PeterLucas wrote:
>
> Arri London > wrote in :
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> >
> >
> > PeterLucas wrote:
> >>
> >> Arri London > wrote in
> >> :
> >>
> >> >
> >> >
> >> > PeterLucas wrote:
> >> >>
> >> >> Arri London > wrote in
> >> >> :
> >> >>
> >> >> >> >
> >> >> >>
> >> >> >> How about Anzac biscuits? They seem to have a texture
> >> >> >> different than most oatmeal cookies/biscuits commonly
> >> >> >> available.
> >> >> >>
> >> >> >> --
> >> >> >> Wayne Boatwright
> >> >> >>
> >> >> >
> >> >> > Still too crumbly; other than porridge, anything made with oat
> >> >> > flakes or pinhead oats just doesn't work for me. The oat flour I
> >> >> > use is made from finely-ground oat flakes.
> >> >> >
> >> >>
> >> >> You're just using the wrong damn recipe.
> >> >>
> >> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but
> >> >> the *real* ones are soft and chewy.
> >> >
> >> > So is the recipe/link you posted the 'right' recipe? Have only been
> >> > offered them made by others and have never made them myself. Can't
> >> > stand any crumbly biscuit regardless of the grain used to make
> >> > them.
> >> >
> >>
> >> Just add a touch more Golden Syrup to make them chewy.
> >
> > TY might give them a try then, as soon as I get some cane syrup.
> > Suppose corn syrup (cheaper and more readily available here in the US)
> > would work too, although the taste would be different.
> >
>
> I wouldn't use the corn syrup. The Golden syrup is used for taste and
> colour.
>
> http://www.csrsugar.com.au/ViewProduct.aspx?id=9
>
> http://en.wikipedia.org/wiki/Golden_syrup

LOL I know what golden syrup is; corn syrup is a novelty in the UK
(where I used to live). However corn syrup here in the US also comes in
a darker form if colour is what's needed. Of course it won't taste the
same. The biscuits themselves won't taste precisely the same anyway, as
all the ingredients are different from what you'd use.