Ah, a Kiwi classic. Drenched in history and national pride, and coincidentally also delicious when drenched in chocolate (that, however, will have to be a recipe for another time).
Apologies for the average photo, I’m not quite used to making the most of iPhones yet. Pathetic for a child of the technology age, but hey’ kitchen first, tech second.
If you have the time, look up the history behind these babies. For those of you who don’t know (yet), the Anzacs were New Zealand and Aussie troops (Australia New Zealand Army Corps) who fought predominantly in World War One and are remembered for their efforts in Gallipoli, Turkey. We even have Anzac Day on the 25th of April every year, so mark this recipe and that date in your calendar.
Another good aspect to Anzac biscuits is that they’re easy to make and full of oats. It’s also traditional to add raisins (if you are keen, chuck in a good half a cup into this recipe) but you can add any dried fruit or nuts/seeds. Chocolate chips are always appreciated too!
2 big Tbsp golden syrup
1 cup rolled oats
1 cup desiccated coconut
1 cup flour
2/3 cup brown sugar
3/4 tsp baking soda
Preheat the oven to 180 degrees Celsius and line or grease two baking trays.
Melt the butter and golden syrup together. Leave to cool. In another large bowl, mix the oats, coconut, flour and sugar together. Add the baking soda to the melted butter mixture and stir until combined (it may foam up a bit, like making hokey pokey). Add to the dry ingredients and mix well. Roll into tablespoon sized balls and arrange on the baking trays. Flatten well with a fork and bake for 15 minutes, until golden. Remove from oven and when not too hot to touch, transfer to a wire rack and cool completely. Store in an airtight container. Makes about 40.
Enjoy a bite of New Zealand history everyone 🙂