Biscuit recipe of the week: Anzac biscuits

Since the recent launch of our Village Fete Biscuit Bake-off , we have started publishing a biscuit recipe each week to inspire you to practise baking biscuits and to enter the competition at the Fete on May. Our Librarians and archivists are digging out some interesting recipes from the MERL collections, and we’d also welcome suggestions of favourite recipes from our readers, but for today there’s one perfect biscuit…

At the launch event, one Toddler was very proud to show us his biscuits, and with a little prompting from mum, he was able to tell us confidently that they were Anzac Biscuits. Although I was familiar with the term ‘Anzac’, I’d never heard of the biscuits, but a little research revealed that they were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli.  Apparently they were sent by wives to soldiers abroad because the ingredients did not spoil easily and the biscuits kept well during naval transportation. This, along with the general scarcity in wartime, is why there are no eggs in these biscuits.

Anzac Day is celebrated on April 25th, and marks the anniversary of the landing in Gallipoli in 1915, a campaign which led to major casualties for Australian and New Zealand forces during the First World War.

Andrew Palmer & Leo with his Anzac biscuits
Andrew Palmer and Leo with his Anzac biscuits at the launch event

Anzac Biscuit Recipe

This particular recipe is taken from the BBC Good Food website. You can also try www.taste.co.au for some alternatives

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

Give it a try and let us know how you get on! If you enjoy these biscuits, why not enter them into the Biscuit Bake-off at the MERL Village Fete on May 31st?!

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