On 4/23/2010 12:00 PM, J. Clarke wrote:
> On 4/23/2010 10:52 AM, J. Clarke wrote:
>> On 4/21/2010 11:36 PM, zxcvbob wrote:
>>> On 4/21/2010 9:55 PM, Brian Anasta wrote:
>>>> Hi Folks,
>>>>
>>>> For those of you on the board who reside Down Under (Australia& NZ)
>>>> as you would all be aware, this coming Sunday is ANZAC Day. Now I am
>>>> able to just purchase a box of Anzac Cookies in the local supermarket,
>>>> but I thought this year I would go to more of an effort and try and
>>>> make my own at home. I am BY no means a great baker, so I am looking
>>>> for a fail-proof recipe that will give me cookies which are crunchy on
>>>> the outside, yet soft and moist on the inside.
>>>>
>>>> If anyone out there has a simple yet yummy Anzacs recipe, could you
>>>> please share it here?!
>>>>
>>>> Kind Regards and thank you in advance,
>>>> Brian
>>>
>>>
>>> It's an oatmeal cookie with coconut, flavored with Lyle's Golden Syrup,
>>> or an equivalent extra-light colored molasses. And I don't think they
>>> have any baking soda or other leavening. I had a recipe, but I can't
>>> find it. I'll see if I can find one that looks right.
>>>
>>> Bob
>>
>> FWIW, I have in my hand an 11 ounce bottle of Lyle's Golden Syrup,
>> purchased at Stop & Shop in Enfield, CT, today, for the lordly sum of
>> $3.99. It in the baking aisle right next to the Karo Light. The only
>> ingredient listed is "cane sugar syrup", nothing else. It's also marked
>> "do not refrigerate". The flavor is about what one would expect, much of
>> a muchness with the better grades of non-maple pancake syrup of my
>> pre-high-fructose-corn-syrup youth, which is to say that it's pretty
>> good and today even a little bit exotic.
>>
>> And the oven is warming for ANZAC cookies.
>
> Used King Arthur all purpose flour and probably because of the high
> gluten content (or possibly to the smaller size of the US tablespoon)
> they made up on the dry side using the "Aussie Slang" recipe--not sure
> how much extra water I ended up adding. Next time I'm going to double up
> on the golden syrup and butter and maybe they'll need less water added.


And they turned out OK--I think I overcooked them a hair, but they
melted down and flattened nicely.