With 25th of April rapidly approaching, it seemed fitting to bake some ANZAC biscuits.
These delicious biscuits came about during the World War One when Australian women were concerned about the nutrition of their men on the battlefield. They needed to find something with maximum nutritional value that would survive a two-month sea voyage without spoiling. The resulting recipe was originally referred to as “soldier’s biscuits” but after the landing at Gallipoli, they became known as ANZAC biscuits.
The basic ingredients remain unchanged, even now. And it’s so easy to whip up a batch. You don’t even need a mixer, just a large bowl and a wooden spoon. ANZAC biscuits are definitely well-liked in our household.
Ingredients
1 cup plain flour
⅔ cup caster sugar
1 cup rolled oats
1 cup desiccated coconut
125g unsalted or reduced-salt butter
¼ cup golden syrup
½ tsp bicarbonate of soda
1 tbs boiling water
Combine the flour, sugar, oats and coconut in a large mixing bowl. When thoroughly mixed, make a well in the centre.
In a small saucepan, add the butter and golden syrup and stir on a low heat until the mixture is smooth. Turn the heat off. Dissolve the bicarbonate of soda in the boiling water and to the golden syrup. This mixture will foam up so stir it to combine. Pour the syrup into dry ingredients and mix until well combined.
Grab portions of the mixture and roll into balls (around the size of a golf ball). Place these on a greased baking tray, allowing room for the biscuits to spread, and flatten them out. Bake in a moderate oven until golden brown—15 minutes if you like your ANZAC biscuits a little soft in the middle, or 20 minutes for crunchy ones.