Wayne Boatwright wrote:
>
> 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.

LOL read my text: called *corn syrup* a novelty in the UK. Golden syrup
is indeed standard.

>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.

Haven't seen any corn syrup except the dark and light. Cane syrup can be
bought in the US but is considerably more expensive than in the UK. So I
don't buy it; corn syrup is cheap.


> 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.
>

At the moment we only have the light syrup anyway. Maybe mix light syrup
with a little molasses sugar or dark brown sugar...