I haven't participated in Weekend Cooking which is hosted by Beth from Beth Fish Reads before. I am not sure how regularly I will participate but over the last few weeks I have been trying quite a few new recipes so I might post something every now and again. Last week I posted about Anzac Day. Depending on which version of the tradition around their creation you subscribe to, these biscuits were either first made during WWI by soldiers using the available ingredients they had in the trenches, or the more likely story is that they were originally made by the wives of soldiers and sent to them, and would still be edible when they arrived due to the ingredients that they are made from.
Last Monday was the first time I ever made these, and I was really surprised at how easy they were to make, and how tasty they are, and my son really enjoyed making them with me!
This recipe comes from Taste.com.au
* 1 1/4 cups plain flour, sifted* 1 cup rolled oats
* 1/2 cup caster sugar
* 3/4 cup desiccated coconut
* 2 tablespoons golden syrup or treacle
* 150g unsalted butter, chopped
* 1/2 teaspoon bicarb soda
Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown.
Glad to have you among us Weekend Cookers! (I've been known to take a week or two off here and there ... there's no pressure to participate every week. ;)
ReplyDeleteMy mother made these and they were standard lunchbox fare. My kids would probably say the same. Yum!
ReplyDeleteThese look heavenly -- and very easy to make. I love getting recipes from other parts of the world. Thanks so much for joining in this week.
ReplyDeletenot sure we can get golden syrup or treacle here in the US. not that I have actually looked...maybe you can if you really look.
ReplyDeleteI love coconut.
Welcome to weekend cooking! I love oats and coconut but, like Caite, am wondering if we can get golden syrup or treacle here. They look delicious.
ReplyDeleteSounds & looks good! Dessicated coconut, is that grated?
ReplyDelete@caite: I think you could use honey instead, or maple syrup with some additional sweetness (honey/sugar) to compensate for the salty flavour.
ReplyDeleteI like to try new recipe too but I will have to search for treacle or a substitute. I'm not familiar with that ingredient. I like knowing a little of the history of a food and when and how it was eaten. Knowing this was eaten in the trenches gives an added charm to the recipe.
ReplyDeleteI'm glad you joined in on Weekend Cooking and hope you'll do it again.
what is golden syrup-is that corn syrup and what is caster sugar-just fine sugar-thanks. I like the idea of coconut.
ReplyDeleteHere's a link to the wikipedia entry for golden syrup. Apparently it is available in the US in certain places so hopefully this link will help.
ReplyDeleteEsme, caster sugar is sold as superfine sugar in the US.
Thanks Margot!
Gnoegnoe, I think dessicated coconut could be described as grated dried coconut (Here's a better explanation.
Beth, these are very easy to make! I am planning to make them again next weekend.
Thanks Melissa. I will see if I can come up with anything interesting for future weeks.
Caster sugar is just superfine sugar available in the baking isle or with the bar mixes.
ReplyDeleteTreacle is just blackstrap molasses.
Golden syrup is cane juice -- you can use maple syrup or light corn syrup (tho neither are quite as sweet).
Thanks Beth!
ReplyDeleteYou're welcome, Marge -- and readers here can go to an aisle (they need not travel to the ocean for an isle)! LOL
ReplyDeleteThese look and sound wonderful, and very different than anything I have tried before. I will have to try them out. Thanks for posting this awesome recipe!!
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