On the 25th of April of each year, in Australia and New Zealand, the national Anzac Day takes place to commemorate the victims of the Gallipoli battle of WWI. This ceremony now extends to all who gave their lives during wars and conflicts over the last decades. On this special day, people cook some delicious Anzac biscuits. Here is the receipe…
- 1 cup of flour
- 1 cup of sugar
- 1 cup of rolled oats
- 1 pinch of salt
- 1 cup of coconut powder
- 1 cup of chopped walnuts
- 1/4 lb (115g) of butter
- 1 tablespoon of Golden Syrup
- 1 table spoon of baking soda
- 1 table spoon of boiling water
Heat the oven to 170°C with a rack in the middle of the oven. Line a baking tray with baking paper.
Melt the butter in a fairly large saucepan until its liquid. Add the golden syrup, take the pot off the heat and stir until butter and syrup are blended. Stir in the next 5 ingredients to the saucepan. Mix the baking soda and water. Add to the mixture in the saucepan and stir well. If the mixture is too crumbly to mix easy, add 1-2 Tbsp of extra water, until it can be rolled into balls the size of cherry tomatoes. Put the balls on the baking paper leaving plenty of room for spreading. While they bake, shape more balls to go on the tray when the first lot are cooked.
Bake for about 15 minutes, until the Anzac Biscuits are evenly golden brown. Lift the warm biscuits onto a cooling rack. When cold, and if you haven’t eaten them all already, store them in an airtight container!