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I’ve been intrigued by Anzac biscuits for some time, because of their somewhat romantic history and their position as the pseudo-national cookie of Australia and New Zealand, and also because the combination of oats and coconut is always appealing to me. Despite the fascination in principle, I’d never actually tried one, so I decided to give it a go for this week’s Sunday cookie blogging. It was only after tracking down what seemed to be the most-cited recipe on the web that I realized I did not have any plain rolled oats left, after using them up on last week’s rhubarb bars. I did have a multigrain rolled cereal instead – comprising oats, wheat, rye, and barley – which His Lordship likes to have for breakfast on occasion. What the hell, I thought, and decided to give them a try. I also opted to add some ginger.

The recipe was very quick to prepare and left a minimal mess in my kitchen, since you don’t use the mixer, making it a good candidate for Sunday-night baking. The cookies turned out rather darker brown than I’d expected, but are very crisp and pleasant-tasting. I’m not sure if you really notice the fact that it’s multigrain, but in this context, I think that’s probably a good thing. You might be able to sneak some whole grains into your kid’s diet this way.

Next time, just to see if I can tell the difference, I think I’ll try it with plain oats, use light brown sugar instead of dark, leave out the ginger, and add macadamia nuts, based on one of the other variations I found on my Google trek.

Multigrain Anzac Biscuits
Makes 3 1/2 dozen

1 cup all-purpose flour
1 cup mixed-grain rolled cereal (or rolled oats)
1 cup dried unsweetened coconut
1 cup brown sugar
1 tsp ground ginger
1/2 cup unsalted butter
2 tbsp Lyle’s Golden Syrup
1 tsp baking soda
2 tbsp boiling water
Preheat oven to 350 F. Line baking sheets with parchment paper.

Combine the flour, cereal, coconut, sugar and ginger in a medium-sized bowl.

In a Pyrex liquid measuring cup, melt the butter and Golden Syrup together in the microwave. Mix the baking soda with the water and add to the butter mixture, then pour the mixture into the dry ingredients and stir until combined.

Scoop tablespoon-sized balls of dough onto the baking sheet, leaving two inches between cookies. Bake for 15 minutes, or until golden brown and firm.

Cool completely on a wire rack, and store in an airtight container.

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