When the Australian and New Zealand Army Corps landed at Gallipoli on 25th, April 1915, a legend was born.
Anzac biscuits were said to be baked by the mothers, wives and girlfriends of our soldiers serving overseas, as a welcome reminder of home. These yummy baked treats, kept well and could survive the long journey to the front line. They are baked without eggs. These were scarce during the war, and a biscuit without them, definitely had a longer shelf life.
Anzacs are now one of our most famous and popular biscuits and are very easy to make.
This version is based on my mothers’ recipe. As her father died at Gallipoli, they do have a special family significance.
I’ve given the original a new look with the addition of chocolate and macadamia nuts.
Ingredients
- 1 cup rolled oats
- 3/4 cup plain flour
- 3/4 cup caster sugar
- 1 cup shredded coconut
- 1/2 cup macadamia nuts
- 125g butter
- 2 tbs golden syrup
- 1 tsp bicarbonate of soda
- 2 tbs boiling water
- 200g dark chocolate, melted (optional)
Instructions
Preheat oven to 150C, line baking trays with non-stick baking paper.
Spread the macadamia nuts over 1 tray and cook for about 12 minutes until lightly toasted. When cool enough to handle, chop coarsely.
Melt the butter and golden syrup in microwave safe container for about 4 minutes on MEDIUM. Cool.
Mix the flour, coconut, sugar, rolled oats and macadamia nuts in a large bowl. Stir well to combine.
Combine the bicarbonate of soda with the boiling water. Stir to dissolve. Add to the melted butter and golden syrup. Mix well.
Add the liquid mixture to the dry ingredients, stir well with a wooden spoon to combine.
Place tablespoons of the mixture on to the baking paper-lined trays, allowing room for the biscuits to spread. Flatten slightly
Bake for about 15 -18 minutes or until golden.
I like my bikkies crisp, so I leave them in for 18 minutes. If you prefer them chewy, 12 - 15 minutes will do the trick.
Remove from the oven and allow to cool for 10 minutes on the tray to firm up slightly before transferring them to a rack to cool completely.
Once the biscuits are cooled, melt the chocolate in the microwave for about 5 minutes on LOW. Use a fork to drizzle the chocolate in a fast back-and-forth motion across the biscuits.
For a quick and easy way to melt and drizzle the chocolate, place the chocolate buttons in a small sealed zip-lock bag. Microwave for 5minutes on LOW. Massage the bag to ensure all the chocolate is melted. Now snip off the tiniest corner of the bag to form a piping bag, and drizzle the chocolate over the biscuits.
Notes
For a quick and easy way to melt and drizzle the chocolate, place the chocolate buttons in a small sealed zip-lock bag. Microwave for 5 minutes on LOW. Massage the bag to ensure all the chocolate is melted. Now snip off the tiniest corner of the bag to form a piping bag, and drizzle the chocolate over the biscuits. Storage: Originally designed to last months at room temperature, Anzac biscuits will keep well in an airtight container for 2 weeks.
