Carolanne's Anzac Biscuits |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This recipe was shared by my friend, Carolanne, who was born and raised in New Zealand. She is a terrific cook! ANZAC stands for Australian & New Zealand Army Corps and is celebrated on April 25 in New Zealand. They were one of the items that would be sent to soldiers from home during World War One because they could survive the long journey by sea, and remain edible (and nothing hinders homesickness like home baking!). Over the years, softer, chewier versions of the biscuit have evolved, commonly including rolled oats, coconut and golden syrup. Eggs never feature in true Anzac biscuits, as eggs were in very short supply during World War One. Enjoy! Ingredients:
1 3/4 ounces flour (weigh your flour, sugar and butter) |
3 1/2 ounces sugar |
2/3 cup coconut flakes |
2/3 cup rolled oats |
1 3/4 ounces butter |
1 tablespoon golden syrup |
1/2 teaspoon baking soda |
2 tablespoons boiling water |
Directions:
1. Mix the flour, sugar, coconut and rolled oats together.
2. Melt the butter and golden syrup.
3. Dissolve the baking soda in the boiling water and add to the butter and golden syrup.
4. Make a well in the centre of the flour mixture and stir in the liquid.
5. Place spoonfuls on a cold greased tray, flatten with a fork.
6. Bake for 15 to 20 minutes at 350°F.
|
|