It is very difficult to find a truly Australian recipe. After Australia was discovered in the 17 century people from different countries moved there are brought with them thier own recipes from thier country.
Anzac biscuits are seen as an Australian biscuit but it is thought that the Anzac biscuit was based on Scottish biscuit recipe using rolled oats. Anzac biscuits were orginally called Soldier biscuits but the name was then changed to Anzac biscuits when soldiers landed in the Gallipoli Islands. In WW1 Australian and New Zealand wives sent Anzac biscuits over to soldiers who were fighting abroad. Anzac biscuits use basic ingredients and have a very long shelf life. You may notice that there is no egg in Anzac biscuits this is because at a time a war there was a shortage of poultry farmers so eggs were scarse. They are therefore ideal to send over soldiers and make during a war.
Anzac biscuits are very simple to make. The method is very similar to how muffins are made as you mix all the dry ingredients together and the wet ingredients together and then the all together.
Makes 20 biscuits
- Preheat the oven to C150. Line 2 baking trays.
- Put the oats, both flours, coconut and sugar into a large bowl. Mix together.
- Place the butter and golden syrup into a pan, over a low heat. Once the butter has melted set aside.
- In a jug mix the bicarbonate of soda with 2 tablespoons boiling water.
- Pour the bicarb mixture over the butter mixture and mix together. The mixture should foam up. This is a sign that the bicarbonate of soda is reacting with the butter and golden syrup.
- Pour the butter, golden syrup, water and bicarbonate of soda mixture over the dry ingredients and mix together.
- Roll tablespoons of the mixture into balls and place onto the baking tray (remember to allow for spreading). Press the balls to flatten them so they are about an inch high.
- Cook in the oven for 15 - 20 minutes. Cook on the tray for around 5 minutes before transferring to a wire rack to cool.