Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Feb 10, 2016

Anzac Biscuits

australia new zealand anzac biscuits recipe veg vegetarian golden syrup coconut

This is my recipe for Anzac biscuits, the eggless cookie made famous during World War II. These deliciously crispy, buttery, coconut-y cookies were baked and sent to the Australia New Zealand Army Corps (ANZAC) while abroad. Easy to make and excellent 'keepers' these biscuits are a great choice for the cookie jar or a tea time treat.

Hail, Britannia!
Golden syrup, the UK's greatest culinary achievement.
1 C white flour
1 C rolled oats
3/4 C brown or white sugar
1/2 C desiccated coconut
1/2 C butter
3 TBS golden syrup
pinch of salt
1/2 tsp baking soda
1 TBS hot water

Here's what to do:
1) Heat oven to 350F/180C. Line baking sheets with parchment paper or silicone baking mats. In a large mixing bowl combine flour, oats, sugar, and coconut. Set aside.
Mix dry ingredients & set aside.
2) In a heavy bottomed saucepan over medium heat melt the butter, a pinch of salt, and golden syrup together. Dissolve baking soda in hot water and add to melted butter and syrup mixture. (Be careful, the mixture may foam up a bit.)

Beware of bubbles!
3) Pour hot butter and syrup mixture over dry ingredients in mixing bowl, stir until thoroughly combined.

Mixed thoroughly.
4) Form tablespoon sized balls of the mixture and place on lined baking sheets two inches apart. Flatten biscuits slightly with the palm of your hand. The biscuits will puff up and spread a bit when baked.

Ready to go into the oven.
5) Bake about 12 to 15 minutes or until evenly brown on the bottom. Biscuits will be soft when hot but will firm upon cooling. Allow to cool for 10 minutes before transferring with spatula. Makes about 16 biscuits.

Ready to eat!
Helpful Hints:
According to certain Kiwi friend of mine: "Do not put sultanas, dried cranberries, flax seeds, spice, margarine, or any another abominations into Anzac biscuits." This biscuit is a matter of national pride! (For those who don't know, "Kiwi" is slang for a New Zealander.)

If you are unable to obtain golden syrup, honey works well as a substitute. (But don't tell my Kiwi friend I told you that!)

Store in an airtight container to maintain crispness.

The dough is a little crumbly so I use a tablespoon sized scoop to press it into balls.

Using brown sugar will make these biscuits a little chewy. Using white sugar in these biscuits will make them crispier.

Dec 16, 2015

Bollywood Banana Bread

An American classic done Desi! We like everything spicy here on the Indian Subcontinent. Even sweet treats! So good old banana bread gets a Bollywood makeover. This recipe makes a tasty, dense, moist loaf that tastes even better the next day! It freezes well, can be made eggless or "veg," and makes a great holiday gift or simple to make tea time treat.

1 C brown or white sugar
2 eggs (or 1/2 C yogurt/dahi for 'veg' option)
1/2 C ghee or butter, melted & cooled (or vegetable oil)
1 tsp ground cinnamon/dalchini
1/2 tsp ground mace/javatri or nutmeg/jaiphal (or allspice if you're going halal)
1/2 tsp ground cloves/laung
1 tsp baking powder
1/4 tsp salt
1 TBS ginger preserves or orange marmalade (mango, raspberry, or apricot jam will work too)
3 very ripe bananas, pureed or mashed finely with fork
1&1/4 C flour/maida or whole wheat flour/chakki atta
1/4 C chopped walnuts (optional)

Here's what to do:
1) Preheat oven to 350F/180C. Butter and flour an 8"x 4" loaf pan. Combine eggs (or yogurt/dahi), sugar, spices, oil (or ghee), baking powder, ginger preserves, & salt in large mixing bowl. Stir until well mixed.

2) Add bananas & beat until well mixed. Fold flour into mixture until just combined, do not over mix.

3) Pour batter into buttered & floured pan, top with chopped walnuts. Bake for 50-60 minutes or until tester stuck in the middle of bread comes out clean.

6) Allow to cool for 10 minutes before removing bread from pan.

Helpful hints:

Don't have ginger preserves? Orange marmalade, apricot, pineapple, or mango jam or preserves work well in this recipe also.

Want to make this bread 'veg'? Use 1/2 cup full fat yogurt in place of eggs.

Don't have ghee or a suitable vegetable oil? Use butter instead, softened to room temperature.

Brown sugar will give this bread a more treacle-y flavor like jaggery. White sugar will work too, but the bread will be lighter in color.

Need some fiber in your diet? Whole meal flour (chakki atta) works well in this recipe in place of white flour (maida) too.

Well, maybe this banana bread won't be this glamorous - but it will be tasty!

I'm posting this a bit early as I'm going to be off on a whirlwind tour of BIG FAT DESI WEDDINGS until next week, hope you're having a happy holiday season too!
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