Sunday, January 26, 2020

Australia Day 2020

I make ANZAC Biscuits on Australia Day, because Turbo taught me to do this when I lived in Australia (in three-month increments for two years, 2002-2003, ducking out when my tourist visas were up), and it just became something I did every year. Sure, I've missed some years, like when I lived in Kuwait or Cairo, but mostly, I try to acknowledge Australia Day.

Why? I'm not sure. Maybe just to recall the life I might have led, and did lead for a while. I sometimes reflect on how I was still too...young to settle down? Unlikely to live in a rural environment for more than a short time? Impatient with other humans around too long? A bad match for someone equally as intimacy-averse? Only my therapist knows for sure. Or would, if I had one.

There are many days I wish I'd become an Australian. I wouldn't call it regret. More like a pining for a past life. Nostalgia? Maybe.

This Australia Day, I made the regular kind of ANZAC biccies with all-purpose flour, but I also made a batch with brown rice flour and gluten-free oats, since one of the associate editors at work can't have wheat. The regular flour kind ARE better—I tasted one of each (for research, obvs). But the wheat-free ones are okay. They just don't quite have the right level of chewy.

And I put Paul Kelly's "Comedy" on the iTunes. Crikey. Why go halfway? Maybe I'll go to work tomorrow and address people as "mates."

Here's the ANZAC Biscuit recipe I took from the local weekly newspaper in 2002, back in northern New South Wales, in a small town near Murwillumbah.

1 cup of rolled oats (or gluten-free rolled oats)
1 cup of plain flour (not self-rising)
1 cup of sugar
3/4 cup of coconut
2 tablespoons of golden syrup (this is the secret ingredient, can be hard to find in the US)
1/2 cup of butter (let it sit out until it's soft)
1/2 tablespoon of baking soda
1 teaspoon of boiling water
Mix together the oats, flour, sugar and coconut.
Melt the syrup and margarine together in a saucepan.
Mix baking soda with the boiling water and add to the melted margarine and syrup. You should get a satisfying gurgle of buttery golden syrup. then add this to the dry ingredients.
Mix it with your hands. If it's still too crumbly, add a little water.
Place tablespoons of the mixture on a greased tray and bake at (300F) for 20 minutes. Start checking after 15 minutes.


Anonymous said...

So the platypus is for size reference or do they like anzac buscuits?

William Kendall said...

That sounds good!