Posts Tagged ‘Anzac biscuits’

Not a biscuit I had really heard of until a month ago.  I was talking to my cousin about our usual obsession of what each other is cooking and eating when she mentioned that she was baking some Anzac biscuits, how fabulous they were and that she used to cook them all the time.  Since then they have cropped up in conversation so many times that my intentional disinterest turned into an interest.  I googled Anzac Biscuits and was surprised to see how popular they were.  Which rock had I been sitting under?

The name comes from the Australian and New Zealand Army corps.  In World War I the families of the soldiers would often send these biscuits out to them as they kept so well during transportation.  The Australians are so protective of the name that there are laws protecting the recipe.  Apparently, Subway had to stop selling them because making the biscuits to the original recipe was too expensive to be cost effective and they were not allowed to sell anything else under that name.

The recipe for Anzac biscuits seems to be the same wherever I looked, with one exception, which is where someone has added raisins.  The classic recipe is the one I decided to try (little choice really).

Anzac Biscuits

85g/3 oz  porridge oats

85g/3 oz  desiccated coconut

100g/3 1/2 oz plain flour

100g/3 1/2 oz caster sugar

100g/3 1/2 oz butter

1 tbsp golden syrup

1 tsp bicarbonate of soda

2 tbsp boiling water

Heat oven to Gas mark 4/180C/fan 160C.

Put the oats, coconut, flour and sugar in a bowl.

Melt the butter in a pan and then stir in the golden syrup, I put a tablespoon in a mug of hot water for a few minutes to heat, this stops the syrup from sticking to the spoon and stops all those strings of syrup getting everywhere.

Add the bicarbonate of soda to 2 tbsp boiling water, stir then add to the golden syrup and butter.

Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently until all the ingredients are combined.

Put dessertspoonfuls of the mixture on to greased baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.  I left my last batch in for a few extra minutes to see what the change would be.  They were darker and crisper.  I preferred the earlier batches which were crisp with a slightly soft centre.

Beware – eating just one is impossible.

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