Thank you Cost Plus World Market for sponsoring this post. I was selected for this opportunity and the content and opinions expressed here are all my own.
THIS. Anzacs PLUS The Australian Open!
I may not be great at playing tennis, but I sure do enjoy watching it, with quite a bit of enthusiasm I might add! First held in 1905, the Australian Open is the first of 4 Grand Slam tournaments for the year, and it will begin on January 16th and finish up on January 29th this year. A full two weeks of celebrating one of my favorite sports!
To celebrate properly, I’ll be getting “in the mood” with some great snacks from Cost Plus World Market, a decent Tim Tam supply, and plenty of Anzac biscuits (cookies) to keep us going. Plus we’ll be having our own mini-tournament of tabletop tennis, a crazy-fun way to live the dream.
Making this a great time to share with friends and family, I have plenty of Bundaberg Ginger Beer and Root Beer available to serve with some lovely glasses. Setting up your own “tournament” party is easy, just make sure to have plenty of the basics: glasses, plates, kitchen towels to clean up any spills, a variety of snacks, and a couple of tabletop tennis games ready to go. I also found a lovely world map chalkboard that you can decorate your table with.
Do you want a chance to visit the 2018 Australian Open? Then you need to enter the Cost Plus World Market Australia Open Sweepstakes today!
Cost Plus World Market Presents The Australian Open Sweepstakes
Enter for a chance to win this Grand Prize Package:
- A Trip for 2 to Australia to attend the 2018 Australian Open
- City Excursions, Dining and More
- $1,000 World Market Gift Card
Plus, THREE first prizes: $500 World Market Gift Cards
Enter online at www.worldmarketsweepstakes.com
Sweeptakes ends 1/29/17
To enjoy, watch the Australian Open on the Tennis Channel January 16 through January 29, 2017.
For details visit: https://tennischannel.com
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Anzacs for everyone!
I love Anzacs, they are one of my go to cookies (forgive me, biscuits) to enjoy with a nice hot cup of tea or coffee. Many are at odds whether to make them soft, chewy or straight up crunchy. I always make mine on the chewy side, with the edges just slightly crunchy. In my oven, which can be temperamental (ha, cheesy pun intended), I bake mine for about 20 minutes (always using a parchment lined baking pan), then allow them to cool into the perfect Anzac bikkie. To make these little lovelies, you need to use Lyle’s Golden Syrup and no, there’s no way around that one. *You can easily find Lyle’s Golden Syrup at Cost Plus World Market. *
This recipe is easy to make and there’s never an egg used, so they can be stored in an airtight container for a week or just a bit more with no worries.
- 1 cup rolled Oats
- 1 cup shredded Coconut
- 1 cup All Purpose Flour
- 3/4 cup Sugar
- 4 oz unsalted Butter
- 2 Tbsp Lyle's Golden Syrup
- 1/2 tsp Baking Soda
- 2 Tbsp + 1 tsp Tbsp boiled Water
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the dry ingredients, set aside.
- In a saucepan over medium heat, melt together the Butter and Golden Syrup.
- Stir the Baking Soda into the boiled Water, until the soda is dissolved, then add to the melted Butter and Syrup mixture.
- Pour the wet ingredients to the dry and mix well.
- Place 1 Tbsp of mixture, rolled into a ball, onto the parchment lined baking sheet about 2 inches apart, gently press the ball to flatten slightly. *You can also use a 1 1/2 inch cookie scoop to measure out the dough*
- Bake in a preheated 325°F oven for about 18 - 22 minutes. Cool on the baking sheet for about 10 minutes before transferring to a cooling rack to completely cool.
Serve and enjoy!
Can be stored for up to a week in an airtight container.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.