I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
Where Oh Where Does the Time fly too??? Days, Weeks and Months are just melting together at such a rapid pace nowadays, Don’t You Think??
To try and keep balance with time, I tend to prefer whipping up Bakes or even A Meal That is quick and easy, with as little clean up afterwards, I’m sure many of you would agree with me? ?
Growing up in South Africa, these easy baked yumminess, were, and still is in many homes, a common bake to keep the Cookie Jars Frequently replenshied, These are better known in South Africa As CRUNCHIES. For those who may not know, These biscuits are also known as ANZAC Biscuits, after the Australian and New Zealand Army Coups Which was Established in World War 1. Whether these Biscuits were sent off to Soldiers by their wives OR sold to raise funds for the Army at that time, whether we refer to them as Anzac Biscuits, Crunchies OR Rolled Oats Biscuits, you HAVE to give these at try if you have not already?.
Happy Cookie Baking
ANZAC BISCUITS aka CRUNCHIES
Author : Foodeva Marsay
Combine the Following Dry Ingredients together:
~3/4 Cup Flour
~1/2 Cup Dessicated Coconut
~1/2 Cup Sugar (Granulated Sugar may also be used)
~ 1 Cup Rolled Oats
MELT on medium/low Heat:
~ 125g Butter
~ 2 Tablespoon Golden Syrup ( Honey may also be substituted)
~ 1 Tablespoon Water
Remove above off the heat and cool slightly before adding
~ 1 teaspoon Bicarbonate Soda
~ Combine the dry ingredients with the melted Butter and Mix Well.
~ Roll teaspoonful of mixture and place onto greased oven tray, leaving room for spreading between each cookie.
~ Bake At 170 degrees Celcuis for 10-15 minutes or until golden brown.
~ Biscuits brown very quick, so adjust temperature on your oven if need be.
~ Allow to cool on oven tray slightly before attempting to carefully transfer biscuits onto a cooling rack, they may appear ‘Soft to Touch’ initially, but do crisp up as they cool.
~ I have sucessfully used Sunflower seeds and nuts added into dough, amounts as preferred.
~ Mixture may also be pressed into a tray.
~ You may also like to drizzle on melted chocolate when biscuits are cooled.