ANZAC Day, on 25th April, is one of the most important days of the year in Australia because it commemorates the Australia and New Zealand Army Corp who fought in WW1.
This year is extra special because it’s the 100 year anniversary of the landing on the shores of Gallipoli in Turkey.
There are many traditions observed on ANZAC Day including dawn services across the country and a National Ceremony.
And of course, there are ANZAC biscuits.
I lived overseas for seven years, and every year baked this recipe and shared with my colleagues in the UK.
It’s a very basic recipe, and not particularly unique as I was told several times – they are very similar to flapjacks or oatmeal cookies.
But according to ANZAC legend these biscuits – made of rolled oats, flour, butter, golden syrup, sugar and bi-carb soda – were not only sent to diggers in care packages. They also played a major role in fundraising efforts back at home.
This recipe is very old and from my mum’s Recipes for busy mothers by the Nursing Mother’s Association of Australia – first published in 1975, shortly before my sister was born.
Best ever ANZAC biscuits
1 cup rolled oats
½ cup self-raising flour
½ cup plain flour
¾ cup coconut
½ cup sugar
½ tsp bi-carb soda
2 tbsps boiling water
125g butter, melted
2 tbsps golden syrup
Combine the dry ingredients in a bowl.
Dissolve the bi-carb soda in the boiling water, then add to the melted butter and golden syrup.
Pour the liquid ingredients into the dry ingredients and mix well.
Place teaspoonfuls of mixture onto a greased baking tray, then bake for 13-15 minutes at 160C.
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