It’s certainly the time of year for it – Anzac Day is celebrated annually here to commemorate and honour the sacrifice of Australian and New Zealand servicemen and women who gave their lives at Gallipoli – but Anzac Day is for all war veterans.
My Dad is one, but doesn’t like to identify himself as such. He was in Vietnam in the RAEME (engineering/mechanical) corps for about 12 months. As such he didn’t experience the front line but rather served behind the scenes. This is something I am extremely grateful for – so many of those men came back haunted and damaged.
According to my source, during World War I, Anzac biscuits were “baked by anxious wives and mothers, packed in food parcels, and sent to Australian soldiers in the trenches. The aim was to make biscuits that were nutritious and that would survive the long sea journey to Gallipoli and the Western Front”. Apparently the rations they were given were so hard as to be inedible, so the mothers and wives stepped in to create a bikkie that their men could enjoy!
However you like them – crunchy or soft – Anzac biscuits are here to stay… compared to much of the world, in Australia we enjoy relative peace and safety, and can thank our Defence Forces, both past and present for this blessing.
Perfectly Chewy Anzac Biscuits
1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) Ward McKenzie desiccated coconut
3/4 cup (155g) brown sugar*
2 tbs golden syrup
1 tsp bicarbonate of soda
2 tbs water
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
*Apparently caster sugar creates a chewier biscuit, but I am more than happy with these!
Taken from Taste.com.au