edmonds anzac biscuits recipe
On Friday morning when I got up I realised that we really didn’t have anything tasty to have with our morning coffee. Since it was only about 8:30am and my Mr was still in bed, I decided I had time to bake a little something.
The butter supply was looking a bit paltry, and having received the Mr’s request for French toast the night before, I knew that I had to save the two eggs that were in the fridge. I started looking through the Edmonds cookbook, trying to find recipes calling for not too much butter and no eggs. I’m finding the Edmonds more and more useful lately – several times I’ve tried recipes from it for the first time, and the results are always perfect. The ingredients are basic, the methods are simple, the end-products are delicious.
The edition of the Edmonds cookbook that I have is from 1962, and I’m sure that the new editions are even better but except for the odd measurement (the whole ‘teacup’ thing is a bit archaic), it’s been serving me well.
The recipe for Anzac biscuits caught my eye, so that was what I made. Here’s the recipe:
- 2 oz flour
- 3 oz sugar
- 1 teacup coconut
- 1 teacup rolled oats
- 2 oz butter
- 1 tablespoon golden syrup
- 1 teaspoon soda
- 2 tablespoons boiling water
Mix together flour, sugar, coconut, and rolled oats. Melt butter and golden syrup. Dissolve soda in the boiling water and add to butter and golden syrup. Make a well in the centre of the flour,
stir in the liquid. Place in spoonfuls on cold greased trays. Bake 15 to 20 minutes at 350F.
simmer down notes:
- I couldn’t be bothered researching on the internet for exactly how much a teacup is in modern measuring language. There is a vaguely helpful comparison table at the beginning of the book that led me to the fairly logical conclusion that a teacup is basically a bit less than a regular cup. I guess I measured about four-fifths of a cup for the teacup measures.
- I didn’t use proper rolled oats. We have quick-cooking oats in the cupboard, and they worked in the recipe.
- The coconut I used was very dessicated, and sweetened. I think that was probably the right stuff.
- Maybe because my oven isn’t calibrated correctly, these cooked very quickly. I heated the oven only to about 160-170 – it tends to get too hot – and they only took 10 minutes to get dark on the bottom, and crisp.