This weekend finds me away from SecondLife as I celebrate Australia Day in real life. Although the official national day is January 26th, when it falls on a weekend (such as this year) it becomes a three-day weekend of festivities and fun.
An anniversary of Captain Arthur Phillip proclaiming British sovereignty in 1788 as he took possession of the land at Sydney Cove in the name of King George III. With growing cultural diversity celebrations focus more upon the nation’s future than its historical past. This act was proven with a tradition starting only last year in 2013, when the Australian and Aboriginal flags are raised simultaneously to fly side by side on this day, representing the British heritage and Indigenous heritage the nation shares.
It is a time of celebration and ceremonies. From family barbecues and backyard cricket games to lavish festivals, music concerts and sporting events. My family shares its own traditions for this patriotic day. Lovers of food and entertaining, we come together to celebrate and rejoice in all things Australian. Lamb is cooked on the barbecue and mouth-watering plates of Lamingtons and Anzac biscuits tempt the taste buds.
With my own family, I continue the tradition of baking Anzac Biscuits on Australia Day morning which started long ago when I was a little one on a step stool cooking beside my grandmother. Remembering my cookie cooking experience post last week and the conversation with fellow blogger PeepSideshow Darkward about recipes I grabbed my camera deciding to share a little bit of Australia with a “how to” using an Anzac biscuit recipe passed down through the generations.
Preheat oven to 175C or 350F.
In a large mixing bowl place 1 cup of each of the following dry ingredients: Self Raising Flour, Coconut, Sugar and Oats.
Mix together with a wooden spoon and put aside till later.
In a small saucepan place 125 grams of butter (salted, unsalted, it doesn’t matter) and 1 tablespoon of golden syrup. Stir over low heat till butter is fully melted.
For any american friends who want to try this recipe, if you cannot find golden syrup use a form of treacle as a substitute.
**A trick when using a sticky substance like honey or treacle in a recipe, give your measuring spoon a quick spray with cooking spray oil and it will slip cleanly into the bowl, no mess!
In a small cup mix together 2 tablespoon of boiling water and 1 teaspoon of bicarbonate soda. Add to the melted butter and golden syrup mixture. This will bubble and froth as it mixes together. Remove from heat.
Pour the wet ingredients from the saucepan into the dry ingredients in your mixing bowl and mix until well combined.
I can’t help myself and have to have a little taste test because this is simply delicious! Between us, I confess to eating probably a whole biscuit with all my little “tests” but it does have oats in it … so that makes it kinda, sorta, remotely like errr healthy right?
Shape into walnut sized shapes. It will be a little crumbly but just squish it together and gently put it on the baking tray. The trick is to not have them round, you want them a little flat on the top. They don’t spread out much whilst baking but do leave a little room for even airflow.
Bake in the oven for 10 minutes or until golden brown. Remove from oven and take the opportunity whilst still hot to just tap down the tops gently for a flatter biscuit. Leave on tray to cool for 5 minutes before placing on a wire rack to cool completely.
These biscuits are not your chewy gooey cookie style. As they cool they become quite crunchy. With such simple ingredients these biscuits are addictive and I guarantee you won’t be able to stop at just one. Enjoy and Happy Australia Day!