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2022 ANZAC Biscuits

Posted on April 24, 2022 by The quirk and the cool

Yesterday, Saturday, I made my annual batch of ANZAC biscuits, that delicious treat associated with Australian and New Zealand soldiers of the First World War, in preparation for ANZAC Day 2022 on 25 April.

The wonderful blog “The Cook and the Curator”, from the team at Sydney Living Museums, has done some research into the origin of ANZAC biscuits.

“There has been much debate as to the origins of the iconic Anzac biscuit, and whether they were sent in care packages to soldiers at war, or if they were made by soldiers at ‘the front’. They were certainly enjoyed by Australians long before the First World War, but under different names.”

Here is the link the the article:https://blogs.sydneylivingmuseums.com.au/cook/anzac-cookery/ if you would like to know more.

The Cook and the Curator also note that coconut is an optional ingredient and it wasn’t added till the 1930s. By all means add some to to your biscuits, but personally I’m not a fan.

My recipe is based on this authentic recipe, with a small tweak or two.

I add golden syrup, as I love the toffee flavour it imparts. Most recipes do include golden syrup.

Somewhere I read in a recipe that browning the butter after melting it gives a greater depth of flavour. It really does! To compensate for the fact that you lose a little bit of the butter by browning it, I have added another 15g of butter to the recipe.

It really is a straightforward ANZAC biscuit recipe – very easy to put together and quick to bake.

Eat the biscuits on the day they are baked but they will keep well too, if there are any left!

Ingredients

165g salted butter

180g rolled oats

120g plain flour

125g brown sugar

2 tablespoons golden syrup

1 teaspoon bicarbonate of soda

2 tablespoons boiling water

Method

Preheat oven to 150 degrees C. Line 2 oven trays with baking paper. 

Place the butter in a small saucepan and heat until melted. Once the butter is melted, cook for about 3-4 minutes, swirling the pan often. The butter will foam and turn a golden brown. Remove from the heat and put into a bowl to cool slightly.

Mix the rolled oats, flour and sugar in a large bowl.

Combine the melted butter and golden syrup in the same saucepan. Add the bicarbonate of soda and boiling water and whisk to combine. Remove from heat.

Add the butter/golden syrup mixture and stir until well combined.

Take tablespoons of mixture and make into balls. Place the balls onto the baking trays, allowing space for spreading. Don’t flatten the balls!

Bake for 15 minutes or until biscuits are dark golden brown. Remove the biscuits from the oven and cool on the trays. The biscuits will firm up as they cool. Now remove to a wire rack to cool completely.

Store in an airtight tin. They keep well for a few days.

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ANZAC Biscuits 2021

Posted on April 23, 2021 by The quirk and the cool

I love seasonal baking, and 25 April is ANZAC Day. ANZAC biscuits are traditionally baked and eaten around this date.

This day commemorates the contribution of Australian and New Zealand soldiers to World War One.

I’m quite pleased with this year’s biscuits. I have tweaked my normal recipe, which is based on the “original” ANZAC recipe from The Cook and the Curator, the cooking blog of Sydney Living Museums. I picked up a few good tips from Cloudy Kitchen’s ANZAC biscuit recipe.

The first of these tips was to brown the butter, to give more depth of flavour. To make the brown butter, you need to start of with a slightly bigger quantity of butter, to make up for the loss of volume when browning. I therefore adjusted the butter up in the ingredients section.

The second tip was to cook the biscuits at a lower temperature than I would normally use – this stops the biscuits spreading too much. The result is a plump biscuit, crisp around the edges and squidgy in the middle!

The third tip was to cook both trays at the same time in the oven, as the mixture changes consistency when left for a while before cooking.

So here are my “revised” 2021 ANZAC biscuits!

Ingredients

165g salted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
2 cups rolled oats
1 cup plain flour
1 cup brown sugar

Method

Preheat oven to 150 degrees C. Line 2 oven trays with baking paper.

Place the butter in a small saucepan and heat until melted. Once the butter is melted, cook for about 3-4 minutes, swirling the pan often. The butter will foam and turn a golden brown. Remove from the heat and put into a bowl to cool slightly.

Combine the melted butter and golden syrup in the same saucepan. Add the bicarbonate of soda and boiling water and whisk to combine. Remove from heat.

Mix the rolled oats, flour and sugar in a large bowl. Add the butter/golden syrup mixture and stir until well combined.

Take tablespoons of mixture and make into balls. Place the balls onto the baking trays, allowing space for spreading. Don’t flatten the balls!

