New Zealand style



South Island

New Zealand holds a special place in my heart. It's where I spent my honeymoon; however, it was never a place on my radar, probably not hubby's either, yet it came into view the year we decided to get married because we had the chance to take a trip through REI Adventures. Michael was working for REI and as a result, we got a great discount that we couldn't pass up.

NZ was our first trip together internationally. We spent three weeks there, one week on the North Island, the last two on the South Island. I loved learning about the Maori/native culture (mostly on the North Island), hearing people speak with a British accent, trying the unique foods that are not common here, driving on the other side of the road, seeing the flora and fauna (which most are not native), and making travel friends. We were treated like royalty during the tour we took on the South Island because of our new marital status. Too fun! It was great to be with like-minded people with great attitudes. We keep in touch with some of our tour friends to this day.

One of our tour guides was named Beth and we all loved her. She was a little younger than me, not married yet, loved her tourguide job, and she was just one of those good fun-loving people. She loved nature like I did, helped educate me about the plants and animals on our hikes, and she loved to cook her family recipes for us during group meals. Getting to know our guides gave us a real taste of NZ.

Fast forward a few years. Digging through my recipes, which I often do every now and then for inspiration, I came across ANZAC biscuits (acronym for Australian New Zealand Army Corps). These cookies date back to WWI when wives and mothers shipped them oveseas to their loved ones. They were not something Beth made for us but they sounded good. Having just read the British Jane Brocket's Gentle Art of Domesticity, she talks about Lyle's golden syrup in her recipes. So, I already had that on my radar when I read through this recipe again. I've fallen in love with Cost Plus (again) and lucked out by finding this syrup there. I've made two batches of these cookies and everyone that has tried them really likes them.

Going to NZ gave me the international travel bug. I've always loved, loved, loved travelling. Two spots I have on my radar are Italy and Thailand/Laos/Vietnam. Still wondering how I can swing those destinations with a little one and limited funds, but one day it will be possible. I absolutely need vacations or at least ones to look forward to for a few months or I go stir crazy. I'm thankful for where I live and the places we do get to visit each year because California rocks in that sense, but I still dream of living or travelling everywhere else :-)

ANZAC Biscuits
3/4 cup flour
3/4 cup sugar
1 cup unsweetened coconut
1 cup rolled oats
7 Tbsp. butter
1 Tbsp. golden syrup*
1/2 tsp. baking soda
2 Tbsp. boiling water
Lemon zest*

Mix flour, sugar, coconut, and oats together. Melt butter and syrup in medium pot. Dissolve baking soda in boiling water and add to butter and syrup. Remove from heat and add to dry ingredients. Place spoonfuls on cookie sheet. Bake for 10-15 minutes at 350 degrees (10 minutes working perfect for my oven).

*Recipe says you can substitute light corn syrup, but I think Lyle's makes a difference.
*Added (meyer) lemon zest to the top of the second batch (hubby's suggestion). Didn't notice a big difference in taste but it made them a little prettier.