Last minute on Tuesday night I realized I had no golden syrup in the house and so we hopped in the car with a mission to find some. And would you believe we had to go to more than one place before we found some?!? Why did we need it so desperately? To make ANZAC Biscuits of course!
But then comes the age old question: which recipe do I use? I’m not a huge ANZAC biscuit fan, mainly because my oatmeal cookies are to die for (note the not so humble brag) and most of the ANZAC bikkies that I’ve had are way too crunchy (I’m a soft cookie girl). I came to find out a few years back that the crunchy or soft thing is all about what sugar you use and to my surprise the white sugar yields the softer cookie and not the brown sugar. So to find the recipe that seemed most suitable to me I started flipping through several cookbooks until I noticed that Dorie’s Cookies (the book Food52 Baking Club did in its inaugural month) happens to have an ANZAC biscuit recipe, and lo and behold it uses white sugar! So that’s the recipe we went with.
ANZAC biscuits are very basic to put together, no mixer required. You melt some butter and golden syrup and stir in some bicarb that’s been dissolved in water. That’s added to the rest of your ingredients: flour, oats, coconut (Dorie uses sweetened shredded stuff), sugar and salt. Roll the dough into balls and flatten a bit onto lined cookie sheets and bake them. And Bob’s your uncle, as they say.
Dorie notes that she found her biscuits too sweet when she first made them and halved the amount of sugar. The sweetness in these were perfect but I didn’t like the texture of the sweetened shredded coconut. I will try these again with the desiccated variety and use the normal amount of sugar to see which I prefer. I hazard a guess that it’ll be the more traditional version, but I’m happy to base my forever recipe on this version with a few personal adaptations, given these by far have been my favorite ANZAC biscuit to date.
I’ve previously done a Throwback Thursday post for Dorie’s Cookies, the book Food52 Baking Club covered in its very first month. This book is seriously an encyclopedia of every type of cookie you could possibly want to make. And every picture is so beautiful.
We made this recipe when we threw a little afternoon tea for Mother’s Day last year (it’s online here). Everything that we made had some form of pink in it – well the sweets, that is. And the fact that this recipe has tea in it, made it even more appropriate for our special afternoon tea table.
I’ve since come to adapt it as a gluten free cookie. In the side bar, Dorie gives the suggestion that rather than part rice flour part all purpose you can use fully all purpose flour, so I take that amount and replace it with gluten free flour, and it turns out great every time.
I had a hard time finding plain hibiscus tea, so started out with a passionfruit hibiscus blend which was nice, then today I noticed that Dorie suggests Celestial Seasonings Red Zinger tea – and I had Raspberry Zinger tea in my cupboard so I thought I’d give that a whirl. It took almost 2 tea bags, so I sprinkled the rest of the tea leaves over the shortbread along with the sugar sprinkles. A whole new level of deliciousness was achieved. I’m already planning a trip to the markets where I source Celestial Seasonings here to stock up on some more.
I definitely recommend this recipe to anyone who loves tea and shortbread. It really is the perfect cookie. And it’s really quick to put together. You put the tea leaves in with the sugar and smash them about a bit. Then you add the butter and salt and cream the mixture, then the extracts, then the flour. I no longer bake this in a springform cake pan, I free form the circle of dough on a cookie sheet and roll it nice and even. I score the disc into 12 wedges completely, and use the fork prong trick along the edge. I baked this for 20 minutes at 150C and it was done just perfectly. The icing is simply icing sugar and a tablespoon of milk whisked together. Nothing fancy, it doesn’t need it. I’ll be enjoying this over the next few days with my afternoon cuppa.
Throwback to the very start of Food52’s Baking Club, April 2017, when we were all baking from Dorie’s Cookies, a compendium of every possible cookie you could imagine, beautifully photographed and equally beautiful tasting. I fell in love with what looks like a Plain Jane cookie but are probably one of my top 3 cookies of all time…Dorie’s lemon sugar cookies.
The recipe can be found on Dorie’s website, so head over there to try them out to see what I’m talking about. They are super simple to put together, if you’re a regular cookie baker and are fairly organized, you can knock them out in about an hour.
It’s basically creamed butter, sugar and lemon zest, add eggs and vanilla, your mixed dried ingredients (flour, bicarb, baking powder, salt) and lemon juice. Dorie says 1-2 lemons…my average Australian lemons that you get from Woolworths (oh to have a lemon tree or a friend with one!) are small so I always need 2, and I make sure to add the zest from both for a bit of extra zing. I set aside 1/2 cup of sugar for dredging and I use my #60 cookie scoop to portion the dough and get 64 cookies every time.
I took a container full of these to a P&C (PTA) meeting this week and watched as they slowly but surely got sampled, then another and another disappeared. They are deceptively delicious!