Category: Biscuits & Cookies

Biscuits and Cookies

Cowgirl Cookies for Cowboy Day

Giddy up people of the internet and Happy Cowboy Day!

Having said that, this year we are celebrating with two posts celebrating Cowgirls!  First up some OMGZ so delicious Cowgirl cookies.  These are amazing.  So good – as they should he when they are pretty much 2 types of M&M’s, choc chips and nuts held together by butter and sugar.  They also contain oats so they are also (almost) good for you!  

We celebrated Cowboy Day a little early this year because a few weekends ago I found myself entertaining children.  This does not happen very often at Maison de la retro food so initially, I was at a loss of what to serve.   

My go to’s of cocktails and canapes didn’t seem appropriate plus I wanted something I could whip up pretty quickly on a Saturday morning.  A quick flick through the interwebs and yee hah!  Cowgirl cookies to the rescue!

I’m not a big cookie maker so I was a little nervous about making these.  However, a few minutes after these went into the oven that delicious aroma of sweet baking began to fill the house and I was pretty sure I was onto a winner!

Tasting one  (well maybe three or four) fresh out of the oven I became even more certain but the proof of these cookies were not in my eating.  So I was mildly nervous when the oldest of the kids, nine-year-old Christian approached me, cookie in hand.

“Did you make these?”

“Yep”

“When?”

“This morning”

“Huh…..that must be why they taste so good”

https://gph.is/g/Eq6V0pa

Yippee Kay Yay!!!!

I used this recipe from Bakerella

And I can recommend it highly. As can the little humans who I made them for.  

Child-friendly post over, but stay a while because coming right up is an adults-only tipple and a teeny peek into the life of a real-life Rhinestone Cowgirl.

See you there!

ANZAC Biscuits – Chewy or Crispy?

In commemoration of ANZAC Day, which is today, April 25, I made Anzac biscuits.

Anzac biscuits are made primarily from rolled oats, golden syrup and coconut.  They first appeared in recipe books in 1921 but are thought to have been sent to the troops in WW1 by mothers at home worried about the nutrition of their sons.  Because they are eggless, they were able to survive the months-long trip to the front from Australia and New Zealand.

Anzac Biscuits

They are now a teatime staple.  But the debate rages – should an Anzac biscuit be crispy or chewy?

Up until now, I was firmly in the crispy camp.  I like my biscuits to have some crunch to them.  But this month in the Tasty Reads book club we are doing the Relish Mama Family Cookbook and Nellie Kerrison’s recipe is for chewy Anzacs.

Anzac Biscuits 3

So chewy Anzacs it was.  Ever the sceptic, and thinking there was no way they could be as good as a crispy Anzac, I tried one, still warm from the oven.

And then another one. Just to check I hadn’t been mistaken in thinking the first one was so good.

Then a third.

Anzac Biscuits 2

I ate eight of them the first night.

I would now like to point out that this in no way reflects greed but a strict adherence to the scientific method of testing a hypothesis several times to ensure that the results of an experiment can be duplicated.

This was the first recipe I have made from this book.  I am looking forward to many if they are the standard of the Anzacs.  Here it is:

Chewy Anzac Biscuits Recipe

And there is one from the 1930’s for the crispy kind:

http://www.abc.net.au/radio/recipes/anzac-biscuits-crispy-version/8926926

I will leave you today with some images from the National War Memorial in Canberra because, after all, more than biscuits that’s what today is about!

Canberra War Memorial

lest-we-forget-war-memorial

Have a great week!

 

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