ANZAC Biscuits
ANZAC Day, April 25, is an important day for Australians. From the time we are tots we are taught to remember and honour Australian servicemen and women, and especially those tens of thousands of the Australia and New Zealand Army Corps who fought and died in an ill-fated push against the Turks in World War 1. The ANZACS landed at Gallipoli, Turkey, on April 25, 1915, and were slaughtered over the next several months.
ANZAC Biscuits were given their name because — as they keep very well — they were sent overseas to those serving in the War. My son and I made some today. They are crispy on the outside and slightly soft and chewy on the inside and very yummy.
Lest we forget.
ANZAC Biscuits
Fresh out of the oven.
Serves ... makes about 24
Ingredients
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup brown sugar (you can use caster sugar, but be prepared for the resulting biscuit to be lighter in colour)
- ½ cup desiccated coconut
- 125 g butter
- 3 tablespoons golden syrup (or treacle if you don't have golden syrup)
- 1 tablespoon water
- ½ teaspoon bicarbonate of soda
Directions
- Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
- Melt the butter in a saucepan (or cut it roughly into chunks and microwave gently for about 40 seconds, then wait a minute or two for the whole lot to completely melt) then add the golden syrup and water.
- Stir the bicarbonate of soda into the liquid mixture.
- Add the liquid to the dry ingredients and mix thoroughly.
- Place walnut-sized balls of mixture on a greased tray. Allow plenty of room between each as they do spread a lot.
- Bake at 175°C until they are lovely and golden (about 15 minutes).
Notes
Don't worry if the biscuits seem soggy when you take them out of the oven — they'll harden as they cool.
Posted by Vicki on Sunday, April 25, 2010 at 02:38 PM in Recipes and Baking.