It's common knowledge that Australia and New Zealand tend to squabble over recipes, I'd even go as far to say that it's one of our favourite pastimes. Who invented the pav? What about those lamingtons!? So as you can imagine, I was ready to get the popcorn and start reading some comments over the origins of the ANZAC biscuit. What I found though, left me a little speechless.
First of all these biscuits are Australian (sorry NZ). Secondly they weren't in fact used as rations for soldiers like so many people seem to believe. These patriotic biscuits were actually used to raise money for our troops. They were sold at fetes and were commonly refered to as "Soldier Biscuits".
So where did this myth come from?
There was in fact a biscuit that was provided in rations called the "Hardtack biscuit". It was hard as the name suggests, flavourless and egg free meaning that it had a long shelf life. So long that you can view hardtacks from WWI in the war memorial museum. Yes, I'm serious. Apparently not only were they food but they were also used to write letters, paint pictures and use as photo frames. Mmmm sounds like a biscuit I'd want to eat.
Okay so let's make ANZAC biscuits
Traditionally these babies are made with golden syrup, I'd imagine that one would be hard to get 5 days before ANZAC day, so I've used honey and brown sugar instead. I'm a rule breaker what can I say!
What you'll need
1 cup (150g) plain flour
1 cup (70g) desicated coconut
1 1/4 cup (110g) rolled oats
pinch of flakey salt
1 cup (175g) brown sugar
150g butter chopped into cubes
1/4 cup honey
1/2 tsp (2g) baking powder
What to do
*Pre-heat oven to 180*C
1. Combine flour, oats, coconut and salt into a large bowl
2. Melt butter, sugar and honey on the stove on a medium-low heat
3. Once melted let cook for a minute or so until all the sugar has disolved
4. Take off the heat and add in baking powder and 1tbls water
5. Stir wet ingredients into dry ingredients until fully combined
6. Using a table spoon form the mixture into balls and place onto a lined baking tray. The balls should be about 3cm away from each other to allow spreading
7. Press each ball down to flaten slightly
8. Bake for 8-12minutes, until golden brown
9. Place on rack to cool, then enjoy with a cuppa.
These bicuits are crispy on the edges and a little chewy in the middle, just the way I like them.
I filmed this video so if you'd like to see exactly what it looks like check out the video below!
As always if you have any questions shoot me a message. You can find me on Instagram and Facebook @grumbleandquench. If you make this recipe don't forget to take a photo and tag me!
HAPPY EATING!
S
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