Tag Archives: golden syrup

Buttery biscuits for Anzac Day

Buttery golden deliciousness

I’m a little bit tardy with this post, but I’ve been a bit lazy in the kitchen of late. Yesterday was Anzac Day, which is kind of like the Australian version of Veteran’s Day here, and since I will take any excuse I can get to make Anzac biscuits, I figured I’d share them with all of you, as well.

Mmm, golden

Anzac biscuits are kind of funny. They have a little bit of a mad scientist quirk, they’re “healthy” (because they’re made of oats, of course), and don’t call for eggs at all, which makes them a cinch to modify for vegans. During World War I, when these biscuits were first made, eggs were difficult to come by, so people had to find something else to bind their baked goods. It turns out that golden syrup does the trick. Golden syrup, for those of you who haven’t tried it, is sweet, buttery, golden (duh), and delicious cane syrup, and really should be in your kitchen if it isn’t already. It’s finally available in the international section of most supermarkets, so it really isn’t hard to find. I use it in a lot of my cookie recipes, just because the flavor is that much better.

Dough

The thing I can’t quite figure out about this (or any) Anzac biscuit recipe is the mad scientist bit I mentioned before. One key step involves dumping the baking soda in a bit of boiling water. When you do this, you get a tame little explosion of carbon dioxide, resulting from the interaction between the sodium bicarbonate and the hot water. As I understand it, this leaves you with sodium carbonate, which will once again break down into carbon dioxide and water provided you have sufficient heat (~1000°C, according to Wikipedia!). It seems like any further leavening really won’t happen in the oven. So what exactly is the point? Anyone have an idea? It seems to be fairly standard in any Anzac biscuit recipe I’ve come across…

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Filed under Australia, baking, butter, coconut, cookies, dessert, golden syrup, oatmeal