If you read my last Aussie Slang Word Of The Day post, you’re probably wondering where the recipe is! So although this post is late in arriving, I have posted it nonetheless. Here is my ANZAC biscuit recipe. It’s easy to throw together, but a bit of care has to be taken with the baking part, so they don’t fall apart! By making this recipe, you will earn the Aussie Bikkie Achievement Badge. Happy baking!
1 cup flaked oats
1 cup sugar (I use brown or cane sugar)
1 cup coconut flakes
2 level teaspoons baking power/bicarb soda
Good 1/2 cup of butter (don’t use the fake stuff or margarine. Treat yourself to the real stuff)
4 tablespoons golden syrup (Maple syrup also works, but the flavor is a wee bit different)
2 tablespoons water (H20)
1) Mix all the dry ingredients together (except the baking powder)
2) On med-high heat, in a small pan, melt the butter, water, syrup and baking powder until consistent/butter’s melted (watch it & stir frequently so it doesn’t burn at the bottom). Lots of tiny, frothy bubbles will form.
3) Transfer the melted frothy bubbling mix into the dry ingredients and mix everything together really well. Put some elbow grease into it.
4) Teaspoon heaps of the mix onto a greased oven tray (Mix will make about 3 tray’s worth if you space them out). No need to flatten too much. Just squish them down a bit. I actually find it easier to use my hands and make little balls instead of heaps. They stay together a bit better once they’ve baked.
5) Bake about 20/25 minutes or until golden brown at about 330ºF. Make sure you watch them – they’ll start to brown very quickly on the bottom rack, so rotate to top oven rack at about 10-15 minutes into the baking.
6) Remove from oven and **leave on baking trays for about 3 -5 minutes*** They’ll fall apart if you try to move them straight away. Once they’re a bit more solid, gently use a spatula to move them to a cooling rack/plate. They harden even more over time.
ANZAC Bikkies. Photo by Food For Four
Meaning: Biscuit (or cookies if you’re American). The best kind in Australia are made by Arnott’s. If you drop in on any kitchen in Australia, you’ll almost always find a packet of Arnott’s stashed in the cupboard (usually next to the Vegemite and Cottee’s Apple Raspberry Cordial). My favorite Arnott’s bikkie is the Monte Carlo. They are mind blowingly awesome, I swear. Let’s try an experiment. Okay, think of Oreos. If you’re like me, you get two of them, separate them, then put the two creamiest parts back together to create a Super Oreo.
Arnott's Monte Carlos
Now think of doing that, but with two large honey coconut flavored cookie ends and a huge raspberry jam covered vanilla cream center. Mind. Blown.
Growing up in Australia, if your friends had rich parents, or if it was Christmas time, you could always count on the fancier packet of Arnott’s Assorted Creams to appear (otherwise known as the mother lode of edible awesomeness in a bikkie pack). Monte Carlos, Shortbread Creams, Kingstons, the list goes on! Arnott’s Ginger Nut biscuits are bloody amazing too – they’re harder and crunchier than the creamy variety of bikkies, but have a distinctly delicious ginger taste. Great for dipping in hot milk or coffee!
My favorite bikkie of all, though, is probably my Aunt Marianne’s homemade ANZACs*. Butter + coconut + oats + sugar + maple syrup = a fight for who gets to clean the wooden spoon. The UT students of Dr. Luther’s Comm 501 class last semester have experienced first hand how amazing ANZAC bikkies are (except for Aaron. He doesn’t like coconut. Who doesn’t like coconut?). I made the ANZACs as an experiment before class and shared them with everyone. They were a hit! I’ll post the recipe for y’all tomorrow.
Usage example: To mix things up a bit, here’s a haiku that I just wrote:
Bikkies for breakfast.
Put them in your cereal.
Just kidding, that’s gross.
PS: Did you know there’s a “p” in raspberry? I guess some silent letters are actually also invisible until you spell check your work. Thanks, spell check!
* Stands for Australian & New Zealand Army Corp.