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Last Saturday was Anzac Day, and so I couldn't resist baking some delicious Anzac biscuits to mark the occasion. For those of you who don't know, Anzac Day is the anniversary that marks the landing on Gallipoli to begin military action during the First World War. Anzac stands for the Australian and New Zealand Army Corps, and this day of remembrance is one of the most important national commemorative occasions in Australia.
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The Anzac biscuit was said to have been made to be sent over to the army corps during the war. These moreish little biscuits, based on rolled oats and desiccated coconut, were a nutritious and satisfying treat that had a good shelf life, hence why they were the perfect food-stuff for transportation at that time.
For me, the perfect Anzac biscuit should be crisp and crunchy, yet with a slight chewiness in the centre. There should be a rich buttery flavour, and a dark caramel sweetness from the golden syrup- got all that? The recipe I'm sharing with you today gives just that, and the best part is that they are ever so easy to make- yay!
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Anzac Day may now be over, but don't wait until next year to give these biscuits a go- once you take the first bite you'll be baking them all year round, and hey, why not right? Move over Hobnob, the Anzac is here to stay!
85g porridge oats
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter
1 tbsp golden syrup
1 tsp bicarbonate of soda
1. Start by combining the flour, oats, coconut and bicarbonate of soda in a large bowl and put aside.
2. Heat the butter, sugar, and syrup in small pan until melted, then remove from the heat and allow to cool slightly
3. Add the butter mixture to the dry ingredients, and stir together until just combined and slightly clumping (love that word!) together.
4. Using your hands, take small chunks of the mixture and roughly roll into a ball shape. Place on a baking tray lined with parchment paper, and flatten slightly with the palm of your hand. Don't forget to allow room for spreading!
5. Bake the biscuits at 180 degrees Celsius (Gas Mark 4) for 8-10 minutes until perfectly golden, or slightly longer if you prefer a crunchier biscuit.
6. Allow to cool on a baking rack, make yourself a cuppa, and get stuck in!
Happy Baking!
Claire x
www.claire-elizabeth.co.uk
...making life sweeter
