Monkey Boy has a multicultural day at school this week, which asked everyone to bring in a plate of food from their respective cultures. I needed something quick, easy, nut free and not requiring a whole lot of thought process. Also something I could do the weekend before, so it had to store well.
Anzac Biscuits you didn’t fail me.
Out of my trusty CWA cookbook, the ever present Anzac Biscuit recipe lay proudly on its page. An eggless biscuit (cookie) initially created to send to troops in far off lands during war time. Wives, mothers and daughters made these biscuits for their loved soldiers, using ingredients that they could easily get hold of and could still be eaten after a long transportation time.
Maybe this time I would even follow the whole recipe to the letter. No short cuts and no changes… Imagine that.
On closer inspection of my pantry I discovered I didn’t have some of the ingredients, so would have to adapt. (I clearly wasn’t meant to follow recipes to the letter.)
I think my biscuits were a bit softer and paler due to less bicarb soda and using the self raising flour instead, (if you want them crunchier, just cook them for a touch longer). Still good to eat though, and I didn’t need to put in that much sugar as was originally called for. As the only troops that were going to be eating my ANZAC biscuits were a class full of excitable five year olds.
125g melted butter in a bowl
3 tablespoons golden syrup (*1 tablespoon)
in a little cup
2 tablespoons boiling water
1/2 tsp bicarb soda (*1 tsp)
add the bicarb mixture to the golden syrup mixture, then add
100g (1 cup) rolled oats
90g (1 cup) desiccated coconut
110g (1/2 cup) raw sugar (*220g sugar)
150g (1 cup) plain flour
(*original recipe amounts)
Roll in to balls and squish down. Bake at 180C for 15-20 minutes or until golden.