It’s now April, which means Anzac Day is coming up, so I decided to try out baking some Anzac biscuits. If you’re not from New Zealand or Australia you might be wondering what ‘Anzac’ is and the significance of these biscuits. ‘Anzac’ stands for Australia New Zealand Army Corps and each year on the 25th of April we have ‘Anzac Day’ where we acknowledge the sacrifice of all those who have died in warfare, and the contribution and suffering of all those who have served. Anzac Day marks the landings at Gallipoli in Turkey, made during World War One on the 25th April in 1915. Anzac Day has been a public holiday in New Zealand since 1921.
Anzac biscuits are said to have been sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Traditionally they don’t have chocolate on them, but I had some in the pantry I wanted to use up :)
Makes approx. 24
1 cup flour
1 cup caster sugar
1 cup desiccated coconut
2 cups rolled oats
2 tablespoons golden syrup
1 teaspoon baking soda
3 tablespoons boiling water
1 cup chocolate, melted (optional)
Preheat the oven to 180°C. Line two baking trays with baking paper.
Place the flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.
Place the butter and golden syrup in a saucepan and stir until the butter is melted.
Dissolve the baking soda in the boiling water. Add the butter mixture and the dissolved baking soda to the dry ingredients and mix to combine.
Roll heaped teaspoon amounts of the mixture into balls and press onto the prepared baking trays, allowing space for biscuits to spread while cooking.
Bake for 10 - 15 minutes or until firm and golden brown. Remove to a wire rack to cool. If desired, dip one half of each biscuit into melted chocolate and allow to set before serving.
I’ve just realised as I’m typing up this post, that the teaspoon in the photo above has a picture of the Auckland War Memorial Museum on it – how fitting :)