Food Fair Eats

As a foreigner, one of the most wonderful things about living in Tokyo is the internationality of the city. You can find the world's best French, Italian, Asian, you name it, places to eat here. There are more Michelin three star-rated restaurants in Tokyo than in Paris!

Thanks to the fact that my daughter attended an international school, I was exposed to so many cuisines of the world. And a really fun way to taste these foods is at an annual food fair organized by the parents and teachers of the school. Where else would I have learned about Nanaimo Bars from Canada, Anzac Biscuits from Australia or Lo Ba Taiwanese Pork? When I was a current parent, I did my share and ran a Hawaii Booth, complete with Spam musubi, fresh pineapple, malasadas and Wiki Wiki chicken wings. My days of running a food booth are over, but I still dream of food fair fare. In honor of my Australian friend, who co-chaired this year's Food Fair remarkably well, I give you a taste of the land Down Under via Anzac biscuits. Try it sometime, mate!




Posted By: Jan Opdahl
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US Metric
Anzac Biscuits

1 cup flour

1 cup rolled oats, uncooked

1 cup dried, shredded coconut, unsweetened

1 cup brown sugar, lightly packed

1/2 cup (113g) butter

2 tablespoons Golden Syrup

1 teaspoon baking soda

2 tablespoons boiling water

Cooking Process:

Combine the flour, oats, coconut and sugar in a bowl. Meanwhile melt the butter and Golden Syrup in a saucepan over low heat. Mix the baking soda with the boiling water in a small bowl and add to the butter and syrup mixture. Pour the liquids into the dry ingredients and mix well.

Spoon about a tablespoon of the dough or about a walnut-sized dollop onto a parchment-lined baking sheet. Flatten slightly and leave about 2 inches in between dollops to allow for spreading. Bake in a preheated 180C or 350F oven for about 10 minutes or until golden brown. Cool on a wire rack and seal in airtight containers.


How to Serve:

Makes about 22 cookies


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