Today is Anzac Day (25 April), a public holiday, here in Australia and New Zealand and it's a day to commemorate the fallen soldiers in World War 1. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. ANZAC stands for Australian and New Zealand Army Corps.
Traditionally baked on ANZAC DAY are the ANZAC biscuits, an oat biscuits that is easy to make and very scrumptious. In fact, it's one of my daughter's favourite biscuits also because she can almost make them by herself. You basically just need cup - and spoon measurements for this recipe and then you stir the dry with the wet ingredients together. Easy! I still melt the butter and golden syrup on the stove and let her watch as I am a bit wary about flames and heat. Other than that it's an easy recipe to whip up in a few minutes.
I have also added caramel to the mix to create this caramel ANZAC biscuit, just for a little twist but if you want the traditional way just omit them.
Recipe for ANZAC biscuits
1 cup plain flour
1 cup good-quality whole rolled oats
1 cup shredded coconut
1/2 cup of caramel bits (optional)
3/4 cup, firmly packed brown sugar or caster sugar
2 tbsp golden syrup
2 tbsp water
1/2 tsp bicarbonate of soda
- Preheat oven to 160˚C. Line 2 baking trays with non-stick baking paper.
- Combine flour, oats, coconut, caramel bits (if using) and sugar in a large bowl.
- Stir butter, golden syrup and water in a small sauce pan over low heat until the butter melts and the mixture is smooth.
- Stir in the bicarbonate of soda. Add to the oat mixture and stir with a fork until well combined.
- Roll tablespoonfuls of the mixture into balls and place, about 4cm apart, on the lined trays. Bake, swapping trays to upper and lower oven shelves halfway through baking, for 15-18 minutes, or until lightly golden.
- Set aside for 10 minutes to cool before transferring to a wire rack to cool. Store in an airtight container for a week.