22 April 2010

Anzac Biscuits

Anzac biscuits used to be called Soldier's Biscuits because they were made by the wives and mothers of soldiers and sent to them in food parcels. The biscuits had to withstand slow travel by sea, without refrigeration, for up to two months and still be edible. And so the recipe of rolled oats, sugar, coconut, golden syrup, flour, bi carb soda and water was developed.

Ninety-six years on, ANZAC biscuits are still popular and loved by Australians.

ANZAC Biscuits


1 cup plain flour
1 cup rolled oats (not quick oats)
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup
1 tsp bicarb soda
2 tbsp boiling water

Pre-heat oven to 160 degrees Celsius. Combine flour, oats, coconut and sugar. Melt butter and golden syrup. Mix bicarb soda into boiling water and add to the butter/golden syrup mixture. Pour into dry ingredients and mix well. Spoon walnut size dollops of mixture onto a well greased biscuit sheet, leaving room for spreading. Bake for 15 - 20 minutes, until golden in colour. Cool on a cake rack before storing in air-tight containers. Makes approximately 1 1/2 dozen biscuits.

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