Around here, it’s standard operating procedure to collect and modify recipes…but not too often that I have to translate a recipe. Before anyone starts getting impressed with my linguistics, this is a recipe that I translated from Australian to Midwest American….uh, English. April 25 is Anzac Day, a national day of remembrance in Australia and New Zealand (Australian and New Zealand Army Corps = ANZAC), similar to Memorial Day or Veterans Day in the US. This recipe for Anzac Bars comes from an unlikely source…my husband’s 20 year old yearbook from Capernwray Bible Schools in Australia. Apparently these cookies were such a hit, the school chef was pursuaded to publish it. But she published it in “Australian”…and in cafeteria proportions! So here’s the pared-down version translated for my Midwest peeps!
1 cup plain flour (1 cup flour)
1 cup porridge oats (1 cup old fashioned rolled oats)
1 cup desiccated coconut (1 cup coconut)
130g margarine (1 stick margarine, I use Fleishmann’s Unsalted Margarine)
1/3 cup treacle or golden syrup (1/3 cup corn syrup)
1/2 cup brown sugar
1/2 teaspoon bicarbonate of soda (1/2 teaspoon baking soda)
1.) Preheat oven to 350 degrees.
2.)In a large mixing bowl, mix together the flour, oats and coconut.
3.) In a medium saucepan, heat the corn syrup, brown sugar and margarine together until boiling.
4.) Add the baking soda. It will foam up nicely.
5.) Pour the sugar sauce over the dry mixture and blend well.
6.) Dump into a 9 x 13 pan and bake for 20 minutes, or until puffy and golden on top.
So hard to wait!!!