ANZAC BISCUITS WITH A TWIST

Above all the dates we celebrate/commemorate in Australia, ANZAC day for me is one of the most emotive and significant.

Rising before dawn on a cold autumn day, the stillness in the air and damp earthiness in the fallen leaves on the ground creates heaviness in my heart.  Stories are shared of fallen soldiers, who left our shores and many others across the world in pursuit of adventure and excitement. Tales are told of heartbreaking accounts of young men and women, brave and honourable, caring and selfless who never made it home. Old fashioned songs are sung and poems are read that etch trenches in our memories. Our national anthem plays proudly sung with full hearts and pride of the fallen soldiers and sacrifices made for our very present, and the future of our freedom. Every year fewer diggers appear.  Children, grandchildren, great-grandchildren of soldiers proudly display medals across their chests.  Australians all let us rejoice, for we are young and free. Wreaths are laid and then the last post is played. In the silence that follows, birds can be heard, small children whisper, eyes move to the scattered golden leaves at their feet. Tears still flow, for all those who we have lost. For those, we never knew, but gave so much. 

One of the much loved traditions in our family on ANZAC Day is to make ANZAC biscuits.

ANZAC biscuits were baked for the soldiers during World War I by wives and mothers who were concerned about the nutritional value of the food their men were being supplied in Gallipoli. A group of women came up with the ANZAC recipe, knowing that the ingredients would last the journey and would remain intact and edible. With a shortage of eggs during the war, golden syrup or treacle was used instead as a binding agent.

This recipe was found in an old CWA (Country Women’s Association) book and is my go-to recipe for ANZAC Biscuits every year.  I have added the additional teaspoon of cinnamon to add a little something, but if you want to stick to the traditional style, that can be left out.

  • Ingredients  
  • 1 cup of Oats (100g)
  • 1 cup of Plain Flour (150g)
  • 1 cup of Sugar (220g)
  • 1 cup of Desiccated Coconut (90g)
  • 1 teaspoon of cinnamon
  • ½ cup (125g) Butter
  • 1 tablespoon of treacle of golden syrup
  • 2 tablespoons of boiling water
  • 1 teaspoon of bicarb soda

Preheat oven to 180 degrees (C) and line two baking trays with baking paper

In a large bowl mix all dry ingredients

In a saucepan or microwave bowl add butter, treacle and heat until the butter is melted.  Add the boiling water to the bicarb and stir until the bicarb has dissolved then add to butter mixture.  

Mix butter mixture with the dry ingredients until they are thoroughly combined. Place small heaps (dessertspoon amount) onto the trays and cook in the preheated oven for 10-12 minutes.  Allow the biscuits to cool on trays before removing them. Transfer to a wire rack to cool completely.