Its Anzac Day today a national day in Australia and New Zealand commemorated every 25th of April in remembrance and honour of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in the Ottoman Empire during World War I. In this remembrance we will be making some Anzac biscuits a dish that has long been associated with ANZAC.
This biscuit is very popular in Australia and New Zealand; it is made out of the usual biscuit base with the addition rolled oats, desiccated coconut and golden syrup. It was said that this biscuits were sent abroad to the soldiers by their wives and it was designed to keep well during transportation as it does not spoil easily. If you also notice it’s a baked good made without eggs due to the scarcity of eggs during World War I and having said that it helps in increasing this dish’s shelf life.
Today it is widely available everywhere in Australia and New Zealand but for today we will me making some home-made ones to enjoy them fresh and warm from the oven.
1 cup flour
1 cup desiccated coconut
1 cup rolled oats
120g butter, melted
1 cup sugar
2 tbsp boiling water
1 tbsp golden syrup
1 tsp baking soda
- In a bowl mix together boiling water and bicarbonate of soda.
- Add the butter and golden syrup.
- Add the remaining ingredients then mix thoroughly.
- Place a heaping tablespoon of the biscuit dough into a greased baking pan then bake in a 180C preheated oven for 12 minutes or until golden brown.
- Remove from oven and let it cool down before serving.