Yoghurt ANZAC cookies

Anzac biscuits are an Australian and New Zealand tradition established in World War 1 when wives and women’s groups would send these cookies abroad. They were perfect because the ingredients didn’t spoil so they would last the long trip.

 Every year Australian’s and New Zealander’s celebrate Anzac day on 25 April to acknowledge and remember all who fought in World War 1. 

 Making Anzac cookies has become a tradition and the smell of these oaty cookies comes from every household across Australia. They come crunchy and soft and with a love of soft cookies, I opted for the latter. However if you want crunchy cook them for a little longer.

Ingredients
  • 1 cup rolled oats
  • 3/4 cup desiccated coconut
  • 1 cup plain flour
  • 3/4 cup brown sugar
  • 2 tablespoons Greek yoghurt
  • 125g butter
  • 2 tablespoons golden syrup
  • 2 tablespoons water
  • 1/2 teaspoon bicarbonate soda
Method
  • Preheat oven to 160 degrees celsius 
  • Mix oats, coconut, flour and sugar together 
  • Add yoghurt
  • Melt butter, golden syrup and water together
  • Once butter has melted take off heat and add bicarbonate soda - it will foam a little
  • Add butter mixture to dry ingredients and mix until combined
  • Roll out approximately 1 tablespoon mixture and leave space between biscuits as they will expand
  • Bake for 10-12 minutes or until brown - they will firm up once cooled
These biscuits are great with a cup of tea but also served with ice-cream for a delicious dessert. 



Comments

Post a Comment

Popular posts from this blog

Thai meatballs

Image
I think meatballs are one of the most diverse dishes of all time - cooked in tomato sauce in Italy and Greece, wrapped in flatbread in Turkey, served in hot soup in Vietnam or covered in gravy in Sweden. When done well, they are moist, delicious and a great cheap eat. When done badly they are dry and tasteless.  Lending itself to so many different creations, I like to experiment with the humble meatball. For this dish you can use traditional coconut milk however for a tangy and creamy twist, you can use yoghurt. Go with your gut.  Ingredients: 500g pork or beef 1/2inch of ginger, grated 2 cloves of garlic, crushed 1 tablespoons lime juice 1 tablespoon of crushed lemongrass 1 teaspoon salt 2 tablespoons of coriander 1 red chili (small or ½ big chili – remove seeds if you don’t like spice) ½ teaspoon sugar 1 teaspoon flour 1 tablespoons of thai paste (you can use green curry paste if you like or follow the below recipe) 3/4 cup of chicken stock ½ cup yoghu
Read more

Challenge 3 - Milo and Yoghurt - I think it's my best!

Image
My workmate elegantly put up on my blog "Milo and Yoghurt...go!" This one I had to say excited me. Everytime I eat milo I feel like a kid again. That's what I love about food, it's ability to take you back to memorable moments in your life. Even a piece of kraft single cheese on a piece of toast reminds me of all the amazing times I had at my grandma's growing up. Time at grandma's house with my cousins was always my favourite part of the school holidays. So yes, I was excited and I felt like a kid again. Growing up I used to love eating chocolate mousse, it was just beautiful. So a milo and yoghurt mousse came straight to mind. Smooth, rich and light. However milo itself isn't overly sweet and the yoghurt will make the mousse rather tart. So I thought it needed something to even out the flavour. Like lemon compliments tequila, strawberries compliment chocolate. So I thought a sweet strawberry compote would work well. In terms of visuals, I needed somethin
Read more

Chocolate peanut butter balls

Image
We were going to visit family for morning tea when I had a moment of panic and realised I had nothing to take. In these situations no bake bites are my go to. They are easy, simple and need very few ingredients. Whatever is in the pantry, you can put in a mixing ball with some melted butter and chocolate and you have a quick sweet treat. That day, I was wanting to feel like a kid again so looked for ingredients that would conjure up fond childhood memories. That ingredient for me is peanut butter. Peanut butter with honey on toast was my weekend indulgence. I loved the sweet and salty combination.  So with almond biscuits in the pantry and an abundance of peanut butter at my disposal I got to work. This week’s blog recipe is chocolate peanut butter balls. What you make with things from the pantry. Recipe at justaddyoghurt.com #peanutbutter #chocolate #yoghurt #dessert A post shared by Anne Zervaas (@justaddyoghurt) on Jul 18, 2018 at 1:49am PDT Ingredi
Read more