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 are said to have been created by Australian (and New Zealand) women on the home-front during WWI as they were cheap to produce, would last the long voyage to the troops (as they didn’t contain eggs or other ingredients that would go off), and deliver both on a taste and nutritional basis. Since then, these biscuits have become a symbol of the ANZACs eaten in their millions on ANZAC day (25th April) in Australia and across the Tasman. This version is my favourite with a crunchy top and chewy inside, adapted from an old family recipe for ‘brown biscuits’ as they were called at the time.
Ingredients (makes 30+ biscuits)
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
½ cup desiccated coconut
125g butter
2 tblspns golden syrup
2 ½ tblspns water
½ tsp bicarb soda
Method
Sift the flour into a large bowl. Add sugar, oats and coconut and mix well.
Melt the butter in a saucepan with golden syrup and water. Add the bicarb of soda to the liquid mixture and add to the dry mix.
Stir until thoroughly combined.
Place walnut sized balls of mixture onto a greased tray. Press down gently with the back of a teaspoon.
Bake at 150°C for 8-12 mins or until deep golden brown.
Note: Biscuits will harden when cool so don’t worry if they seem undercooked.
Adapted from a combination of an old family recipe and BestRecipes.com.au
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