I may seem to be going on about Australian recipes lately, but if a food item can land you in court for saying it incorrectly, then it’s definitely worth a mention.
This is exactly the case with ANZAC biscuits, with the term “ANZAC” protected under Australian law. What this means for the biscuit, is that you can’t call any old cookie an ANZAC biscuit unless you stick to the original recipe, or get permission from the Minister for Veterans’ Affairs. I kid you not.
If you’re also rebellious enough call them a “cookie”, you may also find a law suit on your hands. This is how seriously Australians take their food.
Put into practice, Subway in Australia had to pull its line of “ANZAC” biscuits last year, as the American company wasn’t sticking to the true blue recipe. Naughty.
Subway decided not to continue to offer the biscuit, as it couldn’t develop a cost-effective means of duplicating the recipe in big batches.
Now I find this odd- either Subway has outlandish profit margins (who am I kidding…) or the price of rolled oats has gone up drastically since onset of the global credit crisis.
At any rate, you can’t get ANZAC biscuits at Subway anymore, so you’ll just have to make your own. Here’s the original recipe with my slightly altered quantities of ingredients for an extra yum factor. Is this ok Alan Griffin?
ANZAC Biscuits (not cookies)
- 150g butter
- 2 tbsp golden syrup
- 1 tbsp boiling water
- 1 1/2 tsp bicarb soda
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup castor sugar
- 3/4 cup dessicated coconut
The Cooking Bit
In a saucepan, melt the butter and golden syrup until the butter has melted. If you’re a student and your stove doesn’t work, you can opt to do this step in a bowl in the microwave.
In a small cup, mix the boiling water with the bicarb soda, then add to your melted butter.
In a large bowl, combine all of the dry ingredients then mix in the wet. It will end up looking nice and crumbly.
Roll tablespoonfulls of the mixture into a ball then flatten and place onto a greased tray. Repeat over and over and over again.
Pop into the oven and bake at 150°C for 20 minutes or until golden brown.
Leave the biscuits to cool on the tray for a few minutes, then place on racks. Once completely cooled, try to stop yourself at just one.
This may be easier depending on the size of the biscuit you’ve made…
As Paul Hogan would say, “That’s not a biscuit… that’s a biscuit.”