With ANZAC day tomorrow, I couldn’t not share the timeworn recipe of ANZAC biscuits. It has been claimed the biscuits were sent by wives to the ANZAC (Australia and New Zealand Army Corp) soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during their naval transportation, due to the lack of eggs and preservative in the sugar.
We eat them at other times of the year as well, but they play a special significance in April. As a standalone biscuit they are delicious – they are a perfect accompaniment to Tea (and a lovely dunked). Their texture is unbeatable – crunchy on the outside and soft on the inside. Their golden appearance owes much to the golden syrup which is a key ingredient but the texture is squarely down to my favourite combination of Oats and Coconut.
They are also very good for fuelling up for attending a Dawn Parade. I will see you there with rations!
1/2 cup Plain Flour
1/3 cup Sugar
2/3 cup Coconut (dessicated)
3/4 cup Rolled Oats
1 Tbsp Golden Syrup
1/2 tsp Baking Soda
2 Tbsp Boiling Water
- Mix together flour, sugar, coconut, and rolled oats.
- Melt butter and golden syrup.
- Dissolve baking soda in the boiling water and add to butter and golden syrup.
- Stir butter mixture into the dry ingredients. Place level tablespoonful of mixture onto cold greased trays. Bake at 180’C for about 15min or until golden.
Makes around 20.
But, if all else fails…
Ps. Apparently the recipe for Anzacs is legally protected by the Australian and New Zealand governments!