Anzac biscuits - a terrific emergency biscuit recipe

You know, I'm sure hubby wasn't planning on making biscuits today.  Not as far as I was aware, anyway.  This morning we went and got the bulk of the week's food shopping in, then came home and hubby put the shopping away while I had a shower. Then, I discovered that he was busily making biscuits - Anzac biscuits, which turned out to be the scrummiest, most naughty thing! SO many calories per biscuit, but so yummy with their coconut and oats.

Do I hear you asking "what is an Anzac biscuit and why is it called so"?  Both of which are very good questions.

Well I first tripped over Anzac biscuits in a supermarket (can't remember which one) which was stocking packets of them around about Remembrance Sunday time.  A percentage of the proceeds were going to injured servicemen, as I recall.  Well, being soldier's daughter, I bought a couple of packets for the charity point of view, hoping they'd be nice.  They were more than nice, they're a fabulous accompaniment to a cup of coffee, or chai tea, or even builders' tea.  They're the old fashioned HobNob, made before HobNobs were even a twinkle in their creator's eye.

As for why they are called "Anzac Biscuits", well Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) which was established in World War I.  It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. So you can see the Forces connection.

It must have been a wonderful moment to receive a parcel from home which contained a package of these wonderfully, munchy, crunchy biscuits.  A little bit of heaven in an awful lot of hell.

Now from a current perspective, the speed at which hubby brought the biscuits together and baked them - probably around half an hour at the most - makes them one of the most agreeable "spur of the moment" or "last minute, Mother's on her way" biscuits to make.  The end result is certainly worth more than the time they took to make!

So, if you fancy some baking or you're cooking with your kids, give them a history lesson while they are baking and make some Anzac biscuits.  Your next cup of tea will thank you.

ANZAC BISCUITS   (makes 20)

Ingredients :

85g porridge oats

85g desiccated coconut

100g plain flour

100g caster sugar

100g butter, plus extra butter for greasing

1 tbsp golden syrup

1 tsp bicarbonate of soda

Method :

1.  Combine all the dry ingredients except the bicarbonate of soda together in a bowl.

2.  Melt the butter in a decent sized pan (it needs room to expand) over a low heat.

3.  Add the golden syrup to the butter.

4.  Put the bicarbonate of soda into a small cup, add the boiling water and mix.

5.  Remove the butter mixture from the heat and allow to cool for 30 secs or so.

6.  Pour in the bicarbonate of soda mixture to the butter and watch it froth!

7.  Quickly mix all the wet ingredients into the dry ingredients before you lose the froth and stir well until completely mixed.

8.  Make a flattened disc out of a spoonful of the mixture and place onto a lined baking sheet.  Make sure to leave at least 1" between each disc.

9.  Bake in a preheated oven at 180degC/350degF/Gas 4 for 8-10 minutes, watching them like a hawk to make sure they don't burn.

10.  Put each biscuit on a cooling rack until absolutely cold.

Calories per portion (1 biscuit) : 118 (wince) - however, they do keep well in an airtight tin!  (Reference : Calorie Counter).

Cranberry & Orange Tartlets (or how to use up a few leftover Cranberries)

Still sizzling from the oven.  Yum!

This recipe is one of those happy little accidents that only happen when leftovers come together.

You see, I had some Cranberries left over from the Red Cabbage & Cranberries and although I'd used some in the Cinnamon Plums & Cranberries, I still had a fair amount left over.  They were taking up space in the fridge and were starting to look a bit sad, when lo and behold, I was left with half a block of shortcrust pastry left from the Cheese & Bacon Pasties (which you've yet to hear about).

I spent about half a day thinking about what combination of flavours I could use in a small tartlet, or maybe some turnovers (except that would really need puff pastry, so that wasn't such a good idea).

I knew I had a little of last summer's Rhubarb Jam in the fridge and thought that would make an interesting combination as the jam was very sweet and would be a good foil for the tart Cranberries.  However, upon further investigation, the Rhubarb Jam had died in the meantime and was threatening to grow fur - so that went into the bin.  Fortunately, it was only around a half a cupful, so no real harm done.

