Last Friday Australia honoured ANZAC (Australian and New Zealand Army Corps) Day with a public holiday, dawn services and marches. I knew I’d be gardening all day (and basically all weekend) so I woke up early and made a batch of Anzac biscuits to snack on during the long weekend.
These biscuits were sent by the wives of soldiers while they were serving abroad. They can last for months in storage because of the clever recipe (no egg!) and are full of protein from the oats.
I have seen a few recipes that add ingredients to the recipe (like macadamias or dark chocolate) but I prefer my Anzac biscuits the traditional way.
1 cup plain flour
1 cup brown sugar
1 cup rolled oats
1 cup shredded coconut
125g melted butter
2 tbs golden syrup
2 tbs boiling water
1 tsp bi-carb soda (or baking soda)
1. Preheat oven to 180 degrees celcius and lightly flour two baking trays.
2. Combine flour, sugar, oats and coconut in a large bowl.
3. In a smaller bowl, add the soda and water. While it’s bubbling, add the golden syrup and butter. Stir well.
4. Add the butter mixture to the dry ingredients and combine well.
5. Cook for 13-15 minutes. (Don’t overbake them as they are much tastier when they are still soft and chewy on the inside)
6. Let them rest on the tray for 5 minutes before allowing them to cool completely on a rack.