cornflake choc chip cookies

I've parted with many recipe books recently but haven't brought myself to give up on Momofuku Milk Bar just yet. The recipes aren't hard but I personally find that it packs in a lot of sugar. I can't bear to eat overly sweet things anymore so I was mostly admiring Tosi's flavour combinations. I've been reading the book for the past week eyeing the cornflake chocolate chip marshmallow cookies. Here's my less indulgent take which I think are pretty awesome!

A few colleagues asked for the recipe and since I'm typing it up, I thought I'd post it here as well.

Over and out!

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cornflake choc chip cookies     makes 24 (using a 40ml cookie scoop)

inspired by Momofuku Milk Bar by Christina Tosi (minus the mini marshmallows and diabetes)

Original cookie recipe can be found here.

125g unsalted butter, at room temperature

38g caster sugar

38g brown sugar

1/2 tsp vanilla bean paste

2 pinches salt

1 large egg, at room temperature

150g bread flour

1/2 tsp baking powder

120g dark chocolate chips

180g cornflake crunch (see below)

Cream butter and sugars until it turns a pale brown. Add vanilla, salt and egg and mix to combine.

Sift in bread flour and baking powder. Fold in until just combined.

Fold in the chocolate chips and the cornflake crunch until just combined.

Scoop out even sized balls of cookie dough and place on a lined baking tray. Chill in the fridge overnight.

Put cookie dough balls onto a lined baking tray leaving 4-5cm intervals between them. Flatten slightly with the back of a cup.

Preheat oven to 190 degrees celcius. Bake for 10 minutes.

  

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cornflake crunch     makes enough for 1 batch of cookies

adapted from Momofuku Milk Bar by Christina Tosi

Original recipe can be found here.

85g cornflakes

65g unsalted butter, melted

20g milk powder

20g caster sugar

2 pinches salt

Preheat oven to 140 degrees celcius.

Put cornflakes into a mixing bowl. Crush them until they are 1/4 of their original size.

Pour the melted butter over the cornflakes. Stir to coat cornflakes evenly.

Combine the milk powder, sugar and salt. Pour over cornflakes and toss to coat.

Spread it out evenly on a lined baking tray. Bake for 20 minutes until golden brown.

Cool before using.

taking a breather

Ploughed through eleven hard weeks and finished three assignments back to back to be rewarded with a sweet, break of twelve days for recovery (thought I wish it had been earlier). I've compiled a list of things I wanted to do during this break and getting my Ls is definitely one of them! Inspired by this post I read at the beginning of the year, I want to try making all the components I need to bake this choco moo cheesecake. These will include the milk jam (condensed milk), cream cheese (!!) and ganache. I am not sure if homemade cream cheese will work for this, but it is worth a shot.

To get the gears running again, my sister and I chose an easy chocolate chip cookie recipe from cookpad to bake. She was hoping it would turn out chewy, but it turned out kind of cakey, like a muffin top (yum!). The inclusion of rice flour gave it a nice texture too. I'm not a big fan of chewy cookies, so these worked in my favour but looks like we'll hit the drawing board again to find something she likes.

Oh, by the way - on my last day of placement, I was able to run a cooking activity with some of the students at the Language Centre! As we did not have access to a kitchen, we made chocolate truffles (the crushed biscuits type) and these coconut waffles which were hungrily gobbled down by everyone! It has always been a little dream to teach food tech so I was glad I was given an opportunity to do so.

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chocolate chip muffin tops    makes about 12

adapted from cookpad

I recommend you eat these whilst they are still warm so you get the gooey chocolate centers.

1 large egg
60g caster sugar
60ml cooking oil
100g plain flour
50g rice flour
1 tsp baking powder
50g dark chocolate with sea salt*, chopped into small pieces

Whisk egg and sugar until well combined. Add cooking oil and whisk thoroughly. Sift in flours and baking powder and mix. Fold in the chopped chocolate. 

