1 cup all purpose flour
1 cup rolled oats
3/4 cup coconut, shredded, unsweetnd
3/4 cup sugar
1/2 tsp baking powder, double acting
1 stick + 2 tb butter, unsalt
2 tbsp lyle's golden syrup *
Directions
* available at specialty food shops and many supermarkets
[Editor's Note: this may just be corn syrup, like Karo's] In a
large bowl, stir together the flour, oats, coconut, sugar, and baking
powder. In a small saucepan, combine the butter and syrup and cook
the mixture over moderately low heat, stirring, until the butter is
melted. Pour the butter mixture into the flour mixture and combine
the batter well. Drop heaping tablespoons of the batter 2 inches
apart onto a buttered baking sheet and flatten them slightly with the
back of a fork dipped in water. Bake the cookies in the middle of a
preheated 300F degree oven for 15 minutes, or until they are golden.
Let the cookies cool slightly on the baking sheet, transfer them with
a spatula to a rack and let them cool completely.
Servings: 24 servings
Anzac Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as a concept can be tracked back into distant history, at least as far back into history as the ancient Egyptians, and possibly even further. In practice though, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to historians are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by the Romans. In his publication, he tells us how the meals were divided into appetizers, main course and afters, something we still use today. This early Roman chef describes how the Romans used many different herbs and spices, including some familiar names for example thyme, mint and parsley. As our culinary historical trip moves to more modern times there are a couple of interesting books which date from the 1300s - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that is familiar to us all today, but instead accounts of the types of meals on the menues of the rich people of those days. In the 15th century, knights returning from the crusades brought us many spices and herbs from the holy lands, such as coriander, parsley, and basil. The introduction of these new tastes led to an increase in manuscripts on cookery, many of which are kept safe in private cookery archives. Over the following few centuries, the wealthy families of Europe competed with each other to offer the most exotic meals, and consequentially cooks and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes of the day. By the arrival of the twentieth century, recipe publications are in great demand, mostly due to better eduction, more free time and having more money. |
We hope you enjoy this Anzac Biscuits recipe.
