I've tried many recipes when it comes to Anzac biscuits and this recipe is a blend of all of them. It's not a tricky recipe by any stretch of the imagination but it's the little things. Salted butter is a must! Stirring the dry ingredients really well to distribute everything evenly is crucial and baking for exactly 12 minutes will give you approx 15 small pieces of heaven!
I love coming across old cookbooks on my travels as more often then not there are little snippets of recipes scrawled down on a torn piece of paper, cut out from an old newspaper or handwritten or even typed in a letter. I recently came across The Radiation Cookery Book from the 30s with such treasures hidden inside. I was going to pop this gorgeous old book in my shop but I just couldn't bring myself to do it. I'm funny like that with cookbooks though; they mean more to me than money.
Within this little book was a typed letter. It's not dated unfortunately but it looks to be from the 50s or so. I love it! At the top is a recipe for garlic steak. Under this is a letter from Babs to Aunty Viv,
"I was speaking to Win last night and she said that you asked for the recipe (though recipe was typed as receipt!) Here it is Auntie, hope you like it as much as we do. You see I must show of to some one that I can Type, and as I'm in the typing mood to night, you will have to suffer the impersonal touch of the typewriter, sorry dear.
How are you anyway? I suppose like the rest of us, rather busy preparing for Christmas, oh, by the way June Tipper and Jimmy Vile have announced their engagement, I only hope that June Proves worthy of Jim, and I guess we will have to try and like her a little better. the ring is beautiful, I'm green with envy.
We are still struggling with our Flat trying to make it look like home, but I hope by Christmas it will be nice. I ran of the rails there, didn't I?.
Well my dear I will leave you now, hope you find the steak good.
With love from both of us",
priceless : )
62g Western Star original butter
30g (1 tablespoon) golden syrup (I use the CSR 500g squeeze bottle for convenience)
2 teaspoons cool tap water
1/2 teaspoon of bi-carb soda
1/2 cup oats ( I use Quaker Oats original pack)
1/2 cup shredded coconut
1/2 cup plain flour
1/2 cup brown sugar, firmly packed
Pop your oven on to 160C. Lay some baking paper on a large biscuit tray.
Melt the butter and golden syrup in a small saucepan over low heat until all the butter is melted. Add the water, combine and set aside.
In a large bowl add the remaining ingredients and mix really well. The brown sugar can create small lumps and you don't want to bite into a small chunk of bi carb! Add the melted mix to the dry mix and combine really well. I usually make each biscuit around 22g or so which should give you between 15 and 16 biscuits. Spread them out as they will flatten while cooking. Bake for 12 minutes.
Take out of the oven and leave to cool on the tray for 5 minutes. Remove from the tray and lay on a cooling rack until completely cool. Keep in an airtight container in a cool spot or in the fridge for a couple of days.