Celebrating our ANZACs.
ANZAC Day is approaching and it’s a day that I have often reflected on my freedom to live a life without oppression. During WW2, dad was forced to serve in the Police Force in Germany. He faced situations and saw things I can’t even begin to imagine. When dad was alive, like many others who have served in a war, he really didn’t like to talk much about it. But, I’m blessed that dad wrote his memoirs before he died. As part of that, wrote in detail about his time during the war.
For many, ANZAC Day is a time of remembrance of those lost during war and honour those who have and still are serving. It’s a time to honour a long-time tradition of dawn services to hear the bugle played and wear a red poppy. It’s a time to spend with the family and loved ones. It is also a day off work. But it’s also a time we eat plenty of ANZAC Biscuits.It’s quite fascinating reading about the history and origins of our humble ANZAC Biscuit. If you’re at all curious I suggest you have a read yourself.
Baking ANZAC Biscuits is one of the first things any child in New Zealand or Australia learns. It was for me too. I remember loving to eat leftover uncooked biscuit mixture. I’m sure I wasn’t the only child to have ever done this. The rolled oats inside make it seem less sinful. When I made this batch of biscuits, Caitlyn was by my side the entire time. Like all kids, she loves to mix, stir, measure and of course lick as we cook together.
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ANZAC Biscuits
Ingredients
- 1 cup flour
- 1 cup rolled oats
- 3/4 cup desiccated coconut
- 1 cup caster sugar
- 125 g butter
- 2 tablespoons golden syrup
- 2 tablespoons water
- 1 teaspoon baking powder
Instructions
- Preheat oven to 150 degrees celsius (130 degrees on fan bake).
- In a large bowl mix together the flour, oats, coconut and sugar.
- In a small saucepan, gently melt on medium heat the butter and golden syrup.
- Mix together the water and baking powder in a cup and then pour into the butter mixture in the saucepan. It will froth up.
- Mix the butter mixture with the dry ingredients. Take tablespoonfuls into your hands and form into a flat round. Put onto baking paper about 4cm apart from the other biscuits.
- Bake for 20 minutes or until golden brown.
- Once out of the oven, use a metal egg slice to flatten the biscuit (optional).
Notes
- It's best to use the traditional oats, not the quick cook oats, in this recipe.
- You can drizzle these biscuits with melted milk chocolate for something a little different.
- Try sandwiching vanilla ice cream between two ANZAC biscuits for a dessert treat.