Anzac Day is a day of remembrance on the Australian calendar. April 25th marks the anniversary of the pre dawn landing of the Australian and New Zealand Army Corps (ANZAC) on the Gallipoli Peninsula in Turkey during World War One. Sadly, the campaign was a failure with horrendous loss of life on both sides. It was here, however, on this treacherous battlefield, where the spirit of the Aussie Digger was born. Tales of endurance, camaraderie, self sacrifice, courage, humour and mateship emerged among the soldiers, creating a strong national identity back home in our fledgling country.
While there is truth to the tale that ANZAC biscuits were boxed up and sent across the seas to our young men, these oaty treats were more often made at home to sell for fundraising. They weren’t given their iconic name until the 1920’s. They are traditionally made with butter, sugar, oats and flour. Golden syrup was cleverly used as a binding agent in a time when egg supply was short.
A lot of Aussie kids learn to bake making Anzac biscuits alongside their mother or grandmother in the kitchen. The simple no fail, pour and mix method is super easy even for the youngest child. All you need is a wooden spoon, bowl and saucepan to melt the butter, sugar and syrup. Nothing could be easier.
This Anzac holiday let me encourage you to share in our proud heritage, go to an Anzac march and tell your children the story of our brave young men who gave their lives birthing the resilient Aussie spirit. Oh, and when you get home, why not make a batch of these delicious biscuits too.
Lest We Forget.
A chewy Anzac biscuit made with coconut sugar, giving it a rich nutty flavour.
- 125 g butter
- 1 cup coconut sugar You can substitute brown or castor sugar
- 2 tablespoon golden syrup
- 1 teaspoon bicarb soda
- 1 cup plain flour You can substitute wholemeal spelt flour for a healthier alternative
- 1 cup desicated coconut
- 1 cup organic rolled oats
- 1 teaspoon cinnamon
In a medium saucepan on medium heat, melt together butter, sugar and golden syrup and stir until sugar and butter dissolves and mixture starts to bubble.
Add bicarb soda and stir carefully until mixture fizzes and increases in volume. Remove from heat.
Meanwhile, sift flour into a bowl. Add coconut sugar, oats, coconut and cinnamon. Whisk together until combined.
Working quickly, pour hot sugar mixture into dry mix. Stir with a wooden spoon. If the mixture is too soft, add more flour a little at a time.
Using a cookie scoop, place balls of mixture onto baking tray and flatten slightly.
Bake in a preheated oven on 160C for10 minutes or until golden brown. Cool completely before sealing in an airtight container.
Makes approx 20 biscuits.