Those of you down under, you will know that tomorrow is ANZAC Day. Anzac Day is a national day of remembrance in both Australia and New Zealand – commemorated by both countries on April 25th every year to honour members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in Turkey during World War I.
The traditional ANZAC Biscuit is believed to have been created by the wives of soldiers abroad – making biscuits that kept well during naval transportation – hugely popular even today in Australia and New Zealand. For the traditionalists – simply omit the chocolate for an original ANZAC Biscuit – but this recipe adds a chocolate twist to the “Soldiers’ Biscuit”…
To make 24 of these you will need…
- 125g butter
- 2 tbsp golden syrup (or treacle)
- 1/2 tsp bicarbonate of soda
- 1/4 cup boiling water
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- 3/4 cup caster sugar
- 3/4 chocolate chips
Preheat oven to 180°C and line two baking trays with non-stick baking paper.
Place the butter and golden syrup in a small saucepan over a medium heat and stir until melted.
Dissolve the bicarbonate of soda in boiling water and then stir into the butter mixture. Allow to cool slightly.
Place the dry ingredients (oats, flour, sugar, coconut and chocolate) in a large mixing bowl. Pour the butter mix over the dry ingredients and then mix to combine.
Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly. Bake for 10-15 minutes or until light golden and cooked and then transfer to a wire rack to cool. These biscuits can be stored in an airtight container for up to 1 week.