Allow cookie dough to rest in the fridge for 30 minutes. 

Place 12 equal sized blobs** of dough onto a lined baking tray. Leave 2-3cm of space between each piece to allow room for spreading. 

Bake in a preheated oven at 200 degrees celcius for 10 minutes or until golden brown. 

*Or just plain dark chocolate with a couple of pinches of sea salt
**I used a small cookie scoop

just biscuits

Lately, we've been getting some really crazy weather here in Melbourne. It may look like a nice day in the morning, but the wind and rain can upturn umbrellas in the afternoon!

Just as I was having a McVitie's craving last night, I saw Victoria Bakes' post on digestive biscuits! I haven't had McVitie's for a while, so the flavour and texture is really faint in my mind. These are a bit crumbly and have a toasty oat flavour from having a few minutes in the oven before using. Instead of grinding the oats separately, I just put it in with the other ingredients. I think these taste better than the King Arthur Flour digestives I made a while back.

If you're sick of eating oats everyday or don't know what to do with the leftover wholemeal flour, make these biscuits...now! You can eat it just like it is, dipped in some melted chocolate or jam. I used a portion to make mini baked raspberry and lemon cheesecakes. Recipe adapted from Bill Granger.

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homemade digestive biscuits     makes around 25-30 biscuits
adapted from Victoria Bakes: Baking into the Ether

100g rolled oats
100g wholemeal flour, plus extra for dusting
100g cold unsalted butter, cubed
50g brown sugar
1 tsp baking powder
1/4 tsp sea salt (ground into powder, optional)
40ml milk

Lightly toast the oats in the oven at 150 degrees for 10 minutes or until fragrant. Take out of the oven to cool and increase the temperature to 180 degrees.

Place all ingredients into a food processor bowl except for the milk and pulse until ingredients are crumbled. Add the milk and pulse until mixture comes together.

Lightly flour the bench and gently knead the dough until it forms a ball. Roll into a 3mm thick rectangle, dusting with flour as required. Cut the dough with a floured cutter and transfer onto a greased / lined baking tray.

Bake for approximately 15 minutes or until lightly browned. Cool before storing in an airtight container.

snow capped

With a forecasted 39 degree day for tomorrow, these cookies offer me some form of escapism to the snow mountains. Heh.

Although I'm not much of a cookie eater, these small morsels are strangely addictive. With a lot of my favourite ingredients, it's not surprising I almost ate half the batch in one sitting(!)

My sister thinks they're made with Milo, nutella and chocolate, whilst my mother tells me not to snow cap them for next time.

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Chocolate & cranberry snowball cookies   makes 20
adapted from here, flavour combination inspired by my friend, Sarah

40g walnuts or pecans (or 20g each)
80g plain flour, sifted
5g dutch process cocoa, sifted
40g caster sugar
30g dark chocolate, chopped
20g dried cranberries
pinch of sea salt
65g unsalted butter, melted
pure icing sugar, as required (optional)

Roast nuts at 150 degrees celcius for 10 minutes, giving them a stir after 5 minutes. Cool completely, then blitz in a food processor until fine. It's okay to have small bits and pieces.

Line a baking tray with non-stick baking paper and preheat oven to 165 degrees celcius.

Combine nuts and everything except for the butter and icing sugar in a mixing bowl. Add melted butter and stir forming a dough. Make 20 small balls and place on the baking tray.

Bake for 15 minutes. 

When cool, dust with icing sugar just before serving (as it'll melt and make the cookies moist and sticky if you do it too early).

baking away

Procrastibaking - A word I wished I invented myself as I seem to do it all the time as exam period rolls around. But alas, is a word coined from the brilliant Ayla Erdogan, in university magazine, FARRAGO (Edition 8 2012).

