April 25th is Anzac Day in Australia and New Zealand. It was originally a day to honour members of the Australian and New Zealand Army Corps (ANZAC) who served in the Gallipoli Campaign, which was the ANZAC’s first engagement in World War I. Today it is commemorated as a national day of remembrance for both Australians and New Zealanders who have served in war or other conflicts, to remember the sacrifices of those who served and honour those who died.
One way of commemorating Anzac Day is by baking Anzac biscuits. There are two stories explaining how these sweet biscuits (cookies) became associated with Anzac Day. The first one claims that the biscuits were sent to soldiers abroad as they wouldn’t spoil during transportation. The second story is that Anzac biscuits were sold as a way of fundraising for the war and eaten by Australians and New Zealanders at home. Whichever story is true, one thing that is not in dispute is the fact that Anzac biscuits are sweet and delicious.
Anzac biscuits also come with a legal warning! The term “Anzac” is protected by law in Australia, especially for commercial purposes, and cannot be used without permission from the Minister for Veteran Affairs. Happily there is a general exemption granted for Anzac biscuits but you must follow two rules. Firstly, the biscuits must remain true to the recipe which contains oats, flour, coconut, baking soda, butter, sugar and golden syrup. Secondly they must be called biscuits and not under any circumstances be called cookies. Here is my version of Anzac biscuits which, for taste reasons as well as legal ones, stays very close to the original recipe. 🙂
1/2 cup flour, sifted
1/2 cup rolled oats
1/4 cup shredded coconut
1/4 cup sugar (granulated)
pinch of sea salt
60g (1/4 cup) unsalted butter
1/2 tablespoon golden syrup
1 tablespoon boiling water
1/4 teaspoon baking soda (bicarbonate)
Preheat oven to 170C / 340F.
Line 2 baking trays with baking paper.
Mix together the flour, oats, coconut, sugar and salt in a bowl.
Melt the butter and golden syrup in a saucepan.
Mix together the water and baking soda.
Pour the baking soda mix into the melted butter, being careful as it may bubble up.
Pour the butter mix into the dry ingredients and mix until combined.
Drop tablespoonfuls of batter onto prepared trays.
Gently press on them with your hand. The thinner they are, the crunchier they will be and the less cooking time they will need.
Bake for 10 – 20 minutes or until golden brown.
Cool for 5 minutes on the tray before placing on a wire rack to cool completely.