When the Aussie first arrived she baked for us - she made us her Sticky Date Pudding which had us all speaking in tongues at the first bite - it was out-of-this-world good...then she plied us with Pavlova, telling us how her Mum always made it for her at Christmas...she tried to tempt us with Vegemite but those of us who weren't comatose from the pudding/pav were smart enough to politely decline...it's really quite wretched...and then, to seal the deal - making her a friend for life - she offered up ANZAC Biscuits.
ANZAC stands for the Australian New Zealand Army Corps...and these hard little cookies have quite a story to them. Years ago, when the Aussie's troops were fighting in the Big War, they needed a strong, non-perishable cookie that would make it all the way to the front lines where their men could enjoy a bit of sweetness to relieve the boredom of their battle rations. So they came up with ANZAC Biscuits - cookies to us Yanks - made without eggs so they are rock hard when cooled...and they are good.
Crispy and chewy at the same time. They kind of remind me of granola - except they taste good! They'll come out of the oven looking a bit soft in the center - but they will harden up quickly - and that's just how you want them - very firm and crispy. Some people eat them in a bowl with milk on top - like cereal - others dunk them in milk - my favorite way - and still others eat them hot out of the oven before they even have a chance to harden...freaks! In an airtight container they will last for a very, very long time...how long? As long as it takes to ship a biscuit from Perth to New Zealand on a slow boat!
ANZAC Biscuits - From Kareena Ball, the Aussie, or as she would say, Kareener Bowl
1 cup flour
1 cup rolled oats
1 cup dessicated coconut (found at Whole Foods or health food stores)
1 cup brown sugar
1/2 cup butter
2 generous tablespoons maple syrup or honey (I used honey) or Golden Syrup
1 teaspoon baking soda
2 tablespoons boiling water
1/2 cup raisins or currants, optionalPreheat oven to 350 degrees. Combine flour, oats, coconut and sugar in a bowl. Melt the butter and syrup or honey together in a saucepan over low heat. Mix the baking soda with the boiling water and add to the butter and syrup. Pour the liquids into the dry ingredients and mix well. Stir in raisins/currants, if using. Spoon about a tablespoon of dough, about the size of a walnut shell, onto a greased baking sheet or parchment paper, leaving at least two inches between each cookie to allow for spreading. Bake at 350 degrees for 15 to 20 minutes, being careful not to overbake. Cookies will appear soft when they are removed from the oven but will harden up very quickly. Cool on a wire rack and seal in an airtight container.
"Housework can kill you if done right." Erma Bombeck
