{"id":17008,"date":"2014-11-15T09:22:06","date_gmt":"2014-11-15T08:22:06","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17008"},"modified":"2014-11-15T09:33:52","modified_gmt":"2014-11-15T08:33:52","slug":"anzac-biscuits-with-dried-blueberries","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=17008","title":{"rendered":"ANZAC Biscuits with Dried Blueberries"},"content":{"rendered":"

\"anzac_bluep\"First of all, I I would like to apologise my dear visitors and blogging friends for such a long absence due to wonderful holidays\u00a0I have spent once more in Japan. As always, the stay in Tokyo was highly inspiring, filled with unforgettable culinary moments\u00a0and\u00a0I hope I’ll be able to share with you some of my discoveries in future posts. The only thing I strongly regretted about my trip was having naively\u00a0hoped\u00a0once more the plane food would be at least edible. Leaving more than half of the meals intact I kept on dreaming how happy I would have been if I had an\u00a0onigiri, a simple sandwich or some ANZAC biscuits in my bag… Next\u00a0time I take a long flight\u00a0these treats will definitely travel with me!<\/p>\n

If you have never heard about these\u00a0biscuits, ANZAC stands for \u201cAustralian and New Zealand Army Corps\u201d, created during the World War I. The biscuits bearing this name were created at the same time by women desperate to send nutritious home-made food to their husbands, sons and boyfriends. This is apparently how the eggless, nutritious recipe ensuring long preservation was born. I first prepared\u00a0ANZAC biscuits thanks to Mr. Three-Cookies<\/a> and will always be grateful for this amazing discovery.<\/p>\n

ANZAC biscuits might not look very attractive, but with their buttery aroma, slight chewiness and nutty flavours\u00a0for me they are no more no less but\u00a0the best thing in the world of crunchy sweet treats.\u00a0They are also easy and quick to prepare, so I make them quite regularly. \u00a0The basic recipe<\/a> is flexible and every version I have made proved delicious. Apart from the basic recipe, until now I have only posted a dried cranberry version<\/a>, which I love particularly\u00a0because of its tanginess and an even higher degree of\u00a0chewiness.<\/p>\n

One day\u00a0I was given a big bag of luscious dried blueberries\u00a0and, afraid of spoiling them in baked dishes, I kept on treating them as exceptional snacks. The friend who has kindly offered these blueberries has lived for many years in Australia, so somehow adding them to\u00a0ANZAC biscuits seemed suddenly obvious. The result was\u00a0absolutely luscious and much superior to the addition of boring raisins I have tested once.<\/p>\n

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TIPS: Unless you have a health problem, do not use margarine or any other vegetable shortening. The butter taste and \u00a0aroma is so strong, you will lose a big part of the pleasure.<\/p>\n

As I have mentioned above, they keep fresh in a tightly closed container for several days (and maybe even more, but I wasn\u2019t able to test more than five days). The biscuits stay crunchy and slightly chewy.<\/p>\n

WARNING: do not taste the raw dough! You will end up eating it straight from the pan while you wait for your previous batch to bake.<\/p>\n

Preparation: 1 hour (or 30 minutes if you manage to bake everything in one batch)<\/em><\/p>\n

Ingredients (I have obtained about 35 biscuits, you will obtain a bit less if you skip blueberries):<\/em><\/p>\n

70 grams\/1 cup rolled oats<\/em><\/p>\n

90 grams\/1 cup desiccated coconut<\/em><\/p>\n

120 g\/1 cup flour<\/em><\/p>\n

125 g\/about 4,5 oz butter<\/em><\/p>\n

160 g\/3\/4 cup brown cane sugar<\/em><\/p>\n

1 tablespoon dark syrup (I used 2 tablespoons molasses)<\/em><\/p>\n

1 teaspoon baking soda (bi-carbonate of soda, in countries where it is not widely available, for example in France, it can be easily bought in pharmacies)<\/em><\/p>\n

2 tablespoons boiling water<\/em><\/p>\n

pinch of salt<\/em><\/p>\n

6 heaped tablespoons dried\u00a0blueberries<\/em><\/p>\n

Preheat the oven to 180\u00b0C.<\/p>\n

Melt the butter and syrup or molasses in a big pan.<\/p>\n

Combine the flour, the oats, the coconut, the blueberries, the salt and the sugar. Add slowly to the melted butter.<\/p>\n

At the end combine the boiling water and soda. Pour the mixture into the dough and stir well with a spoon.<\/p>\n

Don\u2019t worry if the dough seems crumbly. It is normal. Just squeeze well the dough when forming balls in your hands and don\u2019t flatten them too much.<\/p>\n

Roll small balls, making them as tight as possible (I usually make walnut-sized balls, but this time I wanted smaller biscuits, so I made the balls 1\/3 smaller) and put them on a baking sheet (leaving at least 3 cm spaces between each ball since they will spread).<\/p>\n

Flatten them slightly (they will flatten even more during the baking process) and bake 10-15 minutes or until golden.<\/p>\n

Keep them in a tightly closed container. Apparently they keep for ages. All I know is they keep for at least five days, well closed.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

First of all, I I would like to apologise my dear visitors and blogging friends for such a long absence due to wonderful holidays\u00a0I have…<\/p>\n","protected":false},"author":1,"featured_media":17011,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[169,127,6],"tags":[31],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17008"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17008"}],"version-history":[{"count":10,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17008\/revisions"}],"predecessor-version":[{"id":17022,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17008\/revisions\/17022"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17011"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}