Anzac biscuits
Australian Maaaaate !
To be honest, I was a bit scared to bake a recipe from the Kangaroo Island…. For the record, they put beetroot in their Hamburgers ! I actually had to eat my words : the biscuits are a ripper and easy as pie to prepare.
A.N.Z.A.C stands for Australian and New Zealand Army Corps established during First World War. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Plus, one notable omission from any Anzac biscuit recipe is that of eggs, mostly because of the scarcity of eggs during the war as most poultry farmers joined the war effort.
I am still trying to understand why, but it occurs that the compatriots of Crocodile Dundee are very patriotic and proud of their island. No surprise then, when one Australian friend declared that since it was the 11/11/11, we would be eating Anzac biscuits at 11.11am to celebrate the fighters… and the delicious biscuits her mum was baking.OK buddy ! Let’s start !
For 20 Wallabies biscuits :
-85g porridge oats
-85g desiccated coconut
-100g plain flour
-100g butter
-1 tbsp of golden syrup or 2 Tbsp of honey
-1 tsp of bicarbonate of soda, yes one TEA spoon otherwise, you end up looking like this disappointed Aussie, and then you make another batch.- Heat the oven at 170°C.
- Put the oats, coconut, flour and sugar in a bowl.
- Melt the butter in a sauce pan, stir in the golden syrup. In the mean time, add the bicarbonate of soda to 2 tbsp of boiling water, then stir into the sauce pan.
- Right‑o ! Now make a well in the middle of the dry ingredients and pour in the butter mixture. Stir in gently to incorporate the dry ingredients.
- Put small balls of mixture into buttered baking sheets, about 2.5cm big- Bake in batches for 10min until golden brown all the way round.
- Clean the mess
Enjoy one of these with your next cuppa*, Mate !
*Cup of tea
