We just checked out The Kids’ Multicultural Cookbook by Deanna F. Cook from the library. We have really been enjoying it. Joshua’s made three recipes from it so far. Including some chicken wings that were so tasty he wants to make them for his Grandpa when he comes for a visit next week!
The cookbook is fun and colorful. There is information about the countries that the recipe are from and also neat facts and funny jokes woven through the book. Yesterday when I was flipping through the book I saw a recipe for Anzac Biscuits. I had never heard of them before, but they looked like they would be easy and a semi-healthy snack for the afternoon. I was hoping that they would be good enough to fill my craving for something sweet, but not so good that I would want to eat all of them! They were way better than I thought they would be – I think I’ve had at least 10! I’m going to be making these again and again.
In the cookbook it says that the cookies are named Anzac biscuits because the Australian and New Zealand Army Corps loved to eat them during WWI. On Wikipedia it says they were popular during the war because the ingredients were all shelf stable and the biscuits could be transported easily ( I have to be sure to call the biscuits – check out the legal section on the Wikipedia link – it seems like the Aussies take their biscuits seriously).
- 1 cup shredded coconut
- 1 cup rolled oats
- 1 cup flour
- 1 cup sugar
- 1 teaspoon soda
- a pinch of salt
- 1/2 cup butter
- 2 T molasses
- 2 T water
- Mix oats, flour, sugar, coconut, soda and salt together.
- In a small saucepan over low heat, melt the molasses and butter together. Add the water to the butter mixture.
- Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 15 minutes.
There is a lot of differing opinions on the cooking times – but basically a little less if you want it chewier and a little more if you want a crunchier biscuit.