Regular followers and visitors to this site will know I'm using BLOGGERS WERE CHILDREN TOO! for my theme this year. I hope you're enjoying reading about bloggers, some you know and some you may not yet know, as they respond to some prompts I sent out.
Yesterday was the delightful Andy David, poet.
Seeing today's childhood post is so short compared to most of the previous posts, I'm going to share something else special with you. Jen's post cuts across our Anzac Day (April 25), which is our celebration of the mateship between Australian and New Zealand troops in WW1, especially at Gallipoli and the Western Front. I'm sharing more on my W day when I have a NZ childhood blogger post.
The ladies at home baked what became known as Anzac Biscuits and sent them overseas to our troops. Why these biscuits? They had nutritional value, they had keeping power and became synonymous with home love. Today I share one of the many recipes for these tasty biscuits which Aussies still bake and enjoy today.
A delicious combination of butter, oats, golden syrup and coconut, it's no wonder these biscuits are an Aussie classic! Go here to learn more of the history of the Anzac Biscuit.
|Note the Digger's slouch hat behind the bikkies. Photo from today's Australian newspaper.|
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup caster sugar
- 1 teaspoon finely grated lemon rind
- 125g butter
- 2 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
- 1 tablespoon boiling water
- Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Sift flour into a bowl. Add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in centre.
- Place butter and golden syrup in a microwave-safe bowl. Microwave on high (100%) for 30 seconds or until butter has melted. Stir to combine. Combine bicarbonate of soda and boiling water in a bowl. Add to butter mixture. Stir to combine. Add to flour mixture. Stir to combine.
- Roll level tablespoons of mixture into balls. Place balls, 3cm apart, slightly flattened, on prepared trays. Bake for 13 to 15 minutes, swapping trays halfway during cooking, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
- Recipe from Taste.com.au, a fab Aussie recipe site.
U is for Unedited (Jen Daiker)
I WAS BORN IN: Katy, Texas, USA
I GREW UP IN: Monroe, Iowa & Des Moines, Iowa
MY FAVOURITE HOME WAS IN: Des Moines, across from the Elementary School
MY BEST CHILDHOOD MEMORY IS: Playing make-believe with my sisters
MY WORST CHILDHOOD MEMORY IS: I choose not to remember those.
TODAY I LIVE IN: Houston, Texas
PROUDEST WRITER MOMENT: Every time I have a new idea.
RANDOM FACT ABOUT ME: I don't eat condiments.
Hi, I'm Jen from Unedited and would love if you stopped by for a visit! I write in several different genres but my newest releases are chick lit, titled, Snowbanked, Latte Love, andWhen Love Aligns. Stop by SMP to check out my novels!
I hope you enjoyed this tiny peek into Jen's early life. Tune in tomorrow for Lisa Vogt.