ANZAC Biscuits

ANZAC biscuits, originally named Soldier's Biscuits, have a tough history to trace. Many believe these biscuits were sent to the soldiers on the front lines but there is also contradictory claims that these were eaten at galas and fates, sold on the home front to raise money to support the war efforts.

I would certainly like to believe that those poor gents on the front were able to enjoy these tasty morsels of sweet comfort food but perhaps it is more likely that the army doled out Anzac tiles and wafers which differed greatly from the ANZAC biscuit we are familiar with. These were hard tack, a bread substitute, which had a long shelf life and was very hard and probably not very tasty at all.

Baking Anzac biscuits is one tradition that Australians use to commemorate Anzac day. Everyone has their favourite recipe and there are countless arguments over whether they should be served crunchy or chewy. I do both, crunchy on the edges and chewy in the middle.


ANZAC BISCUITS

½ cup rolled oats
½ cup quick oats (or pulverised rolled oats)
½ cup raw sugar
1 cup plain flour
¾ cup desiccated coconut
125g butter
1 teaspoon bicarbonate of soda
60mls boiling water 
30mls golden syrup

• Preheat oven to 170°C
• Combine oats, sugar, coconut and flour in a large bowl.
• Melt butter in a small saucepan with golden syrup. 
• Stir bicarb into boiling water until dissolved, stir into to butter mix.
• Add butter mix to dry ingredients and mix until all are well combined.
• Roll into Tablespoon sized balls and place on baking tray.
• Bake for approximately 10-15 minutes.

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