ANZAC Biscuits for ANZAC Day

In Australia and New Zealand, ANZAC Day is our day of remembrance. On 25 April 1915 our forces were part of an allied force that landed on the Gallipoli Peninsula. 

It being ANZAC Day I thought I would make some ANZAC Biscuits. The last time I made these was over 20 years ago. On that occasion I was making them to sell for a charity fundraiser and I pretty much felt like never baking ANZAC Biscuits again after making hundreds and packaging them into cellophane bags. But being away from Australia and seeing messages posted on various social media forums by my compatriots put me in the mood for a taste of home ...

The recipe I used today is by Merle Parrish (viewers of the Aussie version of Masterchef might remember her), and I downloaded it from here. I’ve also copied it for you. I made some of mine small and some larger; the photo is of some of the bigger ones. If you make them all small I’m sure the recipe makes 45, but the size I made, I think I made around 30. 

 This is a very simple recipe - great for making with kids. And it's quick so from the time you decide on the spur of the moment that you really want something sweet, to the time you bite into your first warm ANZAC biscuit is about 30 minutes. But a ward of warning, they really are nicer when you give them about 10 or so minutes after taking them out of the oven to crisp up.

Enjoy! 

Merle Parrish's Anzac biscuit recipe

Prep time: 20 mins

Cooking time: 6-7 mins per batch

Makes: 45

1 cup plain flour

2 tsp ground ginger

1 1/2 cups rolled oats

1 cup desiccated coconut

1 cup white sugar

1 tbsp golden syrup

2 tbsp boiling water

1 tsp bicarb soda

160g butter, melted

1.      Preheat oven to moderate (170C) and grease two large baking trays.

2.      Sift the flour and ground ginger into a mixing bowl, and add the oats, coconut and sugar. Make a well in the centre.

3.      Stir the golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well.

4.      Take heaped teaspoons of mixture and roll into balls. Place onto trays, and flatten gently. Bake for 6–7 minutes, until lightly golden.

5.      Cool on the trays for 10 minutes, until they firm up slightly, then lift onto wire racks to cool completely.