The 25th of April is Anzac Day in Australia and New Zealand. It is a day to commemorate those members who have served and died in military operations for our country. To tie in to this is a traditional Anzac Biscuit. Soldiers wives used to send over these small round biscuits to their Husbands and Sons in battle as the ingredients would not spoil easily on the trip over to them on the boats.
An Anzac biscuit is a sweet biscuit made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. The trick to getting them chewy is when you take them out of the oven, you only leave them on the tray for around 5 minutes before you transfer them to the cooling rack. If you want crunchier ones, leave them on the tray to cool down for around 30 minutes before transferring.
It is a straightforward recipe that requires little effort for a delicious result.
Ingredients
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
125g butter
2 tbsp water
2 tbsp golden syrup
1 tsp bi-carbonate of soda
Sift flour into large bowl then add oats, coconut & brown sugar and mix together. Set aside.
Melt butter and combine with golden syrup & water, until butter is melted. Take off heat and add the bi-carb soda. The mix will start to foam as you stir it.
Add butter mixture to dry ingredients and mix thoroughly. Take spoonfuls of mixture and roll into balls. Place on line baking tray about 5 centimetres apart to allow for movement.
Place in 160℃ for 10 minutes, or until golden. Take out and leave to cool on the baking tray for 5 minutes then transfer to your cooling rack.
Bon Appetit from The Little Gated Kitchen
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