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Pelican Waters QLD - Recipes

Anzac Cake
This is a recipe for Anzac Cake from Better Homes & Garden Magazine, it is totally delicious.
But first a little history on the Anzac Biscuit
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. 

¼ Cup           
¼ Cup           
¼ Fresh

Melted Butter for Greasing
Caster Sugar for Dusting
Cream to Serve
Unsalted Butter
Golden Syrup
Self Raising Flour
Rolled Oats
Desiccated Coconut
Icing Sugar
Caster Sugar
Dark Rum
Coconut, cut into strips, 
Or Strips of Coconut or Shredded Coconut

Preheat Oven to 170C.
Line and grease a 23cm round cake tin, dust with caster sugar.
Melt butter and golden syrup in a small pan over a low heat. 
Set aside to cool slightly, then beat in eggs.
Combine flour, Oats, Desiccated Coconut and Icing Sugar in a bowl. 
Stir in butter mixture. 
Spoon into prepared tin and bake for 20 – 25 minutes or until a skewer comes out clean when inserted in centre. 
Leave in tin for 5 minutes.
Meanwhile, bring caster sugar and Rum to boil, cook for 5 minutes, set aside. 
If using fresh coconut, remove the Coconut shell and shred coconut meat into fine strips with a veggie peeler.
Gently turn cake out onto a wire rack to cool. Serve drizzled with Rum syrup, topped with shredded coconut and a dollop of cream on the side.


Preparation Time:    10 minutes 
Cooking Time:          25 minutes 
Serves:                       4


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