Anzac biscuits have a pretty interesting history: during the World War I the wives of the soldiers used to sent these little treats to their husbands that were fighting overseas.
As they are made with ingredients that don’t spoil easily they used to keep well for a long time and surely brought some home comfort to the brave soldiers.
ANZAC stands for Australian and New Zealand Army Corp and every 25th of April a major holiday is observed in this part of the world. The date is the anniversary of when Australian and New Zealanders soldiers arrived in Gallipoli (Turkey) to their first major military action during World War I – Anzac Day is the national day of remembrance.
To know more about the Anzac Day visit the Australian War Memorial web site.
Back to the biscuits, today you can find Anzac Biscuits at any supermarket aisle but is never as good as the chewy fresh homemade biscuits that now you can easily make to your family.
- 1 cup plain flour
- 1 cup rolled oat
- ¾ cup caster sugar
- 1 cup desiccated coconut
- 1 tbs golden syrup
- 1 tsp bicarb soda
- 2 tbs water
- 110g butter
- Pre heat the oven to 180C
- Line a baking tray with baking paper
- Combine all dry ingredients in a large bowl.
- Melt the butter with the water and the golden syrup in a small over medium heat. Stir in the bicarb soda and let it bubble.
- Mix the melted butter with the dry ingredients. At this point you should have a consistence of “wet sand”.
- Press a tablespoon full of mixture into a ball and place on the prepared baking trays. Use the spoon to press the balls a bit. Repeat it until all dough has been used.
- Bake for 15 minutes or until lightly golden brown – dont over bake it, you want it to be chewy inside.
- Cool it down on a cooling rack