Recipe: Anzac biscuits
It’s Australia Day tomorrow, a day when Australians celebrate everything that’s great about this fantastic country. It is also a day when Australians enjoy some of their favourite national dishes – pavlova, barbequed lamb and lamingtons come to mind. I like to bake a batch of Anzac biscuits for Australia Day – everyone loves these tasty treats and they are a cinch to make.
The history of Anzac Biscuits (ANZAC stands for Australian and New Zealand Army Corps) is debatable, but the most likely theory is that they were created by the wives and mothers of World War 1 troops who wanted to provide a treat for their men that could be sent by food parcel. These resilient biscuits travel well and will keep for several weeks in an airtight container.
Ingredients (makes about 30):
1 cup rolled oats
¾ cup desiccated coconut
1 cup plain flour
1 cup caster sugar
1 tablespoon golden syrup
1½ teaspoons bicarbonate of soda
2 tablespoons boiling water
Baking trays, greased or lined with baking paper
1. Preheat the oven to 150°C.
2. Place the rolled oats, coconut, flour and sugar in a large bowl and mix well.
3. Place the butter and golden syrup in a small saucepan and stir over a gentle heat until melted (you can also do this in the microwave).
4. In a small bowl mix together the bicarbonate of soda and boiling water. Add to the melted butter mixture, and then stir into the dry ingredients. Mix well.
5. Place dessertspoonfuls of the mixture onto the baking trays, allowing room for spreading.
6. Bake for 20 minutes. Allow to cool on trays for a few minutes, then remove to wire racks.
7. Store in an airtight container.