Cookie Monster

Sometimes Me Think, ‘What is Friend?’ and then me say, ‘Friend is someone to share the last cookie with.” – Cookie Monster

One of the greatest gifts my mum ever purchased for me was this cook book.  I suppose she thought if I am going to do it alone I better be properly prepared. She also gave me mixing bowls, a toaster and a jug and probably thought I’d be back in a month (I wasn’t).

My baking addiction started very young.  I can remember age 8, wanting to make a marshmallow shortcake for our neighbours as “thank you” for letting me play their computer games (a Commodore 64- oh yes!). Unfortunately I broke the home bakers number 1 rule by not getting ingredients out and ensuring everything was there before starting.  When I came to make the marshmallow filling and realised there was no gelatine my enthusiasm bubble burst.  Result: one very grumpy Mother, rushing down to the local store to get me some and me never hearing the end of it. Ever since then, I can assure you, all ingredients are lined up in place on the kitchen bench prior to starting.

So what is the recipe?

Well, the only thing I have done differently is add a little secret ingredient. I find that this helps give my ANZAC biscuits a nice flavour, and I believe it adds to their all important chewy texture.

I also only bake my ANZAC biscuits for about 15-20 minutes (or less for fan forced). I keep a close  eye on them  and just as they start to turn golden, I whip them out of the oven. They will still be slightly soft in the middle (this is a good thing!) then I allow them to cool on the tray.

What is the book and what is the secret ingredient ? {Scroll down} All will be revealed!

ANZAC Biscuits

{thanks to Edmonds Cook Book}

125g (4 ozs.) Flour

150g (6 ozs.) Sugar

1 Cup Coconut

1 Cup Rolled Oats

100g (3 ½ ozs.) Butter

1 tablespoon Golden Syrup

½ teaspoon Bicarb Soda

2 tablespoon Boiling Water

Mix together flour, sugar, coconut, rolled oats. Melt butter and golden syrup. Dissolve Bicarb Soda in boiling water and add to butter and golden syrup. Make a well in the centre of flour, stir in liquid. Place in spoonfuls on greased trays. Bake 15 to 20 minutes at 180 •c (350•F)

I generally add 1 teaspoon of Molasses in with the Golden Syrup. Your mixture may be a little damper, but don’t worry – it seems to still work. As Molasses is rich in flavour, I suggest you add only a small amount. And with every batch gradually increase the amount, until you get your ideal tasting biscuit.

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