By now you’ve probably read loads of Aussie and NZ blogs with stories of what ANZAC day is all about, so I won’t go through it again. Besides, there’s so much to chat about in this post.
ANZAC day was yesterday, the 25th of April, so I’m a bit late. I made this known earlier today on Twitter and was promptly cheered up by @thelonefoodie who said Monday is a public holiday in some states, so actually, I am still on time.
I was also reminded by @bronmarshall that ANZAC biscuits were in fact ‘designed to be keepers’ and are yummy biscuits to eat on any day of the year. I have to say I agree wholeheartedly.
In fact, they’re hubby Dillon’s all-time favourite biscuits. He remembers coming home from school to a freshly baked batch and a glass of milk. Pure after-school treat heaven, he reckons.
After hearing him recall them so fondly I of course wanted to give them a go. His lovely Mum Angela happily parted with her recipe (thank you!) and I was away. The recipe worked perfectly and every year for 5 years I’ve been using the exact same one – you’ll find it at the bottom of this post.
The reason I’m late with this post is because I was working as a food stylist yesterday for my mate Marty. He’s a professional photographer and wanted some food shots for his portfolio. That’s him in the picture above at my place.
The final shot of the ANZAC biscuits and mini milk bottle looked so wonderful. He made the food look even better than in real life – strange but true! Once he’s finished fiddling with it in Photoshop I’ll post it here for you to see.
We also shot enoki and oyster mushrooms, broccolini, the most gorgeous striped purple aubergines, beautiful corella pears and golden kiwifruits. We’re currently building a website for him so I’ll let you know when it’s done and you can see all the food shots from the day as well as his amazing fashion photography and portraits.
ANZAC biscuit recipe
makes about 20
1/2 cup sugar (I used unrefined raw sugar)
1 cup plain flour (I used wholemeal, sifted twice)
1 cup rolled oats
1 cup dessicated coconut
125g unsalted butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon baking soda (bi-carb soda)
1. Preheat the oven 150C. Line two baking trays with non-stick paper.
2. Combine the sugar, flour, oats and coconut in a large mixing bowl.
3. Melt the butter in a small saucepan over medium heat then add the golden syrup, boiling water and baking soda. It will foam up to triple the volume almost immediately. Add the butter mixture to the dry ingredients and mix with a wooden spoon to combine.
4. Place spoonfuls on the trays about 5cm apart and flatten slightly. Bake for 20 minutes until golden brown. They’ll still be quite soft, so carefully transfer to a rack to cool. They’ll firm up when they get to room temperature.