Here we have a new recipe!

This time for ANZAC biscuits (or cookies), directly from Australia!

ANZAC stands for Australian and New Zealand Army Corps. They came about during the First World War, around 1914/15. The biscuits were originally by resourceful women on the "home front" back in Australia in an endeavour to make a treat for their loved ones, fighting in the war, that would survive the long journey by post to the war front.

This recipe was sent to me by Anna and Shara. Seems Aussies love this cookies! =)

ANZAC Biscuits

1 cup plain flour
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup (or honey)
1 tsp bicarbonate of soda
2 tbsp boiling water

Combine the flour (sifted), oats, coconut and sugar in a bowl.
Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat..
Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
Pour the liquids into the dry ingredients and mix well.
Spoon dollops of mixture, about the size of a walnut shell, onto a greased or lined tin leaving as much space again between dollops to allow for spreading.
Bake in a moderate oven, 180C / 350F, for 15-20 minutes.
Cool on a wire rack and seal in airtight containers.

There is another version of the recipe with macadamia nuts! HMMMMM

ANZAC Biscuits with macadamia nuts

75g (1/2 cup) whole macadamia nuts
115g (3/4 cup) plain flour
1 tsp ground ginger
165g (1 1/2 cups) rolled oats
165g (3/4 cup) sugar
45g (1/2 cup) desiccated coconut
2 tbs boiling water
1 tbs golden syrup (if you can't find this honey or maple syrup will do)
1 tsp bicarbonate of soda
125g butter, melted

1. Preheat your oven to 160°C. Line 2 large baking trays with non-stick baking paper. Lay the macadamia nuts over one of the trays and cook in the oven for 6 minutes or until lightly toasted. Let them cool a bit then coarsely chop.
2. Combine the flour and ginger in a large bowl. Add the nuts, oats, sugar and coconut, and mix to combine.
3. Combine the boiling water, golden syrup and bicarbonate soda in a small jug. Once the mixture becomes frothy, add the butter. Set aside for 5 minutes to cool. Add the cooled butter mixture to the flour mixture and using a wooden spoon, combine.
4. Place balls of the mixtures (about 1 tablespoon) onto the baking trays, and use the back of a spoon to flatten them slightly. Leave some space between them because they will spread out while cooking.
Bake for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits (chewy is best trust me) When done, leave them to cool on the trays for 5 minutes because they will be quite soft when they first come out of the over, then transfer to wire racks to cool.


Thank you for the recipes Anna and Shara!