Anzac Biscuits
Anzac Biscuits (The DVA does not approve of them being called ‘cookies’), uniting Australia and New Zealand (Australian and New Zealand Army Corps) were originally created to send in care packages to soldiers during WW1. They were quick to make, with readily available ingredients. The biscuits were made with golden syrup to bind them together, rather than eggs, so they would survive the long trip to the troops. The other reason they were made without eggs was that many of the poultry farmers had gone to fight overseas so there was a shortage of eggs. Originally these were called ‘Soldier’s biscuits’, but were renamed ANZAC after the Gallipoli landing.
Ingredients:
2 cups plain flour
2 cups rolled oats
1 1/2 cups brown sugar
250g butter
2 tbsp golden syrup
2 cups desiccated coconut
1 tsp bicarb soda
4 tbsp boiling water
Makes 24
Preheat oven to 160 degrees C fan forced.
Line 2 large baking trays with greaseproof paper.
Melt butter and golden syrup in a pan over a gentle heat till melted.
Mix flour, sugar, oats and coconut together in a large bowl.
Add boiling water to bicarb in a cup then stir into the butter and syrup.
Pour into the dry ingredients and mix well.
Form into small balls and flatten slightly when placing on trays.
Bake for 15 minutes for a chewy biscuit and 20 for a crunchier one (they will be golden in colour, but still squishy when you take them out of the oven. They will firm up as they cool)