My husband is staying at home, working and cat sitting, and while I haven’t left him any meals specifically, there are heaps of neatly labeled boxes of left over in the freezer. He is under instructions to empty the freezer in my absence so it can be refilled when I get back. Something I now keep in the freezer, and have been handy this week, is uncooked Anzac biscuits.
I was planning on baking some one day and ran out of time. I formed the dough into logs and left it in the fridge. When I had a chance the next day I cut slices and froze them flat on a freezer tray and then stacked them in a box for later baking. This has turned out to be a useful idea. If I’ve had the oven on for dinner and the biscuit tin is looking a bit empty then I can put a try of these in the oven and they are cooked by the time we are finished eating.
I plan on keeping a stock of Anzacs, choc chip, spice, and sultana biscuits in the freezer so they can be baked at short notice.
This has been a family recipe for years, I remember my grandmother making them
Anzac Biscuits
1 cup rolled oats
1cup plain flour
1 cup brown sugar
¾ cup coconut
125g butter
1 tbspn golden syrup
1 tsp bicarb
2 tbspn hot water
Mix together the flour, sugar, oats, coconut and bicarb.
Melt the butter, water and golden syrup together
Add butter mixture to the oat mixture
Form balls or put teaspoons of mixture on a lined baking tray
Bake at 160C for about 20mins for a crisp biscuit. A little less if you like it chewy.
Stay tuned as I plan on a couple of visits to some gourmet stores and cafes in Perth and will let you know of my adventures.
