“ANZACS” : Young, inexperienced, brash and bold, they were the Australian and New Zealand army troops that gallantly went forth. They were sent there completely under-resourced, and not knowing they were headed for a level of bloodshed previously unknown in the annals of modern history. Actor Mel Gibson immortalized the Anzac soldier’s spirit in the 1981 film “Gallipoli”.
During WWI, the biscuits were sent by mail, in sealed tins, to the troops fighting in the filthy trenches at Lone Pine and Anzac Cove in Turkey, from the mothers and sweethearts of those brave, young men who were to fight Britain’s war against Turkey. Therefore, these biscuits keep well for an extended period of time. As such they are quintessentially Australian and this year, (2013), and our tradition of making Anzac biscuits on April 25, has begun.
Anzac Biscuit Recipe
I have posted two versions here. The first is mine and the second, the trusty Women’s Weekly version. Mind you, I cooked them at 180 degrees C… sorry Merle love, my oven is happier working at a higher temperature than yours.
Please post what temperature worked for you, if you do try the recipe…
Preheat Oven 170 – 180 C
1 cup plain flour
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 ready for the addition of the wet ingredients.
2. Stir in Golden syrup, boiling water and bicarb in a small bowl, until combined.
3.Add to the dry ingredients, along with the melted butter. Mix well.
4. Take heaped teaspoons of mix and roll into small balls.
5.Place on trays and flatten gently.
6.Bake 6-7 minutes ( I baked them for 10 minutes)
7. Cool on tray 10 minutes until they firm up slightly.
Straight of limb, true of eyes, steady and aglow.
They were staunch to the end against odds uncounted,
They fell with their faces to the foe. They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.
Lest We Forget
Wanting to try the ever faithful Woman’s Weekly recipes, I cooked up another batch. These ones aren’t so crisp, but if you like the flavour of brown sugar, they are worth a ‘go’
Woman’s Weekly Anzacs
125 g butter chopped coarsely
1 tbspn golden syrup
3/4 tsp bicarb
2 tbspn water
1 cup flour
3/4 cup brown sugar
1 cup coconut
1 cup Rolled Oats
Melt butter and golden syrup over low heat.
Add bicarb and water to butter mix.
Mix remaining dry ingredients and combine wet and dry.
Spoon teaspoons of mix on to lined baking sheet, and flatten slightly.
Cook 12 – 15 minutes. Cool on tray 5 – 10 minutes.