Enjoying the time-wasting process, baking for grandma made the whole reason to procrastibake albeit more legit (thick skinned statement haha). Another batch were these viennese whirls. To fill up the container, I made a chocolate batch with the following adjustments: 65g icing sugar, 2g instant coffee granules (finely ground), 20g dutch process cocoa, 113g plain flour and topped each with a chocolate chip. See instagram photo here. 

After baking the remnant biscuit dough from the chocolate delice episode, these biscuits have been a household favourite. Made crunchier with sliced almonds and brown sugar, I suspect these will taste better with some peach jam or half dipped in melted dark chocolate. 

***

Almond crunch biscuits
adapted from Eamon Sullivan's biscuit recipe
makes around 40-50 x 5cm rounds

200g plain flour
50g almond meal
150g cold unsalted butter, cubed
100g caster sugar
pinch of salt
1 large cold egg

1 large egg yolk
around 55g almond slices
brown sugar, for sprinkling (optional)

Process flour, almond meal, butter, sugar and salt in a food processor until it resembles large breadcrumbs. Add egg and process until mixture comes together. Empty contents on a lightly dusted bench top and gently knead into a smooth ball. Flatten into a disk, cling wrap and refrigerate for at least 30 minutes*.

Preheat oven to 175°C and line a large baking tray with non-stick baking paper.

Dust bench top again and roll the rolling pin over it. Roll the dough** into 2-3mm thick and cut with a floured cutter. When the dough has been cut, brush several pieces with egg yolk and top with almond slices. Make sure you press them gently in the dough to stick. Sprinkle with brown sugar if desired***. Repeat with remaining dough.

Bake for 15-20 minutes or until golden brown.

*If the dough is still soft, refrigerate it a bit longer.

**I usually work with half the dough at a time to avoid it from becoming too soft.

***Brown sugar does not stick very well this way, so brush some egg yolk on top of the almonds before sprinkling

cookies & milk

It was during my baking hiatus that I found out my sister preferred soft and chewy cookies rather than the crunchy ones I've been baking all along. It's better to make it to her liking since she's the one eating most of them.

Me? I like cake. 

I've been reading Simply Bill by Bill Granger lately and decided to try the chocolate chip and pecan cookies. They didn't look like the ones in the book, but they turned out how my sister fancied her cookies.

The very same recipe has been published in The Telegraph, so why not bake a batch or two.  

NB: I've substituted pecans for roasted & chopped hazelnuts and block chocolate for dark chocolate chips - just because I had some in the pantry. Chopped chocolate would be better though. And just a pinch of sea salt instead of the amount specified.

butter fingers

My camera has been gathering dust and will go moldy if I don't use it! I have disappeared off to Animal Village and somewhat studying for my exams. My last exam concludes before the end of the week and so I have started to take baking trays out of the box.

The recipe originates from LCB Biscuits but it was a bit soft for my liking. I used the same recipe to make four batches of these cookies (not on the same day!), changing the flour quantities each time. I found the addition of corn flour makes the finished cookie firmer and slightly crunchier. However, too much and the texture becomes too sandy for my liking. The recipe notes show my experiments so feel free to adjust to your preferences.

I dipped my previous batch in melted dark chocolate and they were quite good. If you are in Melbourne, make sure to eat them quickly or the chocolate starts to melt and becomes bleh.

(chocolate) digestives

Digestive biscuits; probably the worst sounding name for a great biscuit. I never bought them until a few Christmases ago when I saw this Homer Simpson cup. His head was sliced off on the top, brains and skulls hollowed out for your drink. Whereas his open mouth was a biscuit holder for two packaged chocolate digestive biscuits.

Pretty awesome cup right? Too bad I didn't get it, but I bought a whole packet of chocolate digestives at the supermarket :)

I recently I found out about King Arthur Flour's recipes from Xiaolu's recent post. There are lots of recipes that use wholemeal flour and lots of recipes I'd like to try out, but the digestive biscuits was a first choice for me.

These were super easy to mix in the processor and makes lots and lots of crunchy biscuits. Even better with a thick coating of dark chocolate at the bottom!

