In my pursuit to have everyone enjoy a day of baking ANZAC biscuits I was asked a question by an overseas friend of my facebook page Food From Home “What is ANZAC what does it mean”?
Anzac Day is a national day of remembrance in Australia and New Zealand, originally commemorated by both countries on 25 April every year to honour the members ofthe Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in the Ottoman Empire during World War I. It now more broadly commemorates all those who served and died in military operations for their countries. Anzac Day marks the anniversary of the first campaign that led to major casualties for Australian and New Zealand forces during the First World War.
According to Wikipedia – The ANZAC Biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
ANZAC biscuits have always been a favourite bake in my home as Im sure they will be in yours. Plus they’re so easy to make and a wonderful way to commemorate the day.
Merle Parrish’s Anzac biscuit recipe
Prep time: 20 mins
Cooking time: 6-7 mins per batch
1 cup plain flour
2 tsp ground ginger
1 1/2 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160g butter, melted
1 Preheat oven to moderate (170C) and grease two large baking trays.
2 Sift the flour and ground ginger into a mixing bowl, and add the oats, coconut and sugar. Make a well in the centre.
3 Stir the golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well.
4 Take heaped teaspoons of mixture and roll into balls. Place onto trays, and flatten gently. Bake for 6–7 minutes, until lightly golden.
5 Cool on the trays for 10 minutes, until they firm up slightly, then lift onto wire racks to cool completely.
From Merle’s Kitchen, published by Ebury Press, $39.95.
Road testing the biscuits
Chocolate Anzacs by Bakers Corner
- 100g unsalted butter, melted
- 1/4 cup (60mL) boiling water
- 1/2 tsp bicarbonate of soda
- 2 tbsp golden syrup
- 1 cup (150g) NESTLÉ Dark Melts, melted
- 1 cup (150g) plain flour
- 3/4 cup (165g) brown sugar
- 1 cup (90g) UNCLE TOBYS Traditional Oats
- 1 cup (80g) desiccated coconut
A great way to enjoy an old favourite – Anzac biscuits with rich chocolate flavour.
How to Make
1. Preheat oven to 180ºC/160ºC fan forced. Grease and line two large baking trays.
1 cup rolled oats
1 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
Preheat oven to 160°C/140°C fan-forced. Line 3 baking trays with baking paper.
Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a saucepan over medium heat. Stir for 2 minutes or until butter has melted. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.
Roll level tablespoons of mixture into balls. Place on trays, 5cm apart. Flatten slightly. Bake for 10 to 12 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.