Crunchy Anzac Biscuit Recipe- an Australian tradition
This recipe is from the book Margaret Fulton's Encyclopedia of food and cookery. Anzac biscuits are reputed to have come from the first world war when mothers and women's groups used to send their sons care packages when they were away. A small piece of Australian sunshine in a sea of dark war. Enjoy!
Ingredients:
1 cup flour
1 cup rolled oats
3/4 cup of unsweetened desiccated coconut
1/2 cup of brown sugar
125g of butter
1 tablespoon golden syrup
1.5 teaspoons of Bicarbonate of sodium
2 tablespoons boiling water
Method:
1. Assemble dry ingredients, sift the flour and sugar and mix well
2. Melt the butter and the golden syrup. When melted mix the bicarb with the hot water.
3. Whilst the butter mix is frothing quickly mix with dry ingredients
4. Shape into walnut sized balls
6. Place on baking paper and squash flat
7. Place in 180oC oven for 10-15 Min's remove when light brown
8. Allow to harden on wire racks
9. Store in airtight container when completely cooled.
10. Eat with coffee or tea... Yum!
Comments
we make these all the time but a bit different. they are NOT a twist on oatmeal-they are in a league of their own!!!!!! everyone who has one freaks out when we make em. but we pour on the Lyles golden syrup; not just one tbl will do for our sweet teeth. and we double the recipe and lay them out as brownies instead of cookies but I love the cookie idea! the bits are good over ice cream too!!!!!!!!!!!!
Jezzie 3 years ago
I like the coconut twist to a good old-fashioned oatmeal cookie.