It was Australia Day recently (26th January) and it made me think of ANZAC Biscuits. These biscuits were made by the wives and family of the Australian and New Zealand Army Corps, and sent to them as the ingredients meant they kept well in transit and didn’t go off for a while. I spent a few months in Australia in 2010 and saw references to ANZAC everywhere, but I never actually tried the biscuits.
My friend James is currently living in Queenstown, New Zealand and working at a cafe called Vudu (check out their website here). They make some stunning baked goods! If you ever happen to go to Queenstown I highly recommend it! He sent me their 2013 calendar which is full of gorgeous recipes and pictures. I think’s it’s great that they share their recipes with their customers. It includes the recipe for ANZAC biscuits which I used.
In the spirit of the tradition of these biscuits, I also decided that I would send these to my brother. He’s not in the army, but fighting a war of some sorts…he’s doing a Masters in Geotechnical Engineering up in Newcastle! Sounds tough to me!
In a bowl I weighed out 125g plain flour (sifted), 115g porridge oats, 60g desiccated coconut and 115g caster sugar. And I mixed it together.
In a pan I melted 170g butter and 1 tbsp golden syrup. Once it melted, I poured in 1 tsp of bicarbonate of soda that I had dissolved in 1 tbsp boiling water.
I poured the dry ingredients into the melted butter and mixed it all together well. I used a spoon to scoop out some of the mixture and placed it onto a baking tray, shaped it and flattened it down a little.
I baked on 160C/325F/Gas Mark 3 for 10-15 minutes until they were golden brown. I let them cool on the tray for a few minutes, then moved them to a cooling rack.
I let them cool for a while, and once they were fully cool I melted approx 175g dark chocolate (you can use milk or white if you like) and dipped the biscuits in about a third of the way.
I put them on some baking paper and left them while the chocolate set.
And the biscuits were ready! I packed them up for my brother and kept a couple for myself (for taste testing purposes of course!) They were really delicious, such a simple and quick recipe to make, but a really yummy result! Will definitely be making these again!
- 125 g Plain flour
- 115 g Porridge oats
- 60 g Desiccated coconut
- 115 g Caster sugar
- 170 g Butter
- 1 tbsp Golden syrup
- 1 tsp Bicarbonate of soda
- 175 g Dark chocolate
Pre-heat your oven to 160C/325F/Gas Mark 3 and lined some baking trays with baking paper
In a bowl I weigh out the plain flour, porridge oats, desiccated coconut and caster sugar, and mix it together
In a pan melt the butter and golden syrup. Once melted, dissolve the bicarbonate of soda in 1 tbsp boiling water and pour in
Add the dry ingredients to the melted butter and mix it all together well. Scoop out balls of the mixture, shape and flatten them and place onto the baking trays leaving plenty of space in between each one
Bake for 10-15 minutes until golden brown. Let them cool on the tray for a few minutes, then move them to a cooling rack to fully cool
Melt the dark chocolate and dip the biscuits in about a third of the way. Put them on some baking paper and leave them while the chocolate sets