Anzac Biscuits

Anzac Biscuits (Cookies)

During World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometers per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional value possible. The basis was a Scottish recipe using rolled oats. These oats were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.

The ingredients they used were: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers’ Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.

A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was golden syrup or treacle. Eggs that were sent long distances were coated with a product called ke peg (like Vaseline) then packed in air tight containers filled with sand to cushion the eggs and keep out the air.

As the war drew on, many groups like the CWA (Country Women’s Association), church groups, schools and other women’s organizations devoted a great deal of time to the making of ANZAC biscuits. To ensure that the biscuits remained crisp, they were packed in used tins, such as Billy Tea tins. You can see some of these tins appearing in your supermarket as exact replicas of the ones of earlier years. Look around. The tins were airtight, thus no moisture in the air was able to soak into the biscuits and make them soft. Most people would agree there is nothing worse than a soft biscuit.

During World War 2, with refrigeration in so many Merchant Navy Ships, the biscuits were not made to any great extent. It was now possible to send a greater variety of food, like fruit cake.

ANZAC biscuits are still made today. They can also be purchased from supermarkets and specialty biscuit shops. Around ANZAC Day, these biscuits are also often used by veterans’ organizations to raise funds for the care and welfare of aged war veterans.

Here is a recipe you can try!

Approximately 3 dozen

2 cups rolled oats

2 cups all-purpose flour

2 cups sugar

1 cup desiccated coconut

1 cup (2 sticks) unsalted butter

2 tablespoons Lyles Golden Syrup

¾ teaspoon baking soda

¼ cup boiling water

Baking Directions:

1) Preheat the oven to 350°. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.

2) In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably).

3) Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn’t crumble). Flatten cookies slightly with the heel of your hand.

4) Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.

Australian Sticky Date Pudding

Australian Sticky Date Pudding

Ingredients:

1 cup Butter, room temperature
1/2 cup Butter
1/4 cup Whipping cream
1/2 cup Firm packed brown sugar PLUS
1 tb Firm packed brown sugar
1/2 ts Vanilla

Plus extra to butter pan
1 cup Chopped pitted dates
1 ts Baking soda

2 ea Eggs
1 cup All purpose flour
ts Salt
1 ts Vanilla
1/2 ts Baking powder
Directions:

This Australian recipe is a very moist cake, not what you would call a
pudding, is a great favorite for Aussies. You’ll find it on restaurant
and dinner party menus across Australia.

TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round
baking pan with sides at least 2 inches high, such as a spring form pan.

Place the dates in a saucepan and cover with water (about 1-1/2 cups).
Bring to a boil, reduce to simmer and cook for 3 minutes. Add the
baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs
one at a time. Gently mix in the flour, salt and vanilla. Slowly stir
in the baking powder and 1/4 cup of the liquid from cooking the
dates, until the cake mixture resembles thick pancake batter. Drain
off remainder of date cooking liquid and discard. Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

TO PREPARE CARAMEL SAUCE: Combine the butter, whipping cream, brown sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3 minutes. TO SERVE: Drizzle some of the sauce over the cake as it is cooling. I hope you enjoy this recipe as much as I do.

What Causes Bloom in Chocolate?

What Causes Bloom in Chocolate?

There are two types of bloom. One is caused when the cocoa butter, reacting to heat, separates from the other ingredients. It rises to the surface of the chocolate forming pale irregular spots or blotches. This is known as fat bloom. It can be wiped off with a paper towel but it is not necessary to do so. Sugar bloom looks similar but has a slightly gritty texture. It is caused by damp, humid conditions that encourage moisture build up on the surface. This “sweat” dissolves some of the sugar in the chocolate. When it re-crystallizes, a dusty coating is produced that cannot be removed.

Bloom has nothing to do with the age of the chcolate. It can happen to just purchased treats that are left in a hot car. When the partially melted morsels re-harden at home they are prone to get the characteristic white speckles of fat bloom. The same thing can occur when summertime temperatures soar up into the 90's. If you don’t have central air conditioning, your kitchen cupboards heat up, creating ideal conditions for bloom.

Putting a brand new partially used and loosely closed package of baking bars in the refrigerator can trigger sugar bloom because it’s such a moist environment. A long period of warm rainy days can have a similar effect on the chocolate in your pantry because the relative humidity in your home is likely to rise above 55%.

But bloom is only a change in appearance. It’s not a sign that chocolate is old or has gone bad. Now that you know there’s nothing wrong with chocolate that’s not picture perfect go ahead and use it to make something wonderful. Cheers!

Shaymee's Toffee Cookies

Shaymee’s Toffee Cookies

Yields: 6 dozen

Servings: 72

INGREDIENTS:

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 4 Shaymee’s Aussie Toffee Bars (Macadamia, Hazelnut, Espresso or Almond).

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and Shaymee’s chocolate toffee (coarsely chopped). Drop cookies by rounded spoonfuls onto greaseless cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

A Search for Chocolate...

Many Australians visit the island of Bali. It is only five and a half hours from Sydney by plane. One year I went with some mates on a surfing safari. It was in April and it was the time we found when the Balinese people celebrates their New Year. A local told us that in the old days they would have guards on patrol with swords in hand during these celebrations, and if they found anyone in the streets during this time they would cut off their head. They still patrolled the streets with sword in hand, but I don't think they go that far these days, anyway we didn’t want to find out.

It was also the time we Aussies celebrated Easter back in OZ so we got the idea to see if we could find some chocolate. The place that we were staying at was called Dewi Shinta in Kuta. The man in charge, Made (pronounced Ma day), said that we were not allowed to leave until the next day. We had no water that we could drink, no food, no air-conditioning and no chocolate, all we had was duty free whiskey.

So we made a desperate attempt to find all of the above. We would dodge the sentries that were on guard in the streets while trying to find a store that was opened, but there was none to be found. Then we heard people laughing so we went to investigate. To our amazement we found a place called the Bali Sunset Club. There was a great big pool and bar area with lots of beautiful people having fun. We made like we were guest at the hotel, and for the rest of the day and night we enjoyed all the amenities the hotel had to offer…including lots of chocolate. You Rippa!!!

Healthy Summer Shake

Chocolate and toffee is something I enjoy eating as well as making, but some times I like to make a fruit shake to curb my sweet tooth. A great Aussie pass time is going to the beach all day with friends and family. We love to surf, sail, swim; you name it, as long as it has something to do with water. After all that fun I like to go home and blend soy milk with what ever fruit I have on hand; throw in some frozen yogurt and ice and blend.

Bonza mate!

P.S. I was raised in Sydney and would surf Cronulla beach which was my home break. There is a movie you can rent known as “Puberty Blues” which was film on location in the Cronulla area. The movie was made in the 80’s, and it will give you a bit of a look at the way we would use the English language in our own way. Cheers!

New Outback Flavours

Shaymee's new line of chocolate toffee will launch fall 2006!