Its a baking day today, the wind is howling, the grey sky looks threatening and young chef Daisy is here to assist. “Lets make some cookies, Daisy”. ” BISCUITS” comes the cry from a nearby room, ” not cookies”. One way to ruffle Mr Tranquillo’s feathers is to use American terminology, especially in front of children. Australian linguistic traditions are slowly disappearing, and the lovely word biscuit is under threat. “Ok, OK, biscuit, biscotti, whatever.” I know he is right.
These yummy biscuits are similar to Anzacs but are softer and uglier like Brutti ma Buoni, my favourite Italian biscotto. They are simple and quick to make, and store well.
- 1 and 1/4 cups plain flour
- 1 cup rolled oats
- 3/4 cup castor sugar
- 1/2 cup sultanas
- 1/2 cup dried cranberries, or chopped dried apricots, or other dried fruit.
- 150 gr unsalted butter, melted
- 2 Tb Golden Syrup
- 1 Tb water
- 1/2 teas bi-carb soda
Preheat the oven to 180c or a little less for fan forced.
Mix the dry ingredients together in a bowl. Melt the butter with the golden syrup and water in a small saucepan. Add the bicarb soda to this wet mixture. Stir briefly then add to the dry mix. Roll into balls and place on two long biscuit baking sheets lined with non stick paper. Leave on tray for 5 minutes, then move to cooling rack.
Bake for around 18 minutes in the centre of the oven or until golden brown.
Variations include adding chopped macadamias and so on, keeping the proportions the same.