Before I jump into the recipe, I feel that I should explain what ANZAC Day is and why we eat these specific biscuits in celebration of said day. ANZAC stands for Australia New Zealand Army Corps and we celebrate the day our soldiers (or diggers as they're fondly known) landed at Gallipoli in WW1. This was our biggest battle and we lost a lot of men, therefore we remember them on April 25th. ANZAC biscuits were developed by the diggers wives and mothers back home who wanted to find a sweet treat that wouldn't spoil in the long mail journey to Europe. These delicious biscuits do not contain eggs, so they stay fresh for longer, and they are more nutritious than your average biscuit with the inclusion of the oats. Now you know the history, I shall share the recipe.
Ingredients:
- 1 1/2 cups Rolled Oats
- 1 1/2 cups Desiccated Coconut
- 1 1/2 cups Plain Flour
- 1 cup Brown Sugar
- 185g Chopped Butter
- 1/4 cup Golden Syrup
- 1 1/2 tsp Bicarbonate Soda
Method:
1. Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
2. Combine oats, coconut, flour and sugar in a large bowl. Make a well in the centre. Place butter, syrup and 1/4 cup cold water in a saucepan over medium heat. Stir for 4 to 5 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.
3. Using 1/4 cup mixture per ball, roll mixture into 12 balls. Place 2 balls, 10cm apart, on each prepared tray. Using the palm of your hand, flatten each ball into a 1cm-thick, 8cm (diameter) round. Bake for 17 to 18 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Repeat process with remaining mixture.
Lots of Love,
Shannon xo
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