Bake for 15 minutes or until biscuits are dark golden brown. Remove the biscuits from the oven and cool on the trays. The biscuits will firm up as they cool. Now remove to a wire rack to cool completely.

Store in an airtight tin. They keep well for a few days.

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Brown Sugar Waffles with Golden Syrup and Cinnamon Sugar

Posted on June 23, 2017 by The quirk and the cool

Waffles! I always thought they were hard to make until I started using a waffle maker, a present from years ago, that I found at the back of a kitchen cupboard. Et voila! From batter to plate in 15 minutes. So yummy, and they look pretty groovy too!

I made these last weekend and served them with a drizzle of golden syrup, a sprinkling of cinnamon sugar and good dollop of sour cream to undercut the sweetness. Magic breakfast!

Ingredients

110g plain flour
20g cornflour
1/2 tsp baking powder
1/2 tsp sea salt
1 tbls dark brown sugar or muscavado sugar
190ml buttermilk
30ml vegetable oil
1 free-range egg separated

To serve
Golden syrup, cinnamon sugar, sour cream or creme fraiche

Method

Heat an electric waffle maker for a few minutes.  Put the flour, cornflour, baking powder and salt in a bowl and mix by hand to combine. Add the buttermilk, oil and egg yolk and whisk until smooth.

Put the egg white into another bowl and whisk until stiff peaks form. Gently fold the whisked egg white into the flour mixture. Carefully ladle 2 tablespoons of batter (or enough to cover the waffle plate) into the waffle maker. Cook until the waffle is a nice dark golden brown – my waffle maker lets me check the state of doneness simply by opening up and having a look. Carefully remove the cooked waffle to a warm plate and continue making.

Serve with golden syrup, cinnamon sugar and sour cream or creme fraiche. Makes about 6 waffles.

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Anzac Biscuits

Posted on April 24, 2015 by The quirk and the cool

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It’s Anzac day tomorrow – 25 April 2015,  and the 100th anniversary of the landing at Gallipoli.  The day is always marked, and the Centenary is a huge occasion in Australia this year. Traditionally Anzac biscuits are baked and eaten around this date.

The biscuits were originally made during World War One by women’s organisations in Australia . To ensure that the biscuits remained crisp, they were packed in tins to be transported overseas. The tins were airtight, to stop  moisture in the air  soaking into the biscuits and making them soft. Anzac biscuit recipes, in the form we know them today, began appearing in cookbooks in the 1920s. They were sometimes called “Anzac crisps” or “Anzac crispies” because of their hardness.

The recipe below, from “Better Homes and Gardens” May 2015, purports to be similar to the original recipe, the ingredients being rolled oats, sugar, plain flour, butter, golden syrup or treacle, bi-carbonate of soda and boiling water.

Ingredients

125g unsalted butter
2 tbsp golden syrup or treacle*
1 tsp bicarbonate of soda
2 tbsp boiling water
2 cups rolled oats
1 cup plain flour
¾ cup caster sugar

*Golden syrup is more traditional in Anzac biscuits, but treacle also works well, giving the biscuits a nuttier flavour and darker colour.

Method

Preheat oven to 150°C. Line 4 oven trays with baking paper. Combine butter and golden syrup or treacle in a small saucepan and cook over a low heat until butter is melted. Add bicarb and water and whisk to combine. Remove from heat.

Combine rolled oats, flour and sugar in a large bowl, add butter mixture and beat until combined. Form into small balls and put on prepared trays, allowing space for spreading. Flatten slightly with a fork.

Bake for 18-20 minutes or until golden. Cool biscuits on trays then on a wire rack before serving.

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Berry, Apple, Golden Syrup and Oat Flapjacks

Posted on May 28, 2014 by The quirk and the cool

IMG_2186I found a recipe for flapjacks while surfing the internet for “tray bakes”. As a food etymologist I was intrigued by the name, not overly used in Australia. We tend to talk more of “slices”.

The following recipe is very loosely based on one of my finds, Blackberry and apple oaty flapjacks: http://www.goodtoknow.co.uk/recipes/511747/blackberry-and-apple-oaty-flapjacks.

My traybake turned out more of a tart as it was quite soft. I think the apple makes it soft, so you could try less apple to firm it up or cook it for longer.

My next incarnation of the flapjack will be apple-free and I’ll make the berries into jam before cooking. Watch this space!

Ingredients

1 large or 2 small apples, peeled and chopped

200g  rolled  oats

2 tsp cinnamon

2 tbs store bought caramel

200g fresh or frozen mixed berries

2 tbs golden syrup

Crumble topping:

60g rolled oats

1 tbs butter cut into small pieces

1 tbs golden syrup

Handful of flaked almonds

Method

Preheat the oven to 180°C. Grease a medium sized baking tin. I used a flan mold for something different.

