This week, with ANZAC Day fast approaching, the choice of what to make with Roy was really pretty easy. Although there are many foods which were important during the war, none are associated more closely with ANZAC Day than ANZAC Biscuits. In fact, even though most products cannot be marketed in Australia using the word ANZAC, the biscuits are allowed, and even protected by law! Named for the Australian and New Zealand Army Corps, ANZAC Biscuits are not only a perennial favourite (so much so that Roy had to make a double batch so his Uncle could have some!) but they were also a nutritious addition to the diet of soldiers during World War 1.
Although we closely associate ANZAC Biscuits with the ANZACs and Australia, the idea of these biscuits actually goes a long way back, well beyond the Gallipoli Landing when the idea of the ANZACs was born. During the war, back in Australia and New Zealand wives, mothers, girlfriends and sisters were worried about what their men fighting in the war were being fed. They didn't think there was enough nutrition in the soldiers diet and wanted to supplement the food. The problem was, it took over two months for anything to reach the soldiers and they weren't kept in refrigeration on the journey, so whatever was sent had to last. Soon, the answer was found in the form of traditional Scottish biscuits made using rolled oats. The recipe was adapted and none of the ingredients which were used went off easily. There were even no eggs in the biscuits which was perfect because eggs were in short supply. According to some stories, at first the biscuits were called soldiers biscuits, but after the landing at Gallipoli they were renamed and given the name we all recognise them by today, ANZAC Biscuits. According to other stories, they weren't given the name ANZAC Biscuits until at least the 1920's. Whichever is true, ANZAC Biscuits are well loved by Australians and the perfect food to make for ANZAC Day. If you would like to learn more about the history of ANZAC Biscuits, click here.
ANZAC Biscuits
You Will Need:
- 120g butter
- 1 tablespoon golden syrup
- 2 tablespoons boiling water
- 1 and a 1/2 teaspoons bicarbonate soda
- 1 cup rolled oats
- 3/4 cup dessicated coconut
- 1 cup plain flour
- 1 cup sugar
- Measuring cup
- Bowl
- Saucepan (or another bowl which can go in the microwave)
- Wooden spoon
- 3 teaspoons
- A tablespoon
- Scales
- Trays and baking paper
- Cooling racks
- An egg slide
Note: You might need an adult's help for this recipe.
Method:
- Preheat the oven to 150 degrees celcius
- Cover your trays with baking paper (you could just grease them, but baking paper is easier)
- Mix together the oats, coconut, flour and sugar in a bowl
- Melt together the butter and golden syrup. Roy used the stove top to melt his butter and golden syrup but you could use the microwave, just be careful not to burn the mix!
- When the oven is up to temperature and everything else is ready to go, add your boiling water to your bicarbonate soda. This will probably froth up madly, just keep stirring!Don't worry if it doesn't froth - the biscuits will still work.
- As soon as the bicarb soda has dissolved add the melted butter mixture and the hot water and bicarbonate soda to the dry ingredients.
- Stir the mixture until all the ingredients are well combined.
- Pick up heaped teaspoons of the mix and put them on your prepared trays. You can use a second teaspoons to scrape the mix off the spoon. Remember your biscuits will spread so don't put them too close together - Roy put 9 on each of his trays.
- Cook the biscuits for 12 to 15 minutes until they smell yummy and are golden brown.
- Let the biscuits cool slightly on the trays - they will be very soft when they first come out of the oven.
- When the biscuits have hardened up a little, use the egg slide to lift them carefully off the trays and onto the cooling rack.
- Clean up the kitchen and wash the bowls you used.
- Enjoy!