ANZAC Biscuit Recipe
On the 25th of April, Australia and New Zealand commemorate Anzac Day to remember the army corps' losses in the 1915 Gallipoli campaign and all soldier deaths subsequent to that. ANZAC biscuits have long been associated with this important national day. The story goes that the womenfolk baked them to send to the soldiers, though that might be part myth.
There's a number of different recipes with different ingredients, but they usually involve rolled oats and coconut. The following quick and easy recipe is based on one from that New Zealand icon, the Edmonds Cookbook.
ANZAC Biscuits
60g plain flour
80g sugar
50g desiccated coconut
50g rolled oats
50g butter
1 tbsp golden syrup
1/2 tsp baking soda
2 tbsp boiling water
Mix flour, sugar, coconut and rolled oats. Dissolve baking soda in boiling water. Use the heated tablespoon to measure out the golden syrup. Melt butter and golden syrup (takes less than a minute in a microwave). Mix baking soda water with the melted butter mixture. Stir the liquid into dry ingredients.
Place level tablespoonsful of mixture onto cold greased trays (or do it by hand so the mixture can be squished into better biscuit shapes, that's how I do it). Bake at 180°C for 15 minutes or until golden brown. Leave to cool for about 25-30 mins.
Makes about 20.
Handy hint: If you're using a non-stick silicone rubber baking mat as I do, be careful not to let any the mixture slide off into the back of the oven.
There's a number of different recipes with different ingredients, but they usually involve rolled oats and coconut. The following quick and easy recipe is based on one from that New Zealand icon, the Edmonds Cookbook.
ANZAC Biscuits
60g plain flour
80g sugar
50g desiccated coconut
50g rolled oats
50g butter
1 tbsp golden syrup
1/2 tsp baking soda
2 tbsp boiling water
Mix flour, sugar, coconut and rolled oats. Dissolve baking soda in boiling water. Use the heated tablespoon to measure out the golden syrup. Melt butter and golden syrup (takes less than a minute in a microwave). Mix baking soda water with the melted butter mixture. Stir the liquid into dry ingredients.
Place level tablespoonsful of mixture onto cold greased trays (or do it by hand so the mixture can be squished into better biscuit shapes, that's how I do it). Bake at 180°C for 15 minutes or until golden brown. Leave to cool for about 25-30 mins.
Makes about 20.
Handy hint: If you're using a non-stick silicone rubber baking mat as I do, be careful not to let any the mixture slide off into the back of the oven.