I decided on a biscuit day, and first up was my take on Anzac Biscuits. ANZAC actually stands for Australian and New Zealand Army Corp. That army fought valiantly in World War 1 at Gallipoli and other places. Anzac biscuits, in one form, were sent to the troops. I believe, from reading, that those biscuits were referred to as ’tiles’ or ‘wafer’s and were harder in texture.
I took my recipe from BBC Good Food and reproduce it here. But I didn’t have enough dessicated coconut so I supplemented it with some shredded coconut instead. It shouldn’t make a significant difference to the taste though.
I also used a whoopie pie tin to bake mine, as I am better able to determine regular amounts like that. They turned out quite nicely, as you can see, and the taste is very good too.
Biscuits, or cookies, are always a nice thing to make, and usually very easy, with not too many ingredients.
I will be making another biscuit later today, so check back for more. That is likely to be my take on Highlander Biscuits.
But for now here are the Anzac Biscuits:
- 85g porridge oats
- 85g desiccated coconut
- 100g plain flour
- 100g caster sugar
- 100g butter, plus extra butter for greasing
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
- Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
- Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
- Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.