April 25, 2012

Anzac Biscuits

Anzac Day is today, and it's always a very special day for Australians. It's a day where we can remember and commemorate those who have fought and died in war for our country over the years, but in particular it marks the anniversary of the first major military action fought by Anzacs (Australian and New Zealand Army Corps) in World War 1.
Sometimes it's hard to put in words how much I appreciate and respect the sacrifices the Anzacs have made for our country but I think the words from the Ode of Remembrance say it perfectly. No matter how many times I hear these words I'm always so touched.

They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.

Anzac Biscuits were created during World War 1 to send to the Australian and New Zealand troops. There was a shortage of eggs at the time, and they needed foods that would be able to last the long sea voyage - the Anzac biscuit was perfect for this. And don't let that story give you the idea that these biscuits are anything less than delicious, they can be soft and chewy, or more crisp and crunchy depending on your choice. This recipe makes the biscuits how I like them, soft and sweet and very delicious! For those of you who have never tried making, or even tasted Anzac biscuits I advise you to give it a go - you'll find they're very much worth it! 

Anzac Biscuits
120g butter
2 tbsp golden syrup
1 cup rolled oats
1 cup desiccated coconut
1 cup plain (all-purpose) flour
3/4 cup caster sugar
1 tbsp boiling water
1/2 tsp baking soda

1. Preheat oven to 160 degrees Celsius. Line a baking tray a baking paper.
2. In a large bowl stir together the oats, coconut, plain flour and sugar. Put aside. 
3. In a small saucepan over low heat, stir together the butter and golden syrup until the butter is melted.
4. Once the butter is melted, stir together the boiling water and baking soda in a small bowl. Add this to the butter mixture (the mixture will foam and rise a little)
5. Pour the butter mixture into the dry ingredients and mix together until combined.
6. Roll the mixture into small balls and place on the preprepared baking tray. Using a fork, slightly flatten the balls. 
7. Bake the biscuits in the preheated oven for about 16-19 minutes, or until golden brown but still soft.
8. Remove the biscuits from the oven and allow to cool on a wire cake rack.


  1. Thanks so much Lorraine. I loved your idea of adding macadamias and chocolate - I think I'm going to have to try those next Anzac Day :)


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