Named in honour of the Australian and New Zealand Army Corps after their battle at Gallipoli. Originally they were called Soldiers' Biscuits by wives, girlfriends and mothers of soldiers who went off to war. They were concerned with the diet of their loved ones and used to send them oat mixture biscuits, based on a Scottish recipe. Many soldiers crumbled the biscuits and mixed them with warm water to make porridge.
One of the points to note was the lack of eggs used in this recipe. Eggs were scarce during the war, therefore a binding agent of Golden Syrup or Treacle was used. These biscuits soon became common in many homes. Originally home baked, they are now available at supermarkets, and still called Anzac Bizcuits.
- 3/4 Cup Sugar
- 1 Table Spoon Golden Syrup
- 1/4 Pound Butter
- 3/4 Cup Flaked Coconut
- 1 Teaspoon Baking Soda
- 3/4 Cup Plain Flour
- Boiling Water
- Into a saucepan place butter, syrup, baking soda, sugar and boiling water (enough to make a moist consistency) and bring to boil slowly.
- Remove from heat and add the dry ingredients, mixing well.
- Place desert spoonfuls of the mixture on a greased baking tray separated by about 3 inches each.
- Bake in a preheated oven at 280 degrees for approximately 25-30 minutes.
21 Sep 2017