foaming mix into the melted butter and golden syrup mixture.

Make a well in the centre of dry ingredients and pour in butter/syrup/baking powder mixture.  Mix well

Form into small biscuits using about a heaped teaspoon of biscuit mix per biscuit.

Put onto a baking paper-lined tray and bake in the oven at 150 degrees (130 fan-forced) until nicely browned.

I find it helps if you rotate trays from top to bottom of oven and turn trays around from front to back.

That way you get a nice, even colour!

Keep an eye on them.  takes about 20 minutes but if you are rotating trays and watching them closely, they won’t burn and will colour evenly.

Enjoy!

 

Homemade Lemon Butter

I have just returned to Australia from 2 years in NZ where I made jam, lemon butter and preserved, bottled fruit every summer/autumn season.  Of course, the weather was a lot cooler over there!

Now that I am back in Queensland, the weather here is too hot in summer to do anything except lie by the pool.  Which is a shame because that’s when we tend to get a lot of strawberries and peaches.  So this year, needless to say, I got nothing done.  In the last few days, the weather has cooled down a lot- enough to make it possible for me to stand over a hot stove!

So I got out my canning jars from NZ, sterilized 3 x 500ml ones and did a double-batch of my favourite lemon butter.

I used 8 eggs (60/70g ones), 1.5 cups of caster sugar, 1 cup of lemon juice and 4 teaspoons of rind, and 250g of butter.  I used salted, but I think low-salt would be better, not necessarily unsalted though because you want that ‘butter’ taste for spreading, not a lemon curd for tarts.

The recipe is here.  Make it in their quantities, or double it like I did – because I had a fridge full of cheap lemons!

I recommend eating it with Costco Blueberry Bagels spread with a little cream cheese, then a ‘schmear’ of lemon butter on top!  Yum!

Gingernut Caramel Tarts – Recipe

I’ve been doing a lot of baking over the holiday break – mainly because of the weather and also the floods have restricted us somewhat – can’t get out and all the things I do with the kids on the holidays are underwater! (GOMA, art gallery, museum etc…).

So I thought I’d share with you a simple recipe which only uses TWO ingredients!

Gingernut Caramel Tarts

Ingredients

One packet of Arnott’s Gingernut Biscuits (or Buttersnap biscuits if you prefer)
One tin of Nestle Top ‘n Fill – Caramel

Method

Preheat the oven to 180 degrees C.
You will need 2 x patty pans which are 12 half-spheres. You need the spherical shape to press the biscuit base down into so it will form a nice bowl to hold the caramel. Regular muffin or cupcake tins don’t work.

Simply place one biscuit over each circle in the tin and place the tray carefully in the oven. The biscuits will soften after about 7-10 minutes.

Remove from the oven and with the back of a spoon, or your fingers if you’re brave – gently press the biscuit down to make a bowl shape – leave to cool.

Meanwhile, empty the top ‘n fill into a bowl and with a hand mixer or in your mixmaster, mix until smooth – this is important as the caramel is all lumpy and oily when it comes out of the tin – blending it first makes it nice and smooth and MUCH easier to handle!

When the biscuit bowls are cool, spoon some top ‘n fill caramel into each one – pop in the fridge to chill.

These will last about 2 days in the fridge – in a Tupperware container – after that the base tends to go a bit soggy. You can serve them with a dollop of whipped cream on top if they are being eaten on the same day.

Happy baking!

Gabrielle