So tomorrow is a holiday all over Australia and New Zealand! Yay!!!! *me doing my infamous happy dance* So anyone who has had a chance to visit Australia or New Zealand would have heard of Anzac Day and Anzac Biscuit. Anzac Day marks the anniversary of the first major military action fought by the Australian and New Zealand forces during the First World War (ANZAC stands for Australian and New Zealand Army Corps) and commemorates all Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations and the contribution and suffering of all those who have served. It has been claimed that these biscuits were sent by the wives to soldiers abroad as the ingredients do not spoil easily and the biscuits kept good during the transportation. Anzac biscuits do not contain eggs because they had to have better shelf life during the long journey to the soldiers.
- 1 cup Rolled Oats
- 1 cup Raw sugar
- 3/4 cup Desiccated coconut
- 1 cup All purpose Flour
- 125 gms Butter
- 2 tbsp Golden syrup/ Honey
- 1/2 tsp Bicarbonate of soda
- 3 tbsp Boiling water
In a medium sized bowl, combine together the oats, coconut, flour and sugar.
Melt the butter and golden syrup in a saucepan over low heat.
In a small bowl, combine the bicarbonate of soda and boiling water. Add this to the butter and golden syrup mixture and stir well. Turn off the flame. This mixture will start to foam up.
Pour this foaming mixture into the dry ingredients and mix well.
Roll into golf ball sized balls and place on a baking sheet lined tray.
Bake these for around 15-18mins in a preheated oven at 180-degree celsius.
Place the biscuits on a wire rack and allow them to cool down.