Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...

>
>
> PeterLucas wrote:
>>
>> Arri London > wrote in :
>>
>> >
>> >
>> > 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.
>

I'd call golden syrup a staple in the UK, not a novelty. Karo corn syrup
used to come in more than just the light (clear) and dark varieties. There
was/is one flavored like a pancake syrup, and there was one (I don't
believe it' still produced) that was a good deal like golden syrup.

I usually keep a can of golden syrup on hand, but I have substituted half
light and half dark Karo in its place when making Anzac biscuits. It was a
reasonable substitute. Using the straight dark flavor is a bit strong.

--
Wayne Boatwright

Date: December(XII) 5th(V),2007(MMVII)

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