I came across this recipe for Anzac biscuits surfing the internet one night and thought the ingredients would perhaps create something that I would love to devour. I was right. Against my better half's better judgement and pleas I constantly modify recipes to my liking. I modified this recipe a bit, I just can't help myself. Also...I didn't even realize until I went to mix things together that I needed to convert. So in a rush I pulled up the first online conversion program I could find and plugged in the numbers, averaging...kind of approximately. I do not think they were right. Also, my store didn't have golden syrup, as a website later warned would happen. I decided to use maple syrup instead and later found out that you can use honey instead of golden syrup. Also, just to rebel I used almonds instead of walnuts. And I didn't use parchment paper. Yup, I'm a bad recipe follower.
These "biscuits" originate from Australia and New Zealand and were known for having a long shelf life and being very tasty.
They came out pretty much like the recipe said-crunchy on the outside and chewy one the inside. I have plans to modify these more, these biscuits are defiantly here to stay!
Here's the recipe with my incorrect conversions. Cooking and baking is an art-it doesn't have to be perfect, if you're willing to be open minded about the out come.
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