Tuesday, 6 September 2011
Anzac Biscuits and Random Bakes of Kindness
A little while ago Vanessa, author of the brilliant 'Prepped', received a phenomenal response to her brilliant 'Random Bakes of Kindness'. The premise is simple- bake a little extra for that someone in your life who deserves a little kindness.
With a great big shout of 'I'm in!' I set about making these Anzac Biscuits.
These are brilliant biscuits to bake. Chew, oaty, with a sweet hit of coconut. Excellent dunking-in-a-hot-drink abilities. Dead easy and they last forever. Well, in theory they last forever. Unless, like me, its your first time making them. The 'testing' process should always be quite thorough with first bakes.
To be more specific they'll last about one month in an airtight container.
You see they were originally baked to send to soldiers serving in the Australian and New Zealand Army Corps (ANZAC) in Gallipoli. The biscuits would keep well on their long journey overseas.
In keeping with Vanessa's plan, I made these for someone who not only has been through a rough time recently but also, due to a range of allergies, is usually unable to help me with enjoying cakes and eating sweet things. But these biscuits were able to be eaten and, I hope, went down a treat.
85g porridge oats
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter, plus extra to grease
1 tbsp golden syrup
1 tsp bicarbonate of sugar
1. Heat the oven to 180C/fan 160C/Gas Mark 4
2. Put the oats, coconut, flour and sugar in a bowl
3. Melt the butter over a gentle heat in small pan and stir in the golden syrup. Add the bicarbonate to 2 tbsps of boiling water then stir into the syrup and butter mixture
4. Make a well in the middle of the dried ingredients and pour in the butter and syrup mixture. Stir to incorporate all the ingredients
5. Put dessertspoons of the mixture onto buttered baking sheets, allowing space for spreading of the biscuits
6. Bake in batches for 8-10 minutes until golden