by Vonnie Hughes
With Anzac Day a scant nine days away, people all over Australia and New Zealand are remembering our war heroes by wearing red poppies and baking our traditional biscuits. The tradition began in World War I. Wives and lovers wanted to provide a bit of home to their soldiers and nurses, but they needed a food that wouldn't perish on the long journey. These biscuits were created and have been a symbol of Anzac Day ever since.
Here is a recipe that is easy and flavorful. I hope you try them.
ANZAC BISCUITS (COOKIES)
1 cup plain flour not self-raising
1 cup rolled oats
¾ cup sugar
½ cup dessicated (shredded) coconut
2 tbsp. golden syrup (light molasses)
1 tsp. bicarbonate of soda (raising agent)
125 grams of butter (4.4 ozs)
½ teaspoon salt
2 tbsp. boiling water.
Preheat oven to 160C or 325°F (140C or 285°F for a fan-forced oven).
Line two baking trays with non-stick baking paper (parchment paper).
Sift flour into a large bowl. Stir in the oats, coconut, sugar and salt.
Combine butter and golden syrup and stir over medium heat until melted.
Stir the bicarbonate of soda in the boiling water and add to the mixture. It will bubble.
Quickly pour the liquid over the flour mixture and combine.
Roll heaped tablespoons of the mixture into small balls and place at 5cm (about 2 inches) intervals on the baking trays. Press the balls down with a fork to flatten.
Bake for about 18-20 minutes until golden brown.
Note that these are not puffed up cookies but more a flat biscuit type of cookie.
Vonnie Hughes is a New Zealander living in Australia. She loves animals and jogging. Vonnie writes Regencies and romantic suspense novels along with short stories.
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