Anzac Biscuits

Anna May everyday anzac 11

My daughter spends much of her time dressed as an evacuee.  You know, shorts, tank top, luggage label, that sort of thing – her fascination with all things to do with WW2 knows no bounds and she is often keen for me to cook accordingly.  Woolton Pie, Murkey (mock turkey for Christmas) have all been requested but met, I must admit, with a little reluctance by me.  These biscuits however, get the full thumbs up or should that be V for victory.

I’m sure you know the reason for the name, Australian and New Zealand Army Corp biscuits, made without egg so they wouldn’t go off too quickly when sent to the soldiers at the front.  Originally from WW1 I know but let’s not be picky.

The main ingredients being oats allow me to put these into the category of healthy treat.  I have also pared down the sugar as much as possible – yes, yes I know a biscuit is by its very nature sweet but I like to keep these things to a minimum where possible so you can enjoy them without guilt, ie have two.

Anzac Biscuits

100g plain flour

100g desiccated coconut

150g porridge oats

100g butter

85g soft brown sugar

Pinch of salt

2 tablespoons golden syrup

1/2 teaspoon bicarbonate of soda

2 tablespoons boiling water

Preheat the oven to 180/160 fan and line a baking sheet with parchment. Mix the flour, coconut, oats and salt in a large bowl.  In a small pan melt the butter, golden syrup and brown sugar.  It is easiest to dip your tablespoon into hot water so the syrup slides off.  Mix the bicarb with the boiling water and then add to the pan, it will whoosh up a bit, give it a stir and then add to the bowl with the dry ingredients.

Drop tablespoonfuls of mixture onto the baking sheets and put in the oven for 10-15 minutes, check after 10 they are done when a dark gold colour.  Cool for a minute or two before transferring to a rack.  This will make about 30 biscuits.



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