Anzac Biscuit’s are characteristically Australian.
These biscuits, originally made from oats, water and powdered milk were sent to Australian and New Zealand soldiers - the Anzacs – during the First World War. Loving mothers, wives, sisters and daughters sent these biscuits as a source of nutrition.
Tomorrow, the 25th April marks the anniversary of our first major military action fought. The word Anzac is an anagram of the Australian and New Zealand Army Corps. Although these soldiers suffered heavy losses during this war, their pride and bravery marked a turning point in Australia’s sense of identity, patriotism and Australian Spirit. The Anzac’s became legends in Australia’s eyes.
Luckily for us today the original recipe for the Anzac biscuit has changed. They still to this day do not contain eggs, but incorporate golden syrup as their binding agent, as well adding a unique caramel sweetness and their crunchy chewiness.
These biscuits are delicious and simple to make, while holding an important place in both Australia’s heritage and homes.
1 cup plain flour, sifted
1 cup rolled oats
1 cup brown sugar
125g unsalted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
Preheat oven to 180 degrees Celsius. Combine the flour, oats and sugar in a bowl. Melt the butter and golden syrup in a saucepan over low heat.
When the butter mixture has melted, mix the bicarbonate of soda and water together and add. The golden syrup will start to foam and bubble.
Pour this mix into the dry ingredients and mix well. Spoon dollops of the mixture, about the size of a walnut, onto a greased baking sheet. Make sure to allow equal space between each biscuit to allow for spreading.
Bake for 15-20 minutes. Allow to cool for 1 minute and transfer to a wire rack.
Makes 25-30 biscuits.