To conclude our week of Australia Day posts I'm ending with another Australian Classic, the Anzac biscuit.
While I was busy baking I started to ponder how this biscuit came to be? why do we have a classic Anzac biscuit? From what I can find they were popular with both Australian and New Zealand forces during world war 1. But they have been through a few transformations. The first additions were made by loved ones at home wanting to send a sweeter biscuit to friends and family posted overseas as part of a care package. The biscuit had to survive a long trip safely, so dairy and eggs could not be included. Around 1921, the recipe was altered to include butter and has stayed in the same basic form today.
They are quick and easy to make, so happy baking on Australia day.
- 1 cup rolled oats
- 1 cup plain flour
- 1/2 cup caster sugar
- 3/4 cup desiccated coconut
- 2 tablespoons golden syrup
- 125g butter
- 1 teaspoon bicarbonate of soda
- 2 tablespoons hot water
- Preheat over to 180 c.
- Mix the oats, flour, sugar and coconut in a large bowl.
- Melt the butter and golden syrup in a small saucepan.
- Mix the Bicarb with the hot water, then add to the melted butter.
- Add the melted butter mix to the dry ingredients and mix well.
- Place 1 tablespoon size amounts of the mixture on a lined baking tray (leave room for spreading).
- Bake fro 8 - 10 minutes.
- Remove from the oven and allow to cool on the tray.