Lest we forget…
ANZAC day is one to remember, as Australians and New Zealanders across the globe mark the anniversary of the Australian New Zealand Army Corps (ANZAC) landing at Gallipoli, Turkey in 1915. The day was originally observed to honour the soldiers who died in conflict, but now remembers all Australian and New Zealand service men and women, past and present, who have served and died in wars and conflict.
So why Anzac biscuits? It’s most widely known that because of the simple ingredients of the biscuit (flour, oats, golden syrup, sugar, butter, bi-carb) they travel well, and so were shipped to the Anzac soldiers during the war. Whilst the recipe has certainly changed over the years, the humble, simple nature of the biscuit remains true. Yet what a lot of people don’t know, is that the biscuits were also sold at home during the war at fundraising events, to raise money for the war effort. Hence the connection with the biscuit and the name Anzac. Interesting, huh?
ANZAC day is marked in Australia and New Zealand with traditional antipodean fanfare and rig moral, including drinking gunfire coffee (black coffee with a splash of rum) and playing two-up, but also sombre remembrance at the traditional Dawn Service. And of course, mountains upon mountains of delicious, tasty, squishy Anzac biscuits are both baked and consumed. Have a watch of the video above, then follow the recipe below to bake your own, Munch style…
- 85g porridge oat
- 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 the 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 dessert spoonfuls 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, then ENJOY!