1/4 cup shredded coconut
1/4 cup oats
1 cup caster sugar
1 tasp vanilla extract
2 tbsp golden syrup
150 g Butter
1/4 tsp bicarbonate soda
2 tbsp boiling water
ANZAC biscuits have long been associated with the Australian and New Zealand Army corps established in WW1 where batches were sent to soldiers abroad because the ingredients did not spoil easily. In preparation for ANZAC day on 25 April which is a national day of remembrance and commemoration, I sifted through some old magazines where I found a great recipe for ANZAC biscuits in an old edition of New Idea. I’ve tried and tested the recipe and it seriously delivers a good batch of ANZAC biscuits which still continue to this day to be a popular biscuit all year around, but most importantly they are still revered as a traditional way to mark a solemn day of reflection. JM
Preheat oven to 160°C and cover 3 baking trays with baking paper.
Place flour, coconut, oats and sugar in a large bowl and stir to combine dry ingredients.
In a pot over low heat stir vanilla extract, golden syrup and butter until melted.
In a cup dissolve bicarbonate of soda in boiling water and stir into the pot of wet ingredients that has been removed from the heat.
Pour the wet mixture over the dry mixture and stir well to combine.
Roll into balls and flatten
Roll 1 ½ tbsp measurements of mixture into balls placing onto baking trays and pressing lightly to flatten.
Bake for approximately 12-15 minutes or until biscuits are golden brown.
Cool on a wire rack prior to serving.