Tuesday, February 1, 2011

Anzac Biscuits (test) and Haystacks (an old favourite)

I've come to realize that despite the extreme cold here (it was actually -16°F/-27°C here the other day!*), Canadians have learned to make the best of the winter. They go outside in that extreme cold to skate, to ski, to snowshoe, etc. For the first time on Sunday, I truly appreciated the cold weather here when I went skating on the canal in Ottawa, the world's longest skating rink. After two hours skating, I was very happy to go home to a hot cup of coffee and the treats that I had made earlier in the day. I made haystacks and Anzac cookies, since I originally thought that my fellow skaters would be coming over before we went out on the ice. The Anzac cookie recipe came from The Complete Cooking Light Cookbook. Unfortunately I am still (after a year) adjusting to my oven, so the Anzac biscuits were more like Anzac rocks. However, I'm not convinced that the recipe really could have turned out anything but rocks, due to its lack of moisture. These rocks were actually quite tasty, just be careful that they don't send you to the dentist!

The other recipe here is one from our family friend, Wendy. This recipe is pretty foolproof, as combining butterscotch, peanut butter, and chocolate inevitably results in something delicious. If you have kids or even co-workers, these will disappear before they even chill completely!

Anzac Biscuits
From The Complete Cooking Light Cookbook

1 cup all purpose flour
1 cup regular oats
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
3 tbsp. water
1/4 cup butter, melted
2 tbsp. golden cane syrup or light-coloured corn syrup
Cooking spray

Preheat oven to 375°F.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, coconut, and baking soda in a medium bowl. Add water, butter, and syrup, stir well. (Tip: don't overwork the dough, this may be why my cookies turned into rocks.)

Drop by level tablespoons 3 inches apart onto baking sheets coated with cooking spray (cookies are supposed to spread). Bake for 12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Note: Cooking Light claims these are much better with cane syrup, and I used corn syrup... so that may be my problem.

Family Favourite:
From Wendy via the cookbook my mom made me

6 cups Cornflakes
1/2 cup peanut butter
1 12oz. bag butterscotch chips
1/4 cup butter
2/3 cup chocolate chips
1 cup of peanuts (optional, but highly recommended)

Combine butter, butterscotch chips, and peanut butter in a large pan over low heat. Stir constantly until melted and smooth. Remove from heat.

Pour Cornflakes in large bowl then pour butterscotch mixture over top and stir until coated. Stir in chocolate chips and peanuts. Spoon into mounds onto a parchment lined cookie sheet. Refrigerate until hard.


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  2. Usually you melt the butter then add water and golden syrup... then add carb soda to the warm liquids and as it foams add to dry ingredients.

  3. oh and yes you need golden syrup - that is what provides the distinctive flavour


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