attie
Sous Chef
On the 25th of this month we Aussies and Kiwis will celebrate Anzac Day to remember our fallen soldiers, especially those from WW1. ANZAC stands for Australian & New Zealand Army Corps and the biscuits name came from when our women folk made these biscuits and sent them off to the troops in WW1. Simple to make and easy to eat so have a go and see what you think.
Traditional biscuits
'Wet ingredients' - 1
125 grams butter
2 tablespoons golden syrup
'Wet ingredients' - 2
1 tablespoon boiling water
1 teaspoon baking soda
Dry ingredients
1 cup rolled oats
1 cup coconut
1 teaspoon salt
1 cup flour
1/2 cup sugar
Method:
Mix all the dry ingredients together in a large bowl. In a saucepan gently melt the butter then add the golden syrup and heat, stirring until thoroughly combined. Put the baking soda in a cup or small bowl then pour in the boiling tablespoon of water.
Pour this foaming mixture into the warm butter/golden syrup mixture and stir to incorporate - it will foam up. Now gradually add the wet mixture to the dry ingredients, stirring well to incorporate.
Place walnut size pieces of the dough on a buttered oven tray and then press down with the back of a fork to flatten.
Bake at 175 degrees C for approx 17 mins.
Traditional biscuits
'Wet ingredients' - 1
125 grams butter
2 tablespoons golden syrup
'Wet ingredients' - 2
1 tablespoon boiling water
1 teaspoon baking soda
Dry ingredients
1 cup rolled oats
1 cup coconut
1 teaspoon salt
1 cup flour
1/2 cup sugar
Method:
Mix all the dry ingredients together in a large bowl. In a saucepan gently melt the butter then add the golden syrup and heat, stirring until thoroughly combined. Put the baking soda in a cup or small bowl then pour in the boiling tablespoon of water.
Pour this foaming mixture into the warm butter/golden syrup mixture and stir to incorporate - it will foam up. Now gradually add the wet mixture to the dry ingredients, stirring well to incorporate.
Place walnut size pieces of the dough on a buttered oven tray and then press down with the back of a fork to flatten.
Bake at 175 degrees C for approx 17 mins.