ANZAC biscuits are a traditional ANZAC day treat. The main ingredients that give ANZAC biscuits their unique characteristics are rolled oats, golden syrup and coconut.
For those who read Belly Rumbles from outside of Australia and New Zealand, you probably are wondering what ANZAC is. ANZAC stands for Australian & New Zealand Army Corps. ANZAC day (25th April) is a day where we spend the time to reflect on the brave women and men of our armed forces, red cross, other groups and individuals. What these people have done/do during war and peace, protecting their homelands and to assist those that are in need in other countries.
ANZAC day means reflection and showing our respect to so many that have sacrificed so much for us. To remember those that have fallen. Lest We Forget. I am not going to bore you with military history, how people are expendable and the sad fact that there will always be war in one form another.
I am very proud of these people and have great respect for them. I thank them for going in to bat for me and my fellow countrymen. ANZAC day also means dawn services, parades in towns, two up, copious amounts of alcohol and biscuits
Whenever I make a batch of ANZAC biscuits they disappear pretty quickly, almost like magic. I made mine last night and sadly there are only two left out of the 24 at 9pm the following evening.. The boys have devoured them. This is a good thing and I will probably make some more over the weekend.
There are so many ANAZC biscuit recipes out there, some completely different to the other and some with only subtle differences.
I don’t like soft chewy ANAZC biscuits, I am a fan of crisp/hard flat ones. I would love to share with you my recipe.
- 1½ cups rolled oats
- 2 tablespoons generous golden syrup
- 110 grams butter
- 1 teaspoon bicarbonate of soda
- 1 cup plain flour
- 1 cup heaped shredded coconut
- 3/4 cup caster sugar
- pinch of salt
- 1 egg white
- Pre heat oven to 180 degrees Celsius.
- Melt butter and golden syrup (I am lazy and melt them in a bowl in the microwave) then add the bicarb to the mixture.
- Stir in the oats, flour, shredded coconut, sugar and salt. Give it a slight mix.
- Add the egg white and mix until combined. If the mixture is not holding together enough to roll in to balls add a little water.
- Roll the mixture with wet hands into large walnut sized balls and place on a baking paper on a tray. Press the balls down slightly.
- Bake in the oven for around 12 minutes or until golden brown. Place on a wire rack to cool.
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