The cold change in the weather this week, paired with the come-down after my amazing summer working for London 2012, has brought on the familiar pangs of homesickness for Australia.
When I’m missing home, it’s time to stop moping and get in the kitchen to whip up a batch of Anzacs, it’s therapeutic!
Anzac biscuits, named for the Australian and New Zealand Army Corps, were originally baked and sent overseas to armed forces soldiers serving in battles during World War I. The beauty of this recipe is that it doesn’t contain eggs, so they kept for ages, brilliant for sending to homesick Diggers back in the day.
From its humble beginnings, the Anzac biscuit has gone on to conquer supermarket shelves and bake-off stalls worldwide. Even Martha Stewart has her own version of this little Aussie biscuit.
The recipes don’t typically vary too much, it depends on whether your preference is for a chewy or a crunchy Anzac. I like mine on the chewy side, and here’s how easy they are to make:
The perfect Anzac biscuit recipe1 cup of rolled oats1 cup of plain flour2/3 cup of brown sugar2/3 cup of desiccated coconut125g unsalted butter2 tbs of golden syrup1/2 tsp of bicarbonate of soda– Preheat your oven to 160C.– Pop all the dry ingredients into a big bowl and combine.– Melt butter and golden syrup in a small saucepan, then add the bicarbonate of soda.– Stir the butter mix into the dry ingredients.– Use your hands to roll the mixture into golfball-sized balls, put them on a baking tray and flatten slightly.– Bake for 10 – 12 minutes, or until golden brown.