I had a very important lesson this Anzac day, taught to me by a real Australian don't you know, and what a lovely Australian she is.
Natalie Roser came bounding to my door this morning bright and early to kick off the Anzac Day lest we forget.
There are huge messages behind this day which need to be remembered so we decided to do it the Aussie way...with Anzac cookies!
She taught me both recipes, naughty, sugary authentic ones and good for you but still yummy ones.
The authentic version was taught to her by her mother which means you can't get more real.
Whilst the second are from a healthy/yummy website Nat loves and highly recommends.
Here are the healthy little beasties.
Next to them in their deserving throne like bowl are the real deal bad boys!
As you can see Nat was more than happy to instruct me in the Aussie way.
I attempted to help or should I say I posed with a bowl or flour.
Natty quickly got to work by mixing the ingredients for the healthy beauties in a large bowl.
She mixed the following in a the bowl. These are the dry ingredients.
- 1 CUP OF PROTEIN POWDER
- 1 CUP OF ALMONF MEAL
- 1 CUP OF SLIVERED ALMONDS
- 1 CUP OF COCONUT
She then combined the following in a small pan over the heat until it combined and began to froth.
- HALF CUP OF MAPLE SYRUP
- HALF CUP OF OIL
- HALF TEA SPOON OF BI-CARD
- 2 TABLE SPOONS OF WATER
After this she combined the dry and wet ingredients to create a mushy biscuit mixture.
Using her hands she rolled them into small balls and placed on baking paper lined baking tray.
They were then popped in the oven for 25 minutes at 130c.
Apparently it is important to cool them on a rack.
So here they are.
Nat hopped to it and began working on the authentic Anzacs.
The process was very much the same. You combine the dry, you combine the wet over heat, then you combine them and pop into the oven at 180c for 12 minutes. These are quicker to bake.
The dry are as follows -
- 1 CUP OF OATS
- 1 CUP OF PLAIN FLOUR
- 1 CUP OF SUGAR
- HALF A CUP OF COCNUT
The wet are -
- HALF CUP OF BUTTER
- 2 TABLE SPOONS GOLDEN SYRUP
- 3 TABLE SPOONS OF WATER
- 1 TEAS SPOON OF BI-CARB
Here they are after the oven.
Brown, golden, glorious.
To me it seems that milk is the natural addition to these cookies.
However as Nat packed her baking goods she made me promise that tonight I would have a beer or a cider to celebrate in real Australian style.
A promise is a promise, so I'll simply have to.