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ANZAC Biscuits
Some say that they started as biscuits made by the Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations. And some say they came about due to resourcefulness of the women on the "home front" in an endeavour to make a treat for their loved ones that would survive the long journey by post to the war front.
And here is how to make them.
Ingredients
- 1 cup plain flour
- 1 cup rolled oats (regular oatmeal) uncooked
- 1 cup desiccated coconut
- 1 cup brown sugar
- 1/2 cup butter
- 2 tbsp golden syrup (or honey)
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
Method
- Combine the flour (sifted), oats, coconut and sugar in a bowl.
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Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat..
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Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
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Pour the liquids into the dry ingredients and mix well.
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Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.
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Bake in a moderate oven, 180C / 350F, for 15-20 minutes.
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Cool on a wire rack and seal in airtight containers.
Tips
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The American tablespoon is a little smaller than the British tablespoon, so be generous with your Golden Syrup (or Honey) and Water.
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If you have any thoughts of keeping the biscuits for any length of time I suggest you keep them in a padlocked container!
For a little variety you may wish to add 2 teaspoons of ginger spice
Mmmm, ANZAC Biscuits
I wish to thank two of my Australian friends, Kerrie and H for this recipe. I can't wait to try it.
INGREDIENTS:
- 2 pounds stew beef, cut into 1-inch cubes
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces sliced mushrooms
- 1 can (14.5 ounces) diced tomatoes
- 1 large bay leaf
- 1/4 teaspoon ground allspice
- 1 cup red wine
- 1/2 cup heavy cream
PREPARATION:
Combine flour, salt and pepper. Dredge or toss beef with flour mixture. Heat butter in a heavy skillet; brown beef cubes. Add tomatoes and mushrooms and cook for about 4 minutes longer; add bay leaf, wine, allspice.
Bring to a boil. Transfer to a 1 1/2-quart casserole; cover and bake at 350° for 1 to 1 1/2 hours, or until beef is tender. Stir in cream and bake 10 minutes longer. Remove bay leaf before serving.
INGREDIENTS
- 1 egg
- 1/2 cup milk
- 2 pounds skinless, boneless chicken breast halves - cut into chunks
- 1 cup plain dried bread crumbs
- 1 cup oil for frying
- 8 ounces Swiss cheese, cubed
- 8 ounces cubed ham
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- Preheat oven to 350 degrees F
- Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F. Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
- Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
- Bake in preheated oven until golden brown and bubbly, about 30 minutes.
INGREDIENTS
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup water
- 1 cup uncooked white rice
- 1 (4.5 ounce) can mushrooms, drained
- 1 pinch garlic powder
- ground black pepper to taste
- 1 (1 ounce) package dry onion soup mix
- 8 skinless, boneless chicken breast halves
DIRECTIONS
- Preheat oven to 325 degrees.
- In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
- Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside
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