|Posted on April 21, 2012 at 11:15 PM|
The acronym ANZAC was born in 1915 when Australian and New Zealand soldiers were training in Egypt and has become associated with their landing at Gallipoli on 25 April 1915.
The ANZAC biscuit come about during the first world war due to the soldiers families concerned with the condition and nutrition of food that was being supplied to them. The food was carried on slow travelling ships with limited refrigeration facilities for up to 2 months. Because of this, the families come up with a biscuit that contained ingredients that didn't readily spoil. The main difference is that the biscuits did not contain eggs and were binded together using golden syrup or treacle.
These days ANZAC biscuits are still a popular choice and are found on supermarket shelves all across the country. They also provide an easy recipe that is made quite regularly in the family kitchen. Around ANZAC Day, these biscuits are also often used by veterans' organisations to raise funds for the care of aged war veterans.
1 cup rolled oats
1 cup plain flour, sifted
1 cup caster sugar
1 cup desiccated coconut
125g butter, chopped
1 Tablespoon golden syrup
2 Tablespoons boiling water
1 teaspoon bi-carbonate of soda
Preheat oven to 160ºC
Combine oats, flour, sugar and coconut.
In a small saucepan, combine butter and golden syrup on a low heat until melted.
Combine water and bi-carb soda and pour into butter mixture.
Combine well the dry mixture with the wet mixture.
Roll small balls about the size of a golf ball and arrange onto a greased tray leaving approximately a 4cm space in between each one. Press lightly to flatten.
Bake for 15-20 minutes or until golden brown.
Stand for 5 minutes before transferring them to a wire rack to cool.
Makes approximately 35 biscuits.
1 1/2 cups rolled oats
1 cup plain flour
1/2 cup SR Flour
1 1/2 cups castor sugar
1 1/4 cups dessiccated coconut
175g butter, melted
2 Tablespoons golden syrup
1/4 cup water
Combine oats, sifted flours, sugar and coconut.
Add butter, golden syrup and water and combine well.
Mixture will be reletively wet.
Place into a lined tray and bake for 40 minutes at 180 C until it is brown and firm.
Cool before cuting into squares.