It was the early hours of the morning when I was pleasantly woken up by the sound of marching band and the piercing roar of zooming fighter planes. The familiar melody of Waltzing Matilda penetrated the quiet neighbourhood and it wasn’t long before I found myself humming to the unofficial anthem of Australia.
It was none other than Anzac Day. A day to remember all those who have served and fallen. I figured it couldn’t be a more appropriate day to bake some Anzac biscuits. They were apparently given to solders during their time away as they keep well.
Prep time: 20 minutes
Baking time: 12 minutes
1 1/4 cups plain or wholemeal flour, sifted
1 cup rolled oats
1/2 cup brown or coconut sugar
3/4 cup desiccated coconut
2 tablespoons golden syrup, treacle or agave
150g butter, chopped*
1/2 teaspoon bicarb soda
* If mixture appears dry, add up to 50g more butter.
1. Preheat oven to 170°C/340°F.
2. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
3. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
4. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined.
5. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown. Allow to cool on a rack. Biscuits will harden when cool.