"This is a great variation of a traditional Australian biscuit." — Allison Thomas
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quick cooking oats
1 3/4 cups
I really liked this recipe, but I think the baking time was too long. I think it should be more like 12-15 minutes. I made a few changes to the recipe-- The batter seemed a little too moist and gooey, so I added a little extra flour. Also, I substituted light corn syrup for the golden syrup (I didn't have golden syrup-- in fact, I've never heard of it). And lastly, I added a tsp of almond flavoring. I'll add this recipe to my collection!
Somehow, I managed to mess up the recipe and the cookies molded into one giant cookie in the oven and it looked really gross. However, I brought the mass cookie to a college class for a presentation to prove that I tried, and everyone LOVED the flavor. The cookie was not attractive, but DELICIOUS none the less and a hit! The dough itself is wonderful before it's baked. Just make sure you follow the directions exactly and hopefully you'll have better luck. :)
I'm Australian and from what I understand golden syrup is similar to molasses. The point is to get that golden colour so I think molasses or even the dark glucose syrup would be closer to the original..
In all my years of cooking ANZAC's I never thought of including almonds in the recipe but they really do work well. The only changes I made where to add a little more liquid to the batter, use hand chopped almonds and to reduce the cooking time to 12-15 mins. They tasted nice and very anzac'y although next time I would include some dessicated coconut as to me they did not taste quite complete without it. Thankyou Allison, this recipe is definately worth trying.
I tampered with this recipe a great deal (mainly due to poor math skills and an excess of unwanted food provisions), but the finished product was wonderful!
Instead of rolled oats, I used ground bran flakes, which, in combination with the syrup, made this delightfully gooey center surrounded by a crispy, butter crust. As for the "golden syrup" I decided to mix 1/2 honey and 1/2 maple syrup. Of course, in doing so, I accidently doubled the amount of the "golden syrup" in the recipe. =/
I subsituted Splenda for the sugar, and other than that, it was the same. Haha. =)
The cookie/biscuits were so good they were gone nearly as soon as my family discovered the pan!
These were a really nice change from the usual cookies. They had this great flavor that was really refreshing coming from a cookie. I didn't have any golden syrup at the time so I substituted molasses and I used ground almonds instead of sliced and it gave it a really nice nutty flavor. One of my friends just asked me the other day to 'Make those weird Australian cookies again' so I think I will:)
I always like the accent, now I have a new fondness for the Australians...... LOVE THESE 'BISCUITS'!!
Really easy and really yummy. Much nicer than flapjacks, and, I can kid myself that I'm eating healthily because they've got oats in them!!
* Percent Daily Values are based on a 2,000 calorie diet.
ANZAC Biscuits with Almonds
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 40
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