“ANZAC” stands for Australian and New Zealand Army Corps. And ANZAC Day – 25 April 1915 – is Australia’s most important national occasion each year, marking the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War during which we suffered heavy casualties.
It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients such that the biscuits stayed fresh for the weeks it took to reach the soldiers overseas. Apparently, the original Anzac biscuits were as hard as a rock, so hard in fact that some soldiers would grind them up and use them as porridge.
This recipe is from "Recipe Tin Eats".
Makes 18-20Ingredients:
1 cup plain flour (all purpose)
1 cup rolled oats
1 cup desiccated or shredded coconut, unsweetened
3/4 cup white sugar (fine) or a little less
5 oz (150g) unsalted butter
4 TBS golden syrup OR 1 TBS molasses + 3 TBS honey
1 tsp baking soda
Instructions:
1. Preheat oven to 350F or 180C.
2. Line 2 baking trays with parchment paper.
3. Mix flour, oats, coconut and sugar in a bowl.
4. Place the butter and syrup/molasses/honey mixture in a small saucepan over medium high heat and stir until the butter has melted.
5. Add the baking soda and stir to combine. It will fizz up. This is normal. Immediately remove from the heat.
6. Pour butter mixture into the flour and mix until just combined.
7. Roll into balls (about 1 TBS). Flatten into patties and place them on the prepared 2 trays about 1" apart.
8. Bake for 15 minutes, swapping trays halfway during cooking or until a deep golden color. (12 minutes for chewy biscuits).
9. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool. They will harden as they cool.
Notes:
Different brands of oats with have different absorbency levels. If the dough is too sticky, add more flour. If it is too dry, add more melted butter.
The cookies will stay crisp for about a week in an airtight container. After that you can put them in a 350F oven for 5 minutes to make them crisp.
Follow this link where the original recipe is posted with an excellent video:
