Okay, time for a recipe from Baker Steve.
Lets start off with a brief history lesson before we get to the actual recipe. As far as can be determined, the first Anzac biscuits were made during World War 1. Before the Gallipoli landing they were known as “Soldier’s biscuits”. They were produced by the concerned wives, mothers and girlfriends of the troops. Any food items sent abroad had to have good keeping qualities due to the long periods in transit, often taking months to reach the boys at the front.
In more recnt times the bisuits have remained a popular treat, especially around the time of ANZAC commemorations. They can be found pre-packaged in supermarkets. They are often used by the CWA (Country Womens Association) and veterans groups as a fund raiser. Being made from a simple and quick recipe also makes them an ideal recipe for children.
Now on to the best part. Lets get down to it and make some of these crunchy treats.
Traditional Anzac Biscuit Recipe
Ingredients
This is not rocket science, don’t worry about
being too exact with the measurements.
In fact, feel free to experiment
1 cup plain flour
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup (or honey, treacle or molasses for variation)
1 tsp bicarbonate of soda
2 tbsp boiling water
Method
Combine the flour (sifted), oats, coconut and sugar in a bowl.
Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat.
Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
Pour the liquids into the dry ingredients and mix well.
Spoon tablespoons of the mixture, about the size of a walnut, onto a greased tray leaving space between dollops to allow for spreading.
Bake in a moderate oven, 180C / 350F, for 15-20 minutes.
Cool on a wire rack and seal in airtight containers.
And that’s all there is too it. As mentioned before, these tasty biscuits have excellent keeping qualities, but don’t be surprised if you are soon making another batch anyway. They are just too yummy to leave in the containers.
Have fun!
