I remember first trying an Anzac biscuit at an Australian cafe in South London and thinking it was right up my street: oaty, not too sweet, and perfect with a flat white or a cuppa. I really didn’t think much about them until my Mum mentioned that she was tracing a member of our family tree, my great, great uncle, David Palmer. Through her research, she’d discovered that he was a soldier and had served and sadly died in the Gallipoli campaign of World War I.
The battle of Gallipoli lasted for eight months and resulted in 250,000 casualties on either side, and a loss for the allied forces many of whom were ANZAC troops – the Australia and New Zealand Army Corps. Every year on 25 April, Anzac Day remembers the troops lost by New Zealand and Australia in all wars, and also all those soldiers who gave their lives in Gallipoli.
When I travelled to New Zealand back in 2016, I visited the Gallipoli exhibition at the Te Papa Museum in Wellington. It was one of the most moving and emotional exhibits I’ve ever experienced with it’s incredibly lifelike models and true stories. The year before, I’d watch my Mum – as a descendant relative of David Palmer – march proudly along Whitehall in the centenary commemorations of the campaign.
Anzac biscuits were said to have been sent to the troops in their care packages. The sugar content, made then ideal for weathering long periods – and were cheaper to send than fruit cake. It’s said that they were often a substitute for bread for the soldiers. While there is some disagreement about the first and original recipe – and some omit coconut – here’s my version. Enjoy with a cuppa and remember the Anzacs.
INGREDIENTS
150g plain flour
150g oats
100g caster sugar
100g desiccated coconut
125g butter
3tbsp golden syrup
1tsp bicarbonate of soda
2tbsp boiling water
Makes 25 small or 16 large
METHOD
1. Preheat the oven to 160°C/ 325°F/Gas Mark 4. In a large mixing bowl, combine the flour, oats, sugar and coconut.
2. In a small saucepan, melt the butter and golden syrup on a low heat. Meanwhile, mix the bicarb with the boiling water.
3. When the butter and syrup have melted turn off the heat and tip in the bicarb solution (and watch it fizz up!).
4. Make a well in the centre of the dry ingredients and tip in the hot liquid. Mix together to combine.
5. Line two baking sheets (or cook in batches using one) with baking paper. Make Ping Pong-sized balls of mixture and press down slightly on the tray. Make sure you space them apart by at least two fingers width as they will spread as they cook.
6. Bake in the oven for 10 minutes (15 for the larger ones). Remove and allow to cool and harden completely before eating.
They can be cooked a bit longer – or add a bit an extra tablespoon of boiling water – to make them firmer, or add a bit more golden syrup for a chewier biscuit. They are great with a cuppa but also lovely used as a crumble-type topping on desserts or puddings.
Let me know how you get on by dropping me a line or using #RecipesByRoss.
