The Amazing Race's stop in New Zealand
and this recipe.
I think the ANZAC biscuit background story is kind of interesting, which can be found on Wikipedia.
We visited New Zealand's south island in January 2006, and we loved it! I highly recommend a visit, and we are hoping to return sometime soon.
Here are a few of my favorite photos:
- 1 cup old-fashioned rolled oats
- 3/4 cup unsweetened shredded coconut, chopped
- 3/4 cup flour
- 1 cup sugar
- 8 tablespoons butter
- 1 tablespoon golden syrup (or honey or corn syrup)
- 3 tablespoons boiling water
- 1 1/2 teaspoons baking soda
In a bowl, mix the flour, oats, sugar, and coconut.
Combine the baking soda and boiling water in a small bowl to dissolve, and set aside. In a small pan, melt the butter and stir in the golden (or corn) syrup. Once the syrup is mixed into the butter, stir in the baking soda and water mixture. Remove from heat and pour into the mixing bowl containing the dry ingredients.
Stir until the dough forms. It should be moist and able to hold its shape. If too dry, add a few drops water. If too moist, add a sprinkle of flour.
Place rounded teaspoon of mixture on parchment and generously space apart. The cookies will each be 3-4″ wide.
- Place baking sheet into a preheated 300 degree oven for 12 minutes or until the cookies are a deep golden brown on top. They will puff up during baking and once cooled will be very thin. Makes about 3 dozen cookies.
Since the cookies are thin, it’s best to bake them on a parchment paper lined cookie sheet. When removed from the oven they are too fragile to remove by spatula, with the parchment you can lift them off of the baking sheet and can set on a rack to cool.
Make sure you leave plenty of room between cookies as they really spread during baking.
Liz's Rating: 9/10
Tim's Rating: 8.5/10
Next week on The Amazing Race: Cambodia, another of our favorite travel locations!