Anzac Biscuits
Photo: me (w:User:pfctdayelise), CC BY-SA 2.5
Anzac biscuits are a chewy, crisp oat and coconut cookie that was designed to survive weeks at sea. The recipe is tied to the Australian and New Zealand troops sent to Gallipoli in WWI, when families packed them for shipment to loved ones abroad. Golden syrup and a little baking soda dissolved in water give them their colour and snap, and they keep for a long time in a tin.
Instructions
Heat the oven to 150°C (300°F). Stir the flour, sugar, oats and coconut together in a large bowl.
Melt the syrup and butter together in a saucepan. Stir in the baking soda and the water, which will make the mixture foam slightly.
Pour the melted mixture into the dry ingredients and mix until everything is evenly coated. If the dough is too crumbly to hold together, add a little more water.
Shape the dough into small balls and place them on oven trays, leaving some space between them. Press each ball down to flatten it.
Bake for about 20 minutes, until the biscuits are golden brown. Cool them on the trays for a few minutes before moving them.
Make it personal.
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