Max Miller recently did a podcast on Anzac Biscuits—Americans would call these “cookies.” We have not had a decent Anzac Biscuit since we visited New Zealand twenty years ago. Wife Jan decided that she really wanted some. Max always strives to use the original ingredients and methods in his show. I have no such constraints, as I always try to make any recipe my own. One problem—with any cookie actually—is that these tasty treats are not exactly diabetic friendly. While I started with Miller’s authentic 1926 Recipe for Anzac Biscuits as a basis, I substituted many of the ingredients to make them healthier for me to eat.
Tag Archives: oat meal
I had leftover lamb fat from making Scotch broth. I decided that oak cakes would be a good compliment to this stew. I use only a pinch of salt, because I am on a low salt diet. You may use as much as a quarter teaspoon. How much fat you may use is also a personal choice, you may use as little as one tablespoon. It is also not really necessary to brush them with fat, as I did, a Pam-ed baking sheet will work as well.
Several months ago Cook’s Illustrated had a oat muffin recipe. I made it very closely to the recipe and my household was very disappointed in it. While it was a tasty oat cupcake, it was not a “muffin!” Cook’s illustrated did, however, have some good techniques for enhancing the oat flavor by toasting the raw oats and then grinding them into flour.
Originally adapted from Sarah on AllRecipes.com
This recipe started life as a blueberry scone but over the last year I have been experimenting and changing it depending on my mood and available ingredients. I like to make these as mini scones, because everyone knows that three small scones are less fattening than one big one. Actually this is true, three mini scones may be the same as one big one, but if you ate just the one big one you might think, “I only had one! Another half isn’t going to hurt.” Whereas, if you are eating the mini scones you would think, “I won’t have another, I’ve already had three!”