Place the chopped apple in a saucepan with enough water to cover.  Put on the lid and cook until soft.  Drain the water and puree or mash the apple.

Mix the oats and the cinnamon in a large bowl, add the apple and caramel and combine well.

Spread the oat mixture Into the base of the tin or flan and spread out into an even layer.

Scatter the mixed berries on top of the oat mixture, having cut in half any larger berries such as strawberries.  Drizzle the golden syrup over the berries.

To make the crumble topping, combine oats, butter and extra golden syrup.

Spoon the crumble mixture over the berries, lastly scattering the flaked almonds.

Press down slightly to stick the layers together. Bake for 20-30 minutes or until the flapjack is golden brown and the berry juices are bubbling.

Remove from the oven and leave to cool completely before cutting into pieces.

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Crumpets Revisited

Posted on January 13, 2014 by The quirk and the cool

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I love home made crumpets and I haven’t made them in ages so I cooked up a batch on the weekend. A previous post in 2013 used a recipe involving both bicarbonate of soda and soda water:

https://thequirkandthecool.com/2013/05/05/home-made-crumpets-3/

The recipe that follows is based on one from Gourmet Traveller and omits the soda water and uses more milk. The results were similar although I think the soda water version was a little lighter.

Ingredients
400 mls milk
20 gms butter, plus extra, softened, for greasing and cooking
1 tsp caster sugar
4 gms dried yeast
250 gms plain flour
1/2 tsp bicarbonate of soda

Method
Heat milk and butter over a low heat until butter melts, then stand until lukewarm.Combine sugar and yeast in a small bowl, add 100ml milk mixture, stir to dissolve then stand in a warm place until foamy (4-5 minutes).
Combine flour and a pinch of salt in a large bowl, make a well in the centre and add yeast mixture, stirring to incorporate a little flour.
Add remaining milk mixture, stir until smooth and combined, cover and stand in a warm place until very foamy (1-1½ hours).
Dissolve bicarbonate of soda in 25 mls warm water, add to batter, beat to combine.
Cover and stand until bubbling (25-30 minutes).
Heat a frying pan over low-medium heat. Add a little butter, then place buttered crumpet rings in the frying pan and fill each two-thirds full with batter.
Cook until mixture bubbles and small holes form on the surface  (4-5 minutes).
Remove rings, turn crumpets and cook until light golden (1 minute).

Serve warm immediately or serve toasted the following day. I ate them with butter and jam and I also tried golden syrup and fresh berries and yoghurt.  This quantity makes about 10 crumpets.

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Lemon Delicious Slice + Crumble Slice

Posted on November 1, 2013 by The quirk and the cool

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Here are two slice recipes that are easy to make, keep well and freeze. Lemon Delicious Slice has a tangy lemon topping on shortbread; the Crumble Slice is actually a recipe for a crumble topping that I discovered baked really well as a slice!

Lemon Delicious Slice

Ingredients
Shortbread base
150 gms butter, chopped
1/2 tsp vanilla extract
1/3 cup caster sugar
1 tbl cornflour
1 1/3 cups plain flour
Icing sugar, to serve

Lemon topping
4 eggs
1 tsp finely grated lemon rind
1/3 cup plain flour
1 1/3 cups caster sugar
2/3 cup lemon juice

Method
Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease a 16cm x 26cm baking tin. Line with baking paper, allowing a 2cm overhang on all sides.
Place butter in a large microwave-safe bowl. Microwave on medium (50%) for 1 minute or until melted. Set aside to cool. Stir in vanilla and sugar. Sift flours over butter mixture. Using a wooden spoon, stir until a soft dough forms. Transfer to prepared tin. Press into tin. Bake for 15 minutes or until golden. Remove from oven. Set aside to cool.
To make topping, whisk eggs, lemon rind, flour and sugar together until smooth. Add lemon juice. Whisk to combine. Pour over base. Bake for 15 minutes or until just set. Cool completely in tin. Dust with icing sugar and cut into pieces.

