Preheat Oven 170 c
2 tsp ground ginger
1 1/2 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160 g butter, melted
1. Sift flour, ginger in a mixing bowl and add coconuts, oats and sugar. Make a well in the centre
2. Stir in Golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well
3. Take heaped teaspoons of mix and roll into small balls. Place on trays and flatten gently. Bake 6-7 minutes ( I baked them for 10 mins)
4. Cool on tray 10 mins til they firm up slightly.
Anzac biscuits are named after the Australian and New Zealand army troops who fought on the side of Britain during WWI. They were slaughtered by the British ( Churchills ) incompetency in the Dardenelles against the Turkish forces and have since achieved saint like status in the minds of Australians and Kiwis. These biscuits keep well for an extended period of time and were sent in tins to the troops fighting in the filthy trenches at Lone Pine and Anzac Cove in Turkey, by the mothers and sweethearts of those brave young men. Mel Gibson immortalised the Anzac soldier’s spirit in the 1981 film “Gallipoli”.
Every year on 25 April, Australians remember the Anzacs in memorial services in every suburb, in every city in Australia, and it is a national holiday. I would venture to say a sacred day in the consciousness of all Australians.
The supreme sacrifice of those men in the cause of freedom, is truly something to eternally ponder about. “Lest we Forget”