Anzac Biscuits/Oatmeal CookiesPrint Recipe

Today I got to hang my washing outside. I am in country Victoria and loving the fact that I can use the great outdoors to dry my clothes rather than a dryer.  The flickering morning sunlight was just enough to keep me warm on this icy cold day.  I felt happy and content – and very Australian.

Maybe I have the hills hoist to thank for that? Or perhaps the Kookaburras laughing away in the eucalyptus trees above? Was it the sheepskin boots that kept my feet warm on the frosty grass? No, aside from all of that, I think it was because I was contemplating Anzac Biscuits.

Anzac Biscuits are a uniquely Australian biscuit (cookie) and I have spent years making them from various different recipes. A couple of months ago I used a Donna Hay recipe which I really liked, the only change I made was to use  shredded coconut instead of desicated coconut giving the biscuit a prettier texture.

So, Australian or not, if you like to bake you should try these out. Right now I am going to pop outside and feed some to those kookaburras – hopefully some tasty crumbs should stop them laughing at me.

Ingredients
1 cup of rolled oats
1 cup of plain/all purpose flour
¾ cup of shredded coconut
½ cup of sugar
125 grams/ 4 ounces of salted butter
2 tablespoons of golden syrup (or honey if you have none)
½ a teaspoon of bicarbonate of soda
1 tablespoon of hot water

Heat the oven to 325f/169c. Place the rolled oats, flours, sugar and coconut into a bowl and stir until blended. In a saucepan over a low heat, melt the butter and golden syrup.

Dissolve the bicarbonate of soda in the tablespoon of water and add to the melted butter and syrup mixture. Carefully mix the wet and dry ingredients together.

Form into 1 inch balls and place on a baking tray lined with a cookie sheet or non stick baking paper about 2 inches apart. Bake in the oven until they are golden in colour, approximately 10 – 12 minutes.

Remove and leave on the baking tray for a minute or two until they harden slightly and then cool on a wire rack and store in an airtight container.

Notes: Some people prefer a harder Anzac Biscuit – if you are one of these people then leave the biscuits in the oven for the full 12 minutes or even a fraction longer – check frequently though because it doesn’t take much to over cook them.

History: I know most people know the story but here it is again for those who don’t –  Anzac Biscuits were developed in the 1st World War by a group of women who wanted to send something nutritional to their loved ones (Australian New Zealand Army Corps) at war. Given that the distance they had to travel to get to the soldiers was lengthy, the biscuits had to last two months at least using ingredients that did not spoil. They were originally called Soldiers Biscuits however after the landing at Gallipoli were renamed Anzac Biscuits.

Source: adapted from a Donna Hay recipe in Modern Classics 2

© 2010 – 2011, Michelle. All rights reserved.