Oh by the way, for those celebrating, Happy Chinese New Year!
新年快乐，恭喜发财，万事如意，身体健康，年年有余，红包到来！

***

(chocolate) digestives
adapted from king arthur's english digestive biscuits

ingredients:
I didn't count them but it makes lots and lots of biscuits

• 1/2 cup plain flour
• 1 1/2 cups wholemeal plain flour
• 1 tsp baking powder
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup caster sugar (the original recipe uses icing sugar)
• 1/4 cup cold milk
• dark chocolate (optional)

method:

Preheat your oven to 180°C.

Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough.

Knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.) Roll the dough out to a bit more than 3 mm thick and cut into any desired shape. Traditionally, digestive biscuits are round and about 6.35 cm in diameter. Place on greased cookie sheets, prick evenly with a fork, and bake until pale gold, between 15 and 20 minutes.

* For chocolate digestives, melt dark chocolate (70% cocoa solids) in a double boiler or microwave and dip the bottom of the biscuit in the chocolate. Munch away when the chocolate is set...!

sultana oat cookies

I was cleaning out my room a few weekends ago and found a folder of ripped out recipes from supermarket recipes. There weren't a lot, so I decided to make what seemed the easiest of them all. Cookies that require only a melt and mix method (like this, this and this) are by far my favourite because they are EASY! I don't even know how long I've been without creaming any butter and sugar :D

Aside from the butter content, I would say these cookies are quite healthy in terms of the amount and variety of wheat products. I like these cookies and would make them again :D
***
sultana oat cookies
recipe adapted from a 2009 Coles magazine
ingredients:

makes 18 (I made around 40, 1 Tb cookies)

• 1 cup self-raising flour
  (I used self-raising wholemeal flour)
• 1 cup Carman's Toasted Muesli
  (I used Vogel's premium oven crisp fruit and nut muesli)
• 1 tsp of ground cinnamon (if not using Carman's toasted muesli)
• 1 cup Sunbeam Sultanas
  (I used golden sultanas)
• 3/4 cup rolled oats
• 1/2 cup brown sugar
• 125 g butter, melted
  (I used unsalted butter)
• 1 egg, lightly beaten
• 1 Tb honey

method:

1. Preheat oven to 190°C or 170°C fan.
   Line two baking trays with baking paper.


2. Place dry ingredients in a large bowl and toss to combine.
   Combine butter, egg and honey and add to dry ingredients.
   Mix well.


3. Drop 2 Tb (I did 1 Tb) of mixture onto prepared trays.
   Press lightly with the back of a fork.
   Bake for 10 - 12 minutes, until golden.
   Cool on trays before storing in an airtight container.

m&m's cookies

There is nothing better than a melt and mix recipe especially for cookies. So often there is a craving for cookies but there is also a stream of laziness. Not that I am against biscuits and cookies that require me to cream the butter and sugar, but sometimes I feel there is no need to work so hard for that small craving.

Baked some gingernuts and whipped up some berry mousse on the Thursday for my food tech practical and just changed the cookie recipe to make an m&m's version.

On a note, let these chill for at least 1/2 - 1 hour so it has time to firm. If not, the cookies will spread too much when being baked.

Good luck to those who have mid years this week! Yes, you nerdy science students and future accountants :)

***
m&m's cookies
adapted from some food tech textbook

oven:
180 degrees Celsius conventional oven /
150 degrees fan forced

ingredients:
makes 26 cookies

• 60 grams unsalted butter
• 1/3 cup caster sugar
• 2 tsp golden syrup
• 1/2 tsp bicarbonate soda, dissolved in 2 tsp water
• 1 egg
• 1 cup self-raising flour
• 1 Tb dutch process cocoa
• over 1/4 cup m&m's or your favourite chocolate roughly chopped
  (add more if you like)

method:
1. Melt butter, sugar and golden syrup together in a small saucepan. Remove from the stove.

