The ANZAC Biscuit is a very popular biscuit in New Zealand and Australia to commemorate the ANZAC’s – the Australian New Zealand Army Corps and their service in World War 1.
There is some dispute as to their origins, many claiming that this biscuit was sent over to our soldiers in World War 1 as they kept well on the long trip, however this has been investigated by the New Zealand Army Museum at Waiouru and found to be a recipe more likely made at home by the women here to fundraise for war efforts – here is the link http://www.armymuseum.co.nz/kiwis-at-war/did-you-know/the-anzac-biscuit/
We remember our soldiers who served on April 25th with a public holiday and commemorative services held across both countries with the red poppy being the symbol of this day of remembrance.
Interestingly the term ANZAC is protected under Australian Law and cannot be used without permission – the Anzac Biscuit is generally exempt from this however you cannot refer to them as a Cookie and you have to generally stick to the general recipe! Who knew? I am not sure if this same Law applies in New Zealand.
With that in mind – here is the recipe I use for Anzac Biscuits, a crunchy on the outside, chewy on the inside treat.
Recipe Makes 36 Biscuits (You can easily halve this recipe if you need to)
2 cups flour
2 cups packed brown sugar
2 cups rolled oats
1 Cup desiccated coconut
4 TBSP Golden Syrup
2 TBSP Water
1 tsp baking soda
Set oven to 170C
Sift Flour (oops I never do!) into a large mixing bowl and add brown sugar, rolled oats and coconut and mix well – I find if I use a whisk the lumps of unmixed brown sugar rise to the top so I can use my fingers to break this up.
In a small saucepan heat the butter slowly until completely melted then and add the Golden Syrup and water. Once combined remove from the heat and add the baking soda – whisk together until completely combined.
Make a well in the dry ingredients and pour in the butter mixture and combine the ingredients well. It may seem a little dry and crumbly but it will come together when you form the balls of mixture.
Spray an oven tray with oil and greaseproof paper and roll tablespoons of the mixture well in your hands to form a ball – repeat with remaining mixture, set approx. 1.5 inches apart to allow for mixture to spread, there is no need to press down with a fork.
If baking with two trays set your oven to multi-bake and you can bake all of them a the same time!
Bake biscuits for approximately 10-12 minutes – until they just begin to turn golden brown then remove from oven – they will firm up on standing. Mine were left a minute or two too long today! Allow to cool for 5 minutes on the tray then remove to a wire rack until completely cool.
Store in an airtight container for up to a week.
Thanks for stopping by today to check out this Anzac Biscuit Recipe – I will leave you with the very special poem Flanders Fields by John McCrae