Anzac Biscuits
Anzac biscuits are popular in Australia and New Zealand. As a child I was led to believe they were created for the ANZAC'S the 'Australian and New Zealand Army Corps' established during World War I.
It was said the biscuits were baked by wives and women's groups and sent to the soldiers abroad. As the biscuits did not contain eggs, they did not spoil. The biscuits had the ability to last for months at a time. This was paramount as they were transported half way around the world.
Fact or fiction? Who really knows... I personally love the story I was told as a child, I have shared the same story with my children.. I hope one day they share the story with their families.. It's meaningful and significant. Lest we forget...
My kids love baking and eating Anzac biscuits. They make them frequently and we always make a batch or 2 around Australia Day & Anzac Day. There is a sensational reaction that takes place with the heated butter and golden syrup mixture its starts to froth little, then once you add the boiling water and bicarbonate soda it froths so much it almost fills the saucepan - the kids find it fascinating... The magic of baking!
This recipe was adapted from Donna Hay's Anzac Biscuit recipe online.
Yield 26-30 Biscuits
Ingredients
180g Jumbo Organic Rolled Oats (I use the Waitrose Duchy Organics)
150g plain flour
150g caster sugar
65g desicated coconut
125g golden syrup
125g unsalted butter
1 teaspoon bicarbonate soda
2 tablespoons of boiling water
Method
1. Preheat oven to 170°C/340F and line 1-2 trays with baking paper.
2 Measure out all of the ingredients. In a large mixing bowl, place the oats, flour, sugar and coconut. Then mix to combine.
3. Place the butter and golden syrup in a saucepan and gently heat. Stir as the butter melts to combine the golden syrup and butter.
4. Measure out 2 tablespoons of boiling water, and add it to the bicarbonate soda. Quickly mix, then add it to the hot butter and golden syrup mixture. An amazing reaction will take place and the mixture will froth and expand please refer to the photos - the kids love this part! If it does not foam you can heat the butter mixture slightly and it will foam.
5.Then pour the butter mixture into the dry oat mixture and mix well with a wooden spoon. Once completely combined, place tablespoons of mixture into your hand, then push them flat and place them on the baking paper allowing room for them to spread..
6. Bake in a preheated oven for 8-10 minutes.
Please Note; when the biscuits are baking they transform dramatically... after 3 minutes if you look in the oven you will think you have done something wrong - they look like rock cakes... By the time 6 minutes have passed they have begun to expand and transform the are still raised... By the time 8 minutes have passed the biscuits are starting to look like Anzac biscuits they have expanded and flattened out - now its simply a matter of colouring them so keep a close eye on them as they turn very quickly. If you have hot spots in your oven you may wish to turn your tray at the 7 minute mark to avoid the hot-spots.
7. The biscuits will release a beautiful aroma, they will have expanded, they will be flat and slightly more than golden brown. Please refer to the photos. Once cooked, rest the hot tray on a cooling rack and remove from the tray after 5 minutes.
8. Anzac biscuits will last for months and months in an airtight container however I would recommend freezing them if you did not finish the batch within a week. To be honest they never last more than a few days in our house.
Top Tips; if you like a chewy textured biscuit you can slightly under-cook the biscuits. Also, if you find the biscuits puff up a little you can lightly tap them down with a flat spatula.