2. Add the dissolved bicarbonate of soda, mix well and allow to froth and then cool.

3. Sift the flour and cocoa. Add the m&m's and stir to combine the flour and cocoa.

4. Stir the beaten egg into the cooled butter mixture and pour into the flour to form a soft dough.
5. Refrigerate for about 1 hour or until the dough is firm to touch.

6. Roll into small balls (approx. 1 Tb of dough per ball). Place on lined trays, spacing them well and flatten with your index and middle finger.

7. Bake for 10 - 15 minutes. (Play with the baking times as each minute passes, the cookie becomes more crispy.)

8. Allow the biscuit to cool on the tray, remove carefully and store in an airtight container when completely cold.

peanut butter cookies

The combination of two of my favourite foods - cookies and peanut butter.

***
peanut butter cookies

oven:
150 degrees Celsius
fan forced

ingredients:
makes 40 cookies

• 1 1/2 cups rolled oats
• 1/2 cup plain flour, sifted
• 1/2 tsp baking powder, sifted
• pinch of salt
• 100 grams unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup caster sugar
• 1/2 heaped cup crunchy peanut butter
• 1 large egg
• 1/2 - 3/4 cups toasted peanuts, crushed

method:
1. Put oats, flour and baking powder in a small mixing bowl and leave aside. Cream the butter and sugars until pale in colour and turns light and fluffy.

2. Add in the peanut butter and beaten egg and stir until combined.

3. Add in the crushed peanuts and oats mixture. Stir to combine.

4. Roll 1 Tb of dough into a ball and flatten with your hand. Place cookies on a lined baking tray.

5. Bake for 13-15 minutes or until golden brown in colour.

basic cut out cookies

I've been trying to find the basic cut out cookies I made at school a few years ago. The recipe was so easy, that the teacher didn't give us a handout of the recipe as it was written up on the chalk board. I tried asking a friend from school, but he really helpful as he told me to mix up a bunch of ingredients together without any measurements... When the new school year starts, I'm going to ask for the same recipe :)

As a substitution, I made cut out cookies using HHB's recipe. Hers is much tastier, crunchier and looks better than mine, however takes more time than the one I used at school. I was thinking of frosting these, but I changed my mind. I like it plain and not so sweet.

***
basic cut out cookies
adapted from HHB's pooh and piglet cut out cookies
later edited by me

oven:
150 degrees Celsius
fan forced

ingredients:
makes approximately 35

• 100 grams unsalted butter
• 80 grams sugar
  (it's more crunchy that using caster, I think)
• 1 egg yolk
• 180 grams plain flour, sifted
• 20 grams corn flour, sifted
• water, if necessary

method:
1. Cream butter and sugar until light and fluffy. Whisk in the egg yolk and mix well.

2. Add in the sifted flour and mix to form a dough. If the mixture is dry, add in water until you get a pliable dough. Wrap and refrigerate for 30 minutes.

3. Lightly flour a working surface, rolling pin and cookie cutter. Roll the dough until it's 0.5 cm thick. Cut dough with a cookie cutter.

Note: I re-rolled my dough 3-4 times. I had no problem with hard cookies.

4. Gently lift the cut out cookies with a flat bladed knife and move to a lined baking tray.

5. Bake for 15 minutes or until golden.

***

As I took them out from my oven, my sister and I engaged in the following conversation:

Sister: Are they cooked? They look so white.

Grub: Yeah they are, why?

Sister: I want them burnt!!

Grub: ...

- Transferring the biscuits from baking tray to cooling rack -

Sister: (checks the bottom of the biscuits) Dang! They're not burnt!

What a nice sister...

crunchy honeycomb cookies

ABC pasta is oh so useful!

