During World War 1, the nutritional content of the food supplied to the Australian soldiers was of great concern to mothers, wives and girlfriends of the troops. All food sent had to be transported without refrigeration in ships, and the food had to remain edible for at least two months, if not longer.
The ingredients in ANZAC biscuits included: rolled oats, sugar, plain flour, coconut, butter, golden syrup, bi-carbonate of soda and boiling water – all ingredients that could survive the voyage. At first the biscuits were called Soldiers’ Biscuits, but after the landing on Gallipoli, they were renamed ANZAC (Australian and New Zealand Army Corps) Biscuits.
Golden Syrup provides ANZAC biscuits with its unique golden colour and imparts a distinctive sweet taste.
Makes 40 biscuits
1 cup plain flour
1 cup CSR White Sugar
1 ¾ cups coconut (coarsely shredded coconut is great for texture)
1 ½ cups rolled oats
¼ cup chopped walnuts
2 tablespoons CSR Golden Syrup
1 teaspoon baking soda
2 tablespoons boiling water
1. Preheat oven to 160°C conventional or 140°C fan forced.
2. Mix the flour, CSR White Sugar, coconut, rolled oats and walnuts in a bowl. Melt the butter and CSR Golden Syrup together. Stir the baking soda into the boiling water, then mix the butter and baking soda mixtures together in a large bowl.
3. Add the flour mixture and combine. Roll teaspoonfuls of the mixture into small balls and place on a well-greased or baking-paper-lined oven tray. Press flat with the back of a spoon, allowing room for them to spread. Bake for 25–30 minutes.
4. Cool on a wire rack and store in an airtight container.
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