Brian Anasta > wrote in news:927b86b6-0408-464c-
:

> 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


http://www.couriermail.com.au/lifest...-twists-on-an-
aussie-icon/story-e6frer6o-1225855859707


http://tinyurl.com/29wz6m7



Fresh takes on an Aussie icon



CRANBERRY & WHITE CHOCOLATE ANZAC BISCUITS

Makes 26

Preparation time: 20 minutes (+ 10 minutes cooling + 5 minutes setting
time)

Cooking time: 20 minutes

Ingredients:

1 cup plain flour

1 cup good-quality whole rolled oats

3/4 cup firmly packed brown sugar

2/3 cup desiccated coconut

1/2 cup dried cranberries

1 tsp ground cinnamon

125g butter

2 tbsp honey

2 tbsp water

1/2 tsp bicarbonate of soda

200g white chocolate melts

Method:

Preheat oven to 160C. Line 2 baking trays with non-stick baking paper.

Combine the flour, oats, sugar, coconut, cranberries and cinnamon in a
large bowl.

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Stir the butter, honey and water in a small saucepan over medium heat
until the butter melts and the mixture looks smooth.

Stir in the bicarbonate of soda. Add the saucepan mixture to the oat
mixture and stir until well combined.

Roll level tablespoonfuls of the mixture into balls and place, about 5cm
apart, on the prepared trays.

Flatten until about 1cm thick. Bake, swapping trays to upper and lower
oven shelfs halfway through cooking, for 15 minutes or until light
golden. Set aside for 10 minutes to cool before transferring to a wire
rack to cool completely.

Place the chocolate in a small heatproof bowl over a saucepan of
simmering water (make sure the water doesn't touch the bowl) and stir
with a metal spoon until melted.

Use a flat-bladed knife to spread the chocolate over the base of each
biscuit.

Set aside for 5 minutes, or until set.



DOUBLE CHOC ANZAC BISCUITS

Makes 32

Preparation time: 20 minutes (+ 10 minutes cooling and 5 minutes setting
time)

Cooking time: 20 minutes

Ingredients:

1 cup plain flour

150g dark choc bits

1 cup good-quality whole

rolled oats

1 cup desiccated coconut

1/2 cup, firmly packed brown sugar

1/4 cup caster sugar

2 tbsp cocoa powder

125g butter

2 tbsp golden syrup

2 tbsp water

1/2 tsp bicarbonate of soda

150g dark chocolate melts

Method:

Preheat oven to 160C. Line 2 large baking trays with non-stick baking
paper.

Combine the flour, choc bits, oats, coconut, sugars and cocoa powder in
a large bowl.

Stir the butter, golden syrup and water in a small saucepan over medium
heat until the butter melts and the mixture is smooth.

Stir in the bicarbonate of soda. Add to the oat mixture and stir until
well combined.

Roll level tablespoonfuls of the mixture into balls and place, about 5cm
apart, on the prepared trays. Flatten until about 1cm thick. Bake,
swapping trays to upper and lower oven shelves halfway through cooking,
for 15 minutes or until crisp. Set aside for 10 minutes to cool before
transferring to a wire rack to cool completely.

Place the dark chocolate melts in a small heatproof bowl over a saucepan
of simmering water (make sure the bowl doesn't touch the water) and stir
with a metal spoon until melted. Spoon into a small sealable plastic
bag. Seal and cut the corner from the bag to make a small hole. Drizzle
the chocolate over the top of the biscuits. Set aside for 5 minutes or
until set.



ORANGE & ALMOND ANZAC BISCUITS

Makes 26

Preparation time: 20 minutes (+ 10 minutes cooling time)

Cooking time: 25 minutes 1 cup plain flour

Ingredients:

1 cup good-quality whole rolled oats

65g 1 cup shredded coconut

95g 1 cup flaked almonds

3/4 cup, firmly packed brown sugar

1 tbsp finely grated orange rind

125g butter

2 tbsp golden syrup

2 tbsp water

1/2 tsp bicarbonate of soda

Method:

Preheat oven to 160 C. Line 2 large baking trays with non-stick baking
paper.

Combine the flour, oats, coconut, almonds, sugar and orange rind in a
large bowl.

Stir the butter, golden syrup and water in a small saucepan over medium
heat until the butter melts and the mixture is smooth.

Stir in the bicarbonate of soda. Add to the oat mixture and stir until
well combined.

Roll level tablespoonfuls of the mixture into balls and place, about 5cm
apart, on the lined trays. Flatten until about 1cm thick. Bake, swapping
trays to upper and lower oven shelves halfway through cooking, for 18
minutes or until light golden.

Set aside for 10 minutes to cool before transferring to a wire rack to
cool completely.



Peter Lucas
Brisbane
Australia