Today is Anzac Day – probably the most important commemorative event on the Australian Calendar – it is a day that marks the anniversary of the first major military action that led to major casualties for Australian and New Zealand forces during the First World War. The acronym ANZAC stands for Australian and New Zealand Army Corps – whose soldiers were known as Anzacs. It’s a solemn day – in which we remember the price of war – and are reminded that so many people around the world are still suffering through the horrific consequences of war everyday.
So today, I decided to make a batch of Anzac biscuits to commemorate this austere day of remembrance (I wasn’t able to make it to a dawn service ._. ) – and while reading-up on Anzac biscuits, I was surprised to find out a few interesting little facts, such as why Anzac biscuits don’t use egg as binding agent (treacle or golden syrup are most commonly used) - during the war, many of the poultry farmers had joined the services – thus a lack in egg produce. I have to admit to making a few little tweaks to the recipe as well – I’ve added in a small handful of cranberries (I’ve used Craisins, but any dried berry, or even chopped dried apricot will be fine), maple syrup and mixed muesli instead of plain oats – a delicious combination – and even crunchier – and super filling, to boot!
Putting my Florence + the Machine saucer to good use.
I’ll be bringing the rest of these to work for our Anzac Day Morning Tea tomorrow.
I N G R E D I E N T S .
- 1 cup plain flour, sifted
- 3/4 cup muesli
- 1/4 cup Craisins (or other dried berry, apricot)
- 1 cup desiccated coconut
- 3/4 cup brown sugar
- 3 tablespoons maple syrup (or golden syrup, treacle)
- 125g butter
- 1 teaspoon bicarb soda
- 2 tablespoons water
B A K E .
- Preheat the oven to 160°C (140°C fan-forced). Line two baking trays with non-stick baking paper.
- Sift the flour into a large bowl. Stir in the oats, Craisins, coconut and brown sugar.
- Put the butter, golden syrup and 2 tablespoons water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
- Pour the butter mixture into the flour mixture and stir until combined. If still a bit dry, add a tiny amount of water.
- Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
- Press with palm of hand to flatten slightly. Bake for 10 minutes or until golden brown.
- Set aside on the trays for 5 minutes, then transfer to a wire rack so they cool completely.
Enjoy with a hot cuppa – also, please feel free to ask me questions about tweaks! I’m pretty sure this is a fail-safe recipe – as I’ve somehow been able to pull it off! If I can do it, I’m sure you can too!