After career changes heading off in this and that direction like branches on a scraggly tree, writing has been the stable undercurrent through this life. Also affection for cows, animals, family time and the great outdoors, art, craft and exercise!
My father, at nearly 83 years of age, has been making Anzac biscuits for as long as I can remember. The smell that greets you as you enter the house lingers lovingly for the day. The recipe page may be a little worse for wear and the ingredients and method have changed over the years, but believe me these are the most delicious biscuits and they are economical and easy to make.
The name Anzac was given to these treats as these biscuits were baked and sent in food parcels for the troops serving overseas in World War 1.
Why not bake a batch for Anzac Day enjoyment!
You will need 1 cup rolled oats 1 cup plain flour 1/2 cup sugar (demera or brown sugar add a more earthy taste to the biscuits but just use white if you prefer) 3/4 cup coconut 1/4 teaspoon each of ginger and cinnamon
- 120g butter
- 1 tablespoon golden syrup
- 1 teaspoon bicarbonate of soda
- 2 tablespoons of boiling water
Pre-heat oven to 160 degrees.
Combine oats, flour, sugar, coconut and spices in a large mixing bowl.
Combine butter and golden syrup in a pan and stir until melted.
Mix together bicarb soda and boiling water. Add to butter mixture and allow to foam up.
Immediately pour butter mixture into dry ingredients and mix well.
Roll mixture into balls, place on greased trays and press down slightly with back of fork. Bake at 160 degrees for approximately 20 minutes. Allow to cool before removing from the tray.