However, that had got my brain working along the lines of "juicy things that are already sweet" lines - and I remembered the orange marmalade.  It was a medium marmalade, so not too bitter, with some peel but not too much.  However, I didn't really think the marmalade on its own would be sufficient to sweeten the oh-so-tart Cranberry.  I didn't want to use granulated sugar, as it would have potentially roughened the texture too much.  I briefly pondered honey, but rejected that as being another flavour too many.  The answer, lay in the Golden Syrup pot.  Being smooth, sweet and relatively unflavoured, it was perfect.

So, I rolled out the pastry and cut out 12 little tart bases (hubby having turned the pan cupboard upside down, looking for the tart tray!).  I put the oven on to pre-heat and got a small saucepan out.

Cooled - and rather less dangerous to life & limb!

Into the saucepan, I put the cranberries (minus a few that were particularly suspect), two dessertspoonfuls of marmalade and a big dessertspoonful of golden syrup.  I heated the contents on a gentle heat until the cranberries just started to show cracks in their skins and the marmalade was all dissolved.

I felt it was important to partially cook the cranberries before putting into the tart cases, as they are hard little fellows and the 15-20 minutes cooking wasn't (potentially) enough to soften them sufficiently.

As it turned out - I was right.  I popped a spoonful of Cranberries into each tart case and followed up with a little of the orange sauce - but not too much, as I didn't want them to overflow everywhere and I knew that the Cranberries were very likely to release more juice as they cooked.  Into the oven they went, while I did the dishes.

15-20 minutes later and out they came.  The Cranberries were cooked perfectly and although the contents had overflowed a little, I had no problem getting the tarts out of the pan - so long as I didn't wait for them to cool down!  If you let them cool down, I suspect you'd need a jackhammer to get them out.

They are a gorgeous little mouthful.  Two bites big, they release their tart Cranberry flavours onto your tongue, whilst the slightly savoury note from the shortcrust pastry provides a stalwart backbone from which to launch.  Very quickly, the orange of the marmalade breaks through, followed by a hint of syrup.  By then, your mouth is watering and you're ready for the next one!

I have to admit that we didn't stop to do anything fancy with them by way of a dessert, but I know they'd be fabulous with ice cream, cream, creme fraiche, greek yoghurt or even custard.  Anything except a piece of stilton, I'd say!  Although, thinking on ....

CRANBERRY & ORANGE TARTLETS  (makes 12)

Ingredients :

250g shortcrust pastry
200g (approx) fresh cranberries
2 tbsp medium cut orange marmalade
1 tbsp golden syrup.

Method :

1.  Pre-heat your oven to 180deg C/350deg F/Gas 4.

2.  Roll out the pastry fairly thinly and cut out 12 discs to fit inside your tart tins.  Press them in gently, making sure that no air bubbles remain underneath.

3.  Place the cranberries, orange marmalade and golden syrup into a small saucepan and heat gently, until the cranberries are showing signs of their skins cracking and softening a little.  Do not cook until they are soft & squishy - you want them to just demonstrate that they're starting to cook.

4.  Place a spoonful of cranberries (without sauce) into each tart shell, then go around and place a quarter of a tablespoonful of sauce into each tart shell.

5.  Put the tarts into the oven to bake for 15 minutes, then have a look at them.  If the pastry appears to be fairly pallid still, leave them to bake for another 5-10 minutes, but keep an eye on them as you don't want the cranberries to burn.  They are done when the pastry has turned a golden brown.

6.  Remove the tarts from the tin as quickly as possible while they are still hot - try not to get any of the sauce onto your fingers, as it is at an evil temperature and will burn - or they will weld themselves to the tart tin.  Place each tart onto a cooling tray and wait patiently until they're cool enough to handle safely!

7.  Fight off the ravening hordes, whilst attempting to serve.

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