The Hasty Gastronome: Anzacs

All About These Recipes

The Hasty Gastronome was born of a recipe exchange that resulted in an abundance of other people's favourite recipes. They were too sumptuous to not share them.

But the recipes slowed, and my own cooking has continued, and this blog has subsequently adapted to become my own, personal place of online dotage for cooking adventures good enough to share.

Recipes for Hasty Gastronomes should not have too many ingredients, or be overly complicated to make (the exception being baking, which is a necessarily time-costly labour of love). Most importantly, they should be recipes that you make again and again, and probably know by heart.

Two, four, six, eight...

Sunday, April 22, 2012

Anzacs

I do love a food-based holiday.

I guess some might suggest that ANZAC day isn't food based, it's more about honouring those fallen in war and stuff. But since I don't have much time for anything that attempts to glorify war, I prefer to focus on the biscuit element of ANZAC day.

So to make an Australian classic, I turned to another Australian classic. The Woman's Weekly Classic Cookbook. It's old, it's crusty and it's damn reliable.

The most important thing about Anzacs is their syrupy, buttery, oatey goodness. Soooooo tasty.

Ingredients:

1 cup flour
1 cup oats
1 cup caster sugar
3/4 cup shredded coconut
125g butter
2 tablespoons golden syrup
2 teaspoons bicarb soda
2 tablespoons boiling water

Mix the flour, oats, sugar and coconut, leaving a well in the centre.

Melt the butter and golden syrup over a low flame. Add the bicarb to the boiled water and add to the butter mixture. Then pour into the dry ingredients and mix the lot through.