First day of the holidays in which I can stay at home doing whatever! YAY! Since work is done, this week will be focused on completing homework and studying for the upcoming year 12 exams I am going to undertake. A bit scary how time flies! Nearly time for the Chinese oral exam and I have not studied at all. Teacher hasn't contacted me about doing a prac and the SAC...so I'm not sure. But I don't want to do it after the actual exam, since it would be pointless. And even more pointless since I haven't done any pracs with the teacher.

I thought about finishing my Japanese and business homework, but since it's only a little bit, I decided to procrastinate and bake something instead. I flicked through my new cake recipe book and decided not to bake a cake but rather bake cookies. After all baking in the daylight is way better than baking in the evening; make use of the natural light for photos :D

A bit too early for the Christmas spirit...I bet Sars would be happy!

I'm not too much of a cookie fanatic, as I can't really bake them. But then my aunty asked me to bake a few varieties of cookies and wrap them (since she can't be bothered buying chocolates for her customers). I didn't really agree to this, but I guess I have no choice now but to practise.

I was going to bake chocolate chip cookies, but my supply of chocolate chips are low so I substituted them with Violet Crumble. My mum bought a family pack from Safeway yesterday so I decided to bash the hell out of it (which resulted in a huge hole).

I wasn't quite sure about using Violet Crumble but cooking is an experiment right? As long as it turns out good, then its OK :)

***

crunchy honeycomb cookies

oven:

150 degrees Celsius

fan forced

ingredients:

makes 21 cookies

• 70 grams unsalted butter
• 1/4 cup caster sugar
• 1/4 cup brown sugar
• 1 egg yolk
• 1 1/2 Tb honey
• 1 tsp vanilla essence
• 3/4 cup self-raising flour, sifted
• 100 grams Violet Crumble (honeycomb like substance coated in chocolate)
  about 8 pieces from the family pack

method:

1. Cream the butter and sugars until light and creamy. Make sure sugar is dissolved into the butter.

2. Add an egg yolk, honey and vanilla essence and beat to combine.

3. Fold in the sifted flour into the creamed mixture. Stir well to combine.

4. Put the Violet Crumble pieces in a bag and using a rolling pin, roughly break the chocolate into small pieces.

5. Mix the crushed chocolate into the cookie mix and stir to form a dough.

Note: The dough is moist but crumbly.

6. Shape 1 Tb of mixture into small balls and flatten them on a tray lined with baking paper.

7. Bake for about 12 minutes or until cooked and golden.

Note: Cookies are very soft when out of the oven, but become firm upon cooling.

***

When the cookies first cooled, they were half crunchy and half chewy, but upon further cooling, it turned crunchy.Well Eira, Heolin and Thangstahh (names in alphabetical order!) get to taste test some tomorrow, since I will be seeing them tomorrow. Haha enough guinea pigs ;)

It took me four matches just to light this small candle. So noob XD

ULTIMATE chocolate cookies

It was decided on Friday that the seven of us accelerated accounting students would conduct some sort of 'tea party' (I didn't come up with the idea by the way). So each of us was in charge of making some sort of dessert or baked goods. With 2 guys and 5 girls, I wonder how it will be tomorrow...

Here's what the six are making:
T - marble cake
D - custard puffs
C - eclairs
J - chocolate filled muffins
(he cheated, got his sister to make them with box mix)
J - nothing
T - nothing

Edit: In the end, we all got gg-ed eating so much sweets in the morning. Wanted to try T's marble cake but was too full.

