Raoul's China Saloon (V5.0) Beta
The Bar Room => The Champagne Cabana => Topic started by: DaDan on April 24, 2007, 07:30:54 AM
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<More rework. Salvaged from an older thread, now expunged...>
those do sound good bfbfbfbfbf
have any photos?
(http://i119.photobucket.com/albums/o157/Hainan-Danny/doughboy.jpg)
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Today I have been doing alot of baking - shepherds pie, lemon and walnut muffins and anzac biscuits. If I see anymore food, I'll be the size of a house or at least a small cottage.
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Anzac biscuits are a down-under delight, lots of raisins, sultanas, oats and coconut in a thin, round, chewy biscuit. No eggs and butter.
ANZAC stands for Australian New Zealand Army Core and the biscuits were supposedly made for the soldiers.
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I feel ripped off... ours never had raisins or saltanas... just rolled oats, golden syrup, brown sugar and butter. Still incredibly tasty though. ;D
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ours never had raisins or saltanas
That's the civilian version.
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The biscuits Vege refers to are actually the ones eaten by the ANZACS. Here in Oz, and the ones I made, don't have sultanas and raisins and the like.
We didn't have plain rolled oats only these ones that are banana flavoured and the bikkies have turned out really yummy!
cheexyblonde
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The plain rolled oat ones are better, especially hot out of the oven, still soggy and bendy.
Yumm.
I can make them in my DEVICE. I can get the ingredients. I should make some.
MMMmmmmm I'll do it over Mayday.
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I feel ripped off... ours never had raisins or saltanas... just rolled oats, golden syrup, brown sugar and butter. Still incredibly tasty though. ;D
Well, ours never had butter... bfbfbfbfbf ...so fair's fair.
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http://www.aussieslang.com/features/anzac-biscuits.asp
http://www.abc.net.au/tasmania/stories/s1087121.htm
The pic doesn't look right. Should looks sort of thinner at the edges and less regular. I think not enough oats and golden syrup and too much flour and maybe not enough butter in proportion, by the look of it.
http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.htm This looks too coconutty.
Here is three from the web. I will get my mum's recipe I think. These don't look right but I can't put my finger on what is wrong. She isn't answering her messenger at the moment.
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ANZAC BISCUITS
FLOURED OR GREASED TIN
2 CUPS OF ROLLED OATS
1/2 CUP OF SUGAR
3/4 CUP OF FLOUR
1 TABLESPOON OF GOLDEN SYRUP
1 TEASPOON OF BICARBONATE OF SODA
2 TABLESPOONS OF BOILING WATER
1/2 CUP OF BUTTER, MELTED (BUT NOT BOILING)
Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing add melted butter and pure into dry ingredients. Mix thoroughly.
Drop in spoonfuls onto tray and allowing room to spead. Bake - 15-18 minutes, in fan forced oven (in china hahahahha) for 15 at around 160-180. Remember they are still cooking when you are taking them out of the oven and cooling. Then are better under cooked slightly than overcooked.
The benefits though of overcooked ones, is they are great missiles for naughty students. Only joking.
Bakers comments: I made some for anzac day and they turned out extrememly well, so well my taste testers (puppies) loved them as well so they have become known as Ebbydaisies in their honour.
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Soft ones are best.... I'm not a fan of the crunchy ones kkkkkkkkkk
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That looks much better. Proportions look good. Butter is absolutely correct, not chemically modified vegetable oil, suitable only for refilling sumps or greasing rails. I mean, margarine.
Leave LOTS of room on the tray, more than you think. They spread a lot. Although, it is ok to let them run into each other a bit. They break off fine, and the edges don't crisp.
Slightly underdone is how I always do it, too. Just getting brown on the bottom. Then hot out of the oven, all droopy and soft, mouth scalding and an icy glass of milk.
Sigh.
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It is similar but I definitely don't recommend substituting. The flavour of the syrup is really evident in the biscuits. Honey just doesn't work.
I've had them with nuts before. They're ok. But just not traditional. I'd probably steer clear of the vegies though (that's just a personal choice).
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golden syrup? is that similar to honey?
Similar only in colour and texture. It is partially refined sugar cane juice.....a couple steps up from molasses.
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Golden syrup is made from sugar beets. Yes, you could use honey (or Karo or light molasses) for a substitute...though the taste would be a bit different from the original.
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Golden syrup is made from sugar beets.
......and cane!!
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Golden syrup is made from cane, it is the stuff spun off from the crystals.
You can easily get golden syrup down here, in the deep south. I have bought some in the past. Comes in tubes and tins and recognizable brands.
Honey in Anzacs doesn't do it for me. I too would avoid fruit or veg in anzacs, but nuts might go ok. If you like nuts and chocolate, then tollhouse cookies are the way to go.