Some of you may know that I lived in New Zealand for almost 8 years before I moved to London, and I have such fond memories of my time in this beautiful country. One of my favourite treats, that my cousin used to bake when I first moved there, were Anzac Biscuits. An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Both Australia and New Zealand claim to have invented the cookie-like Anzac biscuit that we now know, but its origins are not clear. They got their name because they were originally made to sent to the ANZAC’s (Australian and New Zealand Army Corps) serving in Gallipoli in WW1, mainly due to their excellent keeping properties.
Anyway, enough about the history of this biscuit – it’s just damn delicious that’s all you really need to know! People often make them for Anzac Day (25 April) but I also make them for Australia Day each year – because I am a rebel like that haha. But really, find whatever excuse you want to make them because they are just so good. The store bought Anzac biscuits are quite sweet and crunchy but I prefer mine chewy, oatie and full of chopped dried fruit. This recipe comes from my cousin in New Zealand and is easy to make and a real winner.
2 cups rolled oats
2 cups desiccated coconut
180g or 1 cup dried apricots, thinly sliced
1/2 cup raisins
2 cups plain flour
1 cup raw sugar
2/3 cup golden syrup
2 tsp baking soda
4 tbsp boiling water
Preheat the oven to 180C. Mix all the dry ingredients in a large bowl. It’s a messy mix so allow plenty of room. Melt the butter and golden syrup together until just boiling. Blend the soda with the boiling water and stir to dissolve. Remove the butter mixture from the heat, add the soda/water mix and mix through the dry ingredients. Use a big (strong!) wooden spoon to really mix it together to achieve an even texture. Consider this your workout for the day. Now, with the dough grab tbsp chunks and roll balls in your hand. Place the balls on un-greased baking rays. Remember to compress the dough balls so an even biscuit will be produced that will not crack or crumble when baking. This dough will make about 30 biscuits. Bake in the oven (180C) for 2o minutes. You will know when they are ready when they are nice and golden brown but still tender. You can keep this biscuits in an airtight tin for a couple of weeks – but they probably won’t ever last that long as they are super delicious and moorish!
Have you ever tried an Anzac biscuit? I can’t wait to make some this weekend because it’s Australia day on Monday and a lot of my friends are Australian so I am sure they will just love them! Give these Anzac biscuits a go and let me know what you think :)