Anzac biscuits are a well-known and equally well-loved biscuit (cookie) that we share with our cousins over the ditch in Australia. There are heaps and heaps of recipes out in cyber-space, most of which have rolled oats, coconut and golden syrup. Some add spices, nuts, dried fruit or even chocolate: Dean Brettschneider has a delicious fruity Anzac biscuit here that includes sunflower seeds, dried figs and dried apricots. Chelsea Sugar have a delicious version with chocolate chips and dried apricots. And I have created a version (with apple syrup instead of golden syrup) that are studded with golden chunks of dried apple that I call Applezacs. As an aside there is also an interesting history about the Anzac biscuits that can be read on the National Army Museum website here.
When I originally began this blog it was my intention to take regular recipes and see how I could ramp them up with flavours of apple. I have done a fair bit of adding apple to recipes but have failed to add them to my blog before the bottomless-pit-teenagers manage to remove all trace of such baking experiments. Continue reading
Dairy-free Wholemeal Double Chocolate Crinkle Biscuits (Cookies)
These chocolate biscuits are inspired by the ginger crinkle biscuit that I make regularly as they are easy to make and delicious (the recipe can be found on the Chelsea Sugar website here). There are also a lot of other super yummy recipes on that website – I used to make the Chocolate Chunk Oat Biscuits from time to time before dairy-free restrictions entered our life. It doesn’t matter that 5/6th’s of our family are OK with dairy, if I make or bake something with dairy in it, I get the evil eye from the daughter as if I am intentionally rubbing in the fact she can’t eat anything and everything anymore.
One of the recipes in a cookbook I reviewed recently was for a Welsh tea loaf where the dried fruit is soaked in hot tea. The resulting loaf is delicious, particularly when cut into thick slabs and smeared with butter. I took that concept and replaced the tea with coffee. I like my coffee strong so I used two tablespoons of ground coffee to 1 cup of boiling water.
I made the first version with raisins which was nice but as the Anster favours sultanas over raisins I switched. It helps that sultanas are less expensive than raisins. I’m fairly sure I have mentioned before that the Anster is one of those weird people who doesn’t like coffee. I can taste the coffee in this loaf but that may be because I know it is there. The Anster loves this loaf – it is his sort of food. I expressed a little surprise and asked him if he could taste the coffee and he said now that you mention it he could detect the coffee but it was subtle enough for his taste buds. Continue reading
This Lemon & Currant Cake is a super easy, old-fashioned style cake that takes about 2 minutes to throw together, not including the resting or cooking time. It tastes good with a glass of milk after a hard day at school; so good that it is hard to stop with just one piece. The wholemeal flour adds a nice nutty flavour and good texture, however the cake is also quite delicious with plain white flour.
Lemon & Currant Cake
Zest and juice of 1 lemon
½ – ¾ cup water
200g (1 cup) brown sugar
150g (1 cup) currants
½ cup sunflower oil
1 t baking soda
188 g (1 ¼ cups) wholemeal flour
1 t baking powder
70 g (¾ cup) ground almonds
Preheat oven to 180ºC/350ºF.
Add lemon juice to water, using extra water so that there is 1 cup of liquid.
Combine brown sugar, currants, oil, zest and lemon water in a large saucepan and bring to boil. Boil for 5 minutes.
Remove from heat and allow to cool for 10 minutes.
Stir in baking soda then sift in flour and baking powder.
Add ground almonds and mix until combined.
Spread into a greased & lined 20cm square baking tin and smooth the top of the mixture.
Bake for 30 minutes or until a cake tester inserted into the cake comes out clean of crumbs.
Cool in the cake tin for 5-10 minutes before turning out onto a cake rack to cool completely.
Store in an airtight container.