25 Apr 2017 |
The 25th April is Anzac Day in Australia and New Zealand, marking the anniversary of the first major military action fought by the Australian and New Zealand forces during the WWI. Many Australians and New Zealanders commemorate this day by baking Anzac Biscuits. It was thought that this was because wives and mothers sent the biscuits to their husbands and sons on the front line as they didn’t spoil quickly, however the biscuits were actually baked and then sold at fetes and fairs during this time to raise money for the war effort and were often called ‘soldier’s biscuits’.
These are the simplest biscuits (cookies) you can make – it’s just melt and mix – and everyone seems to love them. If you don’t like coconut, just replace it with more oats. You can also add seeds.
Makes : 24
Preparation : 10 mins
Cooking : 15 mins
115 g (4 oz) butter, at room temperature
55 g (2 oz/¼ cup) golden caster (superfine) sugar or soft light brown sugar
2 tablespoons golden syrup (light corn syrup)
½ teaspoon bicarbonate of soda (baking soda)
70 g (2½ oz) plain (all-purpose) flour a pinch of salt
100 g (3½ oz/1 cup) rolled (porridge) oats
60 g (2 oz/²⁄³ cup) dessicated (shredded) coconut
For the full recipe go to Cooked.com.
Photography by Deirdre Rooney.