Of Biscuits and Blogging

So I made some Anzac biscuits from a recipe I copied out of a BBC collection of recipes one rainy afternoon in a bookshop somewhere.

They were a little burnt round the edges but thick and oaty and golden-syrupy; satisfyingly different to any shop-bought biscuits.

They went down well with a cup of tea, and they went down well with B.

But I looked at my amateur photos and I considered the unadulterated recipe with its six simple ingredients, and I felt slightly disappointed in these honest, humble, plain chunks of biscuitness.

They weren't, you see, blog-standard food. At least not in my eyes. And with work and studying and so on it's not so often nowadays that I get to really make any food. And without home internet currently, it's even less often that I get to post.

So I've been fretting. It is my wont, as concerns projects and so on. I always want them to be something that it inevitably will not straightaway be. I have a lamentable lack of patience with these things...

But, what negates all that silly fretting is that I am really enjoying having a blog. And what I am enjoying about this project is that I am now actually doing it, rather than just planning it, and although at the moment the reality does not live up to the plans, it is by going through these starting stages that I will achieve what I initially envisaged. By cooking more I will cook better and by writing more I will write better.

So, I'm going to blog the slightly burned and not terribly inspired biscuits. They aren't anything super special, but they are good, and they are another brick in whatever I am building here.

Anzac biscuits
(Makes 20)

Preheat oven to 180C (160 for fan oven), gas 4

Put in a bowl:
- 3 oz oats
- 3 oz desiccated coconut
- 4 oz flour
- 4 oz caster sugar
and mix

Melt together:
-4 oz butter
-1.5 tbsp golden syrup

Stir dry ingredients into wet ingredients gently

Put dessertspoons of the resulting mix on buttered tins about 1" apart

Bake for 8-10 minutes and cool on a rack