Subject: ANZAC Biscuits
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 21:51:59 EDT
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F O O D F U N N Y
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As we round out the "Australian Specialties" week, I though a reprise
of reader Tony Mason's recipe for Galah Soup seemed appropriate.
Galah Soup
This is a traditional recipe from down under. A galah is a pink and
grey bird...very pretty to look at until it opens its beak and lets
out a unearthly squawk. They gather in the thousands and make a heck
of a noise as they devour farmers' crops. They are not much use for
anything apart from in this recipe.
Take one plump plucked galah and throw it into a large pot with sliced
onions, carrots enough water to cover. Find one large stone and place
it in pot also. Put on high heat and rapidly boil for several hours
until the stone begins to melt. Turn the heat down and simmer for a
further 2-3 hours. Remove from heat. Throw away the galah and eat
the stone.
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T O D A Y ' S R E C I P E
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ANZAC stands for Australian and New Zealand Army Corps, and these
cookies are so named because they were baked and shipped off to
Australian and New Zealander soldiers during World War I. Thanks to
reader Dorothy Hallkin for sharing her version, of which she says,
"These little bickies are quite tasty and moreish (hard to stop at
one)."
ANZAC Biscuits
1 cup (250 ml) plain flour
1 cup (250 ml) rolled oats
3/4 cup (180 ml) desiccated coconut
3/4 cup (180 ml) sugar
4+1/2 oz (125g) butter
1 Tbs (20 ml) golden syrup (corn syrup)
1 1/2 tsp (7 ml) bicarbonate of soda
2 Tbs (40 ml) boiling water
Preheat oven to slow 300F (150C). Brush 2 oven trays with melted
butter or oil. Place flour, oats, coconut and sugar in a large mixing
bowl, and stir until combined. Combine butter and golden syrup in
small pan, stir over high heat until melted. Mix soda with boiling
water, add to melted butter and syrup. Add to flour mixture and stir
until combined. Shape level tablespoons of mixture into balls and
flatten slightly. Place onto prepared trays, about 2 inches (6 cm)
apart. Bake 15 - 20 minutes or until crisp and golden. Remove from
oven, let stand 2 minutes before loosening the biscuits and moving
them to a wire rack to cool. Makes about 2 dozen cookies.
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