Anzac Biscuits

 

Anzac Day – a solemn day where we remember the Australian & New Zealand Army Corps soldiers who fought in Gallipoli in 1915. Tomorrow’s marks the 101 year anniversary. We also offer our thoughts on this day to all the other servicemen and women, past and present, who protect our country.

And of course at this time of year, the Anzac biscuit is seen everywhere – across cafes and supermarkets. It was thought during the war, the wives’ soldiers used to send them the Anzac biscuit. Since, they are made of ingredients that don’t spoil easily, they were perfect to transport abroad. Fast forward to today, and it’s a popular commercial food, sometimes seen year-around!

Why not spend some of your Sunday making a batch! We’ve got our foolproof recipe below for the delicious biscuit… The traditional combination of oats, coconut and rich golden syrup makes for the perfect edition to your afternoon cuppa, or to pass around after Dawn service tomorrow morning.

You’ll need:

2 1/3 plain flour, sifted

1 2/3 cups rolled oats

1 ½ cups brown sugar

1 cup desiccated coconut

250g butter, chopped

80ml golden syrup

60ml water

1 teaspoon vanilla extract

¼ teaspoon salt

1 teaspoon bicarbonate soda

 

Preheat oven to 170C, line 2 baking sheets with baking paper.

Place flour, oats, sugar and coconut in a bowl and stir to combine.

Place butter, golden syrup, water, vanilla and salt in a medium saucepan over medium heat and bring to the boil. Then add the bicarbonate soda, and stir into flour mixture until well combined. Spoon onto baking trays, allowing room to spread.

Cook for 10-15 minutes or until golden brown. Makes 40 cookies – enough to pass around!

 

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