ANZAC biscuits are traditionally baked and eaten to commemorate ANZAC Day (April 25th), a day which honours Australians and New Zealanders who have served in wars since World War I.
Anzacs are characterised by their oat-filled goodness and long shelf life, due to their lack of perishables such as eggs. Golden syrup is a key ingredient, although I admit that I’ve always used honey up till now, and it tastes the same. This recipe is one from my school days (ahem, do they even teach Cooking at school anymore?).
And though I’ve included them in my Hello Cookie project, please remember that these are Biscuits, not cookies!
makes about 35
1 cup rolled oats
1 cup plain flour
1 cup sugar
¾ cup desiccated coconut
2 tablespoons golden syrup
½ teaspoon bicarbonate of soda
2 tablespoons boiling water
1. Combine oats, sifted flour, sugar and coconut.
2. Melt butter and golden syrup in saucepan over gentle heat.
3. Mix baking soda with boiling water in a cup and add to melted butter mixture. Stir into dry ingredients
4. Roll tablespoons of the mixture into balls and place on baking sheets lined with paper. Flatten slightly with your hand. Allow room for spreading
5. Bake in 160 deg C oven for 15-20 minutes, until golden brown.
6. Cool on trays for 5 mins, then transfer to wire racks.