ANZAC DAY and the ANZAC Biscuit

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.

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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 syrupbaking 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. 

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Merle Parrish’s Anzac biscuit recipe
Prep time: 20 mins
Cooking time: 6-7 mins per batch
Makes: 45
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

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Chocolate Anzacs by Bakers Corner

 http://www.bakers-corner.com.au/recipes/cookies/chocolate-anzacs/

Ingredients

  • 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

Description

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.

2. In a small bowl combine butter, boiling water, bicarbonate of soda, golden syrup and NESTLÉ Dark Melts; reserve.
3. In large bowl combine flour, sugar, UNCLE TOBYS Traditional Oats, and coconut, add reserved mixture and stir until well combined.
4. Roll tablespoons of mixture into balls, place on prepared trays; using fingertips gently flatten; bake 15-20 minutes; cool on trays.
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Kerry Vincent
Tomorrow is Anzac Day revered for those Australian and New Zealanders who respect the military, understand what they have done for us and the heavy price they paid. My grand parents and father served in three wars, Boer War, World War I & II. The biscuits (cookies) that were sent to veterans serving abroad were called Anzacs and I am going to share Karina Jones recipe which is made as follows. I will add a comment for those who like crispie biscuits (cookies) bake them a couple of minutes longer — if you like soft (as Karina does) then bake as is. 160ºC = 325ºF, bet you all love them as much as the soldiers, sailors and pilots did. They last long, so were well suited to the trip by sea to the front.ANZAC Biscuit Recipe : I’m Making Some For Nan And Pop 🙂
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.
Step 3

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.

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