Friday, April 26, 2013

Anzac Biscuits: A Delicious Piece of History

Photo courtesy FoodTV.co.nz
This past Thursday marked our second Anzac Day and though it is unknown to most of the world, April 25th has great significance in Australia and New Zealand. It commemorates the  Australia and New Zealand Army Corps (ANZAC) World War I battle fought in Gallipoli in the Ottoman Empire. These biscuits were sent to the brave soldiers and originally known for their hard texture and long shelf life. Today they are loved by New Zealand natives and visitors alike. 

The recipe below is from Food TV with a prep time of only 20 minutes!


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Most notably there are no eggs in the recipe. During World War I eggs were scarce and bakers had to be creative and find another long lasting binding element hence the syrup, sugar and butter. 

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Giving this quick and easy recipe will have you connecting with a delicious bit of history.


Anzac Biscuits

yield 12 medium biscuits

180 grams of butter, melted 
1 cup of all-purpose flour 
1 cup of sugar 
1 cup of unsweetened desiccated coconut 
1 cup of rolled oats 
1 Tbsp of golden syrup 
1 tsp of baking soda 
1/4 tsp of salt

Heat the oven to 180C. 
While pre-heating, line a baking tray with baking paper and set aside. 
Melt the butter in a small pan, be careful not to burn. Add baking soda and golden syrup and stir well. Remove the pan and set aside.
In a bowl, mix in the flour, sugar, coconut, oats and salt. 
Add the melted butter mix to the bowl and stir in. 
Roll 1 1/2 tablespoons of dough into small balls and flatten between the palms of your hands. Place dough on baking tray allow a gap of around 5 cm to allow fbiscuit to expand. 
Bake the biscuits for about 10-12 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for 5 minutes. 
Remove the biscuits from the tray and cool on a wire rack. 

Note: Store biscuits in an airtight container