April 25th marks a day in the Australian and New Zealand calendars that commemorates all those Aussies and Kiwis who served and died in all wars, conflicts and peacekeeping operations. It was on this day in 1915 that the Australian and NZ Army corps (ANZACS) first fought together, as they landed on the Gallipoli peninsula, in Turkey, during the First World War.
This year marks the 100th anniversary of the Gallipoli landing.
The ANZAC biscuit is a delightfully golden chewy biscuit that is enjoyed in many households throughout Australia and New Zealand. The original biscuit was actually known as a tile or wafer. It was sent by the army to the soldiers as a bread substitute. The ingredients for the tile were carefully selected so that they would last on the long sea journey to the front. The original tile was so hard that some soldiers would grind the biscuit down to make porridge.
- 1 cup rolled oats
- 125gm (4oz) plain flour
- 150gm (6oz) caster sugar
- 1 cup desiccated coconut
- 1 tablespoons golden syrup **
- 100gm (3 ½ oz) unsalted butter
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
**Golden syrup is a thick liquid sugar, that is a by-product from the process of refined sugar. It is similar in texture to treacle or molasses, but does not have the malty bitter taste of these products. It really has a flavour all of its own and as such I wouldn’t substitute these products. Golden Syrup is available in the US from speciality stores, such as World Market.
Heat oven to 180°C.
Line baking tray with baking paper.
In a large bowl mix the rolled oats, plain flour, caster sugar and coconut.
Place golden syrup and butter in a medium saucepan and heat over a low-med heat until melted.
Combine the hot water and baking soda in a small bowl. Pour into the melted golden syrup and butter mixture and stir. The mixture will bubble and foam, pour immediately over the dry ingredients and fold together until completely combined.
Spoon a tablespoon of mixture into a ball, place on prepared baking tray and flatten slightly. Allow room for biscuits to spread.
Bake @ 180°C for approx. 15 minutes or until golden brown.
Tip: Baking time is approximate. Be careful in the last few minutes of baking as the biscuits can go from perfectly cooked to overcooked very quickly.
When golden brown, remove the biscuits from the oven, leave biscuits on baking trays for at least 5 minutes to allow biscuits to firm. Once firm enough to handle place the biscuits on a wire rack to cool completely.