ANZAC - Australian and New Zealand Army Corps.
The soldiers in those forces became known as ANZACs. Anzac Day is a commemoration of the anniversary of the landing of Australian and New Zealand troops at Gallipoli, Turkey on 25 April in 1915.
Anzac Day is a national day of remembrance in Australia, New Zealand that commemorates all Australians and New Zealanders “who served and died in all wars, conflicts, and peacekeeping operations” and “the contribution and suffering of all those who have served”.
My post is not about ANZAC Day, it is to share the ANZAC Biscuit recipe. (US Cookie)
The original Anzac biscuit, also known as the Anzac wafer or tile, was a hard biscuit or long shelf-life biscuit substitute for bread.
110 g (4oz) traditional rolled oats - (not instant oats)
150 g (5.3 oz) flour
160 g (5.6 oz) brown sugar
80 g (2.8 oz) shredded coconut or dessicated coconut
125 g (4.4 oz) unsalted butter
25 g (0.9 oz) golden syrup equal to 1 tablespoon, but easier to weigh
1 tsp bicarbonate (baking) soda
2 tbsp (1.3 fl oz) boiling water.
Preheat the oven to 180°C (350F)and line 2 biscuit trays with baking paper
In a large mixing bowl, combine the oats, flour, sugar and coconut. Make a well in the centre.
In a MEDIUM SIZED (3 litre - 2.8 quart) saucepan, melt the butter and golden syrup over a MEDIUM heat and stir until combined.
Mix the bi carb soda and boiling water together in a small bowl, then add it to the melted butter mixture. It will foam up.
Pour the butter mixture into the dry ingredients, then fold through until well combined.
Using a large ice cream scoop, scoop out mixture.
If you press the mixture into the scoop, it will compact and stay together when scooped onto the cookie tray. Leave some space for them to spread a little. at least 6cm, 2 1/2"
Bake for 10 minutes only
Remove from the oven, then slide biscuits onto a cake rack to cool.
Makes about 9
Biscuits will last in a sealed container for about a week.
PS - When you add the bicarbonate soda and water to the butter, it causes a reaction and can foam up quite a bit, which is why I use a medium saucepan.
Bake biscuits in a conventional oven (not fan-forced), BAKE 1 TRAY AT A TIME.
If you’d prefer fan-forced, just reduce the temperature to 165 and bake both trays at once.
For a crispier biscuit, bake for an extra 3-5 minutes.
For 18 biscuits simply double all ingredients