Slightly Chewy Anzac Biscuit

Our daughter asked if I was making Anzac Biscuits again this year.  It always amazes me that something that I may only do or cook once a year is requested with the perfect timing from not only her but from the family.   They know that I have my traditions (as quirky as some of them are) and my beliefs which they let me run with even if it means eating different foods like Faggods and Mushy Peas and Welsh Cakes on St David's Day or only eating seafood on Good Friday and I thank them humbly for letting me do my thing!  Anzac Day is the only day that I bake Anzac Biscuits. 

An Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and (optionally) desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

Everyone loves an Anzac biscuit - everyone has a treasured recipe also.  This recipe is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter, the end result is more chewy than crumbly.  Personally I prefer a crumbly crisp Anzac Biscuit but these pleased the crew.

Slightly Chewy Anzac Biscuit

(Recipe sourced from Delicious)

Makes: 24

1¼ cups rolled oats

1 ¼ cups desiccated coconut

1 cup plain flour

150 grams unsalted butter

¼ cup golden syrup

1 cup raw sugar

½ teaspoon bicarbonate of soda

Preheat oven to 180 degrees Celsius.

Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside.

Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.

Using a wooden spoon, combine butter and oat mixture.

Using 1 tbs mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.

Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden.

Remove from oven and cool completely on a wire rack.

(Click here for a printable version of this recipe)

Anzac Biscuits

Anzac Biscuits are such an Australian Tradition - infact I think every domestic goddess has cooked them at one time or another.

These crunchy (and cheap to make) are an Australian favourite becoming poplular during World War 1. Sent in food parcels to the troops known as the ANZACS (Australian and New Zealand Army Corps).

No fuss, quick to make and super delicious.

Anzac Biscuits

Serves: 36

ProPoints per serve: 2

2 cups rolled oats

1/2 cup white sugar

3/4 cup plain flour

1 tablespoon golden syrup

1 teaspoon bircarbonate of soda

2 tablespoons boiling water

1/2 cup butter, melted

Preheat oven to 160 degrees Celsius.

Mix together oats, flour and sugar.

Mix golden syrup, soda and boiling water. While frothing add melted butter and pour into dry ingredients. Mix thoroughly.

Drop in spoonfuls on to a prepared baking tray allowing room for mixture to spread.

Bake for 18 - 20 minutes. Allow to cool.

(click here for a printable version of this recipe)

Easter Egg Biscuits

My children love helping to make these Easter Egg Biscuits. There is actually no baking involved as we buy premade Arrowroot biscuits. These biscuits are plain flavoured and oval shaped, therefore much resembling an egg! Not only is the decorating left to the imagination of the individual, but they are a novel gift to give at Easter instead of shop bought Easter Eggs.

Easter Egg Biscuits

Makes: 64

2 packets Arrowroot biscuits (or any oval shaped plain biscuit)

1 x 250 gram block of white cooking chocolate

1 x 250 gram block of milk cooking chocolate

1 x 250 gram block of dark cooking chocolate

sprinkles and decorations of your choice

Place biscuits on baking racks.

In a bowl over a saucepan of simmering hot water, melt each chocolate one at a time. Once melted cover each biscuit with chocolate using a spatula. Continue with other chocolates.

Sprinkle and decorate each biscuit as you wish. Allow the chocolate to set before serving (although my kids like eating the biscuits while the chocolate is still runny!!)

From all of us at

the House of Murray

we hope you all have

a very Happy Easter......

These are our Easter gifts to our family and friends this year.... definately a little bit of love in each bag!!

Intense Chocolate Cookies

Even though I would love to claim fame from these cookies because of their intense chocolate flavour, I cannot. The recipe belongs to Nigella Lawson, who's programmes, including Nigella Express, I am enjoying thoroughly.
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To my children's delight I made these last night. Surprisingly easy and must say hit to spot for an after dinner snack last night. The recipe only makes 12 cookies but be warned they are large and very moreish.
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And as Nigella says in her television series, these are definitely the cure for everything, well almost everything!
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Intense Chocolate Cookies

source: Nigella Lawson

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Serves: 12

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125 grams dark chocolate

150 grams plain flour

30g cocoa, sifted

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

125 grams unsalted butter, softened

75 grams light brown sugar

50 grams caster sugar

1 teaspoon vanilla extract

1 egg, cold from the fridge

350 grams dark chocolate chips

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Preheat the oven to 170 deg C.
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Break the 125 grams dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
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Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
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In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
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Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
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Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6 cm apart. Do not flatten them.
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Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
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Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
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Just like Nigella did in her TV episode of Nigella Express I cooked only 6 of the cookies and froze the other 6 for later use. I froze them on a cookie tray and transfer to a snap lock bag when completely frozen. When required, defrost and then cook as above.