ANZAC Biscuits.

These were known as Oat biscuits until the ANZACs returned from the first World war. The soldiers were mailed these biscuits from New Zealand, which took 3 months to arrive on the front line. The soldiers fought in trenches in France/ Belgium and were very hungry and homesick. Death was all around them and these biscuits made them feel good while they ate them.
The recipe does not contain any eggs or milk so this stops them rotting. It is a simple recipe and produces biscuits which are nutritious and full of energy.
Make sure that when you roll the balls, the biscuit mix does not stick to your hands. Add more flour if it does. Or hot water if it is too dry.

Anzac Biscuits

EQUIPMENT:

Measuring cup/spoons

Baking tray

Baking paper

small pot

Wooden spoon

Large bowl

INGREDIENTS: per pair

1 cup plain flour

1/4 cup sugar

1/2 cup rolled oats

1/4 cup desiccated coconut

50g butter

75ml boiling water

1 Tbsp golden syrup

1/2 tsp baking soda 

METHOD:

1.   Preheat oven to 180ºC and line baking tray with paper.

2.   In a large bowl, combine all the dry ingredients.

3.   In a small saucepan over a medium heat, combine the butter and golden syrup until the butter has melted.

4.   In a small jug, combine the boiling water and bicarbonate of soda.

5.   Add the baking soda and water mixture with the melted butter and golden syrup.

6.   Combine all ingredients in a large bowl and mix thoroughly.

7.   Roll the mixture in your hands to make balls then flatten onto the greased baking tray, leaving room for them to spread.

8.   Bake for 12 minutes, or until golden brown.

9.   Remove from oven and allow to cool and harden.