Anzac Biscuits
INGREDIENTS
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
175 grams butter
2 tablespoons golden syrup
1 teaspoon vanilla essence
1 teaspoon baking soda
2 tablespoons boiling water
My Dad was a "Digger" and proud of it - and the one thing that best recalls that time when we all pulled together is the Anzac biscuit, created with love by mums and daughters to send to their sones and fathers at the Front.
METHOD
1. Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.
2. In a large bowl, sift flour with a good pinch of salt. Stir in the sugar, rolled oats and coconut and make a well in the centre.
3. In a saucepan, melt the butter, golden syrup and vanilla essence together.
4. Dissolve the baking soda in the boiling water. Mix into the melted butter and quickly pour into the well. Mix all the ingredients together quickly.
5. Roll tablespoonfuls of the mixture into balls and place on the prepared trays. Flatten with the tines of a floured fork.
6. Bake in the preheated oven for 12-15 minutes until the biscuits have flattened out and have become a reddish-brown colour.
7. Transfer to a cake rack. They will crispen as they cool. Once cold, store in an airtight container.
COOKS TIPS
To make chocolate Anzacs, melt 150 grams dark chocolate either in the microwave or over the top of a double saucepan. Dip half an Anzac into the melted chocolate and allow the excess to fall off. Place on a baking paper-lined tray and allow the chocolate to set before storing in an airtight container in a cool area.© Allyson Gofton 2009
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