Wednesday 25 April 2012

Salute to the sacred ANZAC biscuit

It’s ANZAC Day in Australia :: Australian New Zealand Army Corps.

I really should bake some ANZAC biscuits using Anthony’s award winning recipe

~ he won 2nd-prize at the Ekka in 2002!

 The story

Made by women for their men serving in the WWI trenches, the brittle treat was designed to last the long boat journey to Europe. Where lesser baked goods would have failed, stale and crumbly are not in the vocabulary of the ANZAC biscuit. They are best slightly moist and without the six-month shipping period!

Anthony’s Recipe

1 cup plain flour
1 cup rolled oats
1 cup sugar (you can use less or substitute with brown sugar)
3/4 cup desiccated coconut
125g butter
2 tbs golden syrup
1 tsp bicarbonate of soda

Oven at 150-160.
Combine flour, oats, coconut and brown sugar in a bowl.
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 mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly. Bake for 15-20 minutes or until golden brown.

{Images via 1. australian traveller & 2. bojon gourmet}


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