Thanks to this little blog-thing, I have been lucky enough to:
- rediscover my love of crayons
- pluck up the courage to comment on other grander blog-people
- make some virtual friends among said blog-people
- win personalised running coaching with this awesome company
- have a recipe of mine borrowed for a very classy café
- start up a fledgling international gourmet penpal scheme
I just received some Mohn (poppy seed flour) through the post.
Partly I am excited because, well, I love post. It is rare enough these days to receive a letter or parcel, so the novelty never ceases to amaze. Obviously, I also get to make new and exciting cakes, apparently in a stylish grey. But beyond that, I get to make connections. As much as everyone rails about the evils of the internet, sometimes it it surprisingly satisfying.
In return I am sending these biscuits. Not French, very Australian. Patriotic even: Anzac Day is coming up on April 25th. Apart from being lacy and snappy, sweet with golden syrup and sandy with coconut and oats, they are sturdy enough for posting. At university I remember a bubble wrapped bag of the toffee-brown biscuits arriving in my pigeon hole. I think we sat down on the post room floor and crunched through them straight away. They are addictive.
Thank-you Mary, for the poppy seed flour! Will let you know how it turns out….
Anyone else want to send me some ingredients? Or some local speciality food? Will reply with cookies, promise.
(makes 50 ish, so either send a lot of parcels or halve the recipe. Originally from Australian Women’s Weekly, measurements are all in cups, which makes it very easy, just a cup, a bowl and a spoon.)
1 cup plain flour
1 cup sugar
1 cup oats
¾ cup desiccated coconut
½ cup melted butter
2 tbs golden syrup (honey at a pinch)
1 tbs water (*drawing slightly inaccurate)
½ tsp bicarbonate of soda
Preheat oven to 150C.
In a large bowl, mix the dry ingredients together. Stir in melted butter and golden syrup, add the water if the mix looks a little dry. Make rough balls of dough the size of a walnut shell. Spread them out on a baking tray lined with baking paper with plenty of space between – they will melt into large thin discs.
Bake for 10-15 minutes until they form crisp dark caramel-coloured biscuits.