ANZAC Biscuits with a Twist

Here in Australia it is the ANZAC day long weekend, and for us Aussies that means 3 things. First and foremost it’s an opportunity to honour our fallen soldiers and those still serving to protect our country. Secondly it’s a public holiday which is never a bad thing, and lastly it’s the perfect time of year to make ANZAC biscuits.

To me these biccies have to be soft and chewy, golden brown and super sweet, and that’s just how this recipe turns out.

To add a little bit of a twist, and to appease the chocolate fanatics out there half of this recipe was turned into chocolate chip ANZAC biccies 🙂

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Prep time – 10 mins, Cooking time- 10 mins, Makes 20

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This weekend I have been fortunate enough to spend with my Husband and his Parents who live in a little village called Paluma which sits on the top of a mountain range. During the Second World War, Paluma was established as a major radar station, being used first by the American Army and then by the Royal Australian Air Force. Throughout the war years Paluma was used as a rehabilitation hospital site, and was also used for “jungle training” as conditions were similar to those in the South Pacific.  Timber was also cut in Paluma to aid the war effort (https://palumaeec.eq.edu.au/Aboutus/Pages/History-of-Paluma.aspx).

Paluma RAAF Base, in service from approx 1943-1946

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Historical Ivy Cottage – still in use today as a tea house at the top of the Paluma Range

Left: Cottage used by Medics, still in use today    

Right: Log cabin built  by the American Army around 1943 to escape the weather

Today, looking at the village only a few remnants of the war remain. Only a few igloo style radar stations, some concrete slabs, and a few of the homes still used to this day which were built back then for use as barracks. If you didn’t know any better, the peace and quiet of this beautiful place now, would trick you into thinking it was always like this.

This time each year should be a reminder to us all that we should be kind to each other and aim to keep our beautiful country as peaceful as possible. Lest we forget.

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ANZAC Biscuits

125g butter

1 cup plain flour

1 cup rolled oats

1 cup desiccated coconut

¾ cup raw sugar

1 tbs golden syrup

1 tps baking powder

2 tbs hot water

Optional -1/2 cup finely smashed chocolate chips

  1. Heat oven to 180°C and line two baking trays with baking paper.
  2. In a small microwave safe bowl melt the butter and golden syrup.
  3. In a cup, mix the baking powder with hot water, be sure to stir well to remove any lumps, and add to the butter mixture.
  4. In a large mixing bowl mix together the flour, coconut, baking powder sugar and oats. Once mixed, create a well in the centre of the dry ingredients and pour in the butter mixture. Combine well until mixture will clump together and not crumble.
  5. Roll mixture into small walnut sized balls and flatten slightly. If using real butter these should spread out when baked, if you are using a butter substitute like margarine, you will need to flatten them more as they will not melt in the oven.
  6. Bake biscuits until they are golden but still soft in the centre, about 10mins. Remove from the oven and let stand until cool.

Enjoy!

~A

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Jam Drop Biscuits

An oldie but a goodie these jam drops will leave you wanting more! Very quick and easy to make, these biccies come out light and fluffy and are a total crowd pleaser.

Prep time 10 mins, Cooking time 20 mins, Makes 24

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Jam Drop Biscuits

125g butter – softened

2 large eggs

2 cups self raising flour

3/4 cup caster sugar

1tbs lemon juice

1tsp vanilla essence

1/4 cup jam – choose your favourite flavour

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  1. Preheat oven to 180 degrees C.
  2. Line two trays with baking paper and lightly grease.
  3. Combine the butter and sugar using an electric beater until smooth and creamy.
  4. Add eggs, lemon juice and vanilla essence and continue to beat until smooth.
  5. When fully mixed add flour and stir in to form a dough. If the mix is too damp add a little more flour.
  6. Form small balls out of the dough and place on baking trays. With a spoon or your finger make small but deep holes in the center of your dough balls. Fill with your favourite jam and place in the oven for 20 mins or until golden.
  7. Remove from oven and let sit for a few minutes before transferring to a cooling rack.
  8. Enjoy!

-A

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Classic Chocolate Chip Cookies

Today I woke up and decided to bake. It’s been a while, I have to be honest, but since starting this blog my creativity and want to bake has been sparked. I thought what better way to kick off then with some classic chocolate chip cookies.  These cookies are super easy, nice and chewy, and the best part is they are full of chocolate!

Prep – 20 mins, Baking – 12 mins, Makes – 18-20

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Classic Choc Chip Cookies

1 ¾ cups plain flour

½ tsp bicarbonate of soda

1 tsp salt

70g unsalted butter, melted

¾ cup dark brown sugar, packed

½ cup caster sugar

1 whole egg

1 egg yolk

2 tsp vanilla extract

1 ½ cup chocolate chips – I used half milk chocolate, half dark chocolate.

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  1. In a large bowl add sift the plain flour, bicarbonate of soda and salt together and set aside.
  2. Melt the butter in another bowl, then mix both sugars in with an electric beater (or if you’re feeling strong stir it enthusiastically by hand). You will know when to stop when the mixture is combined and smooth and shiny.
  3. Into the sugar mixture add the egg, then the egg yolk, and finally the vanilla, beating in between until combined.
  4. Pour the flour slowly into the mixture and combine. Once smooth add the choc chips.
  5. Set cookie dough in the refrigerator to cool for about 10 minutes (cooling the dough helps the cookies keep their shape when baking)
  6. Preheat the oven to 180 degrees C.
  7. Line two baking trays with baking paper. Once the dough is cool, scoop into balls (about 1 heaped tablespoon worth) and place onto the lined trays. Bake for 10-12 minutes (depending on your oven this may be more or less time). Remove the cookies when the edges are just starting become golden and the centre looks just slightly undercooked, as this will keep the centre chewy.
  8. Once removed from the oven place the cookies (while still on the baking paper) onto a cool surface and allow to sit for 5 minutes. During this time they will still cook slightly. Once cooled enough to touch transfer the cookies to a cooling rack.

If there is any remaining dough remember to keep it in the fridge between batches of cookies.

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Enjoy!

~A