Anzac Day was yesterday, so I think it is only fitting to post a blog about the connected food item for said day!
Anzac’s are a great biscuit, crunchy on the outside, sometimes a little bit chewy on the inside. Their benefit is that they store well in an airtight container for a long before going off (as they contain no egg). They are also a great addition to a lunchbox, as they don’t contain nuts, so if your kids do end up trading their lunch, no one get’s hurt.
I also can’t understand why you would buy biscuits when you can make them yourself. They taste better, your house ends up smelling great, and you know what’s in them.
- 1 cup rolled oats
- 3/4 cup coconut
- 1 cup plain flour
- 1 cup raw sugar
- 1 1/2 teaspoons bi-carb soda
- 2 tablespoons boiling water
- 125g butter (Mum’s recipe has margarine, but I wouldn’t touch that stuff with a stick – butter is better!)
- 1 tablespoon golden syrup
What you will need
- Large mixing bowl
- Wooden spoon
- 2 lined baking trays
- Medium sized saucepan
What to do
- Preheat oven to 180 degrees C
- Combine the oats, sugar, sifted flour and coconut in a large bowl
- Combine the butter, golden syrup in a saucepan over gentle heat, until melted
- Mix the soda with boiling water, and add to the melted butter mixture. This causes the coolest reaction, and is great for showing your children how cooking is chemistry in the kitchen
- Stir this into the dry ingredients and mix together
- Spoon dessert spoon-sized amounts onto lined baking trays
- Cook for 20 mins or until golden brown
- Cool on the tray before moving to a cooling rack
Makes about 2 dozen.