Wednesday 25 April 2012: Anzac Biscuits
Making Anzac biccies:
250g of flour
300g of sugar
2 cups of coconut
2 cups of rolled oats
100g of butter
2 tablespoons of golden syrup
1 teaspoon of bicarb soda
4 tablespoons of boiling water
"Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve bicarb soda in boiling water and add to butter and golden syrup. Make a well in the centre of flour, stir in the liquid. Place in spoonfuls on greased trays. Bake 15 to 20 minutes at 180 degrees C."
That should sound familiar to anyone who grew up in New Zealand (or has parents who did), with the ubiquitous Edmonds Cookery Book.
A little info for anyone not from Australia or New Zealand here. ANZAC stands for Australian and New Zealand Army Corps, and today is Anzac Day, commemorating the Gallipoli landings in Turkey in 1915, one of the greatest military tragedies in Australian/New Zealand history. It is now a national holiday/day of remembrance and the biscuits, made with simple ingredients, are like those that were sent by women back home to soldiers fighting overseas, as they do not spoil easily.
The best Anzac biscuits are crispy around the edges, but soft and chewy in the centre. However they often end up rock hard after a couple of weeks, necessitating the use of tea for dunking.