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Crumble Slice

Ingredients
100 gms plain flour
75 gms  butter at room temperature
Pinch of salt
50 gms dark brown sugar
25 gms golden syrup
50 gms rolled oats
20 gms chopped nuts ( macadamias or blanched almonds work well)

Method
Preheat the oven to 175 degrees C and line a16cm x 26cm baking tin with baking paper.
Place the flour, butter, salt and sugar into a bowl, and rub the butter into the other ingredients until the mixture forms coarse breadcrumbs.
Place mixture into the bowl of a food processor, add golden syrup, oats and chopped nuts, and pulse gently to combine.
Turn out the crumble mixture onto the lined baking tin, spread the mixture evenly and bake the crumble for about 15 minutes, until the crumble is just set. It will be a little soft when it comes out of the oven.
Remove from oven, cut into slices and cool completely in the tin.

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Boozy Sultana and Raisin Slice

Posted on July 28, 2013 by The quirk and the cool

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I have had some sultanas and raisins macerating in vodka in the pantry left over from a Christmas party where I made Christmas pudding vodka shots, from a recipe from the  wonderful Hairy Bikers:
http://www.bbc.co.uk/food/recipes/christmas_pudding_vodka_45343

So I used a basic sultana slice recipe to use up the fruit and tweaked it to make this rather boozy slice! I think you could add a lemon drizzle icing for aesthetic effect rather than taste enhancement.

Ingredients

1 1/2 cups self raising flour
1 level tsp cinnamon
1/2 cup hazelnut meal
1 cup sultanas and raisins soaked in vodka, muscat or port
1 cup caster sugar
1 egg, beaten
2 generous tablespoons golden syrup
4 tbl butter or olive oil spread

Method

Line a swiss roll tin with baking paper and preheat oven to 170 degrees C.
Heat butter/olive oil spread and golden syrup together until melted in the microwave and  allow to cool.
Sift flour and cinnamon together into a bowl, add sugar, macerated fruit, beaten egg and golden syrup mixture, and mix well until combined.
Press into lined tin and bake for 25 minutes.
Let slice cool completely in tin before cutting into slices.

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Hugh Fearnley-Whitingstall’s Vanilla Fudge

Posted on April 28, 2013 by The quirk and the cool

A fantastic, easy and virtually full-proof recipe!

Ingredients

300 gms caster sugar

1 tbsp golden syrup

100 gms unsalted butter

100 mls double cream

1 tsp vanilla extract or paste

Method

Using a few drops of sunflower oil on a piece of kitchen paper, lightly oil a 15x22cm baking dish, or similar small dish.

Put the sugar, syrup, butter and cream in a saucepan, making sure it’s not more than a third full as the mixture will bubble when it boils. Heat gently, stirring all the time, until the sugar has completely dissolved – tip the pan to make sure there are no crystal still visible on the base.

Stop stirring. Put a sugar thermometer in the pan and turn up the heat. Let the mixture boil hard until it reaches 116 degrees C (soft ball stage). This may happen quite fast or could take up to 15 minutes or more, so keep a sharp eye on the thermometer.  I found that the fudge reached that temperature in under 10 minutes.

Take the pan off the heat and leave to stand for 10 minutes.

Add the vanilla and beat vigorously until the mixture thickens, becomes slightly grainy and starts to come away from the base of the pan. This can take up to 10 minutes. Again, I found that the mixture took only a couple of minutes to get to this stage.

Tip into the prepared dish, smooth and leave to cool.

Mark into squares with a sharp knife while it’s still slightly soft. Leave for 2 to 4 hours to firm up completely and then remove from the dish.

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Irish Soda Bread with Black Treacle

Posted on April 27, 2013 by The quirk and the cool

I love the idea of bread that can me made from scratch in under an hour! No yeast, no rising, and a delicious nutty, malty flavour.

I researched Irish soda bread online, and discovered that the only essential ingredients are flour, bi-carbonate of soda, buttermilk and salt.

Here is a helpful website aptly named –  Society for the Preservation of Irish Soda Bread: http://www.sodabread.info/

In my recipe I have added a tablespoon of black treacle, to give a little sweetness and that malty flavour. Quite by accident I neglected to add the treacle to the buttermilk before adding to the dry ingredients, so I mixed it into the dough after the addition of the buttermilk. This gave a lovely streaked effect to the baked bread!

Ingredients
340g plain flour
½ tsp salt
½ -1 tsp bicarbonate of soda
290mls buttermilk
1 tbls black treacle

Method
Preheat the oven to 200 degrees C.

Place flour, salt and bicarbonate of soda into a large mixing bowl and stir.

Make a well in the centre of the mixture, and pour in the buttermilk, mixing quickly to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)

Stir in treacle, and mix well, then turn onto a lightly floured surface and knead briefly.

Form into a round then place on a baking sheet lined with baking paper.

Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.

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Serve with lashings of butter, jam or golden syrup!

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