Today, as we know, is Anzac Day. A day that we respect all of our service persons, who have fallen, who returned and those currently serving in the armed forces.
"They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them."
A sweet biscuit, popular in Australia and New Zealand, called the Anzac Biscuit is well know for some of the ingredients used to make them. When you say Anzac Biscuits I automatically think of rolled oats and golden syrup.
Traditionally Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. History states that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
I guess the big debate for this yummy biscuits is if you like them soft and chewy or if you prefer a thin and crispy version. This recipe makes more of a soft and chewy version however keeping them in the oven for a few extra minutes makes a biscuit that is crunchier around the edges yet still soft in the centre. Obviously don't burn them.
Makes approximately 20 biscuits
1 cup rolled oats
1 1/4 cups plain flour, sifted
1/2 cup caster sugar
3/4 cup desiccated coconut
2 tablespoons golden syrup
150 grams unsalted butter, chopped
1 1/2 tablespoons water
1/2 teaspoon bicarbonate soda
Place the oats, flour, caster sugar and coconut in a large bowl and stir to combine.
In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
Remove golden syrup mixture from the heat. Mix the bicarb soda with water and add to the golden syrup mixture. Be careful this may bubble when you start stirring.
Pour the golden syrup mixture into the dry ingredients.
Mix together until fully combined.
Roll tablespoonfuls of mixture into balls.
Place on prepared baking trays. Press down on the balls to flatten slightly.
Bake for 12 - 14 minutes or until golden brown .
I guess the only thing left is to enjoy them - they will keep up to two weeks (if you can manage that - it never happens in this house) in a sealed container. They will soften in that time, which is perfectly normal.