Anzac Biscuits (cookies are called biscuits in Australia and New Zealand) represent something special. On 25 April 1915, the Australian and New Zealand Army Corps (ANZACs) landed at Gallipoli in Turkey where thousands lost their lives.
The soldiers' bravery in that campaign has become legendary in both countries. I am not one for patriotic fanfare, but, if you're a Kiwi or an Aussie, you can't help but feel the emotion of this story.
ANZAC Day is celebrated in Australia and New Zealand every April 25. Each year we reflect on the valour these young men showed as they were "going over the top". And, as always, you cannot but be struck by the staggering waste of life and the wretched futility of war.
Anyway, this post is about biscuits. It is believed that ANZAC biscuits were made by soldiers' families and wives during the First World War. They were specifically made to endure the long journey at sea to the troops. The recipe has changed in the intervening century to now include butter and coconut.
ANZAC biscuits are baked and enjoyed all year round, although they have a special significance on April 25.
The biscuits themselves smell great - even while you're mixing the dough, it's hard to be restrained. They are buttery and have the perfect combination of sweet and salty. The coconut is perfect for them and it's hard to stop at eating just four... or five.
ANZAC Biscuit Recipe
250 grams of butter, melted
1 Tbsp of golden syrup
1 tsp of baking soda
1/4 cup rolled oats
1 cup of all-purpose flour
1 cup of sugar
1 cup of unsweetened desiccated coconut
2 Tbsp of water
- Heat the oven to 180C. Line a baking tray with lightly greased baking paper. Set aside.
- In a small saucepan, melt the butter over a medium heat. Add the golden syrup and baking soda to the butter and stir well. Remove from heat and set aside.
- Mix together the flour, sugar, oats, desiccated coconut and salt in a mixing bowl.
- Add the melted butter to the dry ingredients and mix well. Add the water and then mix the dough together with your hands.
- Roll the dough into small balls and flatten. Place dough on baking tray about 4 cm apart to allow for spreading.
- Bake the biscuits for about 10-15 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for about 2 minutes.
- Remove the biscuits from the tray and cool on a wire rack.
- Store in an airtight container.