Talk about organised!
Anzac Day isn’t until the 25th of April this year so I am getting in nice and early with my recipe that I am sure you are all going love. As you are probably aware this is a very traditional Australian biscuit dating back to the first world war.
But did you know that they were originally known as an Anzac wafer or tile? The biscuits were included with rations instead of bread as they were made with ingredients which were less likely to ‘spoil’ and therefore had a longer shelf life that kept well during naval transportation. There are even stories that soldiers used them to ground down into a type of porridge! After the war they were still very popular because the ingredients were quite affordable in such hard times.
This is my families recipe, which is a pretty standard representation of most recipes out there, however I like to change the way I cook them to enhance the flavour and texture. For this recipe I have made the softer, chewier version (= less crumbs to clean up after my children discover them!) but for myself I prefer squashing them very flat and baking them for 5 – 7 minutes longer to get a lovely thin crunchy golden brown biscuit.
Either way they are
very extremely bloody good, and the cookie jar has been totally raided at my house already.
1 cup rolled oats
1 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut (Today I used shredded coconut for a different texture and it was perfect!)
115g chopped butter
2-3 tablespoons golden syrup
1/2 tsp bi carb soda
Preheat oven to 160 degrees Celsius and grease or line 2 trays with baking paper.
Mix oats, flour, sugar and coconut in a large bowl.
Melt butter and golden syrup together in the microwave for 2 minutes until bubbling then add bicarb soda and mix well. Beware… It will bubble and froth!
Stir this through the oats mixture until evenly combined then roll into small balls using one tablespoon of mixture per ball. Gently flatten each one.
Bake for 12 mins for softer chewy biscuits or leave for another 5 minutes for harder crunchier ones.
Remove from the oven and cool biscuits on a wire rack.
Great for a filling snack, delicious with a hot cup of tea or nice as a little treat for lunch boxes.
Keep in a cool dry sealed container.
Enjoy, and get baking for Anzac Day!