ANZAC Biscuits - A Great 'Snack Shack'
There are many ways you can keep the energy levels up when you’re sweating it out in the shack under the stress of a huge DX pileup without having to take your hand off the mic for long periods! Other than a sensual massage from the YL, one of the best ways of maintaining your pizzazz when the propagation has you all dry in the mouth is getting your teeth into something tasty in between QSO’s. Consequently, the lovely guys from ‘11m DX Activities Oz’ have asked me to help out with a few ‘Snack in the Shack’ ideas so that you can make the most of those massive erections Darren’s been telling me about and get more thrills out of your hobby!
Now boys, there are a few theories on the origins of ANZAC biscuits (or ANZAC Cookies for you fellas in 2 Division) that you should know about but I’m pretty sure that they came about during the First World War, some 90 years ago. Some of my girlfriends say that they started as biscuits made by the Aussie Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations. Obviously there were no YL’s there to keep them busy so they had to do something! And others say they came about due to the resourcefulness of the YL’s on the ’home front’ in an endeavour to make a finger lickin’ treat for their loved ones that would survive the long journey by post to the war front. Something the boys could get their teeth into if you know what I mean…
Whatever the origin, they have won the hearts of all beefy Aussie guys the globe over as the pseudo National Biscuit and have been adopted by millions of other blokes worldwide! Let me tell you boys that they also make for a fantastic ‘Snack in the Shack’!
Here’s my secret sexy recipe for the best ANZAC Biscuits ever!
Ingredients
* 1 cup plain flour
* 1 cup rolled oats (regular oatmeal) uncooked
* 1 cup desiccated coconut
* 1 cup brown sugar
* 1/2 cup butter
* 2 tbsp golden syrup (or honey)
* 1 tsp bicarbonate of soda
* 2 tbsp boiling water
Method
1. Combine the flour (sifted), oats, coconut and sugar in a bowl.
2. Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat..
3. Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
4. Pour the liquids into the dry ingredients and mix well.
5. Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.
6. Bake in a moderate oven, 180C / 350F, for 15-20 minutes.
7. Cool on a wire rack and seal in airtight containers.
Deb’s Tips
* The American tablespoon is a little smaller than the British tablespoon, so be generous with your Golden Syrup (or Honey) and Water.
* If you have any thoughts of keeping the biscuits for any length of time I suggest you keep them in a padlocked container!
* For a little variety you may wish to add 2 teaspoons of ginger spice or even Wattle seeds, a recent addition but don't ask me where to get them.
Let me know how they turn out, boys!
73’s & 88’s,
Deb
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'The Sexy Chef'
