An Aussie Biscuit

[Kelso]

Well, I haven't logged on the site very often lately which is bloody stupid of me because I thoroughly enjoy cruising the site. Anyway I read
 the post about a trip down memory lane regarding recipes etc and there was mention of the demise of Blades and Bushlore over the past few years which is disappointing and that got me thinking.

I reckon everyone would have an opinion as to why, anyway I haven't contributed much so here goes.

This recipe is as much Aussie as Vegemite, a few cans in the shed watching footy and a game of backyard cricket with one bounce/one hand and you're out. Be fair to say I can't imagine any Aussie kid not ever having enjoyed an ANZAC Biscuit.

ANZAC BISCUITS
2 cups rolled oats
1/2 cup sugar
1 cup flour
4 ozs melted butter
1 tablespoon golden syrup (I reckon what you blokes call molasses would be the closest thing to Golden Syrup - you could also probably  use Maple Syrup - I reckon I would because I have grown to like that stuff)
1 teaspoon bicarbonate of soda
2 tablespoons boiling water

Combine the oats, sugar, flour and melted butter. Add the Golden Syrup (or whatever) and lastly the soda disolved in the boiling water.

Place spoonfuls of the mixture onto a greased sheet and bake at 350F for 15 to 20 minutes.

The recipe makes about 12 biscuits.

Simple recipe but don't burn them, bloody awful burnt.

[wsdstan]

That, burnt ones aside, sounds good.  I made some corn bread muffins last week and what I have not eaten is as hard as some part of donkey so these Anzac biscuits might just be fun to try.  Thanks for posting the recipe.

[Moe M.]

That, burnt ones aside, sounds good.  I made some corn bread muffins last week and what I have not eaten is as hard as some part of donkey so these Anzac biscuits might just be fun to try.  Thanks for posting the recipe.

 Hey Stan, I usually use my left over cornbread to make bread pudding, no matter how hard or stale it gets it softens when it's soaked in the pudding liquid for five minutes or so.
 Up here in the north east we tend to like sweet corn bread as opposed to southern cornbread that has very little or no sugar added.

 My cornbread recipe;

1-cup of stone ground corn meal.
1-cup of unbleached AP flour.
1/2 cup of sugar.
1/2 tsp. salt.
3 tsp. baking powder.
1-1/4 cup of milk.
1/3 cup of veg. oil or butter.
1- large egg (beaten).

 mix the wet ingredients with the dry but don't over mix, stir just enough to incorporate.

 BTW- cornbread freezes well, so if you find you can't finish it all, freeze the leftovers until you're ready to make your bread pudding.

 
 bake in a preheated 425*F oven for about 25-30 minutes until golden brown and set (use the old toothpick to test doneness.   

[Moe M.]

Well, I haven't logged on the site very often lately which is bloody stupid of me because I thoroughly enjoy cruising the site. Anyway I read
 the post about a trip down memory lane regarding recipes etc and there was mention of the demise of Blades and Bushlore over the past few years which is disappointing and that got me thinking.

I reckon everyone would have an opinion as to why, anyway I haven't contributed much so here goes.

This recipe is as much Aussie as Vegemite, a few cans in the shed watching footy and a game of backyard cricket with one bounce/one hand and you're out. Be fair to say I can't imagine any Aussie kid not ever having enjoyed an ANZAC Biscuit.

ANZAC BISCUITS
2 cups rolled oats
1/2 cup sugar
1 cup flour
4 ozs melted butter
1 tablespoon golden syrup (I reckon what you blokes call molasses would be the closest thing to Golden Syrup - you could also probably  use Maple Syrup - I reckon I would because I have grown to like that stuff)
1 teaspoon bicarbonate of soda
2 tablespoons boiling water

Combine the oats, sugar, flour and melted butter. Add the Golden Syrup (or whatever) and lastly the soda disolved in the boiling water.

Place spoonfuls of the mixture onto a greased sheet and bake at 350F for 15 to 20 minutes.

The recipe makes about 12 biscuits.

Simple recipe but don't burn them, bloody awful burnt.

Thanks for the recipe and for contributing to keeping the forum going, the golden syrup you mentioned may be corn syrup, and for those using molasses get the unsulfured kind, the blackstrap type is sulfured and very bitter.

Wayback in the early days of this forum we had an Aussie member that was quite an active poster and also had some good recipes, his user name was Southern Cross.

 Welcome back,   

[wsdstan]

Thanks Moe for the cornbread tip.  These were starting to get some dark color on the bottom that looked like mold so they are in the pasture in case the coyotes can't find any cottontails this week.