Anzac Biscuits

Today is ANZAC Day in Australia and New Zealand, the anniversary of the first military action of the Australian and New Zealand forces in Gallipoli during the first World War. ANZAC Day is a day to remember those who have given their lives in war.

ANZAC biscuits are biscuits are made of rolled oats, coconut and golden syrup.

Some ANZAC biscuits facts (Thanks to my local Zone Fresh newsletter)

The original ANZAC biscuit was known as an ANZAC wafer or tile and, along with beef bully, was part of the rations given to soldiers during World War I. They were included instead of bread because they had a longer shelf life. This was due to the use of golden syrup or treacle as a binding agent rather than milk or eggs.

The biscuits originally were so hard that many soldiers ground them into a type of porridge to make them more palatable.

ANZAC biscuits are also one of the few things that are legally allowed to use the word ANZAC (which is protected by federal legislation) provided the biscuits remain true to the original recipe. The following is a slight adaptation using brown sugar rather than white to make a chewier biscuit.

Chewy ANZAC Biscuits
from Fresh Living Magazine April 2004, courtesy of Taste.com.au

1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) desiccated coconut
3/4 cup (155g) brown sugar
125g butter
2 tbs golden syrup
1 tsp bicarbonate of soda
2 tbs water

Preheat the oven to 160 degrees Celcius. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.

Put the butter, golden syrup and water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.

Pour the butter mixture into the flour mixture and stir until combined.

Roll level tablespoobs of mixture into balls. Place on the trays, about 5cm apart.

Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.

Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.