I wanted to make cake, but since T was already doing it, I didn't want to do it. So I decided to make cookies. Something that I want to make and testing the temperatures on my oven when baking cookies since I ALWAYS burn the bottoms. Well turned down the oven temperature by 30 degrees and it works REALLY well. I now have more confidence in baking cookies :)

In the end, I reckon these cookies are very similar to the ones they sell in Coles in the round plastic containers. Only mine were slightly crunchy then the ones they have in Coles. The cookies were tasty though...I thought the cookies would be bitter since the recipe states chocolate with 70% cocoa solids. But the amount of sugar and the rest of the ingredients helped balance out the flavour. :)

Talk no more and here's the recipe, BIG thanks to Nigella. Now I don't need to buy the cookies from Coles anymore. (^_^)

Edit: Managed to complete 5/6 recipes planned :)

***
ULTIMATE chocolate cookies
adapted from Nigella Lawson's totally chocolate chocolate chip cookies
later edited by me

oven:
150 degrees Celsius
fan forced

ingredients:
makes 27

• 125 grams dark chocolate (70% cocoa solids)
• 150 grams plain flour, sifted
• 30 grams dutch process cocoa, sifted
• 1 tsp bicarbonate of soda, sifted
• pinch of salt
• 125 grams margarine
• 75 grams light brown sugar
• 50 grams caster sugar
• 1 1/2 tsp vanilla essence
• 1 cold egg
• 3/4 cups dark chocolate chips

method:

1. Break up the chocolate and melt in a double boiler. When chocolate is melted, leave to cool.

2. Cream the margarine and sugars until light and fluffy.

3. Add the melted chocolate and mix it into the creamed mixture.

4. Add in the cold egg and vanilla essence. Mix to combine.

5. Mix the sifted flour, cocoa, bicarbonate of soda and salt into the creamed mixture.

6. Stir in the chocolate chips.

7. Spoon tablespoons of mounds onto a lined baking tray.

8. Bake for 18 minutes.

9. Leave to cool on a cooling rack. Cookies will firm upon cooling.

100% Australian Owned

After making my cheat's apple crumble a few nights ago, I had a sudden craving for ANZAC biscuits. My crumble consisted of ingredients such as rolled oats and shredded coconut which are two of the core ingredients in ANZAC biscuits. Besides craving for ANZACs, these are probably the best biscuits/cookies I can bake, because I can't bake them. They either get burnt or go incredibly soft the next day. Which is probably why you rarely see any biscuits/cookie posts.
So what exactly is an ANZAC biscuit?
via wikipedia's information

ANZAC biscuits is a sweet biscuit made with very simple ingredients; rolled oats, flour, coconut, butter, golden syrup, bicarbonate soda and boiling water. These cookies are associated with the Australian and New Zealand Army Corps (ANZAC) of WW1 because they were consumed in that time period since many ingredients were scarce and they did not spoil easily. ANZACs are probably a variation of the Scottish oat cakes, possibly via the Scottish influenced city of Dunedin, new Zealand.

Well, I do have a packet of commercialised ANZACs in the pantry, but who needs those when you can make them yourself. The recipe is quite simple; melt and mix method.

***
ANZAC biscuits
adapted from Exclusively Food's Anzac biscuits
later edited by me

oven:
140 degrees
fan forced

ingredients:
makes 21 biscuits

• 1 cup rolled oats
• 1 cup plain flour
• 1 cup desiccated coconut
• 3/4 cup sugar
• 1 tsp bicarbonate soda
• 1 Tb hot water
• 120g margarine
  (might need some extra later)
• 2 Tb golden syrup

method:

1. Combine the dry ingredients of flour, sugar, desiccated coconut and rolled oats in a large mixing bowl. Stir to combine.
2. Dissolve the bicarbonate soda in hot water.

3. Melt margarine and golden syrup over a low heat, stirring occasionally. When margarine has melted take off heat.

4. Stir in the bicarbonate soda water into the syrup mixture. The syrup mixture should be frothy on top.

5. Pour the syrup into the dry ingredients. Stir with a wooden spoon to combine ingredients all together.

NOTE: If mixture doesn't stick together and is crumbly, melt 1 Tb of margarine at a time and stir in until mixture comes together.

6. Line a baking tray with baking paper.

7. Roll dough into balls and gently flatten them with your hand.

8. Bake for 15-20 minutes or until golden. When biscuits are out of the oven, they are soft, however they harden upon cooling.