ANZAC Biscuits
This cookie was popularized by World War 1 care packages sent to soldiers of the Australia - New Zealand Army Corps (ANZAC), made without eggs they kept well on the long voyage to Europe.
Ingredients
- Rolled Oats · 1 cup
- Desiccated Coconut · 1 cup
- Plain Flour · 1 cup
- Brown Sugar · 1 cup
- Butter · 1 stick
- Golden Syrup · 2 tablespoons
- Baking soda (sodium bicarbonate) · 1 teaspoon
- Boiling Water · 2 tablespoons
Instructions
Preheat oven to 250° F
Lightly grease a baking tray or line with baking paper.
Combine the oats, coconut, flour, and sugar together in a large mixing bowl.
Combine butter and Golden Syrup in a medium saucepan and heat gently until melted and make sure it remains warm.
In a small bowl, combine boiling water and baking soda until dissolved and then add to the warm butter mixture.
Pour the warm butter mixture into the dry oat mixture and mix until a soft dough is formed. Try not to eat all the dough. Good luck with that.
On the baking tray fill small round rings with the dough, remove ring and press lightly to flatten - or alternatively - Roll rounded teaspoons of mixture into balls. Place about 2 inches apart on baking paper lined baking trays and flatten slightly. They will spread on the tray.
Bake for 15 minutes turning every 5 minutes until golden brown. Darker = Crunchier.
Let cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Store in an air tight container.
Golden Syrup
Golden syrup or light treacle is a thick amber-colored form of inverted sugar syrup used in a variety of baking recipes and desserts. It has an appearance similar to honey and vegans can use it as a honey substitute.
Tate & Lyle Golden Syrup can be purchased on-line from Amazon or picked up at Whole Foods, or you can make your own bottle using this simple recipe:
- Start by pouring 3 Tbsp water and 1/2 cup sugar into a saucepan. Swirl the pan a bit to combine water and sugar
- IMPORTANT: Never stir ingredients when making Golden Syrup - you need to SWIRL the pot to mix ingredients.
- Heat to a simmer over medium-low to medium heat. Keep an eye on it as it simmers because it will look like it’s not doing anything for 10 or 15 minutes, and then it will suddenly turn a golden caramel color.
- When it’s a nice caramel color, slowly add 1 1/4 cups boiling water, pre-heated in a kettle. When you pour the water in the syrup it will sputter and steam so pour carefully.
- Add 2 1/2 cups of sugar a slice of lemon to keep the syrup from crystallizing then bring it back to a simmer until the sugar dissolves.
- Turn the heat down to low and let it simmer for about 45 minutes.
- When the syrup is ready, take out the now candied lemon and let the syrup cool for a few minutes.
- Using boiling water, sterilize a jar then pour the syrup into the sterilized jar.
The syrup will be thin at this point but will thicken up as it cools in the jar to create delicious golden syrup.
Background of ANZAC Biscuits
ANZAC biscuits are an Australian favorite and their history traces back to World War I when it was common for families to send baked goods to their sons and husbands during the war. With the scarcity of eggs and the need for goods to not spoil on the long trip by boat, the word quickly came back home that these sweet biscuits were among the most cherished of thoughtful gifts from the soldiers’ homeland. Their popularity has never waned, and they have been referenced with the ANZAC (Australia and New Zealand Army Corps) name ever since.
At The Louise Hotel in The Barossa Valley we bake these to a very traditional recipe in the Appellation kitchen daily and are happy to re-stock your mini-bar as often as is required!