We love a good cookie, and Anzac biscuits are one of our all-time faves and super easy.
For those of you who might not know, during World War I the wives and mums of Aussie and Kiwi soldiers created ANZAC (which stands for Australian and New Zealand Army Corp) bikkies from simple, non-perishable ingredients and packaged them in air-tight tins to send to their beloved men off overseas representing our country. We celebrate ANZAC Day on April 25, a day to reflect on those we lost in the war, and around this time you can buy the bikkies from fundraising groups raising money for the veterans - but we love them and make them all year round! They are perfectly crisp around the outside, soft and chewy in the middle and go beautifully with a pot of Australian Afternoon tea (we are loving this blend from Twinings)!
This recipe is tried and tested, from the Australian Womens Weekly
ANZAC biscuits
makes 25 (or about 18 big ones)
125g (4 oz) butter, chopped
2 tablespoons golden syrup or treacle (or we used molasses!)
1 tablespoon water
1/2 teaspoon bicarb soda (baking soda)
1 cup (220g) firmly packed light brown sugar (we use slightly less, about 3/4 cup)
1/2 cup (40g) dessicated coconut
1 cup (90g) rolled oats
1 cup (150g) plain (all-purpose) flour
Preheat oven to 160°C/325°F. Line oven trays with baking paper.
Stir butter, syrup and water in a large saucepan over a low heat until smooth. Remove from heat, and add bicarb soda and stir til frothy. Stir in remaining ingredients.
Roll tablespoons of mixture into balls, place onto trays about 5cm (2 inches) apart and flatten slightly.
Bake about 20 mins, cool on trays. The biscuits should still feel soft when they're cooked as they firm up as they cool. Store in an airtight container. Watch them disappear!
