Anzac Day commemorates the landing of the Australian and New Zealand (ANZAC) troops at Gallipoli on 25th April 1915. Anzac biscuits were baked across Australia and New Zealand and sent to the troops overseas during World War 1. They keep very well in an airtight tin or box, and use golden syrup to bind them rather than egg, as eggs were so scarce during the war years. See this webpage for more information (and an almost identical recipe!)
Nearly every year, as well as attending the local Anzac Parade I make a batch of Anzac biscuits to celebrate Anzac Day. I always use the recipe I was given on my first trip to Australia back in 1993, when I got my first taste of Anzac biscuits. There are lots of different versions, but these ones have worked well for me for years, and I hope you find the same.
1 cup rolled oats
1 cup plain flour
1 cup brown sugar
3/4 cup desiccated coconut
125 g butter (substitute margarine at your peril!)
2 tblsps golden syrup
1/2 tsp bicarbonate of soda
1 tblsp boiling water
Combine oats, sifted flour, sugar and coconut in a big bowl. Melt butter and syrup in saucepan. Mix bicarb of soda with boiling water, add to melted butter mixture and stir this into dry ingredients. Mix well. Add a tiny bit more water if the mixture is too dry to stick together. Place a little more than teaspoon amounts on a greased tray. Allow room for spreading. Bake in slow oven (150C) for 20 minutes. Cool on wire rack.
PS It is important to use actual butter rather than margarine for these biscuits, as butter will give a good firm crunchy biscuit when cooled. Margarine gives a rather soft result, but I suppose some people like it that way?!
|Pipe band lead Mapua Anzac Parade 2012|
|Some of the crowd at the Mapua Anzac service 2012|
|Two old soldiers lay a wreath on behalf of the Moutere Hills RSA|