These have been part of my life as long as I can remember. There are different ways of making them, and I’m not sure if this is how I made them with my Mum when I was a kid, but this version is really crunchy and keeps well … if you can resist.
ANZAC stands for the Australian and New Zealand Army Corps which first fought in Gallipoli in WWI. It was this conflict that defined both nations by giving them a distinct voice as countries, and no longer colonies of Britain. After this war both nations were equal member of the Treaty of Versailles despite their distance and size, and thus included as nations in their own right. This hadn’t really happened before this date, so a defining moment that allowed them both to develop independently.
ANZAC day is always 25 April and is used to remember all who served and died in all wars, conflicts, and peacekeeping operations.
ANZAC Biscuits – makes up to 45 depending on size
- 150g butter
- 1 tbsn golden syrup
- 175g granulated sugar
- 75g self-raising flour
- 75g dessicated coconut
- 100g porridge oats
Pre-heat the oven to 180C and lightly grease two baking trays
Put the butter, golden syrup and sugar into a saucepan and heat gently until butter has melted and sugar has dissolved. Stir in the flour, coconut and oats and mix well.
Place large teaspoons of the mix onto the baking trays, well spread out. Flatten slightly. You may need to make two batches.
Bake for 8-10 minutes until they have spread out a little and are lightly browned at the edges. Leave to cool on the trays for 5 minutes before removing with a pallet knife and cooling fully on a wire rack. Store in an airtight container.
(Original recipe from Mary Berry’s Baking Bible, BBC Books, 2009.)
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