Hi Everybody
First off, thanks
Maria for giving us the web addy for the ANZAC BISCUITS. I made them first on Friday and that was the day I passed a couple on to
Trudy so that she could taste them. In Canada we do not measure out things the same as you might in Australia. so when the recipe called for 4 oz. of butter, I thought that was probably 1/4 of a pound of butter or 1/4 cup of butter, but weighed it out on my WW scale and that seemed to be about right. I found that was just not enough butter for that recipe. The mixture failed to stick together so I added more. I then decided to see if I could find more "different" versions of the biscuit on the web and did acome across a few. I made the biscuits up again today and I think if any of you gals are going to make the recipe you should either increase the butter by a little bit or decrease the amount of flour and the oats by as much as 1/4 cup. I did find a couple of other recipes that had the same amount of butter as this recipe but only called for 3/4 cup flour and 3/4 cup oats, rather then the full cup of each. DH had gone to our son's house last night to babysit the grandchildren so I had him take over all the biscuits with him, so he was happy that I made more today.

I just love these biscuits. They are crispy and light, and I think a lovely treat. (Please note everybody, I refer to them as biscuits, in this post, so that I will not upset "you know who".) LOL

I did not have to bake mine for the 20 min. indicated in the recipe so watch the time when you bake them. I also baked mine on parchment paper.
In looking up different Australian Recipe sites I learned that ANZAC stands for "Australian and New Zealand Army Corps" which of course Maria already knew. ANZAC day is celecbrated in Austrailia on April 25th. The one web site said that on this day in 1915, the ANZAC's landed at Gallipoli and suffered the worst defeat in Australian military history. The fallen soldiers of all wars are now commemorated on ANZAC DAY. Some of the sites said the biscuits were made to send to the troops in World War 1 when there was a egg shortage and another site said these biscuits were were sold to raise money to help returned veterans.
Lily I have always just thought that "desiccated coconut" just meant, "really dry, or thoroughly dried". The recipes for the biscuits I found at other web sites simply asked for "flaked coconut", and didn't even specify whether it was to be sweetened or unsweetened. I think if you use the sweetened, then cut back on the sugar.
Ann The recipe for the "caramel Corn" is found on the back of the package of Old Dutch Popcorn Twists". Unfortunately mfg. do not have to list the calorie count of their products in Canada, so we have some stuff that shows it and lots that don't. The package of Old Dutch Popcorn Twists does not show the calorie count and I tried to find it on the internet, but couldn't. In fact if you would, I would appreciate it if you would check on that in your Supermarket. Here's the recipe:
Old Dutch Caramel Corn
Place contents of one170 gram ( I think that's 6 oz) bag of Old Dutch Popcorn Twists into a large roaster pan. Next, in a 2 qt (2 L) sauce pan cook together for 2 minutes the following caramel sauce ingredients:
1/2 lb. (227 g) butter (not margarine)
1 cup (280 ml) brown sugar
1/2 cup (140 ml) light corn syrup
Add 1 tsp baking soda to mixture. This will cause mixture to foam (that's why the 2 qt saucepan is necessary). Allow the foam to cook down slightly, then stop cooking the mixture. Pour caramel mixture over popcorn twists and stir until mixed. Pace in 250F oven for 45 min. Stir at least every 10 - 15 min. Remove from oven and pour IMMEDIATELY ON WAX PAPER. Allow to cool sightly and break apart.
I don't think the popcorn twists count for that many points but the Caramel sauce works out to 72 points for the whole recipe.
Maria, in looking at a number of recipes I see that a few contain Macadamia Nuts. Are they grown in your area?? I saw you could even make the ANZAC biscuits and add macadamian nuts to the recipe. Once again, thanks for the recipe, and I even learned a little history.
Peggy I hope you are having a lovely weekend and that it warmed up a little.