Today marks the 100 year anniversary of the first campaign that led to major casualties for Australian and New Zealand forces during the First World War. We remember the New Zealand and Australian soldiers who bravely served and died in all wars, conflicts, and peacekeeping operations.
Since World War I Anzac Biscuits were made by wives and sent to soldiers abroad, not only for their nutritional value but also because the ingredients do not spoil easily and therefore kept well during transportation. Today we enjoy these tasty treats as we remember the huge sacrifices many made for our freedom.
This is my favourite recipe found in the Edmonds cook book.
1/2 cup flour
1/2 cup sugar
3/4 cup coconut
3/4 cup rolled oats
1 TBsp golden syrup
1/2 teaspoon baking powder
2 TBsp boiling water
1. Preheat the oven to 180 degrees C.
2. In a bowl mix together the flour, coconut, sugar, and rolled oats.
3. Place butter and golden syrup in a small saucsepan. Stir over a low heat until melted.
4. Place baking soda in a cup. Pour over the boiling water and stir. Mix into butter mixture.
5. Stir butter mixture into dry ingredients.
6. Measure level tablespoons of mixture and place 4-5cm apart on the oven tray. Bake for about 15 minutes or until golden. Transfer to wire racks to cool.