Friday, 22 April 2016

Anzac Biscuits

I've been reading a few things around the internet about how ANZAC day is now just treated as another public holiday and people in the same generation as me, don't give it the respect it deserves.

It's important for Australians to remember the contributions and sacrifices of all the servicemen and women who have served our country. I think it is important that their stories are told and passed on to future generations, so that we will always remember them and remember the sacrifices they made.

Here's a recipe for Anzac Biscuits. It's said the recipe for Anzac biscuits came about when the families of soldiers wanted to send something that wouldn't perish quickly. 
Anzacs are eggless and were traditionally hard biscuits. Over time the recipes have definitely changed, with some people preferring hard Anzac Biscuits and others preferring soft and chewy Anzac Biscuits. What's your favourite?

1 cup plain flour
1 cup rolled oats
1 cup dessicated coconut
3/4 cup caster sugar
125 grams butter
2 tablespoons golden syrup
2 tablespoons water
1/2 tsp bi-carb soda

Pre-heat the oven to 160 degrees celsius and line 2 cookie trays with baking paper.

Combine the flour, oats, coconut and sugar into a mixing bowl.

In a saucepan, place the butter, golden syrup and water. Stir over medium heat until the butter is completely melted and the mixture is smooth.

Stir the bi-carb soda into the butter mixture.

Add the butter mixture to the flour and stir until well combined. 

Roll level tablespoons of the mixture into balls and place onto your prepared cookie tray and flatten to about 1cm thick. 

Bake in the oven for 15 - 20 minutes. Until the biscuits are golden brown in colour. You may need to swap your trays halfway through to have even cooking throughout.

Once cooked, let cool for 10 minutes before moving onto a wire cooling rack. 

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