sharing recipes from one generation to the next
ANZAC BISCUITS (Cookies) are known and loved by every baby boomer Aussie and Kiwi alike. It is a commonly held belief that they were named because the mothers and wives of ANZAC servicemen would bake them during WW2 and send them to the front.
They are cheap to make, robust enough not to break and keep well. They are great to dunked into a cup of tea if baked hard, but also have a strong following if soft and chewy. All ways, they are a family winner and the dough simple enough for the kids to make. Anzacs have never lost their popularity and even though they now available commercially, I think they are so much better home made.Anzacs can also be made as a great wheat free and dairy free treat. This is my Mum’s recipe for Anzac Biscuits.
1 cup plain flour
1 cup sugar
1 cup rolled oats
3/4 cup desiccated coconut
2 tablespoons boiling water
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
Preheat oven to 160C fan forced. Grease a biscuit tray
In a large bowl, combine all the dry ingredients.
In a small saucepan warm the butter and golden syrup until the butter has melted.
In a small bowl, combine the boiling water and bicarbonate of soda.
Add the bicarbonate of soda and water mixture to the melted butter and golden syrup, then pour into the bowl of dry ingredients. Mix thoroughly.
Dollop teaspoonfuls of the biscuit mixture onto the greased baking tray. Don’t forget that the biscuits WILL spread a little during baking, so make sure you leave room.
Bake for 12 minutes, or until golden brown.
Remove from oven, allow the Anzac biscuits to cool on the tray for a few minutes then move to a cooling wire. Store in an airtight container.
ANZACS can also be make a great WHEAT FREE AND DAIRY FREE TREAT.
Substitute margarine for the butter
Replace 1 cup plain flour with ¾ cup all purpose gluten free flour and ¼ cup psyllium husks