Anzac biscuits
Anzac biscuits have been very popular in Australia and New Zealand ever since the First World War, when soldiers fighting abroad were sent these special cookies by their wives. They were special because they kept for a long time and transported well. Actually, these Anzac biscuits are basically the same as sweet Scottish oatcakes, just with added desiccated coconut and without eggs. In this recipe I used whole-wheat flour and dairy-free margarine, but normal wheat flour and butter are fine if your diet allows. These cookies are really yummy – perfect with a cuppa – and stored in a sealed container, they really do keep for weeks, just as they did a century ago!
Ingredients
Method
- Preheat the oven to 170°C.
- Melt the margarine/butter with the syrup in a pan. Turn off the heat.
- Mix the baking soda with the water in a small bowl and pour it into the hot syrup (it will sizzle a bit). Let it cool a bit.
- Mix the other ingredients in a large bowl, then add the syrup and mix well.
- Form small balls and press these flat between your palms. Put these on a large baking tray about 2 cm apart to allow them to spread.
- Bake for 12-15 minutes until golden brown.
- Transfer the cookies to a wire rack to cool.