It’s been a good couple of days off of work. The Big Scary Blizzard came and went from DC, leaving behind it mini-mountains of snow and a 4-foot long, 1-foot thick huge icicle outside my apartment. I’ve been vacillating between being parked at my kitchen breakfast bar, where I like to sit around on my laptop, to the kitchen itself to cook simple meals, and to the bed where I relax and watch through the fourth season of Angel on Netflix.
There’s a very different feel to snow days than there are to any other time off from work. To me it feels like a gift, an unexpected swath of time, and because of that I oddly feel pressured to make the most of it. I can’t go outside, so I might as well do something with my time inside, right? So I tweaked some things here and there around this blog, as well as finding a ton of new recipes I want to try out once I’m able to get to a grocery store again. That feels slightly productive, even if it’s not much, and it makes me feel less guilty about the aforementioned lounging.
In any case, today I come with a recipe for wonderful little cookies (or biscuits) known as Anzac cookies. The lore of the Anzac cookie (Anzac being an acronym for Australian & New Zealand Army Corps) is that they were sent to soldiers in World War I, because they don’t contain eggs or milk, and therefore won’t spoil in the post. They’re rich, and slightly deep and molasses-y from the brown sugar, with a golden color and flavor. They are usually made with golden syrup (such as Lyle’s), but I couldn’t find it anywhere and so substituted it with honey. It’s still fantastic.