Tuesday, 19 March 2013

Anzac Biscuits

ANZAC Day (25th April) is a nationwide day of commemoration for Australians and New Zealander's of the lives lost at war, especially the ANZAC’s (Australian and New Zealand Army Corp) of WWI.
The sweet ANZAC biscuits that we know and love today, originating from World War I, are in fact a derivative of the hard-tack soldier’s biscuit that was consumed in the battlefields. They are thought to have been carefully created by a team of women on the home-front who were searching for a solution to a biscuit that could be easily transportable to their men on the front line in care/comfort packs.  It was important that the biscuits and its carefully selected ingredients didn’t spoil in the long voyage, were readily available and delivered nutrition, hence the inclusion of golden syrup and the exclusion of eggs traditionally used in biscuit cookery. The biscuits were then packed into tins, sometimes billy tea tins, to keep them airtight
To this day they represent more than a biscuit and a recipe as they are an iconic tradition that is passed down through the generations of Australians and New Zealanders, i.e. from mother to daughter, where the stories of our past are shared, and of the gentle reminder of the ANZAC legacy and spirit that is never to be forgotten – lest we forget.
You will need:
1 cup rolled oats (minute oats is fine)
1 cup plain flour
1/2 cup white sugar
3/4 cup dessicated coconut
2 tablespoons golden syrup
125g butter
1/2 teaspoon bicarb soda
1 tablespoon very hot water
To make:
Preheat your oven to 160oC
Place the oats, flour, sugar and coconut in a bowl
In a separate small bowl place the butter and golden syrup and microwave on high for 1 minute
Mix the bicarb and hot water in a little cup or dish and pour in to the butter mixture - it will froth up all bubbly!
Pour this frothy mixture in to the dry ingredients and mix it all well together.
Roll tablespoon sized balls of the mix and gently press on your baking paper covered baking tray.  Allow some room for the biscuits to spread.
Bake for 10 minutes or until golden brown.
Allow to cool on a wire rack.
Makes approx 2 dozen

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