Yes that one! It definitely is a favorite here too.
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Thanksgiving lunch. Homemade pretzels, lye dip, compressed pretzel salt, whipped Red Dragon Mustard and Ale Cheddar.
My shaping is getting much better.
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Anzac biscuits. I follow the Epicurious recipe, but as its behind a paywall, here is a link to David Lebovitz’s version, which is very similar.
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huh, interesting. i have never had these.
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Oh! I love the story behind them, which is one of two reasons I make them. The other is that they are dead simple and fast - hand mix, no eggs, and no chill time.
As a part of the fundraiser I’m doing this weekend, there is a baking/coffee table to feed the volunteers (and collect their pocket change) during the activities. I don’t always have the time to make something for it, but his year am well enough ahead of the game to be able to participate.
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I first had them years ago, served at a little shop within an antique store, no less! Loved them. Found a recipe on Usenet, I think, and was floored to see they had coconut in them…which I normally don’t like. But it was dessicated coconut and not the “wet” coconut. Bought some of the dessicated coconut and searched local British stores for golden syrup (readily available now) and made them…they were perfect! Will have to find that recipe in my old laptop on Mastercook and make them again.
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Would love to see your recipe should you locate it. I’ve read several, and most are very similar. I find the small tweaks and differences interesting, though.
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The texture is fantastic for Anzac biscuits. The baking soda makes them airy and crunchy.
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Thank you, @GretchenS!
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A friend chided me because I was too tired to make dessert. I’d already made the Pate Brisee and I was going to make little tarts of “less goo” pecan pie.
Instead I took out from the freezer a package of TJ Puff Pastry to thaw in fridge overnight.
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I made these 12 years ago - recipe from a NZ women’s magazine that’s no longer published. Double the oatmeal in the recipe you linked to @MunchkinRedux
Anzac Biscuits
Makes 30, depending on size.
1 cup flour
1 cup caster sugar *
1 cup desiccated coconut
2 cups rolled oats
125g butter (4.4 ounces, a bit more than 1 stick - 1.1 stick)
2 tbsp golden syrup (my note note - honey would be fine, too)
1 tsp baking soda
3 tbsp boiling water
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Heat oven to 350 F - 180C (160C fan bake). Line two baking trays with nonstick baking paper. Place flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.
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Place butter and golden syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.
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Roll spoonfuls into balls and press onto prepared baking trays, allowing space for biscuits to spread while cooking.
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Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool, and enjoy!
Cooking tip: Stored in an airtight container, Anzac biscuits will last well for up to a week.
- caster sugar dissolves more quickly, and is recommended for sweetening beverages, and for making meringues, cakes, soufflés, and mousses. To make your own, grind standard granulated sugar in a food processor or blender for about a minute (From Cook’s Thesaurus online)
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Thank you! The most consistent thing I see is that the recipes with a higher ratio of add ins (oats, coconut) also increase the baking soda. Everything else seems pretty standard.
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I looked at the one you linked; I remember the boiling water and also remembered thinking “OK, that’s weird”. When I first made it. But it works! So mine is probably very similar to yours.
I think I exported all my MC recipes to a text file on a USB drive. Will have to power up the laptop for easiest access and I’ll pull it.
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He’s not even coming either, he’s eating with his family. He’ll stop by tomorrow for a turkey sandwich and apple strudel.
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Oh! Don’t put yourself out! Just if you ever happen to run across it in the course of your doings … inquiring minds want to know. 
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I love an Anzac.
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My first pumpkin roll ! Kind of crazy considering how ubiquitous these are around here.
I used the recipe on King Arthur’s site and followed commenters who said to make 50% more cream cheese filling. I didn’t use it all, but I definitely needed more than the recipe specified. I also added a splash of lemon oil to the filling.
I made a series of hilarious mistakes with the rolling, unrolling and filling. I ignored the recipe’s direction to roll it in sprayed parchment, instead using a tea towel coated in confec sugar. The cake stuck badly to the tea towel. I also didn’t wait long enough to fill it, which might be why it’s more oblong than round.
However, it’s delicious.
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Looks perfect!
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