In honour of Anzac Day in Australia (25 April) I present to you Anzac biscuits!
I have to confess I had never tried Anzacs until someone made them at my first annual cookie party and walked away with second prize! That's what I love about the cookie party - you get to taste cookies you may not have ever tried before plus learn a new recipe too!
This recipe is from a bona fide Australian. A few simple ingredients that you should already have in your store cupboard can make these amazingly moreish biscuits. You may have seen Anzacs sold in the biscuit section in supermarkets but I would urge you not to buy those and make these instead as the supermarket ones just simply cannot compare to these. As with most things, home made does really tend to be better.
For those of you wondering about the name/history of the Anzac biscuits, apparently they were sent by wives to soldiers in the Australian and New Zealand armies in the First World War. These biscuits are made with oats, sugar, butter, flour and golden syrup as opposed to eggs to bind them. The result is a sturdy biscuit that transported well to the troops as well as providing nutrition and long lasting energy.
This recipe will give you 14 -20 Anzacs depending on the size of your biscuit balls.
4oz plain flour sieved
4oz caster sugar
3oz rolled oats
3oz Desiccated coconut
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
Preheat your oven to 160C.
Line 3 baking sheets with parchment.
In a large bowl (yes no free standing mixer required!) mix together the flour, caster sugar, oats & coconut.
Melt the butter and golden syrup in a small saucepan.
Dissolve the bicarbonate of soda in the boiling water and then stir it into the melted butter.
Pour this butter mixture into the dry ingredients stirring well to combine.
Take tablespoons of the mixture and form into balls placing the balls onto the prepared sheets flattening them slightly as you place them down.
Bake for 15-20 minutes until golden brown.
My Anzacs were baked in 15 minutes.
Feel free to jazz up your Anzacs with some grated lemon zest & chocolate chips too!