Wednesday, October 01, 2008

There's Something About October

There's something about October that stirs the travel lust in me. The seasons change to my favorite one and I want to see how that looks elsewhere, far from home.

A few years ago we went to Australia in October to visit friends who live in South West Australia, in Perth. Since it is Down Under, we experienced the coming of spring, including dozens of sightings of tiny, tiny wild orchids in various places, plus lots of there wild flowers. When we arrived home, it was full autumn, so I had the best of both seasons!

Last year we went to Virginia about this time and saw the early fall color show there in the Blue Ridge Mountains.

This year we will be off very soon to Taos in New Mexico to see the golden aspen and the gorgeous mountains there. So if this blog is sparse for a while, know that when I return, there will be some photos of the southwest of America.

Just to show that desserts are still my favorite recipes, here is one that was given to me in Australia by our hostess. She grew up in the town of Albany, far south of Perth, and so this is an authentic Australian recipe for a national staple: Anzac cookies.

Anzac Cookies
Yields about 2 dozen cookies
We can thank the veterans of Australia & New Zealand for these..

1 stick (1/2 C.) butter, melted 1/4 teaspoon salt
2 tablespoons hot water 1/2 teaspoon baking soda
2 tablespoons golden syrup 3/4 Cup broun sugar
1 Cup rolled oats 3/4 Cup dry coconut
1/2 Cup flour 1/2 Cup walnuts, chopped (or pecans)
1/2 Cup self-rising flour

1) Preheat oven to 350 degrees F.
2) Combine the melted butter, hot water, golden syrup in a mixing bowl. On a sheet of waxed paper
combine the oats, flours, salt, and soda.
3) Add the nuts, brown sugar, coconut and dry ingredients to the butter mixture. Blend well.
4) Pack dough into small tart pans or make drop cookies. Bake for 15 minutes until golden.
5) Cool cookies on wire rack. Store in airtight container. These cookies ship well.

9 comments :

Anna Haight said...

Taos is so beautiful! Enjoy your trip! Perhaps we can get together when you return?

Hilary said...

I love pretty much anything with coconut. Thanks for the recipe!

Katie said...

These look wonderful. I have seen anzac cookies before but never ones quite so deep and elegant looking as yours.

Deborah said...

Have fun on your vacation!! I grew up in north-western New Mexico, but have never been to Taos. Such a shame! But your cookies look wonderful!

Patricia Scarpin said...

Elle, this is the first time I see anzac cookies baked this way - so lovely!

DaviMack said...

Enjoy Taos! And those are some beautiful teacups!

giz said...

My cousin just recently brought Anzacs from Melbourne and I absolutely love them and the story that goes with them. Yours look like tarts and so delicious.

Peabody said...

Have a great time.
I have never seen them in that shape before, very cool.

Elle said...

Anna, Hope to make a date soon...and Taos IS beautiful.

Hilary, Must make more thing with coconut. Sweetie had coconut pie at the Osier food stop on the train ride we took yesterday...might try to replicate it.

Katie, I used a fluted cast iron pan...very tart like.

Deborah, Wish you had been to Taos, but bet your part of New Mexico was just as lovely.

Patricia, thanks! It's the pan :)

Davimack, thanks! The cups were in N. Virginia...saw them last year.

Giz, yes, they make great tea time cookies!

Peabody, thanks! I also make them in heart shaped cast iron tart pans.