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Topic: Australian Anzac Biscuits ( thats Cookies for the American folks )  (Read 2315 times)
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queensqueeze
« Reply #10 on: September 11, 2011 11:24:45 PM »

Golden Syrup is (IMHO) somewhere between honey and treacle. Treacle is a bit like molasses- but by the time you get to molasses you have a lot more bitter flavour characteristics so maybe a blend of honey & treacle/molasses would work?

I would recommend adding the water as boiling water- will help the bicarb 'fizz' up which will help aerate the bikkies. I make these all the time and sometimes trade out the butter for a dairy free marg to make a vegan version which goes down a treat too. They burn quickly so don't wander away too far!
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Dragonflower
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« Reply #11 on: September 12, 2011 12:38:21 PM »

Oh, I'm glad I checked back- I just assumed Golden syrup was corn syrup! Hmmm, I think I'll try honey. I have some that is very thick and creamy.
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« Reply #12 on: September 12, 2011 06:18:46 PM »

good luck!
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nachturnal
« Reply #13 on: January 15, 2012 04:54:05 AM »

I made some ANZAC cookies recently with honey instead of golden syrup using the recipe that came with my new stand mixer, and they didn't spread quite as much.  They tasted pretty much the same though, just a little dry.
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« Reply #14 on: January 15, 2012 05:20:21 AM »

thats great! I should try some with honey.
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