I realized the other day looking at my shopping list records that we haven’t bought a packet of biscuits for over 4 and a half months. That time seems a different life now! Watching Simon and Alison Holst cooking on Anzac Day inspired me to try Anzac biscuits – biscuits I haven’t eaten since my youth. Not only do they taste delicious but they freeze really well, thawing very quickly. They have become a new favourite in our household the last couple of weeks. They are so popular I made smaller biscuits this week to make the same mixture go a little further J
Anzac Biscuits
100g butter
1/4 cup golden syrup
1/2 – 1 tsp vanilla or almond essence
1 cup sugar (I use a bit less)
1 cup rolled oats (I use a bit more)
1 cup coconut
1 cup plain flour
1/2 tsp baking soda
2 tbsp warm water (I use a bit more)Heat oven to 160degC. (I do mine at about 170- 175). Melt the butter in a fairly large saucepan. Add golden syrup and stir until blended. Take off heat. Add next five ingredients to the saucepan. Stir everything together then add baking soda dissolved in the water.
Using your hands, shape into walnut-sized (or smaller) balls, and place on baking paper on baking trays, leaving room for spreading. Bake for about 15 minutes, until evenly golden brown.
Transfer to a rack after 1-2 minutes. When cold, store in airtight containers
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Of course there are lots of different recipes, many use a lot less golden syrup or leave out coconut. Hubby and I and visitors love these though because they are so chewy. A good discussion of the history of anzac biscuits can be found on
Allyson Gofton – eCook – Recipes, Food Ideas and Inspiration for New Zealanders