Cupcakes and Cocoa … or English Breakfast and Anzacs

I’m joining a group of fabulous Champagne Book Group authors to discuss our books. We represent a range of genres: fantasy, sci-fi, historical romance, time travel, and contemporary romance (that’s me.) I’ll be talking about my most recent publication, Her Holiday Fling. The Facebook event, Cupcakes and Cocoa, is on December 10, 2022, at 1pm EST. (That’s 5am AEDT on Sunday 11th December in my neck of the woods.)

Each of us is sharing a favourite recipe – beverage or other – to mark the occasion. I’ve chosen to acknowledge the humble Anzac biscuit as my contribution. The snack has a storied history from both sides of the Tasman Sea. That suits me well, given I sit in Australia but my children were born and spent their early childhood years in New Zealand while my husband and I were working and studying there. We still hold the country in great affection, travelling across when we can.

During the first world war, Anzac biscuits were sent to troops by their families. Their calorie load made them a good source of quick energy. Fresh from the oven or weeks old, they remained edible, and of course, they came with love stirred in – by their mums, sisters, wives, or significant others.

I’ve used various recipes over the years. The most consistently good product comes from my sister, Audrene’s recipe. Because everyone has their own idea of whether they should be crunchy or chewy, dark or light, she has helpfully provided options. The standard version is the one I most often use. You’ll see in the pic, I flatten mine with the tines of a fork about three minutes before they’re ready to pull from the oven.

Join us for Cupcakes and Cocoa (or English Breakfast and Anzacs) at 5am, Sydney time, Sunday, December 11, 2022.

Audrene’s ANZAC Biscuits

Standard version:

Ingredients:

1 cup plain flour (all-purpose)

1 cup rolled oats

1 cup desiccated coconut

¼ cup sugar (caster if available)

½ cup brown sugar

125 g/ 4 oz butter

2 Tblsp golden (cane) syrup

2 Tbsp water

½ tsp bicarb (baking) soda

Method:

Combine flour, oats, coconut and sugar.

In a separate jug/ saucepan, heat butter, syrup and water until butter is melted.

Stir in bi-carb soda.

Add syrup mixture to dry ingredients, stir in well.

Roll into balls and flatten to 1 cm (slightly less than ½ inch)

Bake at 160oC (320oF) for 5 mins until golden.

Soft and Chewy version:  Omit brown sugar; increase caster sugar to ¾ cup

Dark and crunchy: Omit caster sugar; increase brown sugar to ¾ cup

Thin and crispy: Omit caster sugar; increase brown sugar to 1 cup; reduce flour to ¾ cup

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