Anzac Day Baking

Anzac biscuits are surely the national biscuit of Australia. The heritage of Anzac biscuits date back to the First World War, where on the 25th of April, 1915 Australian and New Zealand soldiers landed at Gallipoli.

Anzac biscuits (or Soldier’s Biscuits as they were originally known) were sent by women back in Australia who were concerned about the nutritional value of the food being supplied to their men by the army. They store well and have a long shelf life.

Still as popular as ever, especially around Anzac Day, Anzac biscuits are really easy to make. Combine cooking with a little history lesson with this straight forward recipe that gets kids into the kitchen. But a warning...they’ll be camping out at the oven door waiting for the timer to ding!


Ingredients (makes about 24)

• 1 cup (150g) plain flour
• 1 cup (90g) rolled oats
• 1 cup (85g) desiccated coconut
• 3/4 cup (155g) brown (or raw) sugar
• 125g butter
• 2 tbs golden syrup
• 1 tsp bicarbonate of soda
• 1 tbs water

Method

1. Preheat the oven to 160°C.
2. Line two baking trays with non-stick baking paper
3. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar
4. Put the butter and golden syrup in a small saucepan. Stir over a medium heat until melted
5. Disolve the bicarbonate of soda in the water and add to melted butter mixture (watch it foam!)
6. Pour the butter mixture into the flour mixture and stir until combined
7. Roll level tablespoons of mixture into balls and place on the trays, about 5cm apart
8. Press with a fork to flatten slightly
9. Bake for 10 minutes or until golden brown
10. Set aside on the trays for 5 minutes, then transfer to a wire rack so they cool completely

Note: Be sure any cooking in the kitchen with children is supervised by an adult