When is a Cookie a biscuit? When you live in Australia, of course.
On April 25 each year, Anzac Day, the nation stops to commemorate the supreme sacrifice of a group of soldiers that have contributed to the development of our national psyche. We don’t have many traditions of our own so we have adopted this to be a signifier that we are Australian. And the Anzac tradition has even spawned a biscuit or cookie! How Australian!
Today, there won’t be any dawn Anzac services attended by the many descendants of those soldiers, so it is likely that we might all be baking these biscuits at home, remembering the soldiers.
The ANZAC Biscuit
During WWI, a certain type of biscuit/cookie was sent by mail, in sealed tins, to the troops fighting in the filthy trenches at Lone Pine and Anzac Cove in Turkey. They were sent all the way from Australia, from the mothers and sweethearts of those brave, young men who were to fight Britain’s war against Turkey.
It was thought this biscuit would keep well in transit for an extended period of time. As such they are regarded as quintessentially Australian and our tradition of making Anzac biscuits on April 25, has continued for the past 9 years. Almost as old as this blog itself!
Below you will find the recipe.
Anzac Biscuit Recipe
I have posted two versions here. The first recipe is mine and the second, the trusty Women’s Weekly magazine version. Please post what temperature worked for you, if you do try the recipe…
Preheat Oven 170 – 180 C or 350 F
Ingredients
- 1 cup plain or all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 cups rolled oats
- 1 cup desiccated coconut
- 1 cup white sugar
- 1 tablespoon golden syrup – you can use honey or maple syrup as an alternative
- 2 tablespoons boiling water
- 1 teaspoon bicarbonate of soda
- 160 g or (⅔ cup) butter, melted
Method
1. Sift flour and ginger into a mixing bowl and add coconuts, oats and sugar. Mix and make a well in the centre ready for the addition of the wet ingredients.
2. Stir in Golden syrup, boiling water and bicarb soda, in a small bowl, until combined.
3. Add the syrup mix into 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 10 minutes or until golden brown
7. Cool on tray 10 minutes until they firm up slightly.
Wanting to try the ever faithful Woman’s Weekly recipes, last year I cooked up a second 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
Preheat oven 160 -175 C or 350 F
Ingredients
- 125 g (I cup) butter chopped coarsely
- 1 tablespoon golden syrup
- 3/4 teaspoon bicarbonate of soda
- 2 tablespoons water
- 1 cup flour
- 3/4 cup brown sugar
- 1 cup coconut
- 1 cup Rolled Oats
Method
- 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.
Now you can also try these biscuits, and tell me what you think. I will ponder whether they will become a tradition in your house.
