I’m going to let you in on a secret. Come closer.
I’ve never had an Anzac cookie before. Why is this a big deal? Simply because I lived where the cookie originated from! Imagine, every year, during Anzac day, while everyone had their day off, commemorating the friendship between the Australia and New Zealand, I worked for the double pay and never had an Anzac cookie. Sad stuff. Luckily I’ve had a lamington before, albeit a really dry version from Coles.
Another shocking discovery? I’ve never had Vegemite! Again, have I been living under a rock? To be fair, I’m allergic to the ingredients found in this spread. Apparently it is THE BOMB with crusty toast, thick lashing of butter and a healthy smear of the stuff. I know The Boy’s recently fallen for it, eating it just like his dad does. Am I missing something?
What other national-worthy dishes are there?
I agree with pancakes, maple syrup and bacon. Love my soy beancurd with black jelly(Singaporean hawker dessert at it’s best). So I really should check this whole Vegemite thing out. Anyway, back to the Anzacs, long story short, I finally made them, perfumed the whole house with caramel tinted butter and ate my weight in it before I could get it to the office.
I used Donna Hay’s recipe because who better to trust with a national icon than the iconic Aussie herself. oats + butter, golden syrup, coconut = love. I feel as if history has just been made.
Gluten-free Anzac Cookies (adapted from Modern Classics 2 by Donna Hay)
1 cup rolled oats (GF oats)
1 cup GF flour blend
1 tbsp cornstarch
1/3 cup brown sugar
3/4 cup dessicated coconut
2 tbsp golden syrup (I doubt mine was super accurate since it got messy)
1/2 tsp bicarb soda
1 tbsp hot water
1) Preheat the oven to 160 degreesC. Line 2 cookie pans with parchment.
2) In a large bowl, mix the oats, flour, cornstarch, coconut and sugar together.
3) In a medium saucepan, melt the golden syrup and butter. Careful not to boil/burn it. Take off the heat. Mix the bicarb soda andf water together. Pour into the butter mixture.
4) Pour the butter mixture into the dry ingredients, stirring as you go. Mixture will look ‘crumbly’, not very much like a typical batter.
5) Drop tablespoonfuls of the batter onto the parchment, trying your best to keep the batter together (it will seem fairly crumbly but will come together while baking)
6) Bake for 10-12 minutes. Cool on wire rack. Eat and be transported to Australia immediately.