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Pelican Waters QLD - Recipes

Anzac Biscuit History
Anzac biscuits (originally called Soldiers' biscuits) came into being around 1915 (during World War I) when soldiers' wives and/ or mothers would bake and send the biscuits to the troops stationed overseas. 

The biscuits were ideal because they were cheap to make (remember that it was the Great Depression), non-perishable (Anzac biscuits contain no eggs or milk) and so didn't need refrigeration, and gave the men some added nutrition and sustenance.
As a bonus, the Anzac biscuit recipe is also really quick and easy.

After the now-famous landing of Australian and New Zealand Army Corps (ANZAC's) in Gallipoli, the biscuits were renamed in honour of those brave soldiers who landed that fateful 25th day of April on the coast of Turkey, now known as Anzac Cove.

Today, Australians and New Zealanders alike pause and reflect on Anzac Day, and take time to remember those fallen soldiers - as well as those who served - in times of war in service to their country, their flag, their people, their customs and traditions, and the freedoms that we enjoy today as a result of those efforts. 

There are dawn and memorial services held all around the country on Anzac Day which hundreds of thousands of people attend to pay tribute to their forebears.

Now, almost 100 years after their conception, Anzac biscuits are still hugely popular, and are even available to buy commercially in supermarkets. 

But, as always, the best tasting Anzac biscuits are those you bake at home.

1 Cup                     
1 Cup                     
1 Cup                    
1 Cup                     
1 Tablespoon       
2 Tablespoons      
1 Teaspoon           
Rolled Oats
Plain Flour, Sifted
Caster Sugar
Desiccated Coconut
Butter, Chopped
Golden Syrup
Boiling Water
Bicarbonate of Soda

Preheat oven to moderately slow, 160C.  Lightly grease 4 oven trays.

In a medium bowl combine oats, flour, sugar and coconut.
In a small pan, combine butter and golden syrup.  Stir over low heat for 2-3 minutes, until melted.

In a small jug, combine water and Bicarbonate Soda.  Stir into butter mixture. 
Pour into dry ingredients.  Mix well.

Roll walnut sized pieces of mixture into balls.  Arrange on prepared trays, leaving 4cm between each biscuit, to allow for spreading.  Press lightly to flatten.

Bake for 15 – 20 minutes, until golden.  Cool on trays for 5 minutes, before transferring to a wire rack to cool.

Tip For an Aussie crunch, add ½ cup chopped Macadamias to the biscuit mixture in step 2.
Makes            36
Preparation  15 Minutes
Cooking        25 Minutes
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