Here is one of the fabulous recipes from www. taste.com.au It is the old Australian classic Anzac biscuits. These biscuits were sent overseas to serving ANZACS (Australian and New Zealand Army Corps) in World War 1 due to their great keeping qualities. Another variation on this recipe can be made by adding 1 teaspoon ginger and 1/2 cup whole macadamia nuts (or hazelnuts if macadamias are not available). These biscuits are often made and consumed on Australia Day which is held on January 26th and celebrates the first settlement at Port Jackson, now part of Sydney, in 1788. It is Australia’s main holiday and celebrations are held all over the country to commemorate our history.
The biscuits only take 15 minutes to prepare and are healthy and delicious. Part of my, and many other Australians’ childhood memories.
Photography by Emma Reilly
- 1 1/4 cups plain flour, sifted
- 1 cup rolled oats
- 1/2 cup caster sugar
- 3/4 cup desiccated coconut
- 2 tablespoons golden syrup or treacle
- 150g unsalted butter, chopped
- 1/2 teaspoon bicarb soda
- Preheat oven to 170°C (338 degrees Fahrenheit). Place the flour, oats, sugar and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown.
Recipe by Kate Murdoch