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This recipe comes via a well-known Australian chief, Benjamin Christie. They are so scrummy they are dangerous.
Anzac biscuits are most certainly the national biscuit of Australia. The heritage of Anzac biscuits date back to the First World War, where on the 25th of April 1915 Australian and New Zealand soldiers landed at Gallipoli. Anzac biscuits (or Soldier’s Biscuits as they were originally known) were sent by women back in Australia who were concerned about the nutritional value of the food being supplied to their men by the army. The ingredients for Anzac biscuits were originally rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water.
Anzac Biscuits now are still as popular as ever and around ANZAC Day, Anzac biscuits are also often used by veterans’ organisations to raise funds for the care and welfare of aged war veterans. The original Anzac Biscuits recipe pairs perfectly with Australian wattleseed, by offering coffee, hazelnut and chocolate flavours to the traditional Anzac biscuits.
Ingredients
200g (1 cup plain) flour
200g (1 cup) rolled oats
100g (½ cup) castor sugar
30g (2 tablespoons) ground wattleseed
100g (½ cup) desiccated coconut
125g (¾ cup) butter
15g (1 tablespoon) boiling water
30g (2 tablespoons) golden syrup
3g (½ teaspoon) bicarbonate of soda
Cooking instruction
Preheat oven to 170°C
In a mixing bowl combine oats, sifted flour, wattleseed, sugar and coconut. In a saucepan, melt the butter and butter and golden syrup, stir over gentle heat until combined. Mix water and baking soda, then add to melted butter mixture, stir into dry ingredients. Take teaspoonfuls of mixture and place on lightly greased oven trays; allow room for spreading.
Bake in oven for 20 minutes, then remove from oven and allow to cool on cooling racks.
Eat – but be warned. One is never enough and before you know it you will have eaten the whole lot. Don’t worry though, the sense of contentment and sublime happiness you feel will make it all worth while. *grin*
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