There's some history behind these cookies and their origin. Here's what our friends over at Wikipedia have to say;
"ANZAC biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuit appears to be a variation of Scottish oat cakes, possibly via the Scottish-influenced city of Dunedin, New Zealand. The ingredients do not spoil easily so the biscuits kept well during naval transportation to loved ones who were fighting abroad."
I received this recipe from an Australian friend after sampling them at her house for a playgroup. They are sooo tasty and fun to make with the girls. Sophie rolled out the entire batch last time we made them.
ANZACS
1 cup coconut
1 cup oats
1 cup brown sugar
1 cup flour
pinch of salt - combine in a bowl
on the stove melt
3 tablespoons golden syrup (for those of you in the states, you can use honey)
125g butter
mix 1 teaspoon of bicarb soda with 2 teaspoons of boiling water and
add to the golden syrup (or honey) mixture then pour onto dry ingredients and mix.
roll into little balls and flatten slightly and bake at 180ºC for
8-10min - they will come out very soft but will harden on cooling.
"ANZAC biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuit appears to be a variation of Scottish oat cakes, possibly via the Scottish-influenced city of Dunedin, New Zealand. The ingredients do not spoil easily so the biscuits kept well during naval transportation to loved ones who were fighting abroad."
I received this recipe from an Australian friend after sampling them at her house for a playgroup. They are sooo tasty and fun to make with the girls. Sophie rolled out the entire batch last time we made them.
ANZACS
1 cup coconut
1 cup oats
1 cup brown sugar
1 cup flour
pinch of salt - combine in a bowl
on the stove melt
3 tablespoons golden syrup (for those of you in the states, you can use honey)
125g butter
mix 1 teaspoon of bicarb soda with 2 teaspoons of boiling water and
add to the golden syrup (or honey) mixture then pour onto dry ingredients and mix.
roll into little balls and flatten slightly and bake at 180ºC for
8-10min - they will come out very soft but will harden on cooling.
All DEE-LISH!! Thanks for posting these, and for making them in the first place!
Thanks, Brandie for the awesome recipes...I made these today and was even able to make them allergy-free for Emma (subbed out the butter for some canola oil :)
We might have lost something in the buttery texture of the original, but to enjoy something "kiwi as", not bad! Now if only I could find a way to make your delish cake dairy-egg-and nut free...no way, not even going to try!
Lisa