On Wednesday we got busy in the student kitchen making ANZAC biscuits. The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda and desiccated coconut.
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps established in World War I. The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during transportation.
Alessia, Mano and Juliane having fun getting ready to bake! Also very excited about another public holiday for ANZAC day on Thursday!
2 cups rolled oats
1 cup plain flour
2/3 cup sugar
3/4 cup desiccated coconut
1/3 cup golden syrup
1 teaspoon bicarb soda
- Preheat oven to 160°C.
- Place the oats, flour, sugar and coconut in a bowl and mix to combine.
- Melt the butter and golden syrup together in a saucepan over low heat, stirring constantly.
- Combine the bicarb soda with the water and then add to the butter mixture.
- Pour butter mixture into the oat mixture, and mix together until well combined.
- Place a large spoonful of the mixture onto baking trays lined with baking paper. Flatten to 7cm rounds and make sure there is room between each cookie for them to spread while baking.
- Bake for 8-10 minutes until golden in colour.
- Allow to cool on baking trays for 5 minutes then transfer to wire racks to cool completely.
- Enjoy this tasty Australian treat!!
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