Anzac biscuits are a sweet biscuit popular in Australia and New Zealand, and the story goes that these biscuits were sent by wives to soldiers during World War I. The ingredients don’t go off easily, and there are no eggs (egg producers sent all the eggs for the war effort) so there is possibly some truth to the story. Whatever, they’re yummy!
The Australian and New Zealand Army Corps (ANZAC) was established in World War I and Aussies and Kiwis remember those soldiers and all others today, April 25, on ANZAC day.
We didn’t get up for the dawn service, but Felicity made a batch of Anzac biscuits this afternoon.
1 cup rolled oats (oat flakes)
1 cup plain (all purpose) flour
3/4 cup white sugar
3/4 cup dessicated coconut
125 g ( 1 stick) butter
1 tablespoon golden syrup ( if you can’t get this wonderful Aussie ingredient, try substituting maple syrup, honey or molasses)
1 teaspoon baking soda (sodium bicarbonate)
2 tablespoons boiling water
- Preheat oven to 180 degrees C and line or grease two oven trays.
- Mix oats, flour, sugar and coconut together.
- In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
- Add butter mixture to the dry ingredients. Drop the mixture by teaspoons on greased biscuit tray. The mixture will make 24 biscuits, but if you make 13 big ones like Felicity and you still squeeze them onto one tray, they spread together and you end up with one big biscuit…
- Bake for 12-15 minutes.
- Cool for a few minutes on the tray then slide them onto a wire rack. They could be quite soft, depending on how big you made them.
Enjoy with a cuppa tea.
Recipe adapted from allrecipes.com.au