anzac bikkies.

I've been in somewhat of an 'Aussie' mood recently. It doesn't make much sense but I guess with my recent visit back to Perth, an impending visit to Sydney and memories of the years past, I've been feeling rather attached to the land of the koalas and kangaroos.

I was flipping through my Good Taste magazine which I brought back from Perth last Sunday (which was Anzac Day by the way) and found this recipe for Anzac Biscuits. Anzac Biscuits are associated with the Australian and New Zealand Army Corps (ANZAC) established during the World War I. It's said that the wives of the soldiers sent these biscuits abroad to their husbands because they kept well during the transportation and do not spoil easily. You can find out more about them here.

The recipe is really easy and the results are great. Baking is rather therapeutic I must say so have a go at it!


Anzac Biscuits (makes 26)





















Ingredients
150g plain flour
90g whole rolled oats
85g desiccated coconut
100g brown sugar
55g caster sugar
125 butter
2 tbs maple syrup or golden syrup
2 tbs water
1/2 tsp baking soda

• Preheat over to 160℃. Line baking trays with non-stick baking paper.
• Combine flour, oats, coconut and combined sugar in a large bowl
• Stir the butter, maple syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the baking soda. Add to the oat mixture and stir until well combined.
• Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake for 15 minutes or until light golden.
• Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.

Tip: Do not use instant oats as the mixture will spread too much and make the biscuits flat.