I’m not a big fan of the Washington Post, or the “Court Circular” as some call it.  Well, I’m not a fan of corporate media period as a lot of its product is junk.  But as they say even a blind cat catches a bird now and then.  One of their features had a focus on cookies, and since I’m always on the lookout for additional recipes, I gave it a sensor sweep of the peepers.  Several items came up on the ol’ mental viewscreen for testing out, but one in particular really caught my eye.  The Anzac Biscuits have that euphonious sound quality that rolls over the tongue, so I decided to try it, even though I hate coconut.

I had to scramble to get a hold of the syrup, which turns out to be the cornerstone of the recipe, but I manage to manufacture a batch and give them a try.  K and I both agree the cookies are uncommonly delicious.  We scarf them down and have to make another batch.  And I think we have a winner!  A good combination of sweet and base flavors, and it really sticks to your ribs.  Even Frankie wanted some!  Something about the smell of the Anzac biscuits that got her watching us from her perch on the refrigerator with curiosity.  Her detectors must have been reading the heavy concentration of food regeneratives coming from the discovery of ancient food technology!

The recipe has some interesting history behind it.  The biscuits were put into care packages for soldiers from Australia and New Zealand during World War I.  The ingredients were chosen to allow for the long transportation times without refrigeration, and were packed in tins to maintain crispy freshness for as long as possible.  Church groups of wives, mothers and girlfriends spent enormous amounts of time manufacturing these biscuits for as many soldiers as possible, and so it became something of an institution.  In Australia the biscuit is a part of national identity.  Who knew?

I tell you, there are treasures of knowledge and tasty chompin’ goodness all over the place.  K and I just got the pump up.