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| Photo courtesy FoodTV.co.nz |
The recipe below is from Food TV with a prep time of only 20 minutes!
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Most notably there are no eggs in the recipe. During World War I eggs were scarce and bakers had to be creative and find another long lasting binding element hence the syrup, sugar and butter.
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Giving this quick and easy recipe will have you connecting with a delicious bit of history.
Anzac Biscuits
yield 12 medium biscuits
180 grams of butter, melted
1 cup of all-purpose flour
1 cup of sugar
1 cup of unsweetened desiccated coconut
1 cup of rolled oats
1 Tbsp of golden syrup
1 tsp of baking soda
1/4 tsp of salt
Heat the oven to 180C.
While pre-heating, line a baking tray with baking paper and set aside.
Melt the butter in a small pan, be careful not to burn. Add baking soda and golden syrup and stir well. Remove the pan and set aside.
In a bowl, mix in the flour, sugar, coconut, oats and salt.
Add the melted butter mix to the bowl and stir in.
Roll 1 1/2 tablespoons of dough into small balls and flatten between the palms of your hands. Place dough on baking tray allow a gap of around 5 cm to allow fbiscuit to expand.
Bake the biscuits for about 10-12 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for 5 minutes.
Remove the biscuits from the tray and cool on a wire rack.
Note: Store biscuits in an airtight container
