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Showing 1-3 of 3
By Chef #623817
on June 16, 2009
Excellent and so easy! I used Agave nectar instead of Molasses which I thought would be closer to the standard 'golden syrup' used in Anzac cookies. They turned out great!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 17, 2006
The thing to remember with biscuits/cookies outside of the US, is that in places like New Zealand, biscuits are *crisp*. That's the norm, and the way biscuits are expected to be - in ones you make, in ones you buy. Soft biscuits are thought to be undercooked or not been stored properly in an airtight container, and thus they've lost their fresh crunchiness. So yes, these biscuits will be crisp, but that's how they're supposed to be. Also, the original recipe would have called for 'golden syrup' which is lighter in colour than molasses, and not as strong tasting. Molasses has been substituted due to lack of availability in US supermarkets of golden syrup.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 27, 2005
These are so quick and easy to make. I only managed to squeak out 24 cookies; baked for 14 minutes, and they were somewhat crispy, though not dry. I liked them, but the molasses left a bit of an after-taste. This may sound a bit odd, but one of the things I like about this cookie is that I'm not compelled to eat a whole bunch. This is a nice cookie to have with a cup of coffee for a light snack.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (349 g)
Servings Per Recipe: 1