In preparation for Anzac Day on Saturday, April 25 and with Monday, April 27 a public holiday — make extra biscuits for your friends and family.
The best Anzac biscuits have to have golden syrup — it is what makes it stand out from others (similar but not Anzac biscuits).
And it’s such a nostalgic flavour.
Here is the CWA of NSW Anzac Biscuit recipe.
Ingredients
150g (1 cup) plain flour
220g (1 cup) sugar
100g (1 cup) rolled oats
90g (1 cup) desiccated coconut
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate of soda
Instructions
Preheat the oven to 180C and lightly grease two baking trays.
Combine the flour in a bowl with the sugar, rolled oats and coconut.
Melt the butter in a saucepan with the golden syrup over medium heat.
Combine the boiling water with the bicarbonate of soda and stir to dissolve.
Add to the butter mixture and mix well, then stir into the dry ingredients until thoroughly combined.
Drop teaspoons of the mixture onto the trays, allowing room for spreading.
Bake for 10 minutes, or until golden brown.
Lots more recipes in one place here.
DID YOU KNOW?
Anzac biscuits originated during World War I (circa 1915–1917) as durable, egg-free treats sent by women’s groups and families to soldiers.
Originally known as Soldiers or Army biscuits, these nutritious snacks were designed to survive the long journey to the front lines with early recipes published around 1917 to raise funds.
Sourced from Wikipedia