ANZAC Day gives us a chance to reflect and remember those who paid the ultimate sacrifice. It is a chance to commemorate the lives of Australians and New Zealanders who have been lost in every war around the globe.
It is held on the 25th of April as this marks the anniversary of the first major military action fought by Australia in the First World War, the landing at Gallipoli.
The ANZAC biscuit has originated from this campaign with wives and women’s groups sending these biscuits to soldiers on the front line. These biscuits were simple to make, but also lasted a long time and travelled well on ships.
Today these are not only great for ANZAC Day, but also for when people drop over or even to take on a picnic. There is a lot of friendly arguments over whether these biscuits should be served crunchy or chewy, so give it a try when you are next up for baking and let us know how you go.
This recipe is the first recipe which Tim (Our Executive Chef) ever learned to cook. This was with his grandma on Monday afternoons when his mum was at work. His grandma has always said that she needed to make a double batch, half to bake and half for Tim to eat raw!
1 cup plain flour
1 cup rolled oats
1 cup desicated coconut
1 cup brown sugar
2 tablespoon golden syrup
1 teaspoon bicarb soda
2 tablespoons boiling water
Pre heat oven to 160 degrees
Spray baking tray
Add plain flour, coconut, oats and brown sugar to mixing bowl
Melt butter over medium heat
Once butter is melted add 2 tablespoons of golden syrup and stir
Dissolve 1 teaspoon of bicarb soda with 2 tablespoons of boiling water
Mixed all ingredients in mixing bowl until it forms a dough
Take 1 tablespoon of mixture and roll into balls
Place on baking tray leaving 5cm from each ball
Place a fork on top of the ball and lightly press down
Place in oven for 10 minutes, if required cook for another 4 – 6 minutes or until golden brown