I made ANZAC Biscuits today. ANZAC Biscuits are an Australian classic dating back to World War 1. The name is an acronym for Australian and New Zealand Army Corps.
During World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional value possible.
A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was golden syrup.
Measurements are in metric, deal with it!
- 1 cup (150g) plain flour
- 1 cup (90g) rolled oats
- 1 cup (85g) desiccated coconut
- 3/4 cup (155g) brown sugar
- 125g butter
- 2 tbs golden syrup
- 1 tsp bicarb 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.Note: I used a tablespoon of bicarb and it still worked, but the pot nearly overflowed with the froth.History from http://www.anzacday.org.au